I use pumpernickel and dark rye flours in varying amounts regularly in my sourdough breads based on Jeffrey Hamelmann’s recipes in his Bread Book. But, I am confused...the description in this article about says that both dark rye and pumpernickel include the germ, the bran and endosperm from the rye kernel. If that is the case, them why is dark rye not exactly the same as pumpernickel? Is it just that the grind isn’t different? My dark rye flour is dark and the consistency kind of looks like sand. My pumpernickel flour is lighter in color and has lots of different size/color particles in it that I assume are the pieces of bran.

So, the question is, if dark rye and pumpernickel both include all three parts of the rye kernel, why are they described as if they are different flours? Thanks very much for clearing up my confusion!

• Reply