Pumpernickel Westfalen Style
breads
1500 gm flour, rye
750 gm sourdough
900 ml water, 30øc/ 85øf
1 tablespoon salt
150 gm molasses
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)
Yield: 2 servings