Recipe for German Dark Rye Bread
Also known as pumpernickel, this bread tastes best with cheese, salami and other cold cuts
| PREP TIME | 1 h : 30 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 8 to 10 slices |
900 gms rye flour
100 gms T55 flour
300 gms brown starter
10 gms bread spice
20 gms salt
650 ml lukewarm water
1. Add all the ingredients in a stand mixer, except salt and mix for three minutes at a slow speed. Gradually increase the speed and mix for another six minutes. Here's how you can make bread starter. Brown starter usually uses a mixture of rye flour and water, and follows the same process as the regular starter.
2. Transfer the dough out to another mixing bowl and allow it to rest at room temperature for an hour approximately.
3. Divide the dough into 700 gms each and give it the desired shape. Let it proof and transfer to a basket or container and leave it at room temperature for 30 minutes approximately.
4. Remove the dough and bake it at 240C, in a preheated oven for 10 minutes. Lower the temperature to 210C and continue baking for another 30 minutes approximately.
5. Slice, serve and enjoy!
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