Category: Chléb
Pumpernickel is made from wholemeal rye by grinding the whole rye berry and baking it very slowly until it caramelises, giving it its distinctive flavour and colour.
I've been buying this for my morning toast for a couple months now and the slow-baked caramelised flavour is unlike any rye I've had before. It holds up great under a thick layer of butter without falling apart, and one 500g loaf lasts me nearly two weeks in the fridge.
The density is what gets me—each slice is heavy and moist, not dry like supermarket rye. You can taste that wholemeal berry in every chew, and it holds up beautifully to butter and cheese.
That slow caramelisation really comes through in the taste—deep, almost sweet, with none of the bitterness you sometimes get. I've been slicing it thin for open sandwiches and it holds up perfectly without crumbling.
