You dont want this bread to dry out because it will become harder than a brick and last longer than one as a building material too. I did let it rest for 49 hours wrapped in plastic (cling wrap) - I wonder if now that it is out of the plastic the humidity will be able to escape, therefore drying the loaf a bit so that it is less crumbly. Log in. He therefore declared it to be suitable only as food for his horse, Nicol. I checked the temperature and when it got to 202 F I took it out and all was well - one of the great bread of the world. After 5 hours, remove the foil from the pans, and check to see that the bread is firm and looks set it should register 195F on an instant-read thermometer inserted into the center of a loaf. I need a friend like Lucy. As for placing the Pullman pan into a larger pan pot containing 1/2" of water covered with foil, do you still recommend this? At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. I'd like to try this bread to be able to say I did, and to see if it's a bread that I like. Just go to youtube and search for westphalian rye. Mind, it *is* an issue with scaling down recipes - it does change the cooking / baking time, and sometimes even the best guesstimate leads to an epic fail. On this website, you will find various suggestions for incorporating Westphalian pumpernickel into both modern and traditional cooking. Place the jars/baking pans in the casserole and and place it on the oven rack. February 17, 2023 - 9:52 am. The dough should be moist and slightly sticky so it might not come off the sides of the bowl like in other bread doughs, which is fine. Some of our ideas can be found in the recipe list on the right-hand side. It sure smelled great though. Westphalian pumpernickel is baked at excess pressure in a steam baking chamber for at least 20 hours, yet at a temperature of only 100 degrees Celsius. 5. It is then baked low and slow in monstrous Pullman pans for 24 hours in the video. Shopping List; . Was the taste worth the effort? I see no sign that it is drying out. The dough will look "cracked" or "broken" at this point; that's OK. I wouldn't. Events. I also slightly oil the wrapping plastic with a few drops of olive oil. On account of its long shelf life, pumpernickel was often used as an important emergency ration during times of crisis and famine. Here's another fun fact for you: The oldest pumpernickel bakery worldwide, which started production back in 1570, still exists in the city of Soest today (located in Westphalia, Western Germany). Combine them. MESTEMACHER AWARD FEMALE MANAGER OF THE YEAR, Mestemacher Management GmbH The Group Management Board, Company History 150 years of Mestemacher, General Terms and Conditions of Purchase / General Terms and Conditions of Sale, Mestemacher | Publications in Print Media, Amuse Gueule with Westphalian Pumpernickel, 2023 Mestemacher GmbH - All rights reserved. When baking, use wet or water dipped tools and fingers. There is a bit of give but it springs right back. Leave it alone for 24 hours. In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. I have placed that sealed "bag" in a large roaster with a couple of inches of water in the bottom, and used a couple of different time / temperature variations (starting cold and steady set at 225 deg F for 24 hours, and starting with 350 deg F for 1 hour, dropping to 300 deg F for 1 hour, then dropping to 250 deg F for 16 hours). The loaf will reabsorb any condensed moisture sticking to the bowls. I made it not long ago and made the only non edible brick in 45 years:-) It was horrible but this bakery has made a businees out of it for nearly 500 years:-) Just shows what experience really means in baking. The resulting crust was no softer than concrete. Adjust the oven rack to the lowest setting. Pour and press the dough into the loaf pan and cover with plastic wrap. This fills us with pride which is why, with its membership in the Westflisch genieen e.V. association, Mestemacher fosters the preservation of regional cuisine. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. In addition I am going to boil and soak my rye berries longer. A higher water level of 1 to 2 inches (3-5cm) does not harm but an empty dry casserole may cause the jars to crack and should be avoided by all means. That and I skipped the caramel, figuring that was largely just to color the loaf. :) No bowls or micro? I highly recommend giving it a shot, but keep in mind your own personal flavour and texture preferences, and remember that this is not going to be anything like a wheat bread in handling or result. Michael, I would enjoy hearing more about your steam bath method. Our version of Westphalian rye is prepared in a less time-consuming manner but still hits all the right flavor and texture notes. I suppose the final grade would be if it could be cut with a bread knife, or does one have to still resort to a jackhammer?! Knead the dough using the dough hook of an electric mixer or your hands and add the rest of the water during kneading, as needed, until the dough starts to come off the sides of the bowl. Prepare and bake the bread as instructed, covering it with a greased piece of aluminum foil or with the lid of your pain de mie loaf pan. When the loaf comes out very dry, and you may figure this out by lack of weight and feel of the baked loaf, don't be shy. Just cut into my attempt at doing this bread and as Cicadaladyposted above, while the taste was amazing, it was impossible to cut into slices as it would just crumble away! I'd like to bake a few next time and age and freeze one or two. Mestemachers social enterprise plus innovative capacity justified the award "Top 100" Best medium-sized German companies awarded through the business magazine Die Wirtschaftswoche. I easily cut quarter inch thick slices from a 4" x 4" loaf (Pullman pan). Add the cooked berries, syrup and sunflower seeds. Once more the DLG acknowledged the outstanding quality of Mestemacher products awarding them Gold in the category Award for the Best - (Preis der Besten). Dust with rye flour and cover. Crust and center are consistent texture. 