in Germany

pumpernickel

updated

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Ingredients for 1 servings:

  • 1 kg rye meal
  • 450 g sourdough
  • ½ liter of water
  • 100 g beetroot
  • some salt
  • Flour for dusting
  • Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Combine rye flour, sourdough, water, beetroot, and a pinch of salt to form a dough. Dust the firm dough with a little flour, cover, and let it rise for about 3 to 3.5 hours. Knead the dough again, shape it into an oblong loaf, and let it rise for another 1.5 hour. Place the dough in a greased and floured bread pan. Cover with aluminum foil. Bake in a preheated oven at 125°C for about 10 hours. Remove the bread from the pan. Wrap it completely in aluminum foil and let it cool slowly. Tip: Make the dough in the afternoon and bake overnight, ideally.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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