Free Recipe Pumpernickel Westfalen Style
Recipe Type: Free Bread Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 2
Ingredients for Pumpernickel Westfalen Style Recipe
1500 g Flour, rye
1 tb Salt
750 g Sourdough
150 g Molasses
900 ml Water, 30øC/ 85øF
Pumpernickel Westfalen Style Preparation
Mix sourdough with a part of the flour and let rest for 5 min. Add water and the rest of the flour and knead well. Cover and let rest for 2 1/2 – 3 hours at a warm place. Add salt and molasses and kned well. Part in two halfes and give in oven-forms. Bake for 12 hours at 100 øC/ 212 øF. Let cool down for one day before cutting. Wie man eyn teutsches Mannsbild bey Kraefften haelt. (Historic recipes)
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