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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").
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.
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 ...
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.
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]
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked.
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.
Baking bread in the hot sand at Laugarvatn. Rúgbrauð (Icelandic pronunciation: [ˈruː(ɣ)ˌprœyːθ], lit. ' rye bread ') is an Icelandic straight rye bread.It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœyːθ] or "hot-spring-bread".