MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Pumpernickel Westfalen Style
 Categories: Bread, German
      Yield: 2 Portionen
 
   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)
 
MMMMM