Westfälischer Pumpernickel Bread

Ingredients

• 500g (4 cups) coarsely ground whole rye flour 500g (4 cups) coarsely ground whole rye flour
• 400ml (1 ¾ cups) water 400ml (1 ¾ cups) water
• 1 tablespoon molasses 1 tablespoon molasses
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, water, molasses, salt, and yeast. Mix well until a sticky dough forms.
2. 2.
   Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 24 hours.
3. 3.
   Preheat the oven to 120°C (250°F).
4. 4.
   Grease a loaf pan and transfer the dough into it, smoothing the top with wet hands.
5. 5.
   Place the loaf pan in the preheated oven and bake for 16 hours.
6. 6.
   After baking, remove the bread from the pan and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Make sure to use coarsely ground whole rye flour for an authentic texture and flavor. Finely ground rye flour will result in a different consistency.

Tips & Tricks

• For a stronger flavor, you can add a tablespoon of coffee grounds to the dough mixture.
• To achieve a darker crust, brush the top of the bread with water before baking.
• Pumpernickel bread tastes even better the day after baking, so consider making it in advance.

Serving advice

Serve Westfälischer Pumpernickel bread sliced thinly and spread with butter or cream cheese. It pairs well with cured meats, pickles, and aged cheeses.

Presentation advice

To showcase the beautiful dark color of the bread, serve it on a wooden cutting board or a rustic bread basket. You can also sprinkle some rye flour on top for an extra touch.