Vollkornbrot
"One hundred percent pumpernickel bread? Yes, it can be done! In fact, this loaf requires very little active hands-on time or kneading, and the biggest challenge you'll face is allowing it to sit for 24 to 48 hours once it's made. Enjoy thin slices of this loaf with cured ham or salmon, your favorite preserve, or a simple slather of butter. It will keep for weeks, wrapped in plastic in the refrigerator, or for months in the freezer, so the possibilities are endless...."
INGREDIENTS
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3 3/4 cups pumpernickel flour
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1 3/4 cups warm water
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2 tablespoons sourdough starter, fed and active; or 1/4 teaspoon instant yeast
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2 cups rye chops
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1 1/4 cups water
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2 cups pumpernickel flour
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1/4 cup water
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1 tablespoon salt
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1/2 cup sunflower seeds
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2 teaspoons instant yeast
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