How to make Pumpernickel

Why cooks start here

Pumpernickel is cooked the way Westphalia cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

In the heart of Westphalia, Pumpernickel is a staple, celebrated for its rich flavor and hearty texture. Traditionally, it graces the table during the cooler months, providing comfort with its dense, satisfying slices. This rustic bread is lovingly crafted by family cooks who know the importance of each ingredient, from the robust rye meal to the sweet hint of molasses. Pumpernickel should be a symphony of deep, earthy flavors with a subtle sweetness from the molasses and cocoa. Its dense crumb is both moist and chewy, perfect for a simple spread of butter or a slice of cheese. It invites a second helping without the need for apology, embodying the essence of Westphalian hospitality.