📝 About This Recipe
True Westphalian Pumpernickel is a marvel of slow-motion alchemy, transforming humble rye berries and water into a deep, chocolate-hued loaf without a grain of cocoa or molasses in sight. This long-fermented masterpiece relies on a multi-stage sourdough process and a legendary 14-to-24-hour low-temperature bake that caramelizes the grain's natural sugars. The result is a dense, moist, and intensely earthy bread with a complex bittersweet profile that defines the pinnacle of German baking tradition.
🥗 Ingredients
The Rye Sourdough (The Build)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 250 grams Whole Rye Flour (freshly ground if possible)
- 250 ml Lukewarm Water (approximately 80°F/27°C)
The Rye Berry Soaker
- 300 grams Whole Rye Berries (cracked or coarse-chopped)
- 300 ml Boiling Water (to soften the grains)
- 18 grams Sea Salt (fine grain)
Final Dough
- 400 grams Whole Rye Flour (dark rye flour)
- 100 grams Rye Meal or Pumpernickel Flour (very coarse texture)
- 100 grams Sunflower Seeds (optional, for texture)
- 150 ml Warm Water (adjust based on dough hydration)
- 50 grams Old Bread Crumbs (toasted rye crumbs for authentic depth)
👨🍳 Instructions
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1
Begin the sourdough build: In a glass bowl, mix the active rye starter with 250g rye flour and 250ml water. Cover loosely and let ferment at room temperature (70°F) for 16-24 hours until very bubbly and aromatic.
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2
Prepare the soaker: Place the cracked rye berries and salt in a heat-proof bowl. Pour the boiling water over them, cover tightly with plastic wrap, and let sit for at least 12-16 hours alongside your sourdough.
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3
Combine the 'Old Bread' paste: Mix your toasted rye crumbs with a splash of water to form a thick paste. This traditional technique (called 'Anstellgut') adds deep color and enzymes that improve the final crumb.
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4
Mix the final dough: In a large bowl or a heavy-duty stand mixer fitted with a dough hook, combine the fermented sourdough, the soaked rye berries (including any unabsorbed water), the bread crumb paste, the remaining rye flour, rye meal, and sunflower seeds.
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5
Knead the dough: Rye doesn't have much gluten, so you aren't looking for 'stretch.' Mix on low speed for 8-10 minutes until the dough is very sticky, heavy, and cohesive, resembling thick wet clay.
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6
Bulk Fermentation: Cover the bowl and let the dough rest in a warm spot for 1 to 2 hours. It won't double in size like wheat bread, but it should look slightly aerated.
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7
Prepare the pans: Heavily grease two 9x4 inch Pullman pans (loaves with lids) with butter or oil. If you don't have lids, prepare heavy-duty aluminum foil to wrap the pans tightly.
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8
Shape the loaves: With wet hands (to prevent sticking), divide the dough and smooth it into the pans. Press down firmly to eliminate air pockets. Smooth the tops with a wet spatula.
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9
Final Proof: Cover the pans and let the dough rise for another 2-3 hours until it reaches about 1 inch below the rim of the pan.
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10
The Steam Seal: Slide the lids onto the Pullman pans. If using foil, wrap the pans multiple times to create a completely airtight seal. This traps the moisture inside, which is crucial for the long bake.
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11
The Long Bake: Preheat your oven to 300°F (150°C). Place the pans inside and immediately turn the oven down to 225°F (107°C). Bake for 14 to 16 hours. Many bakers do this overnight.
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12
The Cooling Phase: Remove from the oven and let the pans sit, still sealed, for 1 hour. Then, remove the bread from the pans and wrap the hot loaves tightly in linen towels.
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13
The Cure: This is the hardest part—do not cut the bread yet! Pumpernickel needs to 'cure' for at least 24 to 48 hours. This allows the moisture to redistribute and the flavors to mellow.
💡 Chef's Tips
Rye is extremely sticky; always use wet hands or a wet spatula when handling the dough to avoid a mess. Ensure your seal is airtight; if steam escapes during the 14-hour bake, the bread will become hard and dry instead of moist and fudgy. If you can't find rye meal, you can pulse whole rye berries in a blender or food processor until coarsely cracked. Don't skip the 'old bread' crumbs; they are the secret to that professional, deep-flavored German bakery finish. If the crust feels too hard after baking, wrap the loaf in a damp towel for a few hours to soften it.
🍽️ Serving Suggestions
Slice very thinly and top with high-quality unsalted butter and a sprinkle of flaky sea salt. Serve as 'Abendbrot' with slices of smoked salmon, cream cheese, capers, and fresh dill. Pairs beautifully with sharp blue cheeses or aged Gouda and a dollop of fig jam. Accompany with a glass of dark German Doppelbock or a robust stout to complement the malty notes. Top with traditional German liverwurst and thin slices of red onion for an authentic deli experience.