Pumpernickel bread is a traditional bread in Germany since late 1450’s. Pumpernickel bread is dark in color and has a very long baking time for at least 24 hours. Rye flour, yeast or sourdough starter are the main ingredients of German Pumpernickel bread. In America, pumpernickel bread is little different from German bread. American pumpernickel is baked in less time and contains wheat flour along with rye flour but does not contains sourdough starter. Dark color is given to the bread by cocoa, molasses or coffee.
Pumpernickel bread recipes
Pumpernickel bread is commonly eaten with fish recipes. With smoked ham and turkey also, pumpernickel bread goes very well. Some other great American pumpernickel bread recipes are round pumpernickel sandwich bread, sblack forest pumpernickel bread, pumpernickel current bread and raisin pumpernickel bread.