LEAVEN: 210 g whole grain rye flour, 210 g of water, 10 g Mature rye sourdough. Prepare the sourdough and let it ripen for 14-16 hours at room temperature.

Mature leaven.

The TIP GRAIN: 140 g rye grains, water. Soak the grain overnight. The next day boil it in three volumes of water for about an hour, until the grains are soft and pliable and drain.

The TIP GRAIN: 140 g of black rye bread, water. Soak bread (preferably dark, fragrant) with the peel in hot water and leave not less than 4 hours. Squeeze water as much as possible and save it for the test.

For bread we also need cereal rye - meal. I pomalaa rye in the mill in small grains, is suitable for that coffee grinder or special grinder of a blender.

DOUGH: 175 g white flour 175 g rye grits (meal), 280 g of water from bread earlobes (if not enough, add the usual), and 14 g. of salt, 28 g. of molasses (or black cane sugar muscovado), 420 g. of sourdough, whole grain leather, all grain leather. Mix all the ingredients. Mix and when the dough starts to come together start adding the water as needed, although it is possible additional water is not required. The dough should be medium consistency, a little sticky, but not wet. If the batter goes soggy, add flour. Fermentation 30 minutes.

The pumpernickel is baked in a special rectangular shape with lid - Pullman. I like this of course do not have ))) So I bake in a normal cake pan... Grease the molds (and the lid if there is one) with oil and sprinkle with meal, or rye flour.

Salmon the dough into a loaf and place in a form.

Brush with oil. It is best if the billet is to fill 2/3 the height. I did a little more, so the bread turned out with a cupola, not with a flat roof, as we would like.

Cover (I use foil in 2 layers).

Proving 50-60 minutes at 27-28 °C. When the dough is ready by 2 cm to the edge of the shape of the bread can be put in the oven. Since the bread is baked from 12 to 16 hours it is important that the temperature slowly decreased during baking. Ideally, the bread should be baked on a slowly decreasing temperature overnight. At home it certainly is practically impossible, and since all ovens are different, the exact baking mode can only be set empirically. Put the bread in the oven with the stone heated to 175-190 °C. after an hour, reduce oven temperature to 135 °C. after 3-4 hours turn off the oven or if you can set the temperature at 40-50 °With, set it and leave the bread until the morning. Remove the bread from the mold, if it's still warm let it cool down completely. Wrap in a towel and leave at least a day to ripen.