Westfälischer Pumpernickel

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Soak the rye berries overnight, then simmer until tender and drain.

Ingredients quick view

3 cups whole rye berries

4 cups coarse cracked rye

1 1/2 cups active rye sourdough starter

2 1/2 cups hot water, plus soaking water

2 tsp salt

2 tbsp dark beet syrup, optional and restrained

Butter for the pan

The dark color develops through the long low bake, not molasses or cocoa.

A sealed pan and water bath prevent the loaf from drying out.

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