Pumpernickel Bread I

Pumpernickel bread is a dark, dense bread that is perfect for sandwiches or toast. This recipe makes a loaf that is slightly sweet and full of flavor.

Ingredients

• 1 1/2 cups warm milk
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons molasses
• 2 1/4 cups bread flour
• 1 cup rye flour
• 1/3 cup cornmeal
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 3 tablespoons unsweetened cocoa powder

Instructions

1.Place all the ingredients into your bread machine in the order suggested by the manufacturer.

2.Use the Light Crust or Whole Wheat settings on your machine.

3.Start the machine and let it do its thing!

4.After 6 minutes, your Pumpernickel Bread I will be ready to enjoy!

Nutrition Facts

• Serving size: 1 slice
• Calories: 190
• Fat: 5 g
• Saturated fat: 1 g
• Unsaturated fat: 4 g
• Trans fat: 0 g
• Cholesterol: 0 mg
• Sodium: 350 mg
• Carbohydrates : 32 g
• Fiber : 2g

What is the difference between rye bread 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.

Rye flour can be used to make a variety of different types of bread, from light and fluffy loaves to dense and chewy rolls. Pumpernickelbread, on the other hand, is a specific type of dark rye bread that originated in Germany. It’s made with coarsely ground Rye meal (rye flour that has been ground into a finer powder), which gives it it’s distinctive dense and heavy texture. Pumpernickelbread is also typically baked for a long time at low temperatures, which deepens its flavor and color.

What makes pumpernickel bread different?

Pumpernickel bread is a type of rye bread that is made with dark, coarsely ground rye flour. It is denser and moister than light rye bread, and has a distinctive, slightly sweet flavor. Pumpernickel bread is often made with sourdough starter, which gives it a slightly tangy taste. The long baking time (usually several hours) and the use of steam during baking give pumpernickel bread its characteristic dense texture.

Who was pumpernickel?

Pumpernickel was originally an abusive nickname for a stupid person, likely derived from the German words “pumpern” (to break wind) and “Nickel” (goblin, lout, rascal). The earliest known use of the word dates back to 1740, though it is likely that the term was in use long before then. There is no definitive answer as to who exactly pumpernickel was, but given its origins, it is safe to say that he was not a very intelligent or well-liked individual.

What does pumpernickel mean in French?

Pumpernickel is a type of bread that originated in Germany. The word pumpernickel comes from the German words for “bread” (Brot) and “fart” (Nickel), which together mean “bread that farts.” This is because pumpernickel bread is made with rye flour, which can cause flatulence.

Pumpernickel bread has a dark brown color and a dense, moist texture. It is typically made with coarsely ground whole rye berries, but some recipes also include wheat flour or barley malt. Pumpernickel bread is usually baked for a long time at low temperatures, which results in its characteristic flavor and aroma.

In France, the word pumpernickel is used to refer to a variety of different foods, including a type of cake and a type of candy. However, most French people would not use the word pumpernickel to refer to bread.

Why is pumpernickel called devil’s fart?

Pumpernickel is a well-known culinary specialty from Westphalia, in northwestern Germany. The name of this bread may be strange, but it actually has a very interesting origin. “Pumpern” is a German verb meaning “to fart.” Nickel, like “Old Nick” in English, was a name for “the devil.” Thus, pumpernickel literally means “the devil’s fart.”

Despite its unusual name, pumpernickel is a delicious and healthy bread that is perfect for any meal. It is made with whole wheat flour and rye flour, which gives it a unique flavor and texture. Pumpernickel also contains caraway seeds, which add to its distinctive taste. This bread is low in fat and calories, and it is also an excellent source of fiber.