Germany Β· Central Europe
Pumpernickel
Coarse whole rye is baked at low temperature in a sealed tin for up to 24 hours; the long steam-bake caramelises rye starches into a naturally sweet, almost cocoa-dark loaf.
Method
Slow Steam-Bake
Hydration
90%
water to flour
Glycemic index
46
Low GI
Energy
250 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 4
- crispiness
- 1
- chewiness
- 6
- aroma
- 7
- moistness
- 9
Scale 0β10
Nutrition
per 100 g| Energy | 250 kcal |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 48 g |
| of which sugars | 4 g |
| Fat | 1.5 g |
| Fiber | 6.5 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Near-black crumb
- Dense & moist
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.