Westphalian Pumpernickel

Preparation info
  • Makes


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A very dark, dense, and damp bread, virtually unleavened, this loaf is baked slowly, covered, until the coarse grains become barely amenable to the tooth. The long fermentation of the dough develops a unique, slightly sourish, nutty flavor that appeals especially to those who relish intensity and assertiveness in breadstuffs.

If you like, double the recipe and make two loaves, as the bread keeps well and takes up a good deal of oven time.