Westphalian Pumpernickel

Westphalian Pumpernickel is a traditional German rye bread from the Westphalia region, known for its dense, dark, and slightly sweet character. It is made primarily from coarsely ground rye meal, water, salt, and a natural leavening like sourdough, then slow-baked at a low temperature for up to 24 hours.

🍽️ Nutrition at a glance

It is a high-carbohydrate food with a notable amount of dietary fiber and some plant-based protein, while being very low in fat. A typical serving (around 50g) provides roughly 100-120 calories.

Nutrition breakdown

Calories	120 kcal
Protein	4.5 g
Carbs	22 g
Fat	1.5 g
Fiber	4.5 g
Sugar	1.5 g
Sodium	350 mg
Iron	2.5 mg
Magnesium	50 mg
Phosphorus	80 mg
Potassium	150 mg
Selenium	15 mcg
Thiamin (B1)	0.2 mg
Niacin (B3)	2.5 mg
Folate	30 mcg

Per 1 slice (approx. 50 g) · estimated, varies by recipe

💡 What's interesting

Its unique, deep flavor and dark color come entirely from a long, slow baking process that caramelizes the natural sugars in the rye, without any added sweeteners or artificial coloring. Nutritionally, its high fiber and low glycemic index make it a particularly sustained source of energy.