Pumpernickel

This is a very simple recipe provided to us by Dalia.

525 g rye
300 g wheat
225 g barley (can be higher; increased amount gives a drier bread)
½ tsp of anis, koriander, cumin respectively
2 tsp honey
600 ml 65 degree warm water (heat cold water from the tap on the stove, as hot tap water may be poisonous from heavy metals).

Mix all, put the mix into oiled baking form Ours is 30cml*13cmw*8.5cmh. Cover with plastic. Stay in a warm place for 24 h.
Bake in an oven set to 110 for 3-4 hour with waterbath covered with aluminum foil.
After that take away water and foil and bake for 1½ hour at 175.
Let it sit until the next day before you start eating it.