Bakery Product | Vegan Vegetarian High Fiber

Pumpernickel Rye Bread

Secale cereale, Triticum aestivum Allergens: Wheat, Gluten
Pumpernickel Rye Bread

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine German
  • Seasonality Year-Round
  • Source Rye Flour, Water, Yeast/Starter, Wheat Flour

The Forktionary Angle

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Definition

A dense, dark, slightly sweet and sour rye bread traditionally made with coarse rye meal, often slow-baked for a distinctive flavor.

Sensory Profile

TasteEarthy, Malty, Slightly Sweet, Mildly Sour, Robust
TextureDense, Moist, Chewy, Coarse Crumb
AromaToasted, Earthy, Fermented, Caramel
AcidityMedium-High

Technical Metrics

Nutrition Facts

Per 1 slice (40 g)
Calories250 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate50 g
Dietary Fiber6 g
Total Sugars5 g
Calcium40 mg
Iron2 mg
Potassium200 mg

Chef’s Secret

To refresh slightly stale pumpernickel, lightly toast it, or mist with water and warm in a low oven to restore moisture.

Substitutions

Best Match

Dark Rye Bread

1:1

Similar flavor and color, though often lighter and less dense; good for most uses.

Sourdough Bread (dark wheat/rye blend)

1:1

Offers a similar tangy note and chewy texture, but less dense and malty.

Whole Wheat Bread (darker varieties)

1:1

For a milder, less dense option; will lack the distinct rye and sour flavors.

Buying Guide

Look for dense loaves with a dark, rich color. Traditional pumpernickel is slow-baked and often from Germany.

Flavor Pairings

Smoked salmon cream cheese cold cuts strong cheeses sauerkraut mustard pickles.