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Pumpernickel has been long associated with the Westphalia region of Germany, first referred to in print in 1450. Although it is not known whether this and other early references refer to precisely the bread that came to be known as Pumpernickel, Westphalian pumpernickel is distinguished by use of coarse rye meal and a very long baking period, which gives the bread its characteristic dark color.
High-gluten wheat flour can be used with rye flour to make a dough suitable for bagels. Jewish-style American rye bread is sometimes referred to as corn rye , possibly from the Yiddish korn ('grain'), or from the use of cornmeal as a coating and handling aid.
Gluten-Free Bread. Gluten is a key component in traditional bread flours, but gluten-free bread recipes use ingredients like gluten-free all-purpose flour, chickpea flour, rice flour or tapioca flour.
Danish rugbrød (rye bread), another archetypical example, is typically made with sourdough, with either straight rye flour or mixed with whole and/or cracked rye kernels. Any bread containing wheat flour is not considered rugbrød, but white bread. A variety of seeds, such as pumpkin, poppy and caraway, may be added for taste.
Gut microbiome researcher and trained chef Emily Leeming is a fan of high-fiber pumpernickel bread. Bree Dunbar Gut health is a key cornerstone of our overall health as it can affect many bodily ...
All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...
In this recipe video, learn how to make one of the best breads for thick, hearty sandwiches. Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.
Wheat. A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. [1]
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