Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)

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CalBeachBaker on 27 May 2025 at 08:22
sliced rye loaf

Today's bake:   Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)

Source:   The Rye Baker by Stanley Ginsberg

Notes: 

  • From  TDW: 1862gr - 1 Pan(s)   Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM  
  • To  TDW: 3259gr - 2 Pan(s)   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
     

Substitutions: 

  • None

Discussion: It has been a long 48 hours since the bake concluded and the taste results are 'in with a win'. This is an unusual bread because there is no yeast or preferment, according to Stanley "by German law, pumpernickel must consist of rye, water, and salt-nothing more.". These are dense heavy loaves; the crust has a nice sweetness from the caramelization due to the scald and the low-temperature 24 hr. bake. The crumb is tender and has a really nice soft chew from the coarse rye meal. This is an easy to make bread if you can handle the long bake and pairs nicely with most cheeses and meats.

Make again? - Yes definitely.

Changes/Recommendations:  None

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Ratings:

Tony

Fantastic, Tony. Rye, water, salt. It's the baking version of what Lou Reed said -- "you can't beat guitars, bass, drum." You got me jonesing to try this with the rye meal I just got from Janie's Mill, but I don't know that it'd be safe to leave my ancient gas oven on for 24 hours straight.

Rob

I was worried too so this is how I handled it: I planned the bake for a day where I could spend the day at home and I put a bunch of mass, which was two baking steels and a cast iron skillet into the oven (one above, one below the pans) then started the bake at 8am and ran until 10pm. I left the oven closed overnight and then restarted the bake for ~4 more hours in the morning. I think it worked well.

Tony

Tony, now this is an interesting bread.  Dense, dark and mysterious looking with such a long bake time, amazing.

Benny

Got to make this at least once (I haven't yet) and affirming to read that you liked yours and will make it again. Always thought there were some seeds added to the real pumpernickel, but obviously not if there are German "purity" laws involved! 

-Jon