📝 About This Recipe
True Westphalian Pumpernickel is a masterpiece of patience, characterized by its deep chocolate hue, dense texture, and a complex earthy sweetness derived from long caramelization rather than added sugar. Unlike commercial versions, this authentic recipe uses cracked rye berries and a long, low-temperature steam-bake to unlock the deep malty flavors of the grain. It is a hearty, nutritional powerhouse that represents the pinnacle of German bread-making tradition.
🥗 Ingredients
The Sourdough Starter (Vorteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Whole Rye Flour (preferably dark rye)
- 200 ml Lukewarm Water (around 85°F/30°C)
The Rye Berry Soak (Quellstück)
- 300 grams Cracked Rye Berries (coarsely cracked)
- 300 ml Boiling Water (to soften the grains)
- 15 grams Sea Salt (fine grain)
Final Dough (Hauptteig)
- 250 grams Whole Rye Flour (rye meal or coarse rye)
- 60 grams Beet Syrup or Molasses (for color and depth)
- 100 ml Warm Water (adjust as needed for consistency)
- 1 tablespoon Cocoa Powder (unsweetened, for color depth)
- 5 grams Instant Yeast (optional, for a slightly lighter crumb)
- 1 tablespoon Unsalted Butter (for greasing the tins)
- 50 grams Sunflower Seeds (optional, for texture)
👨🍳 Instructions
-
1
Prepare the sourdough starter by mixing the active rye starter, rye flour, and lukewarm water in a glass bowl. Cover loosely and let it ferment at room temperature for 16-24 hours until bubbly and sour.
-
2
Simultaneously, prepare the soak by pouring boiling water over the cracked rye berries and salt in a heat-proof bowl. Cover and let sit for at least 12 hours to soften the tough grains.
-
3
In a large stand mixer fitted with a dough hook, combine the fermented sourdough, the soaked rye berries (including any remaining liquid), the additional rye flour, beet syrup, cocoa powder, and yeast (if using).
-
4
Mix on low speed for 10-12 minutes. Rye dough does not develop gluten like wheat; it will be very sticky and heavy, resembling wet clay rather than a typical bread dough.
-
5
Fold in the sunflower seeds if using, and let the dough rest in the bowl for 30 minutes to allow the flour to fully hydrate.
-
6
Generously grease two Pullman loaf tins (tins with lids) with butter. If you don't have lids, prepare heavy-duty aluminum foil to wrap the tins tightly.
-
7
Divide the dough equally between the tins, smoothing the tops with a wet spatula. The dough should fill about 2/3 of the tin.
-
8
Cover and let rise in a warm spot for 1-2 hours, or until the dough has risen to about 1 inch below the rim.
-
9
Preheat your oven to 300°F (150°C). Slide the lids onto the tins or wrap the tops tightly with foil to prevent moisture from escaping.
-
10
Place the tins in a deep roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the loaf tins to create a steam bath.
-
11
Lower the oven temperature to 225°F (110°C) and bake for 12 to 14 hours. This long, slow process is what caramelizes the natural sugars in the rye.
-
12
Turn off the oven and let the bread sit inside for another hour. Remove the tins from the water bath and let them cool completely before opening.
-
13
Crucial Step: Once removed from the tins, wrap the loaves tightly in parchment paper and then plastic wrap. Let the bread 'cure' for at least 24-48 hours before slicing. This allows the moisture to redistribute and the texture to set.
💡 Chef's Tips
Always use a serrated knife or a bread slicer; the bread is very dense and moist. If you cannot find cracked rye berries, you can pulse whole rye berries in a blender or food processor briefly. Do not skip the 24-hour resting period after baking; cutting it too early will result in a gummy, sticky interior. For the most authentic flavor, use German 'Zuckerrübensirup' (beet syrup), but dark molasses is a suitable substitute. Ensure your foil seal is airtight if not using a lid; steam is the secret to the soft, dark crust.
🍽️ Serving Suggestions
Top a thin slice with cold unsalted butter and a sprinkle of sea salt. Serve with smoked salmon, cream cheese, capers, and fresh dill for a classic brunch. Pairs beautifully with sharp German cheeses like Bergkäse or a pungent Limburger. Accompany with a dark malty beer or a glass of chilled Riesling. Excellent as a base for 'Strammer Max' (open-faced sandwich with ham and a fried egg).