When it comes to rye bread, few varieties have the bold intrigue of pumpernickel. Its, ahem, hearty nature, especially post-eating, even inspired its humorous name -- devil's flatulence -- when ...

Pumpernickel bread is dark brown bread classically made using a pumpernickel flour of whole rye berries. However, sometimes a mix of rye, whole wheat, and even white flour is used. The dough is often ...

Popular in Scandinavia and Germany, rye breads as such as pumpernickel or 'black bread', as it is sometimes called, are something of an acquired taste. Rye flour contains very little gluten ...

“Rye breads and pumpernickel breads have a lower glycaemic index compared to white bread,” adds Pillai, “meaning it takes longer to digest and leads to a smaller rise in blood sugar level ...

Meanwhile, pumpernickel and coarse rye flour contain the most bran and ... limiting the final volume of the bread. Whatever variety you choose, Nathan Myhrvold pointed out two key differences ...