Pumpernickel Westfalen Style

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Servings: 2 Difficulty: Intermediate
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German-style hearty and homemade bread that brings home-style flavor to your table
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Pumpernickel Westfalen Style

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1933.1

Description

This German bread features Flour, rye, Sourdough, Water, C/ 85F. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Mix sourdough with a part of the flour and let rest for 5 min.
  2. Add water and the rest of the flour and knead well.
  3. Cover and let rest for 2 1/2 - 3 hours at a warm place.
  4. Add salt and molasses and kned well.
  5. Part in two halfes and give in oven-forms.
  6. Bake for 12 hours at 100 C/ 212 F.
  7. Let cool down for one day before cutting.
  8. "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes)

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1933.1kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 15703.1mg655%
Total Carbohydrate 405.0g135%
Dietary Fiber 13.9g56%
Sugars 38.6g
Protein 54.4g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 30c, 85f, baking, bread, flour, german, molasses, pumpernickel, rye, salt, sourdough, style, title, vegan, water, westfalen
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