Pumpernickel Bread

Pumpernickel is a German rye bread variety, made darker than traditional rye by the inclusion of wheat flour, sourdough elements or extending the baking period.

The original variety of this bread, German Pumpernickel is baked slowly in a low temperature oven over a long period, up to a full day. The bread takes on its characteristic brown color based on a reaction between sugars and amino acids within the yeast, called a Maillard reaction. This variety has sufficient added whole grains and contains almost no crust.

The more prominent form of pumpernickel in North America, this bread is largely associated with Jewish culture and is found freshly baked at most major city delis. The dark color in this bread is achieved through the addition of wheat flour, primarily, but other darkening agents including molasses and coffee are not uncommon. American Pumpernickel is baked at the same speed as more traditional rye, and thus will be closer to the consistency of rye bread than to German Pumpernickel.