Pumpernickel Westfalen Style

         Yield: 2 Servings
Categories: Bread, German

1500 g Flour, rye 750 g Sourdough 900 ml Water, 30?C/ 85?F 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 ?C/ 212 ?F. Let cool down for one day before cutting. "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes)