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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.
The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf ...
Pumpernickel bread is usually made exclusively of rye, ... However, the legally required standard nutrition label specifies the protein content of the flour, which is ...
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The ...
Here are 10 ways to add more nutrition to your food without sacrificing flavor. Plain, low-fat Greek yogurt for sour cream. ... pancakes and quick bread to fritters and breaded fish,” she notes ...
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.
German pumpernickel is traditionally made from a sourdough starter, [90] although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour. Flemish desem bread (the word means 'starter') is a whole-wheat sourdough. [91]
The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be ...