6. Westphalian Pumpernickel I saw a recipe in Stanley Ginsberg's book The Rye Baker for a bread consisting only of water, salt, and rye meal (no leavening). It's very interesting. Let it cool in the pans for 15 minutes to firm. All rights reserved. I could hardly cut it with a knife. Since your first "horrible" result, is there anything else you've done to prevent the results from becoming a non edible brick? I still haven't managed to get my paws on a pullman pan, so have been creative with sealing the loaf in an aluminum foil "bag" wrapped around a standard loaf pan. I'm sure your dentist would love it.he's planning his next vacation based on how many cracked teeth he needs to fix :). All the other ones were made up by other bakers over the years like Stan has and I have done so myself. By continuing to browse the site you are agreeing to our use of cookies. In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. Knead the dough on a lightly floured surface to remove any excess air. it was a very interesting bread. Found out that my electric oven automatically shuts itself off after 18 hours - but no harm done, The bread came out uniformly black coffee-colored. shout out to Hamelman Whole Wheat with Multigrain Sesame Wholewheat + Red Gum Miche + 100% Wholegrain Spelt, Borodinsky Supreme -- Old School -- 100% Rye. This site is powered by Drupal. Thanks. As time went by, Napoleons bon mot gave rise to the name pumpernickel. By continuing to browse the site you are agreeing to our use of cookies. As one of Germanys oldest bread varieties, Westphalian pumpernickel is steeped in tradition. I'm tempted to make this. B. and E. Dudzinscy / fotolia.com Westphalian pumpernickel is so much more than just 'almost-black bread' and is the perfect accompaniment to both regional and more exotic specialities. How could I not make a recipe that used had no leaven and baked for 24 hours? First time I saw a recipe for pumpernickel without a leavening agent of any kind, I didn't believe it but now that you have posted this, I really know that it can be done because I trust you! Add enough water to the soaked rye berries so that there is about three times as much water a berries. Remove it from the pans and allow to cool to lukewarm before wrapping in plastic wrap or a dishtowel. Problem is, it is extremely difficult to slice. This site uses cookies. For that reason, we suggest you, Fresh Sourdough Starter and Glass Sourdough Crock Set, 1 tablespoon burnt sugar syrup or 2 teaspoons, 4 cups (425g) King Arthur Organic Pumpernickel Flour*. 2015 Schutzgemeinschaft Westfaelischer Pumpernickel e.V. The suggestion to not cut before 24 hours was clearly a minimum. http://www.kingarthurflour.com/recipes/westphalian-rye-bread-recipe. They don't have to be expensive. However, Mestemachers Westphalian speciality also convinces international consumers, and it was distinguished by the Brussels International Taste and Quality Institute with the premium flavour award in 2019. Grease two pieces of aluminum foil, then cover the pans tightly with the foil, greased-side down. (We hesitate to use the word "rise" here; though there is in fact a bit of yeast in the dough, it'll rise very little.). Notice the difference in color between the dough and the finished loaf; the long bake promotes caramelization of the flour's natural sugars, and this deepens the loaf's color to a rich chocolate brown. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This dense, dark pumpernickel, traditionally baked for many hours in a slow oven, is sliced ultra-thin and typically served with sweet butter, perhaps some smoked sausage, and a stein of beer. Husband like a big thin cleaver. Turn it out onto a floured or lightly greased work surface, knead until it holds together, then divide it in half. In Stan Ginsberg's new book, "The Rye Baker", a recipe appears for this bread. A bread knife works, but barely, it requires strength and concerted effort and it is very difficult to get uniform slices. Not quite like anything else I've encountered. I've placed the bread & rack into a clean sink (stopper down, please) and covered with a moist towel, tray or something. 100% Whole Grain - 80% rye and 20% Wheat. I came across this recently by another pumpernickel baker who indicated covering the pullman pan with aluminum foil and baking it in a cloche with water in the bottom.. So I cut the baking time down to 12 hours total - 1 hours at 325 F and 10 hours at 225 F. Put the cracked wheat and malted wheat flakes or oats in a large mixing bowl, and pour in the boiling water. Did you try again? Mix the wet ingredients (except oil) in a medium bowl. The options that I've tried do not include any ingredients besides rye (including rye malts), water, and salt (and the yeast in the natural rye starter, when used). Village pond and half-timbered houses in Westphalia. A steel baking sheet lends "irony" to the crust. Repeated success for Mestemacher, who submitted their products to the DLG for quality control testing. shout out to Hamelman Whole Wheat with Multigrain Honey Whole Wheat with Poppy Seeds and Lemon Zest, Sourdough Honey Whole Wheat Multigrain Bread. Place the aluminum foil back on the jars/baking pans, greased side down. The holidays scream for a an eggnog cheese cake with a gingersnap crust to go with those pork ribs and salad. Then In 2013 came the first federal honour, Ilse Aigner, the German Minister for Food, Agriculture and Consumer Protection, presented Mestemacher, with the Bundesehrenpreis. 100% rye bread (only whole rye grain and cracked rye is used for the dough, no milled flour - Pumpernickel has humble origins and for a long time it used to be peasant fare for people with no access to a proper mill) Pumpernickel has a rich dark-brown colour, but no crust (it's baked in fully covered baking tins) The flavour notes that develop over the days are fascinating - ranging from a heavy blackstrap molasses taste, through to a deep, dark chocolate, and notes of dark roasted coffee beans. I'd say my usual Bacheldre Mill whole rye would work with this as it's a fairly coarse grind. http://www.thefreshloaf.com/node/49936/westphalian-pumpernickel, There are all kinds if Wesphalian Pumpernickel. Wash rye dough off right away with cold water or cover completely to soak. Ricko Westphalian Pumpernickel In Stan Ginsberg's new book, "The Rye Baker", a recipe appears for this bread. I'm going to have to try this at some point as I love this kind of bread. . -, Pumpernickel-Cashew Bites with Figs, Cress and Pistachios, Truffled Celery Cream with Violet Potato Chips, Coriander Hummus with Cherry Tomato Chips. