Pumpernickel Westfalen Style

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.

Cooking Method: Baking

Cuisine: German

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 1933.1

Dietary: Vegan, Vegetarian

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

1500 gram Flour, rye
750 gram Sourdough
900 milliliter Water, 30C/ 85F
1 tablespoon Salt
150 gram Molasses

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

Read it online: https://www.chefs-mate.com/recipe/pumpernickel-westfalen-style/