The Only Pumpernickel Bread Recipe You'll Need (2024)

FAQs

What kind of flour is pumpernickel bread made from? ›

Pumpernickel bread is usually made with a high proportion of rye flour and a small amount of wheat flour. It's the rye flour however that's of particular interest. Traditional Old World black pumpernickel bread uses coarse rye flour that's ground from the entire rye berry. This flour is sometimes referred to as 'meal'.

Using molasses, coffee, dark malt powder or cocoa can help to build the unique flavors in a sourdough pumpernickel bread. Cocoa and coffee are easy to get hold of. Molasses is necessary for the sweetness in pumpernickel and can usually be found at the grocery store.

Chambers Twentieth Century Dictionary gives the etymology as being the German word for a rackety goblin, a coarse lout, and rye-bread - possibly from its giving forth a sound like pump when struck.

Pumpernickel flour is actually rye flour. The difference between traditional rye flour and what is termed “pumpernickel” flour is the same as all purpose flour versus whole wheat flour. Regular white rye flour is normally just the ground endosperm or middle of the rye berry.

In fact, one randomized control trial from 2013 found that pumpernickel bread intake was associated with lower peak glucose levels compared to other common types of bread, including white and other whole grain breads.

Pumpernickel is generally made with a little bread flour, and lots of coarse cracked rye. You could try cracked wheat, and or bulgar for the texture. On the flour side, perhaps spelt and or sorghum could be good substitutes. You could substitute light rye, but dark rye gives a better flavor.

Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning — the result of being baked at a low temperature for many hours.

In general, Pumpernickel bread is an enriched source of nutrients while having a coarse texture and slighter sweet taste profile making it a highly recommended addition to your diet.

Pumpernickel comes from the German word Pumpernickel, originally a contemptuous name for anyone considered disagreeable. Pumpernickel in German contains the word pumper “to break wind” and Nickel, a pet name of Nikolaus “Nicholas.” This name was presumably applied to the bread due to its effect on the digestive system.

What do Germans call the end of bread? ›

In northern and western Germany, that would be "Kanten," or "Knust," to name just the most common terms. Bavarians and Austrians might call the crusty dry end of a loaf of bread "Scherzl"; elsewhere in southern Germany it's a "Rand." Jokingly, the heel is also known as "Hintern" (behind).

Even though it is the dark brown color of pumpernickel bread, it is definitely not that. Pumpernickel is a sourdough bread made with rye flour and this bread is made with yeast and wheat flour. The rich brown color of this bread comes from cocoa and molasses in the dough.

Molasses gives the bread its deep brown color, rich flavor and signature aroma. Honey sweetens the bread and helps the crust darken and caramelize in the oven. Cocoa powder adds a subtle chocolate undertone to the bread's flavor and contributes to the bread's rich brown color.

The perfect blend of light rye and pumpernickel artfully combined by our baker into a unique flavourful loaf.

Pumpernickel bread, a rich source of fiber, contains more filling resistant starch compared to breads made with wheat or barley flour. Due to the concentration of both fiber and resistant starch, whole grain breads lead to steadier blood sugar levels after you eat them, since they are not digested as rapidly.

Allergies. Those with a wheat allergy may want to be cautious when consuming pumpernickel bread. Rye, the main flour used to make pumpernickel, does not contain wheat, but it does contain gluten. People with a wheat allergy may also have gluten sensitivity or celiac disease.

Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning — the result of being baked at a low temperature for many hours.