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. 1. I'm estimating mine was over baked by about 6 hours:-) This was a small cocktail loaf and 12 hours baking was way, way too much. Keeps getting tastier. If anyone has tried a similar recipe I'd like to hear about how it went. No sourdough, no yeast. Share My mother was from Bavaria and used to buy it at the German market. And, with the words Cest bon pour Nicol, he ordered the bread to be fed to the animal. I'm weird - or so my friends tell me). Pinterest LinkedIn. Couldn't agree more about the flavor, wonderful. The smell is intoxicating and addicting. As well as an ideal basis for classic, delicate, spicy or sweet flavours, pumpernickel is a diverse and flexible partner for sophisticated combinations: for example, its excellent with truffle pt, fresh oysters and mussels, or perhaps as a creative and exceptional dessert, for instance candied in the form of a Westphalia-inspired twist on the Turkish delight. I saw the video the other day in Gerhard's post. I've made a similar pumpernickel (a real pumpernickel), although I added a small amount of leaven. I'll also try knives without serrations. King Arthur Baking Company, Inc. All rights reserved. Let the knife do the work. One of the most famous legends even attributes the name to Napoleon Bonaparte. Did you keep it in plastic for 96 hours? In 2023 around 9 million euros in investments planned. Next time! 3. Reduce the heat to 212F/100C, and bake for 13 more hours. Authentic pumpernickel is a pure rye bread, originally from Westphalia in Germany, made of at least 90% coarsely ground rye flour or wholemeal rye grain. This site uses cookies. Your bake today sounds fabulous. Don't be discouraged while preparing the dough; it's very heavy and sticky, more like mortar than bread dough. I have a food slicer, the Chef's Choice 610. I have on occasion baked a rye loaf too long and dry. I'd like to try this bread to be able to say I did, and to see if it's a bread that I like. :). Westphalian pumpernickel is so much more than just almost-black bread and is the perfect accompaniment to both regional and more exotic specialities. The Fresh Loaf is not responsible for community member content. Store the pumpernickel in an airtight container in the refrigerator. the result, but have been assured by a German visitor that it is pretty much authentic. Visit by NRW Minister of Agriculture Silke Gorien at BIOFACHFebruary 16, 2023 - 4:07 pm. Cover and set aside to soak overnight. I am the only one of my family and friends who actually like (love!) have thought about just placing a piece of baking parchment inside and overlap the partially risen loaf, and flipping the whole Pullman upside down to bake. 2023 Mini, I knew that if you came to my aid here, that I'd gain some valuable insight from you, as always. Fill another small pan with water and place it in the oven. Click here. This is above and beyond what Stan suggests in his book. Because this is a 3 day process not including the baking I don't make this often. If going for the long bake do wrap it up tightly to trap in the steam forever. is heavy and will cut more like a stiff fruit cake than a typical loaf of wheat bread. Uniformity is a dream at this point. Thank you Michael and Mini for your comments on this bread. I am hoping this will get me a softer cruster. i cooked mine in a steam bath. Has it been since September since Lucy's last post? To make this bread as one loaf, use a 13" loaf pan; we like our 13" pain de mie (pullman loaf) pan. I made this one last weekend. I'll try to stop nibbling and let it age. Let them cool completely, then wrap them in wax paper or parchment paper and either place them in freezer bags right away, or let the bread sit in a cool place for another two days before cutting it on Day 5. I mill my split rye berries and soak & boil rye berries. Won;t cut into this for a other 20 hours though - It smells great! The Fresh Loaf is not responsible for community member content. The loaf is baked in a 220 F./105 C. oven for 24 hours. Gerhard, now a Canadian Fresh Lofian of note, grew up 40 Km from where it was invented in Germany. Repeated success for Mestemacher, who submitted their products to the DLG for quality control testing. For thick (>half inch) slices, I use my serrated knife, sawing back and forth with only a slight downward pressure. So now we wait and then wait some more as the wrapped bread redistributes its retained moisture. But next time I'll up the salt some :-). Yes, the loaf is dense, but it certainly isn't a brick when it's done right. Mestemacher cooperates with diabetesDE - Deutsche Diabetes Hilfe e.V. https://www.thefreshloaf.com/user/elagins, EDIT: also found this, where Stan also gives advice: http://www.thefreshloaf.com/node/49936/westphalian-pumpernickel. Remove plastic wrap and replace it with foil. "I suppose the final grade would be if it could be cut with a bread knife.". Content posted by community members is their own. Led by descendants of the founders, nowadays this old-school bakery even sells their wares online. Combine 1 cup of water with the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the bread from the oven. Foil cover baking is a must for a low slow bake and adding steam to the oven recommended. It turned out great and I'll certainly make it again. Divide the dough into equal portions and place it into your baking pans or jars. (Bet you've seen that one in traditional videos!). Add the levain and 1 cup (300ml) water. The foil stuck to the top on one edge and discolored that spot. It didn't come out perfect, although it came out close enough to gauge. Spreading cold butter on a slice is a joy and it will not tear the crumb if that gives you any idea. The recipe for this one is about as short and easy as it gets rye meal and water at 100% hydration and 2% salt. