Flour & Meal | Vegetarian Lacto Ovo Vegetarian High Fiber

Pumpernickel Flour

Secale cereale Allergens: Gluten
Pumpernickel Flour

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Northern European
  • Seasonality Year-Round
  • Source Rye

The Forktionary Angle

"The Rustic European Bread Builder"

Definition

A very coarse, dark, whole grain rye flour, including the bran and germ, used primarily for dense, dark bread.

Sensory Profile

TasteRobust, Earthy, Slightly Sour, Malty, Hearty
TextureCoarse, Gritty, Dense
AromaEarthy, Malty, Fermented
AcidityMedium

Technical Metrics

Gluten Content

Contains less gluten-forming protein than wheat flour, resulting in denser breads.

Origin

A staple in German and Scandinavian baking, especially for dense, dark breads.

Traditional Fermentation

Often used in long-fermentation rye breads, including sourdough.

Nutrition Facts

Per 30g (1/4 cup)
Calories330 kcal
Total Fat2g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate70g
Dietary Fiber15g
Total Sugars0.5g
Calcium30mg
Iron3mg
Potassium350mg

Chef’s Secret

Due to its low gluten development, pumpernickel flour is often combined with wheat flour in recipes to provide structure to bread.

Substitutions

Best Match

Dark Rye Flour

1:1

Most similar in flavor and density, but may be slightly finer in texture.

Whole Wheat Flour

1:1

Provides whole grain nutrition and density, but lacks the characteristic sour/earthy rye flavor.

Barley Flour

1:1

Offers a nutty, earthy flavor and good fiber, but different texture and gluten structure.

Graham Flour

1:1

Coarse grind of wheat, offers some texture and whole grain aspect, but not the rye flavor.

Buying Guide

Look for freshly milled flour if possible. Due to germ content, store in the refrigerator or freezer for longer shelf life.

Flavor Pairings

Pumpernickel bread sourdough hearty stews cheeses smoked fish deli meats.