Right! I tried to modify my dough a little bit and then baked a splendid "Pumpernikkel". According to my findings, however, the dough needs to be significantly more dry than for my regular rye bread; due to the long bake time, I wrap the bake tin in tinfoil, keeping the moisture more or less trapped. Hence, a drier dough gives a sufficiently wet environment.
Some rough numbers:
~100g rye flour 150 g water and a tablespoon of my regular rye starter in one bowl. 250 g cracked rye grains with ~250 g water and another tablespoon starter in another bowl. Ferment overnight as per use. The next day i slapped 15 g salt, ½ tblspoon malt syrup (I could have saved this, the resulting bread is very sweet on its own), another 50g rye grains (simply to make sure the dough wasnt too wet, dry grains absorb plenty of water), 50g malted wheat flour and 50g wholegrain wheat flour (to make the dough connect better, so to say, also the malt flour really adds something to the flavour). And like, a LOT of rye flour. Another 150-200g. The dough was really tough and rough. Almost as a ~65% hydration wheat dough to the eye. Thats about how much flour I worked into it. It takes so much flour that you almost think "duuuude, this is far too much". And then a little more. Otherwise, it becomes a sticky crumb instead of a wet and juicy crumb, like you want.
Anyways this whole mix was stuffed into a small tin (like, 18 by 10 by 10 cm), covered with a piece of baking paper and then I wrapped the tin thoroughly in tin foil. Put it straight in the oven (this was around midnight), turned on top 50 degrees celcious. It baked like this for 10 hours, then I cranked up the heat to 100 degrees for some 6 hours, then increased again to 120 degrees for 4. Then I turned back down to 100 degrees for 3 hours. It was 11 pm at this point, and I turned the oven off and let the bread, tin wrapped and all, cool off in the oven overnight. The resulting bread was abit "wet" to the touch the next morning - I probably should have unwrapped it sooner, but it was sleepy time. I let it dry off abit during the day, and the following evening I cut the first slice. Beautiful, rich taste that is simply impossible to describe properly! Here are a few pictures. The lighting on the first one is abit deceptive, but on the second picture you can see a slice compared to a slice or two of my regular, 100% rye bread. The only difference between the two doughs is the bird seeds in the regular bread (and then a specker of malted flour - but I doubt that affects the colour)! So dark and rich.
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