Sourdough Pumpernickel Dark Rye Bread Recipe With Molasses – Baker Recipes (2024)

FAQs

What's the difference between dark rye 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.

Pumpernickel bread owes its deep color to the addition of molasses and cocoa powder; it's baked for only a short time in a much hotter oven, uncovered.

Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color.

Chambers Twentieth Century Dictionary gives the etymology as being the German word for a rackety goblin, a coarse lout, and rye-bread - possibly from its giving forth a sound like pump when struck.

So, pumpernickel is one bread to consider if you are also looking to add anti-inflammatory properties to your daily intake. It also has a low glycemic load, so it's easy on the blood sugar, according to Richards.

While pumpernickel is not as popular in the U.S. as white bread, light rye bread, or sourdough, it can be found in most grocery stores and delicatessens. Pumpernickel is high in fiber and provides important nutrients, making this bread a healthy addition to your diet.

The answer is yes but with conditions. Rye bread is a healthy choice for most people. It is a good source of fiber and other nutrients and has been linked to a lower risk of heart disease, cancer, and type II diabetes.

Which is better for diabetics pumpernickel or rye bread? ›

Pumpernickel Bread

It is one of the healthier bread made from sourdough starters and coarsely ground rye. In addition, the fermented rye and lower GI value make pumpernickel bread ideal for diabetes. A study also notes that pumpernickel bread can be a valuable part of the diet for reducing postprandial glycemia.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

When compared to wheat breads, rye is often considered more nutritious. Some research suggests that rye bread may have less of an impact on blood sugar than wheat bread, given its high fiber content and how that slows down your digestion of carbs and generally helps reduce blood sugar spikes.

Rye bread

High in iron, potassium, calcium, zinc and soluble fibre, rye bread is a dark, dense bread with a distinctive earthy taste. Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads.

Genuine pumpernickel flour is very coarsely ground, not very fine like the flour we're used to seeing. That's the only real difference between pumpernickel flour and a whole or dark rye flour.