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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.
Part of the secret is in the flour, typically a low-protein flour like White Lily. The soft wheat used for White Lily was long grown in Southern states – before long-distance food shipping. (It ...
Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread. Load the slices with toppings or enjoy them topped with just a little bit of fresh butter.
Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent. Its name ...
Sweet bread, also referred to as pan dulce, buns, or coffee bread, [1] is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese pão doce, may be prepared with potato flour, which imparts a sweet flavor and light texture to them. [2]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Pumpernickel_bread&oldid=30699204"This page was last edited on 9 December 2005, at 10:21 (UTC) (UTC)
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This gruel also presented a viable medium for yeast to develop and ferment, serving as an important precursor for both bread and beer. [4] Gruel was the staple food of the ancient Greeks, for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes, and "in practice, bread was a luxury