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Is there such a thing as pumpernickel flour?
Planned maintenance scheduled April 23, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?How can I make my banana bread more moist?How do I make authentic Russian black bread?Rye flour in starterWhy are there caraway seeds in rye bread?What can I substitute for rye flour?What can I change about this bread recipe to lower its glycemic index?Do I need to freeze my rye flour?What's the point of long/complex sourdough feeding techniques?Recreating a breadBread proofing times fridge versus room temp
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I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour and molasses (or other additives).
Is there such a thing as pumpernickel flour? If so, is it a darker flour that gives its color to pumpernickel bread? Or is traditional pumpernickel bread made with regular rye flour, and is dark because of a very long baking time?
bread rye
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
add a comment |
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour and molasses (or other additives).
Is there such a thing as pumpernickel flour? If so, is it a darker flour that gives its color to pumpernickel bread? Or is traditional pumpernickel bread made with regular rye flour, and is dark because of a very long baking time?
bread rye
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
add a comment |
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour and molasses (or other additives).
Is there such a thing as pumpernickel flour? If so, is it a darker flour that gives its color to pumpernickel bread? Or is traditional pumpernickel bread made with regular rye flour, and is dark because of a very long baking time?
bread rye
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour and molasses (or other additives).
Is there such a thing as pumpernickel flour? If so, is it a darker flour that gives its color to pumpernickel bread? Or is traditional pumpernickel bread made with regular rye flour, and is dark because of a very long baking time?
bread rye
bread rye
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
asked Jun 20 '12 at 5:41
Neil FeinNeil Fein
1,93782952
1,93782952
add a comment |
add a comment |
2 Answers
2
active
oldest
votes
Pumpernickel is made from rye flour. If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread. Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours).
If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. This is also the mix used for pumpernickel bagels.
As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections.
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
add a comment |
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
add a comment |
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2 Answers
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active
oldest
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2 Answers
2
active
oldest
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active
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Pumpernickel is made from rye flour. If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread. Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours).
If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. This is also the mix used for pumpernickel bagels.
As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections.
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
add a comment |
Pumpernickel is made from rye flour. If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread. Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours).
If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. This is also the mix used for pumpernickel bagels.
As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections.
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
add a comment |
Pumpernickel is made from rye flour. If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread. Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours).
If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. This is also the mix used for pumpernickel bagels.
As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections.
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
Pumpernickel is made from rye flour. If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread. Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours).
If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. This is also the mix used for pumpernickel bagels.
As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections.
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
edited 24 mins ago
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
answered Jun 20 '12 at 5:55
FuzzyChefFuzzyChef
18.2k124485
18.2k124485
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
add a comment |
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
Or you could buy actual pumpernickel flour, which is made from a different part of the rye berry.
– user37762
Aug 23 '15 at 0:08
1
1
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
@Goldfish That's one of the things this answer suggests. And I don't think it's made from a different part of the berry, it's just whole-grain and coarsely ground like the answer says.
– Cascabel♦
Aug 23 '15 at 1:29
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
Goldfish is right, it's a different part of the rye grain - exploratorium.edu/cooking/icooks/07-28-03.html
– user40141
Oct 19 '15 at 15:32
1
1
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
@user40141 That page says exactly what I did: it's just whole-grain. That does mean that it includes parts of the rye berry (the bran and germ) that regular rye flour doesn't. But all rye flour, including pumpernickel, includes the the endosperm. So it's not a different part of the berry, any more than whole wheat flour is a different part of the wheat berry from normal wheat flour.
– Cascabel♦
Oct 19 '15 at 20:40
add a comment |
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
add a comment |
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
add a comment |
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
edited Sep 19 '15 at 11:14
lemontwist
2,56052043
2,56052043
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
answered Sep 18 '15 at 21:27
MUGGS45MUGGS45
11
11
add a comment |
add a comment |
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