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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").
Rye bread contains a large amount of fiber, a wide variety of bioactive compounds, and a small amount of fat. [24] Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. [25]
For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew.
Crispbread traditionally consists of wholemeal rye flour, salt, and water. Today, however, many kinds of crispbread contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added. [10] In the case of unleavened crispbread, bubbles are introduced into the dough mechanically.
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.
Mohn kichel are a cookie flavored with poppy seeds, and generally made from a pareve (non-dairy) Dough, although dairy versions exist. Mohn kichel have been called a "peasant cookie" by some, and originate from the shtetls or impoverished Jewish villages of Eastern Europe.
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.
An authentic layered rye bread is made from the traditional Latvian dark rye bread made entirely from rye flour. The bread is finely grated and pan-toasted in case it's not already dried. The breadcrumbs are then flavoured with cinnamon and sugar. [3] Borodinsky bread, and failing this, a dark pumpernickel, are sometimes used as a substitute in ...