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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.
A very dark, dense wholegrain pumpernickel. The philologist Johann Christoph Adelung (1732–1806) states that the word has an origin in the Germanic vernacular, where pumpern was a New High German synonym for being flatulent, and Nickel was a form of the name Nicholas, commonly associated with a goblin or devil (e.g. Old Nick, a familiar name for Satan), or more generally for a malevolent ...
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 ...
In the United States wheat-rye bread, including light rye (sissel), American pumpernickel, and the combination of the two as marble rye, is closely associated with Jewish cuisine and Jewish-American cuisine, particularly the delicatessen.
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Non-traditional versions that change the dough recipe include pumpernickel, rye, sourdough, bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese, or some combination of the above.
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 ...