Pumpernickel with Emergency Shot

5 from 4 votes
Prep Time 1 minute
Cook Time 1 minute
Rest Time 48 minutes
Total Time 2 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 300 g Wholemeal rye flour
  • 2 tbsp Beet syrup
  • 60 g Sourdough starter
  • 250 g Water approx. 30 ° C

Cooking piece

  • 150 g Whole rye grains


  • 300 g Rye grains extra coarsely ground
  • 300 g Water
  • 1 tbsp Beet syrup

Main dough

  • 400 g Rye meal, medium
  • 250 g Buttermilk
  • 140 g Water approx. 50 ° C
  • 25 g Salt
  • Sourdough approach
  • Breakfast
  • Cooking piece
  • 120 g Linseed
  • 180 g Sunflower seeds
  • 120 g Beet syrup


  • 6 tbsp Oatmeal
  • Butter or oil to grease the baking pan
  • 2 Pc. Loaf pan 35cm sourdough resistant (with a lid if you like)
  • Aluminum foil if there is no lid



  • Mix the wholemeal rye flour with the sourdough and the lukewarm water. Add 2 tablespoons of beet syrup. Let the batch stand for 24 hours at room temperature.
  • Soak the sunflower seeds and linseed in plenty of water so that they are well covered and leave to stand for as long as the sourdough mixture. The cooking piece with the whole grain of rye is boiled in water. This takes about 40 minutes. The grains should still have a slight bite. It is enough if it is cooked shortly before mixing the main dough.
  • Coarsely grind 3,300 g of rye grains. Good for those who have a flour mill. I usually grind in the organic supermarket, but it has been dismantling its grinder for over a year due to corona. I used the food processor as an emergency meal to break up the grains. It should also work with the hand blender. Beware, the grains fly around properly if there is no lid on it! Bring the water to the boil and pour it over the grains and stir in the beet syrup too. Cover the broth well and leave it in the room for 24 hours.

Main dough

  • Drain the water from the sunflower seeds and flax seeds if there is anything left. Mix the cold buttermilk with the hot water so that the liquid is lukewarm afterwards. Place in a bowl and add the remaining ingredients: medium-sized rye meal, salt, beet syrup, stock, sourdough mixture and sunflower seeds.
  • The dough is now kneaded. Since it becomes quite sticky, a food processor is recommended. The dough is quite moist, almost mushy and it should be kneaded for about 7-10 minutes. The specification of the liquid (buttermilk & hot water) is to be understood as an upper limit. I recommend starting with half of this. Moisture is extremely important for the bread to turn out well, but the capacity of the flour, especially the meal, is totally different. A sure instinct is required here. The dough should be very moist and sticky, but still malleable and not flowing and mushy.
  • Grease the baking pan (loaf pan) well and sprinkle with the oat flakes. The bread comes out of the mold more easily after baking. Put the dough in the mold immediately after kneading. Press down well to prevent any air inclusions. The dough should rest covered for 1 - 2 hours. After the time, smooth the surface with wet hands and press the dough down a little again.

Baking process

  • The baking pan is well wrapped in aluminum foil (or you have a toast pan with a lid, for example) so that no moisture can escape. Put in the cold oven on the universal tray. Any other sheet metal works - only the box shape has to fit in and it has to be waterproof. The tray is now filled with water so that the box shape is in the water. Set top / bottom heat to 160 ° C and bake at that temperature for 60 minutes. Then take the heat down to 100 ° C.
  • Bake for another 23-25 ​​hours! In between, refill hot water every now and then. You can take a look after 20 hours. When the bread is black, it's ready. After about 23 hours you can stick a wooden stick into the bread. If it comes out clean, the bread is ready. If there is still something left on it, add another 1 - 2 hours.


  • The dough is sufficient for 2 loaf forms á 35cm. The weight of the two loaves is a proud 3260 gr. You can therefore easily cut the recipe in half. I wanted to test two versions: one with aluminum foil in a "normal" box shape and one in a cast iron roaster with a lid. I liked the bread from the cast iron roaster better. In the future this will be used for this.
  • There were two problems. First, the sourdough didn't want to move forward because of the temperatures, so it ended up in the oven at 30 ° C. I switched it off again after 10 minutes and it is still 26 ° C after a good 2 hours. The second problem: when baking, the oven switched itself off after 12 hours. I was not aware of this technical finesse, which was probably intended as a safety precaution. When I noticed the temperature had dropped to 60 ° C. That's why I added 1 hour of baking time and ended up with 25 hours.


  • I recommend leaving the bread to ripen in a cloth sack for at least 3 or 4 days. It gets a slightly firmer crust, but it tastes gigantic.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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