Sourdough Pumpernickel Dark Rye Bread Recipe With Molasses – Baker Recipes (2024)

FAQs

What's the difference between dark rye and pumpernickel bread? ›

The critical difference between pumpernickel and rye bread is that rye bread is a catch-all term to describe any bread made with rye flour, whereas European pumpernickel bread is a specific type of dark rye bread made with rye meal, usually without any wheat.

Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).

Pumpernickel bread owes its deep color to the addition of molasses and cocoa powder; it's baked for only a short time in a much hotter oven, uncovered.

Loaf, sourdough, and pumpernickel are types of bread. A rye is not a bread type.

As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.

“Researchers have found that eating rye can lower the number of harmful gut bacteria that cause inflammation.” So, pumpernickel is one bread to consider if you are also looking to add anti-inflammatory properties to your daily intake.

Pumpernickel is high in fiber and provides important nutrients, making this bread a healthy addition to your diet.

Pumpernickel Bread

It is one of the healthier bread made from sourdough starters and coarsely ground rye. In addition, the fermented rye and lower GI value make pumpernickel bread ideal for diabetes. A study also notes that pumpernickel bread can be a valuable part of the diet for reducing postprandial glycemia.

Chambers Twentieth Century Dictionary gives the etymology as being the German word for a rackety goblin, a coarse lout, and rye-bread - possibly from its giving forth a sound like pump when struck.

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Can you freeze pumpernickel bread? ›

If you are interested in storing pumpernickel bread long-term, freezing is an excellent storage method. You'll want to wrap individual slices (or the entire loaf) tightly before beginning the freezing process.

What is Pumpernickel Bread? Pumpernickel is a black bread, made with rye flour, it's dense in texture and is popular in European countries like Russia, Ukraine, Belarus, Germany, Poland, etc. It is often made with a sour dough started.

The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name.

Pumpernickel bread is usually made with a high proportion of rye flour and a small amount of wheat flour. It's the rye flour however that's of particular interest. Traditional Old World black pumpernickel bread uses coarse rye flour that's ground from the entire rye berry.

Rye bread

High in iron, potassium, calcium, zinc and soluble fibre, rye bread is a dark, dense bread with a distinctive earthy taste. Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads.

“Rye is a great source of vitamins and minerals, including magnesium, potassium and phosphorus, and antioxidants,” Sussi says. (Although, this is pretty on-par with the benefits of other whole wheat vs. whole grain breads.) However, one of the main selling points of rye bread is that it's naturally high in fiber.

It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran.