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

FAQs

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

Pumpernickel typically utilizes whole grain rye flour and berries, meaning that it contains all three grain layers: bran, germ, and endosperm. Rye bread is often made with refined flour containing only the endosperm of the grain, while the bran and germ are stripped away.

Since it is a rye bread, pumpernickel is considered to be a healthy choice, although it differs slightly in health benefits compared to other types of ryes. According to VeryWell Fit, a slice of pumpernickel bread contains 2.1 g of fiber, slightly more than the 1.9 g of fiber Heathline listed for rye bread.

Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning — the result of being baked at a low temperature for many hours.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Which bread is better for you: rye bread or sourdough bread? 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.

“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.

Helps reduce blood sugar levels

Traditional Pumpernickel bread is made using coarsely ground rye flour fermented with sourdough starter. The high percentage of rye makes this bread rich in fibre content leading to a low Glycemic Index (GI).

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.

If you do not have any dietary restrictions, rye bread can be a delicious and nutritious part of your diet. Just be sure to choose rye bread made with whole grains and limit your portion size to control your calorie intake. Something you can also do as part of a healthier lifestyle is to wear diabetic socks.

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color.

What meat goes well with pumpernickel bread? ›

Look for “whole grain,” “whole wheat,” or “whole meal” on the label. If a loaf contains 6 grams of fiber per 100 g, it's rich in fiber. Choose breads with plenty of intact grains, like oats, barley, and quinoa, as well as seeds, if you can eat these. Watch out for mass-produced sourdough breads.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Wholemeal/wholewheat flour is very tasty, but is best used as a portion of your sourdough loaf along with a good portion of strong white bread flour; you will probably also need some extra water as wholemeal flour soaks up a lot of water.

Dark rye is a better choice, since it's less processed and usually contains more fiber and nutrients. Pumpernickel is one type of dark rye bread. Different types and brands contain different amounts of rye. Try to find options with wholegrain rye as the first ingredient.

German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin.

Blood sugar control is important for everyone, especially people with type 2 diabetes and those who cannot produce enough insulin, a hormone that regulates blood sugar levels. Rye bread has several qualities that can aid blood sugar control ( 8 ).