How to Make German Pumpernickel (Westfalan)

[@4bet913]

I personally love this video. I enjoy the casual feel and flow of the instructions as the video is played, and I think that you have a very experienced grasp on baking that adds to the guide. This video was a great watch with nicely detailed instructions and descriptions, and the way you show the process without cutting too much out really helps people like me who aren't very confident in doing something without being told exactly what is nessecary. Nicely done, sir.

[@mizjeannemcrorey4342]

I like this guy! His exuberance about making this bread was was infectious! Hope to find more from him.

[@lovetotheworld2522]

Now that's Pumpernickel. Thank you so much.

[@clarehatcher760]

I made your recipe! It was AMAZING!😁 I had to sub the molasses because I had none, and used muscavado suger in the liquid. I also added sprouted spelt grains. I could not believe how much it rose up overnight without yeast!!! And baking was very straight forward. I eat Pumpernickel all the time, so this is going to save me a fortune. THANKYOU so much! ☺️🙏🏼

[@JurgenWalter]

I am so happy all worked out for you.Well Done

[@sstarkey1695]

I am diabetic, and I substitute a mix of instant coffee, Serve brown sugar, and water for the molasses. This bread does not spike my blood sugar, and in fact, helps me control balance with a reasonable meal with low carbs and no sugar. I love this video. Had to guess a little on timing portions, but the additive of bulgur was impressive!! It swells to about 4x it's size which causes rise! I LOVE this recipe!! Thank you!!!

[@JurgenWalter]

Well thats a good way out and since i am a Diabetic Nr.2 i certainly will try this out for myself.THX for the Idear

[@thomassalvi]

But brown sugar = processed sugar + molasses. That substitution would be WORSE for diabetes

[@OrtoInScatola]

“Now it is ready to be used the way it is meant to be “ I loved everything about your video, Juergen! Your childlike excitement, your beautiful accent, your recipe… I have followed it step by step and I am almost ready to take it out of the oven! Can’t wait to try it! Thank you!

[@JurgenWalter]

Well Thank you very much.I hope you like it

[@OrtoInScatola]

@@JurgenWalter it came out very delicious! Very moist, dense, and almost 30 slices which I froze like you suggested! Thank you, Juergen!

[@JurgenWalter]

Nice to hear Congratulation

[@vickirogers4565]

You are a delight to watch Mr Walter. I have a loaf in the oven right now, cant wait to try it!

[@Taylormayde1133]

i loved this video! I loved listening to your accent and thoroughly enjoyed your charisma ! added bonus your bread looked lovely! keep posting ! :)

[@foodforthought2374]

Since my breast cancer diagnosis I have to choose foods that do not elevate my estrogen. We have learned to can -pickle-ferment our home grown foods and now we are learning to make breads. My husband and I loved your video. You are precious and down to earth. I spent 3 years in Bad Tolz in the late 80’s I love the Bayern Brot but am having difficulty finding a recipe. We have to cut out all the stuff they want to add to commercial breads and artisan breads are the way to go. Thank you for this video. We love Pumpernickel! Keep up the good work!

[@spacecowboy2k]

I must try this! Thank you Jurgen! This is a wonderful video.

[@ghlscitel6714]

I get Pumpernickel in the grocery around the corner. Costs me ~4$ for 500 g. Greetings from Münster, NRW.

[@annk8360]

This was a delight to watch! Thank you for the new recipe!

[@Lou.B]

That looks delicious! Thanks for showing us how!

[@alunamoon7863]

So glad I found your channel. I can't find pumpernickel where I live. Going to have to give this recipe a go. I love this bread. Yours turned out beautifully. Thank you for this recipe. 😊🤗😊

[@JurgenWalter]

I am happy to help.But if where you Live you can Order from AMAZONE just Type in German Pumpernickel and you can have it delivered to your Doorstep.THX for your Coment

[@krazmokramer]

A very good video! THANK YOU for sharing!!

[@patrickhicks9880]

I live in England with a German person we find it very hard to find proper dark bread here your recipe looks great

[@clarehatcher760]

I loved your video and I think it is a very good option, if you don’t want to go down the lengthy 24hour route of the traditional method. THANKYOU. Can’t wait to try it.

[@FoxtrotMike]

Such a cool video. Congratulations Jurgen!! I´ll try this recipe this week and then I´ll let you know how it goes. Danke schön!!!

[@MaZEEZaM]

The warmth of the over with just the light on develops the natural yeast from the air in the bread dough.

[@blancaondina4661]

Wow sounds good I love it. I’m going to trying thanks sr.