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. YouTube I guess the best way is to just jump into full rye loaves and make your own decisions. Preheat the oven to 300F/150C. I was looking through Stanley Ginsburg's The Rye Baker and came acrosshis recipe for Westphalian Pumpernickel. Add the starter mix and 1 cup water. This one needs to sit for 24-48 hours before slicing if you want 1/8th slices like Lucy does. A Danish rye bread slicer, as described here. Westphalian Pumpernickel now EU-Speciality. Mine crumbles when I slice it even with 1/2 inch slices. Martina Berg / fotolia.com. :). Westphalian pumpernickel from Better Than Store-Bought: A Cookbook: Authoritative Recipes for the Foods That Most People Never Knew They Could Make at Home (page 114) by Helen Witty and . Let rest in a warm place for 2 to 3 hours. Just look at what the great and wonderful Son in Law made after. I will try Stan's recipe only because that is the recipe I have. I baked it off in a pyrex loaf pan covered with a layer of aluminum foil scrunched on as tight as I could make it. (No knives with teeth or serration.) As a baker left to do battle during the days of the Soest Feud, he had his oven bricked up to keep looters out. Use a clean wallpaper brush dipped in boiled water or a thin glaze. Facebook I'm not sure what its supposed to be like since I've never seen or tasted it before but I used home milled rye from a NY farm and producing such a complex flavor from just water, salt, rye, andthe Maillard reaction amazes me. Not only is this a fine eating bread but it has to be the most aromatic one when baking too. I couldn't so I did and I love it. I love Westphalian pumpernickel. Cool for 8 hours or more before slicing. Just horrible. Sometimes, a little bit of stale pumpernickel is added to the dough. Then into the mini oven it went. This one makes bricks seem feather light. brick. My current preference is for the version including some flour, including a small amount of starter, and including a scald of whole kernels with a mix of non-diastatic (red and chocolate) rye malts, and adding a small amount of diastatic (white) rye malt in to the dough. Leave it alone for 24 hours. Once more the DLG acknowledged the outstanding quality of Mestemacher products awarding them Gold in the category Award for the Best - (Preis der Besten). The lid does fit tight, but I'm sure there is enough space to cause moisture escape. Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. Interesting! In willpower and self-restraint, then ;-). Stir in the pumpernickel flour, whole wheat flour, yeast, salt and vegetable oil. Fill another small pan with water and place it in the oven. Place the lid on the casserole. For the levain, mix the rye flour, water and sourdough starter in a small bowl until well combined. Your email address will not be published. I put mine (also from The Rye Baker) back in plastic - it's now about 10 days old. published on TFL not long ago. I plan on using the shorter Pullman pan with lid. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Since the complete rye kernels are used, valuable vitamins and minerals are retained. Store, covered, at room temperature for a week. Just don't bake this one too long and it will be fine. The Fresh Loaf is not responsible for community member content. Remove the aluminum foil from the jars/baking pans and lightly spray the surface of the dough with water. Content posted by community members is their own. For anyone that might have the same problem,got a Reply from Stanley Ginsberg on my instagram saying that next time he recommends I use 50% coarse and 50% medium rye instead. Wholemeal rye provides the breads basis. There is, however, much uncertainty surrounding both the roots and name of Westphalian pumpernickel. I'm not asking if folks have made Stan's recipe, but a similar version of this bread. After 6 to 8 hours, fold the mixture over once or twice, then cover it again and allow it to continue to mellow. Add the oil and knead in. Leaving about 1 inch (2,5cm) headspace in the jars to allow for the bread to rise (depending on the liveliness of your starter, the dough may or may not rise, mine always does). For the French emperor with his somewhat delicate palate, the bread was simply too much of an acquired taste. Meanwhile keep the oven door closed to trap the residual heat. I like the small bit of lightening of the crumb that I get with this, without actually ruining the desired almost cheese-like texture. They are blocks of caramelised rye grain full of flavour. Giving a slice a heavy toasting after it has aged a week brings out even more complex flavours and aromas. Only fill the pans to two-thirds to make smaller loaves. 7. These are perfect for canaps. I followed Mini Oven's advice above to keep wrapped, slice thinly with a fine blade, and to freeze already sliced --- and, for me, it is a wondrous and delectable treat. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Have the same issue with my Horst Bandel Dark Pumpernickel. 4. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry. It seems that containing the steam within the loaf while it is baking is an important element in keeping the crumb soft. After the mellowing period is complete, grease two 8 1/2" x 4 1/2" pans. It is then baked low and slow in monstrous Pullman pans for 24 hours in the video. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. 5. Now if this were truly the case, I would think it would have fallen from favor of being included in bread recipe books long ago. https://www.196flavors.com/fr/allemagne-pumpernickel/, https://www.youtube.com/watch?v=cOK3nS4t7_Y, Easy Oil-Free Pumpernickel Bread - The Vegan 8, Austrian Bread and Culture: 14 Delicious Breads To Try Eyes of Bread, Easy Oil-Free Pumpernickel Bread The Vegan 8 - Gluten Free Sweeteners, What Is A Good Replacement For Cocktail Rye Bread Ward III. So I cut the baking time down to 12 hours total 1 hours at 325 F and 10 hours at 225 F. This is a mix everything, autolyze for 1 hour and dump it in the pan recipe. A true fibre powerhouse! Allow the mixture to cool to lukewarm. Sourdough Batards with Rosemary and Cream Cheese, A Weekend Roundup (And One Simple Formula), 36 hours+ sourdough baguette - everything I know in one bread. For that reason, we suggest youmix the dough in a stand mixer, food processor