I'm making pumpernickel bread for the first time. As follows:
12g salt (sea salt chunks, they are a bit dingy coloured, not processed much)
750g cracked rye (organic, I cracked it)
770g boiling water (bore/well water, no chlorine or fluoridation)
[I'm doing two batches. One batch also has caraway and fennel]
Rest 16 hours
350g cracked rye
Mix well and pack into a greased loaf tin
Cover with parchment cut to size to drop into tin
Cover top with aluminum foil
Bake for 115 C for 24 hours
Remove, let cool, wrap in plastic, and wait a day
Mike Dilger ☑️ /
npub1ac…9p35c
2025-04-19 07:53:54
Author Public Key
npub1acg6thl5psv62405rljzkj8spesceyfz2c32udakc2ak0dmvfeyse9p35cPublished at
2025-04-19 07:53:54Event JSON
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"content": "I'm making pumpernickel bread for the first time. As follows:\n\n\t12g salt (sea salt chunks, they are a bit dingy coloured, not processed much)\n\t750g cracked rye (organic, I cracked it)\n\t770g boiling water (bore/well water, no chlorine or fluoridation)\n\n\t[I'm doing two batches. One batch also has caraway and fennel]\n\n\tRest 16 hours\n\n\t350g cracked rye\n\n\tMix well and pack into a greased loaf tin\n\tCover with parchment cut to size to drop into tin\n\tCover top with aluminum foil\n\tBake for 115 C for 24 hours\n\tRemove, let cool, wrap in plastic, and wait a day\n",
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}