{"id":7187,"date":"2022-10-05T15:56:39","date_gmt":"2022-10-05T13:56:39","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&#038;p=7187"},"modified":"2022-11-09T11:51:57","modified_gmt":"2022-11-09T10:51:57","slug":"pumpernickel","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/pumpernickel\/","title":{"rendered":"Pumpernickel"},"content":{"rendered":"\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Pre-dough<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>50 g sourdough starter<br \/>\n350 g wholemeal rye flour<br \/>\n350 ml water<\/p>\n\n<\/div>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Dough<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>200 g rye<br \/>\n150 g coarse ground rye<br \/>\n550 g wholemeal rye flour<br \/>\n500 ml water<br \/>\n22 g salt<br \/>\n120 g maple syrup<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-3.png\" alt=\"Recipe for pumpernickel\" class=\"wp-image-31939\" width=\"600\"\/><\/figure>\n\n\n\n<h2 id=\"\" class=\"magazine__title col-12 col-md-8\">Procedure<\/h2>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">First preparation (day 1)<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1. Make up the pre-dough \u2013 mix the 50 g of sourdough starter, 350 g of wholemeal rye flour and 350 ml of water.<\/p>\n<p>2. Cover the pre-dough with film.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-postopek-1.png\" alt=\"\" class=\"wp-image-31945\" width=\"1000\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>3. Shake the 200 g of rye into a bowl and pour 200 ml of boiling water over it. Cover the bowl with film.<\/p>\n<p>4. Pour 150 ml of boiling water over the 150 g of coarse ground rye and also cover it.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-postopek-2.png\" alt=\"pumpernickel\" class=\"wp-image-31947\" width=\"1000\"\/><\/figure>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Dough and baking (days 2-4)<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1. Shake the soaked whole rye into a pot of boiling water and cook for 1 hour until completely soft.<\/p>\n<p>2. Once cooked, drain it and cool it.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-postopek-3.png\" alt=\"\" class=\"wp-image-31943\" width=\"1000\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>3. Take 50 g of the pre-dough and store it in the refrigerator for the next bake.<\/p>\n<p>4. Mix the remaining 700 g of pre-dough with the cooled cooked rye, soaked ground rye, 550 g of wholemeal rye flour, 150 ml of water, 22 g of salt and 120 g of maple syrup.<\/p>\n<p>5. Stir the ingredients well with a wooden spoon.<\/p>\n<p>6. Cover the bowl and let the dough rise for 30 minutes.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-postopek-4.png\" alt=\"pumpernickel\" class=\"wp-image-31942\" width=\"1000\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>7. Grease well two bread moulds measuring 20 and 30 cm long.<\/p>\n<p>8. Distribute the dough in both moulds \u2013 it should fill them a little over half way up.<\/p>\n<p>9. Cover the moulds with cling film and let the dough rise for 3-4 hours.<\/p>\n<p>10. The dough will not rise drastically, but it should rise a bit.<\/p>\n<p>11. Preheat the oven to 150\u00b0C.<\/p>\n<p>12. Brush the top of the dough with water.<\/p>\n<p>13. Wrap both moulds in several layers of aluminium foil, then place in the oven.<\/p>\n<p>14. After 1 hour of baking, lower the temperature to 120\u00b0C and bake for another 13 hours.<\/p>\n<p>15. After baking, turn off the oven and leave for 1 hour so the bread slowly cools in the oven.<\/p>\n<p>16. Cover both moulds with a cloth and leave at room temperature for another 24 hours.<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2019\/03\/Img-vsi-okusi-tunina-VB-1.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>Which one will you use on a freshly baked bread?<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/en\/argeta\/\"><span class=\"sidebar-cta__link\">Discover<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh-postopek-5.png\" alt=\"\" class=\"wp-image-31941\" width=\"1000\"\/><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Pumpernickel-Argeta-rzeni-kruh.png\" alt=\"pumpernickel argeta\" class=\"wp-image-31949\" width=\"600\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-pullquote has-border-color has-small-font-size\" style=\"border-color:#e16a03;border-radius:50px;border-style:solid;border-width:2px;font-style:normal;font-weight:400\"><blockquote><p>&nbsp;&nbsp;&nbsp;&nbsp;If you share this recipe, don&#8217;t forget to add #ArgetaBread \ud83d\ude09&nbsp;&nbsp;&nbsp;<\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;&nbsp;&nbsp;&nbsp;If you share this recipe, don&#8217;t forget to add #ArgetaBread \ud83d\ude09&nbsp;&nbsp;&nbsp;<\/p>\n","protected":false},"featured_media":7257,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe for pumpernickel \/ Argeta. 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