World Flavors Cookbook

Westfälischer Pumpernickel

Germany's most unique bread — a heavy, dark, slightly sweet rye bread from Westphalia. It is not "baked" in the traditional sense, but rather steamed for up to 24 hours.

Cuisine: Germany

Ingredients

• 500g cracked rye grains (Schrot)
• 500g whole rye flour
• 100g active sourdough starter
• 1 tbsp salt
• 1/2 cup molasses or beet syrup
• Warm water

Instructions

1. Soak the cracked rye grains in warm water for at least 4 hours.
2. Mix the soaked grains with rye flour, starter, salt, and molasses. Knead into a very dense, sticky dough.
3. Place the dough in a greased Pullman loaf tin with a tight-fitting lid.
4. Preheat oven to only 100°C-110°C. Place the tin in a water bath.
5. Steam the bread in the oven for 16-24 hours. The slow heat caramelizes the grain sugars, giving it its dark color and sweet taste.
6. Let the bread rest for at least 24 hours before slicing. It stays fresh for months.