Pumpernickel

Strain the fine rye meal into a container, add the medium meal and mix, make a well in the center, add the sourdough and mix with the flour from the center.

Gradually add the tap water, salt and beetroot and mix well. Knead the dough until it is completely dissolved from the baking bowl, take it out, dust the baking bowl with flour, put the dough in it one more time, dust it with a little bit of flour, let it rise with the lid closed and in a warm place for 3-4 hours.

When the volume has increased by half the amount, lift the dough onto a floured surface, knead vigorously for a second time, work it round and arrange a box-shaped roll.

Place in the greased, floured mold, cover with a wet dish hangl, keep warm and let rise for 15-20 min.

Brush the dough with a little tap water, close the mold tightly with the aulminium foil, put it in the preheated oven – lower groove.

At this low heat pumpernickel must bake for 10-12 h, preferably for one night, so that the typical aroma formation can fully develop. After a little bit 10 h make the first cooking test with a toothpick. If the wood remains dry, turn off the oven. After 60 min. take out and let the bread cool down completely and always cut small slices.

Baking temperature: E: 120 degrees Celsius , G: 1/2 to 1.

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