| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Breads, German | 2 | Servings | |
INGREDIENTS
| 1500 | g | Flour, rye |
| 750 | g | Sourdough |
| 900 | ml | Water, 30°C/ 85°F |
| 1 | tb | Salt |
| 150 | g | Molasses |
INSTRUCTIONS
Mix sourdough with a part of the flour and let rest for 5 min. Add water and the rest of the flour and knead well. Cover and let rest for 2 1/2 - 3 hours at a warm place. Add salt and molasses and kned well. Part in two halfes and give in oven-forms. Bake for 12 hours at 100 °C/ 212 °F. Let cool down for one day before cutting. "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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