What is pumpernickel? What is pumpernickel Bread made of? What are its uses, origin, and how to store it?
Whatever questions you have about this bread. In this article, we’ll explore its history, ingredients, and how it is different from rye bread. You’ll discover why it has a distinctive color and flavor compared to wheat bread. And you’ll find out if it’s really as healthy as some claim. Read on for 13 essential things you should know about pumpernickel bread. You might like it!
What is Pumpernickel Bread?
It is a traditional German rye bread made from coarse ground rye, or a combination of rye flour and whole rye grains with a sourdough starter. It originates from Westphalia, a region in the northwest of Germany.
Traditionally, German pumpernickel bread is made with a dough that is kneaded for a long period without artificial coloring or preservatives, then baked for up to 24 hours at a low temperature, which gives the bread its deep brown color, slightly sweet, earthy taste, and dense texture.
What is The History and Origin of Pumpernickel?
Pumpernickel bread, originating from Westphalia, Germany in the 15th century, was initially produced by Westphalian farmers using coarsely ground rye flour and a slow baking process that resulted in a dark, dense bread. This bread eventually became known as pumpernickel.
Over time, commercial bakeries adopted pumpernickel bread and spread it beyond Westphalia, where it became popular throughout Germany, Europe, and North America.
While traditionally made with coarse rye flour, most commercial pumpernickel bread contains wheat flour, yeast, molasses, and caraway or anise seeds. Pumpernickel remains a staple bread, closely linked to its origins and history, Germans often slice it and pair it with seafood and other expensive dishes.
Where Does the Name Come From?
The name “Pumpernickel” comes from Germany and is derived from a combination of two words: “Pumper” is an old German word meaning “flatulent” and “nickel” is a mischievous fictional character, usually associated with the devil, and the two words were used together to describe this coarse, hard, hard-to-digest bread. It is believed that the word was given to bread in reference to its difficulty to digest and causing farts.
What is Pumpernickel Bread Made Of?
Pumpernickel gets its distinctive dark color and robust flavor from a long, slow baking process and the high percentage of rye in the dough. The ingredients are simple – coarse rye meal, water, salt, and sourdough starter.
After mixing the dough, bakers shape it into loaves and place them in steam-injected ovens. The steam keeps the outside of the loaves moist as it bakes at low-temperature for up to 24 hours. This extended baking time allows complex flavors to develop as the crust turns nearly black while the interior remains dense and moist.
The result is sourdough bread with an intensely earthy, slightly sweet flavor unlike any other. Authentic German Pumpernickel may look heavy, but it is surprisingly light for such a brown bread. Its hearty, earthy flavor is perfect for topping with sweet butter, coarse mustard, or sauerkraut.
What Does Pumpernickel Taste Like?
Pumpernickel bread has a unique flavor all its own. It has an earthy, slightly sweet flavor with a hint of acidity, and its dense, moist texture is nothing like regular sandwich bread. Some compare the taste of pumpernickel to dark stout beer or rich dark chocolate.
For true taste, look for traditional German-style bread recipes made with whole grain and sourdough starter. Commercial pumpernickel may contain wheat flour and lack the robust flavor of the original.
Is Pumpernickel Bread Healthy?
Similar to other types of rye bread, Pumpernickel bread can be part of a healthy diet. This dense, dark bread is a rich source of fiber that aids in digestion and satiety. A regular slice has 2 grams of fiber, which is 7% of your daily requirement according to USDA FoodData Central.
The complex carbohydrates in pumpernickel bread have a low glycemic index, meaning they won’t spike your blood sugar. This makes pumpernickel a good choice for diabetics and anyone following a low-GI diet. Studies show that eating more low-GI foods can help with weight management and reduce the risk of heart disease.
In addition to its nutritional benefits, pumpernickel bread also contains B vitamins, magnesium, and manganese. Manganese helps metabolize carbohydrates and cholesterol, while B vitamins and magnesium support a healthy metabolism and nervous system.
