Title: Pumpernickel Westfalen Style
Categories: Bread German
Yield: 2 Servings

1500	g	Flour, rye
750	g	Sourdough
900	ml	Water, 30øC/ 85øF
1	tb	Salt
150	g	Molasses

Mix sourdough with a part of the flour and let rest for 5 min. Add water and the rest of the flour and knead well. Cover and let rest for 2 1/2 - 3 hours at a warm place. Add salt and molasses and kned well. Part in two halfes and give in oven-forms. Bake for 12 hours at 100 øC/ 212 øF. Let cool down for one day before cutting.

"Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes)

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