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🍽️ Homemade Rye Pumpernickel

65 kcal · 30 min · 4 servings

Ingredients

• 100 g rye
• 175 g rye wholemeal flour
• 175 g rye cracked grain
• 400 g homemade sourdough starter
• 20 g salt (1 heaped tbsp)
• 40 g beet syrup
• 15 g butter (1 tbsp)

Instructions

1. 1. Bring 100 milliliters of water to a boil in a pot.
2. 2. Add the rye grains to the boiling water.
3. 3. Let the grains soak for 12 hours, ideally overnight.
4. 4. Place the soaked rye grains in a clean pot the next day.
5. 5. Pour in three times as much water as there are rye grains.
6. 6. Simmer the mixture over low heat for about 60 minutes.
7. 7. Remove the pot from the heat and drain the cooking water.
8. 8. Let the cooked rye grains cool down completely.
9. 9. Combine the cooled rye grains, flour, rye grits (coarsely ground grain), sourdough starter, 150 milliliters of water, salt, and beet syrup in a large bowl.
10. 10. Knead everything into a smooth dough using the dough hooks of a hand mixer.
11. 11. Cover the bowl.
12. 12. Let the dough rise for 60 minutes at room temperature.
13. 13. Grease small glass jars with some butter.
14. 14. Fill the jars about three-quarters full with the dough.
15. 15. Cover the filled jars.
16. 16. Let the dough in the jars rise again for 3 hours.
17. 17. Seal the jars tightly with their glass lids.
18. 18. Place the jars on a baking sheet.
19. 19. Preheat the oven to 150 degrees Celsius (convection: 130 degrees Celsius; gas: setting 1 to 2).
20. 20. Bake the pumpernickel in the oven for 5 hours.
21. 21. Carefully remove the glass lids.
22. 22. Bake the pumpernickel for another 1 hour at 180 degrees Celsius (convection: 160 degrees Celsius; gas: setting 2 to 3).
23. 23. Take the jars out of the oven.
24. 24. Let the jars cool down completely.
25. 25. Carefully loosen the finished pumpernickel from the jars.

Nutrition per serving

• kcal: 65
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 12 g