Rye Pumpernickel with Sourdough
No discussion of German food is complete without mentioning pumpernickel bread. This pumpernickel bread recipe is baked for almost 10 hours.
- Preparation:
- Cooking:
- Total:
- Serves: 32 persons
Ingredients
- For the Sourdough Starter:
- 270grams whole rye flour (about 2 1/2 cups)
- 1 ¼cups (270 grams) water
- 1tablespoon refreshed sourdough culture
- For the Rye Soaker:
- 1cup (180 grams) rye berries
- For the Old Bread "Altus" Soaker:
- 3 ¾cups (180 grams) old bread
- For the Final Dough:
- 1 ¾cups (224 grams) bread flour
- 1 ¾cups (224 grams) cracked rye
- 1tablespoon (17 grams) salt
- 2teaspoons (6 grams) instant yeast
- 1 ½tablespoons (36 grams) dark molasses