Pumpernickel – Variant I
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 min |
| Total Time | 2 hrs 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g rye
- 750 g water, hot
- 2 teaspoons salt
- 350 g rye, finely or coarsely round
Print Recipe
Pin Recipe Instructions
- Rinse 750 g of rye grains, pour hot water over them and leave to soak for 10-12 hours, overnight.
- Grind swollen rye grains with a meat grinder or an electric hand blender (who already has a grain mill that can grind wet grain). Put the grains in a tall, narrow container and work your way through from top to bottom, it doesn`t need to be very fine.
- Grind 350 g rye grains finely or very coarsely and mix in 2 teaspoons of salt and put everything together in the mixing bowl of the food processor, first on medium level until everything is mixed, then stir for 12-15 minutes on maximum level, the bread is then also more digestible,
- Place in a 30 cm box baking pan filled with baking paper, press in the dough well with a large tablespoon, smooth it out, cover the dough with a slightly protruding strip of baking paper. Either wrap the baking pan well with aluminum foil if it should become airtight, or wrap it with baking foil and seal both ends well.
- In the cold oven with:
- 150 ° C hot air approx. 40 min, then on
- 110 ° C hot air approx. 35 min, then on
- Bake at 75 ° C for approx. 22 h.
- If you use top and bottom heat, you should use 30-50 ° C higher, or the heat that is used for bread.
- Leave about 10 in the oven, remove foil or roasting tube, take out of the mold.
- When it has almost cooled down, remove the baking paper and let it rest for about 24 hours.
- Place the bread upside down on a cutting board and carefully cut it with a saw knife, breads are juicy, but without being soggy.
- Own recipe
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