| 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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