Pumpernickel Homemade – Westphalia

Mix rye meal, wheat meal, sunflower seeds, wheat flour and sesame seeds in a large baking bowl.

Heat buttermilk gently (and only lukewarm). Add yeast, salt and turnip greens, stirring constantly.

Pour heated buttermilk over grain mixture and mix both. Pour mixture into a greased and floured loaf pan.

Bake for 2 3/4 h in a hot-air oven at 130 degrees.

Then cover with aluminum foil and let stand for 2 more h in the turned off kitchen stove.

Info:

Herbert Schmitt: Hardly any bread has become as well known far beyond the borders of its region of origin as Pumpernickel, that black bread from the heart of Westphalia. One loves it respectively shakes oneself and feels sorry for the poor people who eat it.

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