Side Pannel
Pumpernickel Westfalen Style
Pumpernickel Westfalen Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, German
Ingredients List
- 1500 g Flour, rye
- 750 g Sourdough
- 900 ml Water, 30øC/ 85øF
- 1 tb Salt
- 150 g Molasses
Directions
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)
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)
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
