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Mike Dilger ☑️ 8mo ago

I'm making pumpernickel bread for the first time. As follows:

12g salt (sea salt chunks, they are a bit dingy coloured, not processed much)

750g cracked rye (organic, I cracked it)

770g boiling water (bore/well water, no chlorine or fluoridation)

[I'm doing two batches. One batch also has caraway and fennel]

Rest 16 hours

350g cracked rye

Mix well and pack into a greased loaf tin

Cover with parchment cut to size to drop into tin

Cover top with aluminum foil

Bake for 115 C for 24 hours

Remove, let cool, wrap in plastic, and wait a day

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Discussion

Jedi 8mo ago

Let us know how it turns out - with a pic.

Mike Dilger ☑️ 8mo ago

Here it is. It is heavy like a brick of gold:

I quit after 12 hours because I had guests and needed the oven to cook for them. It was supposed to go for 24 hours. So I think it is slightly gummy but shouldn't be. Also I should have used coarser grain, I didn't realize it should be cracked so coursely until I noticed this in a reputable video from Germany.

But it slices thinly and tastes like pumpernickel. I'm happy with the result and I'll do better next time.