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Pumpernickel (English: / ˈ p ʌ m p ər n ɪ k əl /; German: [ˈpʊmpɐˌnɪkl̩] ⓘ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").
Historically, brown meal was what remained after about 90% of the coarse, outer bran and 74% of pure endosperm or fine flour was removed from the whole grain. [5] Using slightly different extraction numbers, brown meal, representing 20% of the whole grain, was itself composed of about 15% fine bran and 85% white flour. [6]
Pumpernickel, Germany. Shutterstock. Pure rye flour lends these iconic north German loaves impressive heft, along with a distinctive, mahogany hue.
A very dense wholegrain pumpernickel. Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin. Rye and wheat flours are often used to ...
Pages in category "Flour mills in the United States" The following 74 pages are in this category, out of 74 total. This list may not reflect recent changes. A.
Pumpkin Seed and Rye Cookie. Maybe the most unusual of the bunch, Stallings tells me that this creation “started as a pumpkin seed ice cream, using a combination of roasted pumpkin seed oil and ...
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