What is pumpernickel bread?

pumpernickel is a form of German bread, which refers to at least 450 years. It is characterized by its dark color, very thin bark and flavors of rye. The traditional method of making this bread is to combine a course and fine rye flour with a sourdough starter and sometimes yeast. The bread then undergoes a slow cooking process that can take up to 24 hours. The baking temperature is usually below 300 ° F (149 ° C) and results in dark brown or almost black colored bread. To achieve dark colors of American bread, bakers can add chocolate, coffee or molasses and often add cumin. This version is usually a combination of wheat and rye flour, does not use a sourdough starter and has a taste significantly different from the German style.

Although it is quite easy to find American pumpernickel bread in the US, finding a traditional German version can be quite difficult. There are several bakers who control the style and sell their bread in their bakeries or in special grocery stores and consumersu order the original diversity on the Internet.

True Pumpernickel Bread is often sold in preliminary packages. A base for appetizers can be used and is paired especially with fish products such as lox and caviar, as well as smoked meat, such as smoked ham or turkey. Home bakers can try to create their own for their home starters, but cooking time can be a challenge for many.

The name "pumpernickel" has a somewhat unwavering etymology. pumper is an Anglo Saxon word for flatulence and nickel refers to Satan. The name can therefore be translated as Satan's gas . This particular explanation focuses on the fact that many people have difficulty digesting real German bread, which leads to some flatulence.

American form, also simply called Dark Rye, is usually quite digestible, most reminiscent of standard American rye bread. IsThis is also a popular choice in Jewish delicacies.