Pumpernickel – Variant I

Ingredients for 1 servings:

• 750 g rye
• 750 g water, hot
• 2 tsp salt
• 350 g rye, finely or coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 1 day; Total time approx. 2 days 12 hours 30 minutes

vegan

Rinse 750g of rye grains, pour hot water over them, and let them soak for 10-12 hours, or overnight. Grind the swollen rye grains using a meat grinder or an electric hand blender (who has a grain mill that can grind wet grains anyway?) Place the grains in a tall, narrow bowl and work your way through from top to bottom; it doesn’t need to be completely fine. Finely or very coarsely grind 350g of rye grains, mix in 2 teaspoons of salt, and put everything in the bowl of a food processor. First, mix on medium speed until combined, then mix on full speed for another 12-15 minutes; the bread will then be easier to digest. Pour into a 30cm loaf pan lined with baking paper. Press the dough in firmly with a large tablespoon, smooth it out, and cover the dough with a slightly overhanging strip of baking paper. Either wrap the baking pan tightly with aluminum foil, which should seal tightly, or wrap it in roasting foil, sealing both ends tightly. Bake in a cold oven at 150°C (fan oven) for about 40 minutes, then at 110°C (fan oven) for about 35 minutes, then at 75°C (fan oven) for about 22 hours. If using top and bottom heat, increase the temperature by 30-50°C, or at the temperature you would use for bread. Leave in the oven for about 10 minutes, remove the foil or roasting bag, and remove from the pan. When almost cool, remove the baking paper and let it rest for about 24 hours. Place the bread face down on a cutting board and carefully cut with a serrated knife. The bread will be moist but not soggy. My own recipe.