Stone Oven Wholesale Bakery’s American Pumpernickel is hand-crafted using dark rye flour, cocoa, and molasses which give it its signature deep brown color. And for even more flavor we mix in some ground caraway seeds.
American Pumpernickel is very different from its German cousin. In fact, it is closer to Rye Bread. Along with dark rye flour, molasses, cocoa and caraway seeds, our Pumpernickel also contains white and whole wheat flour, authentic sour dough starter, and baker’s yeast. This ensures a hearty crust with a chewy, soft crumb. It is finished with poppy seeds which add wonderful crunch.
- Offered as 1# and 2# loaves, 2# batard, pan, 12oz bowl and 14oz baguette
German Pumpernickel is made with whole rye berries and cracked rye–no wheat flour is used. It is baked for up to 24 hours usually in a Pullman Pan which keeps it from drying out. It is very dense and has no crust.