December 1, 2016 - 5:43am
Westphalian Pumpernickel
I saw a recipe in Stanley Ginsberg's book The Rye Baker for a bread consisting only of water, salt, and rye meal (no leavening). The loaf is baked in a 220° F./105° C. oven for 24 hours.
I'm tempted to make this. If anyone has tried a similar recipe I'd like to hear about how it went.