[@johnphillips489]

You are a very cool guy and also informative. Loved the video and will definitely make your bread recipe. Nice job.

[@MaZEEZaM]

Great video and recipe, I would suggest letting your bread cool on a cake rack so the base of it can breathe.

[@primediesel6222]

Worked out well for me. Long baking and caramelization time traded for treacle and/or molasses for color. I’m trying to make bagels from a German recipe like in New Rochelle. Quaker Ridge mall Bagels & Things,

[@crabmansteve6844]

I've eaten this my whole life. I really like a nice smear of braunschweiger and butter. Onion too if I'm feeling froggy.

[@mj9949]

Looks very good

[@jakejohnson7714]

great job my favorite bread!

[@gilguzman8359]

Thank you, Sir!

[@kissifusa]

Beautiful video

[@fernandoarispepoepsel1592]

Sehr gut. Ich werde versuchen Pumpernikel in Bolivien zu machen. Grüße aus La Paz

[@JurgenWalter]

Nice to hear from you,Good Luck

[@mt7427]

Wish you would write this up so I may try it. Thank you

[@altynbrenham4685]

thank you for sharing your video xx

[@JurgenWalter]

You are so Welcome

[@dfertefwergwergrfgwr]

Ok sir. Thanks for the correction!

[@asiyamubarak8471]

So lovely

[@Heidi914]

Looks great! I’m confused on the times in the oven with the plastic and oven light and the foil and 220 F? 6 1/2 hrs with foil I believe but how long with plastic before? Please help I’m dying to make this reminds me of my Oma! She always put a little shmeer of liverwurst and sometimes a little mustard on top of that…..yummmm!!!

[@JurgenWalter]

Hallo Heidi Sorry for the Confusing Instructions.After all the Prep put your Bread Mix in the Warm Oven with Plastic Overnight.Minimum 12-16Hours Even more if Possible.Than replace the Plastic with Aluminium Foil and cook it for 6-8 Hours.It is ready when you able to stick a Long Toothpick or Schaschlik Stick (Bamboo) in the Bread and you pull it out without anything Sticking to it. Good Luck and good Eating

[@angeladawn2343]

🧡💙❤️💚💜💛

[@l2iowacowgirl893]

Thank you

[@kevinu.k.7042]

Es mag ein tolles Brot sein, aber es ist kein Westfalen Pumpernickel W. Pumpernickel enthält keinen Weizen. Backen Sie auf Bruder Daumen hoch.

[@Anuja_Randil]

How long time to bake it ?

[@seano1642]

How hot was the oven for cooking?

[@jean-maximest-pierre8375]

Look tasty!!

[@jean-maximest-pierre8375]

And it look like a pretty good trick to freeze slice of all hand made bread like stuff..!!

[@hairstoyou7248]

so you bake it for 7 hours?

[@asiyamubarak8471]

Thank u sir

[@dfertefwergwergrfgwr]

Is the temperature 220C or 220F? There is a recipe that has the bread at 220f for 24 hrs.

[@JurgenWalter]

It has to be Celsius like all my Other Recipes i usually work in Celsius.

[@dfertefwergwergrfgwr]

Thank you!

[@JurgenWalter]

I was so Wrong.It has to be Fahrenheit because at 220 Celsius it would Burn in Minutes.Sorry Buddy i had to think about it a While

[@clarehatcher760]

@@JurgenWalter what!! 7 hrs at 220c surely you mean f ☺️ Loved the video . Can’t wait to try it.

[@athia37]

Your bread is crying out for some ham, cheese, and pickles ! Or just toast it and smear some cream cheese on it with a cup of hot coffee !

[@JurgenWalter]

I can almost tast it

[@paintersson]

Do you have a written recipe for your bread? I am not sure about the cracked something you added.

[@JurgenWalter]

I am sorry i dont have it on Paper but the Indigence you are looking for is BULGHUR or Cracked Wheat also known as COUSCOUS. Good Luck

[@mizjeannemcrorey4342]

Jurgen Walter Great Video! I’m going out to get bulgar or couscous ASAP! Thank you!

[@agermanopinion1984]

I am sorry, but this bread has nothing in common with a German Pumpernickel. The original pumpernickel has no coloring, and only consist out of malted whole grain rye. The bread has to be baked for about 16-20 hours by a very low temperature.

[@mbrech2783]

It would be interesting to see this recipe. I make rye bread often, but have never seen such a recipe. Do you have a link???

[@dfertefwergwergrfgwr]

@@mbrech2783 check "The Rye Baker" by Stanley Ginsberg.