Pumpernickel Westfalen Style

• 6 cups flour, all-purpose rye
• 3 cups sourdough
• 3 1/2 cups water
• 1 tablespoon salt

1. Mix sourdough with a part of the flour and let rest for 5 min.
2. Add water and the rest of the flour and knead well.
3. Cover and let rest for 2 1/2 to 3 hours at a warm place.
4. Add salt and molasses and kned well.
5. Part in two halfes and give in oven-forms.
6. Bake for 12 hours at 125 degrees F.
7. Let cool down for one day before cutting.

flour, sourdough, water, salt

Taken from recipeland.com/recipe/v/pumpernickel-westfalen-style-45338 (may not work)