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Flavor of the Month [March] — Pumpernickel

A half dozen pumpernickel bagels with a light coating of caraway seeds

This month’s special will be a pumpernickel bagel. My version includes caraway seeds as well as some freshly ground coriander and fennel. Pumpernickel is simply the equivalent of whole wheat flour, except it’s made from rye berries not wheat berries. So whole rye flour equals pumpernickel flour, meaning the whole berry is ground into flour whereas rye flour is more like all purpose flour where the germ and bran is removed before the endosperm is ground into flour.

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