Pumpernickel bread
Pumpernickel bread
Pumpernickel bread
5
1
Stefano Moraschini
The preparation of bread requires two days ago.
First day: mix half a litre of lukewarm water, 25 g yeast, 700 g wheat flour, 150 g of rye flour and 600 g of rye grain.
Let the dough rest for about 24 hours.
Second day: Add a pint of warm water, two tablespoons of salt, 500 g of rye flour and mix.
Put the dough in a buttered baking dish.
Let stand for 6 hours.
Cook in the oven for one and a half hours at 200 degrees.
Calories calculation
Calories amount per person:
1738
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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