Rye Pumpernickel

Ingredients

• 100 g rye
• 175 g whole grain rye flour
• 175 g rye groats
• 400 g homemade sourdough starter
• 20 g salt (1 heaping tbsp)
• 40 g beetroot syrup
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Boil 100 ml water and soak rye grains for 12 hours, preferably overnight. The next day, bring the rye grains to a boil with three times their volume of water and simmer gently for about 60 minutes. Then drain and let cool.

2. 2.

   Combine rye grains, flour, groats, sourdough starter, 150 ml water, salt, and beetroot syrup in a stand mixer using dough hooks until smooth. Cover the dough and let rise at room temperature for 60 minutes. Grease loaf pans with butter, fill them about three‑quarters full with dough, cover, and allow to rise for 3 hours.

3. 3.

   Close the loaf pans with lids, place on a baking sheet, and bake in a preheated oven at 150 °C (convection 130 °C; gas: level 1–2) for 5 hours.

4. 4.

   Remove the lids and bake at 180 °C (convection 160 °C; gas: level 2–3) for an additional hour. Take out the loaves, let them cool, and release the pumpernickel from the pans.