Westphalian pumpernickel (Westfälischer pumpernickel) from The Rye Baker: Classic Breads from Europe and America (page 335) by Stanley Ginsberg

  • rye meal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blumietunes on September 25, 2019

    Quintessential rye flavor, but the texture is tough, practically ruined my mixer. Too dense. I kneaded by hand for a while, until it practically ruined me. But great flavor.

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