What is Pumpernickel? P
umpernickel flour made from coarsely ground rye berries. Bread is usually dense and dark with strong flavoring. The flavoring is due to the fact that pumpernickel bread is usually steam baked at a low heat for over two hours, during which time flavors are formed in the bread and the natural sugar in the rye will darken and sweeten because of the long slow baking. It’s worth knowing that almost all rye breads have some amount of wheat flour added to their dough since rye does not contain gluten-producing proteins, thus it may not produce an edible loaf when used without wheat flour.
How does it help your body? A cup of cream of rye provides 17.3% of the daily value for fiber. Fiber makes you feel fuller longer assisting in weight loss, and researchers think insoluble fiber reduces the secretion of bile acids which reduces the change of forming gallstones, and increases insulin sensitivity and lowers triglycerides (blood fats) keeping blood sugar levels normal and reducing the chance of type II diabetes.
Rye bread vs Pumpernickel bread?
Light rye bread is made with the white rye flour made by grinding the rye berry’s center endosperm. The ground flour will not contain any of the outer seed coat, the bran or the germ so it will be fairly light in color as well as the bread made from it. For the dark rye bread, there are two ways that it can be made. The first one is exactly the way light rye is made but with coloring and some flavoring added like cocoa powder and molasses. The second way, which also seems to be more agreed upon as authentic, is where a different grind of rye flour than light is used. The flour is milled from the rye berry’s endosperm which is the part that contains more coloring pigments. The flour is usually ground more coarsely too. The marble rye bread is simply a mixture of light and dark rye dough rolled together. Because they have almost the same density, light and dark rye form a uniform mixture when baked together.
Why am I blogging about Pumpernickel? I'm baking pumpernickel bagels today! Recipe to come...
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