Grain bread "Pumpernickel"


  • 700 grams rye ferment
  • 200 grams whole rye
  • 200 milliliters water, 350 grams fine grinding rye flour
  • 350 grams rye flour
  • 300 milliliters water
  • 20 grams salt
  • 120 grams beet syrup
  • 150 grams sunflower seeds

Preparation method (receipt)

Pour the rye grain 200 milliliters of boiling water and leave for 8-12 hours. Fill with water and cook beans for an hour, throw in a sieve. In a bowl mix both kinds of rye, sourdough, boiled corn and sunflower seeds, knead with the dough using a food processor, slowly add the salt, beet syrup and water. Cover dough and leave for 30 minutes. Knead again and divide into two parts, each of which is put in the bread forms a length of 25 centimeters. Leave the dough for 2-3 hours. Preheat oven to 150 degrees Celsius. Cover the dough with water and bake for 14 hours (1 hour reduce the heat to 120 degrees Celsius), after the end of baking to leave bread for 1 hour in the oven.

ferment rye water rye flour salt beet syrup sunflower seeds