Full Recipe
Author
PJ Hamel | 2007-12-31
Description
Germany is famous for its rye breads, and Westphalian Rye is one of its best-known. This dense, dark pumpernickel, traditionally baked for many hours in a slow oven, is sliced ultra-thin and typically served with sweet butter, perhaps some smoked sausage, and a stein of beer. Our version of Westphalian rye is prepared in a less time-consuming manner — but still hits all the right flavor and texture notes.
