Pumpernickel
Pumpernickel is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g rye
- 175 g fine rye groats
- 175 g medium-fine rye groats
- 300 g sourdough (Reformhaus)
- 70 g sunflower seeds
- 1 tsp salt
- 60 g beetroot juice
- flour (for working)
- soft butter (for the pan)
Instructions
-
1.
Pour 100 ml boiling water over the rye kernels and let them soak overnight. The next day drain and let them dry.
-
2.
Combine both types of rye groats with the sourdough, sunflower seeds, and rye kernels in a bowl. Add salt, beetroot juice, and about 150 ml water slowly while kneading (best with a stand mixer). Knead until the dough lifts from the bowl edges; adjust water if needed. Then dust lightly with flour and cover with a cloth for about 45 minutes.
-
3.
Afterward knead vigorously by hand again for 5–10 minutes and place in a buttered pan. Cover and let rest another 3 hours.
-
4.
Preheat the oven to 150 °C fan‑forced. Brush the dough with water and wrap the baking pan (or a closed round pan) tightly with foil. Bake on the lower rack for about 14 hours (overnight). After one hour, reduce the temperature to 120 °C. Let cool in the turned‑off oven for another hour.
-
5.
Remove from the pan and serve sliced.
