Pumpernickel is a dark rye bread originally from Europe. Traditionally it is made from grainy rye flour and little else making it quite dense. The brown colour occurs due to a natural reaction when the bread is baked.
Our Pumpernickel is made in the North American style, which is quite different to the European style. It differs in two essential ways: firstly we use a combination of rye and wheat flours, giving the bread a far lighter, less dense texture, and secondly we add molasses and cocoa powder to achieve a deep chocolaty colour and a rich, sweet flavour. For our version, we have also added dried apricots and sultanas for fruity moistness along with sunflower, sesame and pumpkin seeds for a nice crunch on the outside.
It is beautiful simply spread with butter and eaten like a fruit loaf, but also goes surprisingly well with honey-glazed ham and strong mustard or rare roast beef and piccalilli.
If you're after the denser European style of Pumpernickel, check out our German Rye, which isn't yet in our shops but will be soon, or ask a member of staff to talk you through our other rye breads, of which we have many.