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
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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
Slightly sweet and toasty, quite dense and heavy!
Tony
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
I do like it and will bake again Jon... as I described it's slightly sweet with with a nice wholegrain chew and mouth feel.
Tony
Hi there, not only did I just find this wonderful website today, I also have The Rye Baker at home from the library and had a good look at this recipe earlier. It's now on my to do list. Will make another recipe tomorrow, the Ammerländer Schwarzbrot, yay!
So glad I found this site as I will retire very soon and plan to bake more variants of wholemeal, mainly rye breads, with more time up my sleeves. I will likely consult you guys with questions I no doubt will have!
Greetings from Aotearoa, New Zealand
Sigi
Welcome Sigi!
I hope you post your results.
Good luck
Tony
Welcome! You've come to the "ryeght" place: there are many rye aficionados here on TFL, me included. I've enjoyed The Rye Baker and Stanley Ginsberg's website for a lot of rye recipes.
Those loaves look absolutely delicious!
Like Rob, I've been nervous about trying this in my gas oven. I might try using a toaster oven instead.
Thanks alcophile!
Stanley does say that "The secret to this bread's exceptional flavor and deep black color is a long scald followed by a low-temperature bake-steaming, really-that can last anywhere from 16 to 36 hours. "
Tony