Germany · Cracked rye
Westphalian Pumpernickel
Westfälischer Pumpernickel
A moist Westphalian classic darkened by a long, low bake of cracked rye.
What makes this bread distinctive?
Pumpernickel gains its colour from rye baked for a long time in a closed, humid environment, not from cocoa or colouring. This home version keeps the patient character in a more practical tin loaf.
- Flour profile
- Cracked rye
- Core technique
- Long low-temperature bake
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the cracked rye with boiling water and cover. Once at room temperature, refrigerate for 10-12 hours.
- 02
Mix the soaked rye, starter, flour, molasses and salt into a dense dough.
- 03
Press into a greased lidded tin. Leave in a warm place for 2-4 hours until the volume increases by approximately one third.
- 04
Close the tin tightly. Bake at 160°C for 1 hour, then at 135°C for 4-5 hours. Do not leave the oven running unattended.
- 05
Cool in the tin, wrap and rest overnight, then slice very thinly.
BAKER'S NOTES
Small details,
better results.
- If the tin has no lid, cover tightly with a double layer of baking paper and foil.
- Do not burn sugar to darken the bread; the long bake creates its natural colour.
- Follow any different limits your oven manufacturer gives for extended operation.
AT THE TABLE
How to serve it
- Smoked fish and cream cheese
- Strong cheeses
- Thin slices for small canapés