Pumpernickel Westfalen Style Recipe

Step 1

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 C/ 212 F. Let cool down for one day before cutting.

"Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes)

Things You'll Need

  • 1500g Flour, rye
  • 750g Sourdough
  • 900ml Water, 30C/ 85F
  • 1tb Salt
  • 150g Molasses

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