Pumpernickel westfalen style

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       Title: Pumpernickel Westfalen Style
  Categories: Breads, German
       Yield: 2 Servings
  
    1500 g  Flour, rye
     750 g  Sourdough
     900 ml Water, 30øC/ 85øF
       1 tb Salt
     150 g  Molasses
  
   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 øC/ 212 øF. Let cool down for one day before cutting.
   
   "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic
   recipes)
  
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