Is Pumpernickel Gluten Free?
Traditional pumpernickel is made from ground rye berries and sometimes whole wheat flour, which both contain gluten. For those who avoid gluten, some bakeries and brands offer a gluten-free version of it made from alternative flour types like brown rice flour. However, these versions typically lack the robust, full-bodied flavor of the traditional pumpernickel made with sourdough starter.
What’s the Difference Between Pumpernickel and Rye Bread?
While both pumpernickel and rye bread are made from rye, pumpernickel is a darker, denser, more robust version that derives its unique character from the use of whole rye flour and the long, slow traditional baking process. Rye bread, on the other hand, is made with light rye flour and baked for a shorter time, resulting in a milder, softer loaf.
Variations of Pumpernickel
Pumpernickel bread comes in many varieties, including:
German pumpernickel
Made with an acidic sourdough starter, water, and whole rye flour and baked for a long time at a low temperature, about 250 F. The result is bread has a rich, tangy flavor and a dense, chewy texture. The slow baking process allows the flavors to develop and intensify, resulting in a deliciously complex loaf.
American pumpernickel
Pumpernickel is widely used in North America, especially in the United States, where it is used as a type of sandwich bread and bagels. Unlike the traditional process, the American version is made without sourdough starter and is often made using white flour, dark rye flour, commercial yeast, molasses, cocoa powder, and caraway or anise seeds.
Uses of Pumpernickel
Pumpernickel is extremely versatile, you can make anything with it. It is great for any meal, from breakfast and dinner to snacks, desserts, and works well in both sweet and savory fillings.
You can usually use pumpernickel bread in any sandwich recipe that calls for white bread, and it’s also one of the best breads to use for grilled cheese. Some filling options are pastrami, corned beef, swiss cheese, or egg salad. For something sweeter, try it with pumpkin Cream Cheese, jam, or chocolate.
Traditional German pumpernickel also makes a great appetizer. Use it to make Rustic Tomato Basil Bruschetta, Hanky Panky recipe, or Pumpernickel Sausage Cheese Toasts. For some inspiration, check out the 10 Best Pumpernickel Bread Appetizers from Yummly.
For breakfast or brunch, use it to make French toast or bread pudding. Similar to rye bread, the flavors of pumpernickel bread work well with cinnamon, maple syrup, and custard. Less common uses include breadcrumbs, croutons, and stuffing.
Can you toast pumpernickel Bread?
Absolutely! Toasting pumpernickel brings out its malty, slightly sweet flavor. Toast Pumpernickel bread just as you would any other bread; the toasting process brings out nuances in its flavor that can be even more enjoyable than its traditional dense, chewy texture.
Pumpernickel Bread Recipes
You only need a few ingredients to make a pumpernickel bread recipe: Rye sourdough starter, whole rye berries, cracked rye, and salt. For a step-by-step guide, consider visiting this traditional recipe from Taste Atlas. For a simple version made with colors and flavors as well as yeast, try this easy recipe from All Recipes.
How to Store Pumpernickel?
Proper storage of this hearty, dark bread will allow you to enjoy it at its freshest. To keep the bread fresh for as long as possible, follow these tips:
Wrap it in a bread bag, bread box, or place it in a bread container to prevent exposure to air, which accelerates staling. For the best quality, eat pumpernickel bread within 3 to 5 days. However, when stored properly at room temperature, pumpernickel bread can last up to 1 week. Check for signs of spoilage before eating, such as mold, unpleasant odors, or sour taste.
As with all kinds of bread, freezing pumpernickel bread is the best way to extend its shelf life. Wrap slices or whole bread in plastic wrap, aluminum foil, or zip-lock bags and freeze for up to 3 months. When you’re ready to eat, simply defrost the bread in the microwave on the defrost setting, checking it periodically as it defrosts, and turning it over at least once, and do not refreeze it.
