The white stuff on pumpernickel bread is flour that is dry and powdery that can show up in the pumpernickel bread.
Mold is usually more greenish although mold can be somewhat white but most often the white stuff on pumpernickel bread is harmless and just flour.
Pumpernickel bread tastes so good due to the sourdough starter that gives the sourdough bread it's tangy taste and contributes to it's health benefits as well.
Pumpernickel bread is good for constipation and for preventing constipation due to the fiber and whole grains in pumpernickel bread.
What gives pumpernickel bread it's flavor is the several sourdough fermentations.
Traditional pumpernickel bread is made of rye flour that is mixed with a little wheat flour and several sourdough fermentations which is how it gets it's tangy flavor.
Pumpernickel bread is one of the healthiest breads and is considered healthier than even regular white bread.
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 rye breads.
A slice of pumpernickel bread contains 2.1 g of fiber, slightly more than the 1.9 g of fiber contained in rye bread.
Pumpernickel bread is a typically dense, slightly sweet rye bread that is traditionally made with sourdough starter and coarsely ground rye.
The pumpernickel bread is sometimes made with a combination of rye flour and whole rye grains.
Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries.
The pumpernickel breads are incredibly dense and derive their signature dark color from Maillard browning which is the result of being baked at a low temperature for many hours.
And in comparison to a slice of regular white bread that provides 83 calories and 15.5 gm of carbohydrates, a slice of pumpernickel bread provides a total of approx. 65 calories, which is less than those in an apple and about 12.35 grams of carbohydrates with 0.8 gram of heart-healthy monounsaturated and polyunsaturated fats.
The difference between traditional rye flour and what is termed “pumpernickel” flour is the same as all purpose flour versus whole wheat flour.
Regular white rye flour is normally just the ground endosperm or middle of the rye berry.
The thing that makes pumpernickel special is its dark brown color and earthy, slightly sweet taste.
Spices like caraway and onion add an exotic bite that is simply delicious.
Pumpernickel bread has no crust, and is dense and hearty.
The selenium, copper, and plant compounds, like lignans, found in pumpernickel all act as antioxidants in the body, which help reduce inflammation and fight off disease-causing free radical molecules. In fact, lignans have been linked to reduced risk for chronic disease like cancer, osteoporosis, and heart disease.
Although there's some debate about the origin of the name, pumpernickel in German basically translates to “hard to digest,” due to the density of the bread.
Traditionally, this type of bread been made with coarsely ground rye flour and rye grains, sometimes combined with whole wheat flour or some white flour.
Rye bread is closest to pumpernickel bread, for instance, while similar in some respects and often used interchangeably in recipes, offers a lighter, less intense flavor profile. For those avoiding gluten, a range of gluten-free bread options can mimic the experience of pumpernickel without compromising dietary needs.
The best way to eat pumpernickel bread is to spread a layer of cream cheese on toasted or untoasted pumpernickel bread, and eat it just like that, or you can add some other delicious toppings to it.
Try sliced cucumber and dill to make a classic tea sandwich.
Sliced smoked salmon and dill make for a beautiful pairing.
While pumpernickel bread that is frozen consistently at the correct temperature will keep for much longer, we recommend a storage time of up to 3 months for the highest quality taste.
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.
A slice of pumpernickel bread contains 2.1 g of fiber, slightly more than the 1.9 g of fiber contained in rye bread.