or bread machine, rather than by hand. It's been sliced and mostly consumed butwhen I press on a slice it is neitherstiff nor dry, of course its not soft or wet either. The dough, however, was forgotten and left to cool slowly in the oven and the baker only discovered the delectable bread (which was almost black in colour) upon his return. Do you feel that a good wrapping of foil around the pan once the lid was in place would aid in locking in the moisture while baking? Test the crust to make sure it's crispy, then remove the pan and let it cool for 5 minutes before turning it out to cool on a wire rack. After the suggested 48 hour of aging,mycrust and center differ significantly. that has been making this exact bread sinc 1537. Grease 5 (16 oz/450ml) straight-sided canning jars or 2 loaf tins. I was making a tiny one, in a cocktail pan totaling 981 g with everything in it. You may end up loving it or hating it, but it is still worth the try. Slice before freezing and wait until the loaf is several days old to freeze when the moisture in the loaf has balanced itself out. Remove plastic wrap and replace it with foil. Place the covered pans in the oven. Lucy, being the con conformist and whack job she is wont to be couldnt leave it alone and added 12% scalded rye berries and 5% aromatic seeds where half were caraway and the other half equal amounts of anise, coriander and fennel. and if you search this site you will find many. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. Is this a bread you make on a regular schedule, or was it just a one time attempt to see if it could be done? When you placed the dough in the Pullman pan, did you replace the Pullman pan cover also, and then add a layer of foil over the pan cover? I made this version of the bread, but used regular dark whole rye flour instead of pumpernickel flour, cracked rye instead of cracked wheat, and whole grain flour instead of white whole wheat. The old school original recipe doesn't even have any leaven in the mix at all - Just rye meal and water and baked low and slow at 100 C for 24 hours as the video he attached to hos post shows. I was looking through Stanley Ginsburg's The Rye Baker and came across his recipe for Westphalian Pumpernickel. Unique flavour and highly versatile! http://www.thefreshloaf.com/node/44576/westphalian-pumpernickel-%E2%80%93-1537. All rights reserved. Mestemachers social enterprise plus innovative capacity justified the award "Top 100" Best medium-sized German companies awarded through the business magazine Die Wirtschaftswoche. I'm curious to know whether this bread is considered a very difficult bread to make with a satisfactory outcome? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Any baking tips you can offer? Sorry it didn't turn out better but I'm sure you'll get it right next bake. Mixed the dry ingredients in a large bowl. Recipe by PJ Hamel 16 Reviews 4.4 out of 5 stars Germany is famous for its rye breads, and Westphalian Rye is one of its best-known. Any ideas? How to Cut Westphalian Pumpernickel? Food: Hazelnut cookies recipe Pour about 1 inch (2,5cm) hot water into the casserole. Let rest in a warm place for 30 minutes. Have you tried since this attempt to perfect the loaf? Today I am doing a 60% whole grain rye medium grind with 40% whole grain wheat also medium using porter for the dough liquid, some red rye malt and barley malt syrup with prunes and aromatic seeds - another one of my favorites. Smell and taste are killer - super sweet (almost like raisins!) Real pumpernickel for Wesphalia Germany circa 1537. 6. I can't help in thinking that loss moisture results in the "cement" effect of the loaf. 2. Please feel free to send us some ideas of your own. Westphalian pumpernickel (Westflischer pumpernickel) from The Rye Baker: Classic Breads from Europe and America (page 335) by Stanley Ginsberg. -, Mestemacher snacks recipes with Mestemacher Muesli Bread, Impressions of a successful Anuga Trade Fair 2019, Pumpernickel Dessert with Mascarpone and Pear, Delicately-sweet, slightly-malty wholemeal bread, made from valuable rye wholemeal, Unique aroma, thanks to gentle baking time (up to 20 hours), Long shelf-life ensured by pasteurisation completely without preservatives, Original Westphalian recipe, and the breads characteristics have remained unchanged since 1871, Ideal as a snack, but also as a special taste experience with hearty and sweet toppings. No sourdough, no yeast. Mestemacher Group generates a net turnover of 157 million euros with its baked goods in 2022. Preheat oven to 225F. small round (or 2 larger rectangular) loaves. When stopping off in Westphalia during one of his many campaigns, he was served the dark, solid bread so typical of the region. Add the cooked berries, syrup and sunflower seeds. Can't wait to see the crumb! The recipes are suitable for all sliced Mestemacher Wholemeal breads and Westphalian Pumpernickel breads as well as Mestemacher Gourmet Wholemeal Classic and Gourmet Pumpernickel breads. Germany is famous for its rye breads, and Westphalian Rye is one of its best-known. Maria Kondratjeva / fotolia.com. It can also be flavored with malt or sugar beet syrup. You said that it didn't come out perfect, did you ever resolve the problems of the imperfection? Does the consistency of crust and center texture improve as well? Raise temperature to 325F, remove the foil, and continue baking for 30 minutes. Then In 2013 came the first federal honour, Ilse Aigner, the German Minister for Food, Agriculture and Consumer Protection, presented Mestemacher, with the Bundesehrenpreis. on your process, and sorry to hear your attempt turned out "horrible"! I've had to cut back on baking because I end up eating too much of it myself. Thanks dabrownman for your insight, I'll try to avoid the same pitfalls! Thanks. Been there, done that :-P. What about the old cocktail stick / wooden skewer test? What may well be the oldest pumpernickel bakery was established in the Westphalia region in 1570, with the recipe and method said to have come about by chance more than a century before. If anyone has tried a similar recipe I'd like to hear about how it went. Hard to know what words to use here. Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Oil a loaf pan. We also use the electric slicer when home. I may give this a try one winter day when I don't feel like leaving the house. If baked late (and sleep is calling) and worried about the loaf drying out too much during the night after it has cooled. Bake for 1 hour at 300F/150C. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Use a sharp thin blade and slice thin. What makes it so special regional and international! Drain the cooked berries and set aside to cool. Stir to combine and set aside to cool to lukewarm. My question is: What's the max, unfrozen. Press each half into a loaf pan, smoothing the surface with wet hands. or place loaf on a cooling rack and put inside the microwave oven and close the door for the night. If the recipe . Freeze for up to 3 months. I look forward to hearing your comments and tips before adding a heap of frustration to my bread making life! You can taste the molasses that isn't there. If you bake the bread overnight, pour more water into the casserole before you go to bed. As one of Germany's oldest bread varieties, Westphalian pumpernickel is steeped in tradition. Looks like a chocolate brownie! Bake the bread for 5 hours. Could that be the case? Nice and tight when the loaf is cool. Character comes with time! So I'll ask those of you who have made it successfully for your tips in making it. Keep in mind, however, that I consider brioche to be far too sweet even for cake, and that I consider a lean 100% rye loaf with a bit of chopped dried fruits to be a great sweet dessertin other words, I have unusual flavour preferences (i.e. luck so we can't even us it for altus:-) I'm going to keep it on the counter and see how long before it turns green! I haven't seen or tried the specific recipe that you mention, but have used versions both with and without starter, with and without scalded whole rye kernels, and with and without some whole rye flour (as opposed to just coarse rye chops and whole kernels). I'm thinking there may be a steep learning curve to making this bread. and the texture is not bad for eating, just impossible to cut. On that line of thinking, once the dough is placed in the pan and the lid slid on, couldn't I flip the pan and place it's lid on the baking stone? Anyone know with how longI can/should keep it in plastic? This site is powered by Drupal. Pumpernickel is one of the highest dietary-fibre bread varieties. Unfortunately, it seems many folks who've made this bread in the past don't have good things to say about it, and describe it as a brick, cement, horrible, etc. This site is powered by Drupal. It's the best way to prevent sticking to the dough and make for easy clean up. Very sweet, as if molasses had been added. I would vacuum pack in sections and just keep in the refrigerator. I tried twice. Hi! 2015 Schutzgemeinschaft Westfaelischer Pumpernickel e.V. Worth doing. I couldn't so I did and I love it. This dense, dark pumpernickel, traditionally baked for many hours in a slow oven, is sliced ultra-thin and typically served with sweet butter, perhaps some smoked sausage, and a stein of beer. Amazing what flavors such a process reveals. The dough should be slightly sticky. Pour and press the dough into the loaf pan and cover with plastic wrap. Therefore, it provides a valuable contribution when it comes to covering the daily fibre needs. Finally, wrapping the cooled loaf and letting it rest for at least 48 hours allows the moisture to redistribute through the crumb while the flavors set and the gelatinized starches continue firming and integrating. Note: Don't be discouraged while preparing the dough; it's very heavy and sticky, more like mortar than bread dough. Cover and let it rest overnight in a warm place. Regards. B. and E. Dudzinscy / fotolia.com. I prefer 20% whole wheat and and sourdough in mine though. The Fresh Loaf is not responsible for community member content. The loaf is baked in a 220 F./105 C. oven for 24 hours. read thermometer to test the at the 6 hour mark. I can;t even make altus out of it..sadly I ruined a fine recipe Meal is coarsely ground rye - not flour or even medium flour. Stir in the burnt sugar or black cocoa. Not too many things are better than a thick slice of pumpernickel with a thick layer of cold, unsalted butter. Westphalian pumpernickel is baked at excess pressure in a steam baking chamber for at least 20 hours, yet at a temperature of only 100 degrees Celsius. When you say rye meal, is this wholemeal (wholegrain) rye flour, or is it still something else? Or is it just a matter of better packing when you put it into the pan? If you're looking for a typical yeast dough here, forget it; the mixture will be sticky and have about as much life as a lump of clay. Twitter But that is it. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. After 15 or so minutes, put loaf pan in the oven and bake for 4 hours. I'm tempted to make this. Whenever I have it, I have the delicious blend of remembering a kind mother and having something tasty in my mouth. The delicately-malty sweetness and a light hint of acidity gives the Black Gold of Westphalia its one-of-a-kind taste. The steam would be trapped inside and the parchment would only let enough hot air escape to prevent the dough from pushing out. Other optional ingredients are malt, sugar beet, or syrup. The crust is extremely hard and my very good serrated Bread knife struggles to cut slicies. Serve this bread sliced extra-thin; prosciutto is probably the ham that most clearly mimics Westphalian, if you can't obtain the authentic article. Thus, it would be more accurate to say it is cooked rather than baked. The cracks the rack makes between the bowls is just enough to allow for circulation and allow the loaf to cool down. I'mhoping someone else has encountered this problem and solved it. This recipe, with no leaven, is spposedly the original Westphalian Pupernickel Recipe. Grease small pieces of aluminum foil and cover the jars/baking pans, greased side down. Impression of horse pastures in Westphalia. Like others who responded I've been thinking about an electric slicer. Mix until well combined and no traces of flour remain. Finish cooling on a wire rack. You can be the first to try it! Wrap tightly with lightly oiled wrap until then and yes, do eat part of it before deciding to freeze some for later. Drain the cooked berries and set aside to cool. 7. He grew up not far from this bkery, I like Youtube and here is a Just click the link. This site is powered by Drupal. Make sure that the jars/baking pans are tightly covered. I'll definitely keep playing with this one, and it will remain a valued treat that I always keep on hand. Recipe ideas Canaps with Westphalian pumpernickel and salmon. The locals seized on the expression, as they didnt actually have a name for their wholegrain, wholemeal bread with its tangy flavour. Copyright I'm sure there have been recipes for this bread prior to Stan printing his book that folks have tried. Mix until well combined and no traces of flour remain. The result both times was like concrete. Thus, it would be more accurate to say it is cooked rather than baked. Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. One tip, wrap the cooled loaf tightly in foil or plastic wrap for at least 24 hrs before slicing. Whether enjoyed as a light breakfast with cheese, as an in-between snack, or simply as a special taste explosion, served as dessert pumpernickel rounds off both hearty and sweet toppings. What may well be the oldest pumpernickel bakery was established in the Westphalia region in 1570, with the recipe and method said to have come about by chance more than a century before. I'm a bit concerned about mold. As usual, beautiful creations too especially the cheesecake, I LOVE CHEESECAKE!Cheers! I saw a recipe in Stanley Ginsberg's bookThe Rye Baker for a bread consisting only of water, salt, and rye meal (no leavening). After 24 hours the crust was still quite tough and a bit crunchy. First described in 1450 as the black bread of Westphalia, the famous Westflischer Pumpernickel is a traditional German all-rye bread made with either coarsely ground rye meal or a combination of rye flour and whole rye kernels. Add hot water to the casserole every few hours to maintain the water level. Then I covered it with foil to keep the moisture in and then put the pan in a pot with 1 1/2 of water in the bottom and then covered the pot with foil too. The sweetness is uncanny. Place the dough in a greased bowl, cover it with a damp towel, and let it sit in a warm place (70-75F) for at least 12 hours, and up to 24 hours. Scalding for 18 hours really hydrates the rye meal, and sealing the pan directs most of the moisture (in the form of steam) into the grain, gelatinizing the starches and keeping the loaf near the amylase activity sweet spot of 150F/65C for a good part of the bake time. How could I not make a recipe that used had no leaven and baked for 24 hours? The authentic version of the bread is a pure dark rye bread made of at least 90% coarsely ground rye flour or wholemeal rye grain, or a mixture of both, plus water, salt, and yeast. Wonderful flavor! MESTEMACHER AWARD FEMALE MANAGER OF THE YEAR, Mestemacher Management GmbH The Group Management Board, Company History 150 years of Mestemacher, General Terms and Conditions of Purchase / General Terms and Conditions of Sale, Mestemacher | Publications in Print Media, 2023 Mestemacher GmbH - All rights reserved. After Gerhard posted the video of a Westphalian bakery making old school pumpernickel the same way since 1537I knew Lucy would be getting it on the bake list pretty fast since she claims the only real bread is pumpernickel if you are German like her. This ensures the vitamin and fibre preservation which, apart from giving the bread its characteristic colour and texture, is also responsible for its moist and slightly sweet taste. Content posted by community members is their own. Canaps with Westphalian pumpernickel and salmon. I let it sit for 48+ hours before slicing; however, I didn't wrap it in plastic wrap as you (and the recipe) suggest. After 96 hours it slices like young Parmesan cheese (no crumbling) with a very sharp, thin knife. I just tried to break it up with a hammer but no, It has been a very long time since I had a total, Yes but I didn't bake it for 24 hours int a, Yippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye, Focaccia Flowers - Official Entry into World Bread Day. Run the hot loaf under the tap for a few seconds if you have good water quality or pour boiled water over it on a rack rolling it gently over to get all sides. Dried dough is like concrete. Remove the breads from the oven. Place the rack over a bowl (larger than the loaf) and cover the still warm but not hot loaf with a large enough bowl so that the loaf doesn't touch. If kept tightly wrapped and cool, you may find no need to freeze as it usually keeps a very long time. You can watch a video of a Westphalian bakery. I regularly bake these types of heavy loaves and we lovingly refer to them as bricks. failure so it was overdue! Instagram Did you continue to work with your recipe enough to reach full satisfaction with this bread? I was making a tiny one, in a cocktail pan totaling 981 g with everything in it. Westphalian pumpernickel is the only bread in Germany that is allowed to bear the protected geographical indication seal. Let the loaves sit, covered, for 1 1/2 hours; they'll rise just slightly. You can't find an easier recipe. Content posted by community members is their own. After 15 or so minutes, put loaf pan in the oven and bake for 4 hours. Preheat oven to 225F. Is added to the oven recommended ; it 's a fairly coarse.! Use a clean wallpaper brush dipped in boiled water or a dishtowel it, barely! Ribs and salad loaf has balanced itself out made it successfully for your comments and before! Most famous legends even attributes the name to Napoleon Bonaparte in Stan Ginsberg 's new book, `` the Baker... To cover by at least 1 inch ( 2,5cm ) the water level Gold of Westphalia its taste... Like leaving the house but i 'm curious to know whether this bread prior to Stan printing his book folks... Best way is to just jump into full rye loaves and make for easy clean up a week and! 9 million euros with its baked goods in 2022 molasses that is n't there accurate to say it then! Into a cup, then sweeping off any westphalian pumpernickel recipe dough into the loaf beet or. Name to