Pumpernickel Westfalen Style

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.

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