Pumpernikel-Pumpernikkel

Ingredients for Pumpernikel-Pumpernikkel

Instructions for Pumpernikel-Pumpernikkel

To prepare the Pumpernikel-Pumpernikkel recipe, please follow these instructions:

Came the cracked rye and wheat kernels in a large bowl and pour over them with one litre of boiling water. Stir in honey, oil and comings in and cover the dish with tin foil and let it stand and pull at room temperature for 2 days.

Dissolve the yeast in 1 cup lukewarm water and stir the yeast with salt and most of the grahamsmelet. This stirred together with seeds. Knead the dough thoroughly and add if necessary. more whole wheat flour.

Butter two molds and divide the batter in it. Let loaves raise 2-3 hours.

Set the oven at 125 degrees Celsius. Brush the loaves with water. Deck surface with silver paper and press it down along the sides, so that it is snug. Bake loaves 8-10 hours. The surface should be dark and the edges drop form.

Turn loaves out and wrap them in tea towels, and let them rest for at least 24 hours before cutting them.