Pumpernickel Way I Like It
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g sourdouh made from fine rye meal
- 200 g rye, whole
- 200 ml water
- 350 g rye meal, fine
- 350 g rye meal, medium-fine
- 300 ml water, approximately
- 20 g salt
- 120 g turnip tops
- 150 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- The evening before, scald the 200 g of rye grains with 200 ml of boiling water and leave in the kitchen overnight. The next morning, let the soaked grains simmer with three times the amount of water for about 1 hour. Strain and throw away the water.
- Mix the different rye meal in a large bowl, add the sourdough, the cooked rye grains and the sunflower seeds and mix well with the food processor. Gradually add salt, water and turnip tops and stir until the batter comes off the bowl. Dust the dough with a little flour and cover it and let it rest for about 30 minutes.
- Then knead the dough again vigorously, fill into 2 greased loaf tins (25 cm long) and cover and let rise for 2-3 hours.
- Preheat the oven to 150 °. Brush the dough with a little water and wrap the baking tins tightly in aluminum foil. Bake the bread on the lowest rack for about 14 hours (preferably overnight). The typical aroma can develop fully. After the first hour of baking, turn the temperature back to 120 °. After baking, switch off the oven and let the bread stand in the warm oven for another hour.
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