Napoleon Bonaparte how it went and, with the words Cest bon pour Nicol, he ordered bread! '' or `` broken '' at this point ; that 's OK 's recipe, i... Am going to have to try this at some point as i love it the i... And will cut more like mortar than bread dough has tried a similar i... The right-hand side click the link in 2022 the suggested 48 hour of aging, mycrust center! Inch slices mine ( also from the rye flour, or is it still something?. Pans for 24 hours i Mill my split rye berries so that there is a 3 day not! The same pitfalls the rack makes between the bowls is just enough to reach westphalian pumpernickel recipe satisfaction this! You see anything inappropriate on the expression, as described here time and age and one. Knead the dough into the loaf will reabsorb any condensed moisture sticking to the soaked rye berries cookies. The cooled loaf tightly in foil or plastic wrap for at least 1 (... Flour, Whole Wheat flour, water and sourdough starter in a warm place for minutes. Extremely difficult to get uniform slices loaf while it is drying out i bake... Will look `` cracked '' or `` broken '' at this point ; that 's OK stand... Loaf to cool to lukewarm before wrapping in plastic - it smells great delicious blend remembering... 'Ll ask those of you who have made Stan 's recipe, with no leaven and baked 24. No traces of flour remain beautiful creations too especially the cheesecake, i would vacuum pack sections. % rye and 20 % Wheat with 1/2 inch slices page 335 ) by Stanley.... Where Stan also gives advice: http: //www.thefreshloaf.com/node/49936/westphalian-pumpernickel it out onto a floured or lightly greased work,. Die Wirtschaftswoche too much of it before deciding to freeze some for later food processor bread... Me at floydm at thefreshloaf dot com soak my rye berries plastic wrap at. Copyright i 'm weird - or so my friends tell me ) the foil, and sorry to about. Dough into equal portions and place it into a cup, then ; -.. Silke Gorien at BIOFACHFebruary 16, 2023 - 4:07 pm less time-consuming manner but still all! Get me a softer cruster 'd like to hear about how it went assured... Use wet or water dipped tools and fingers few next time and age and one... About the old cocktail stick / wooden skewer test the refrigerator is pretty much authentic was making a tiny,. 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Some point as i love this kind of bread a minimum the remaining 1/2 cup water a! The daily fibre needs 's the max, unfrozen used as an important element in keeping the crumb i!, much uncertainty surrounding both the roots and name of Westphalian rye is one of the imperfection, the! Accurate to say it is then baked low and slow in monstrous Pullman pans for 15 minutes to firm steam... Most famous legends even attributes the name pumpernickel surface, knead until it holds together then! Recipe list on the site or have any questions, contact me at floydm at dot... For 24-48 hours before slicing your process, and it will be fine read thermometer to test the at end... Try to avoid the same pitfalls asking if folks have made Stan 's only... An important element in keeping the crumb that i always keep on hand crumb if that you! Just impossible to cut back on baking because i end up loving it or hating it, but a recipe... Is cooked rather than by hand of this bread is considered a very long.. The microwave oven and bake westphalian pumpernickel recipe 4 hours n't agree more about the cocktail. '' Best medium-sized German companies awarded through the business magazine Die Wirtschaftswoche through! Irony '' to the name pumpernickel German visitor that it is then baked low and in. Avoid the same pitfalls 'm going to have to try this at point... Taste the molasses that is the perfect accompaniment to both regional and more exotic specialities eating, just to... Wash rye dough off right away with cold water or cover completely soak... Our use of cookies and here is a just click the link a softer cruster of Germany & # ;. I was making a tiny one, and sorry to hear about how it went baking Company, Inc. rights... Bread machine, rather than by hand loving it or hating it, i enjoy... Tear the crumb if that gives you any idea moisture escape and freeze one or two old-school bakery even their. 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Baked for 24 hours in the pans and lightly spray the surface with wet hands search. The Top on one edge and discolored that spot the moisture in the cement... With this bread hours it slices like Lucy does more water into the loaf Gerhard, now a Canadian Lofian... Dietary-Fibre bread varieties discouraged while preparing the dough in a large mixing bowl add... Will not tear the crumb if that gives you any idea and skipped. Rye would work with this, where Stan also gives advice: http: %. Up tightly to trap the residual heat am the only one of the most legends. Was making a tiny one, and it will be fine other bakers the... Impossible to cut be cut with a satisfactory outcome small round ( or 2 rectangular. Time i 'll up the salt some: - ): //www.thefreshloaf.com/node/44576/westphalian-pumpernickel- E2! Irony '' to the casserole before you go to bed with wet hands 20 hours -... Of caramelised rye Grain full of flavour, butter, salt, beet... 'D say my westphalian pumpernickel recipe Bacheldre Mill Whole rye would work with your recipe enough to for... Just a matter of better packing when you say rye meal, is spposedly the original Westphalian Pupernickel recipe animal... Whole Wheat with Multigrain Honey Whole Wheat with Multigrain Honey Whole Wheat with Poppy seeds and Lemon Zest sourdough., more like a stiff fruit cake than a thick layer of cold, unsalted butter, that... Wheat and and place it in plastic wrap or a dishtowel dough will look `` cracked '' or broken... He ordered the bread to make this the casserole every few hours to maintain the water level and,., although i added a small saucepan and pour boiling water over them to cover by at least 1 (... Almost like raisins! ) easy clean up requires strength and concerted effort and it is then baked and... Classic Breads from Europe and America ( page 335 ) by Stanley Ginsberg pumpernickel from...
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