Pumpernickel Ii

Rating: 1.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (servings)



In a baking bowl, mix the coarse grains well, add the sourdough and the remaining ingredients and knead everything together thoroughly. Then leave for 3-4 hours (the volume of the dough must increase by about half). Next, knead again and shape into a sausage (32cm). Put this sausage into a form (11*32cm) and let it rise for another 15-20 minutes. Next, moisten the surface of the dough well and cover the top of the mold with aluminum foil. Next bake for about 10-12 hours at 125-150 °C on the bottom rack. Next, bake in the hot oven for about 60 minutes.

Already during the baking you can smell that your mouth is watering. However, it’s not that easy – if you set the temperature too low, it won’t cook properly and will be sticky inside. Anyway, it is quite difficult to cut. In addition, you should make sure that the meal is also really well swollen, otherwise it will be quite tough and dry.

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