So what gives this fantastic Multigrain Pumpernickel Rye Bread its rich chocolatey colour and deep flavour? It’s the combination of coffee, cocoa and molasses. Not all breads labelled pumpernickel will include all three elements, they may only have the cocoa and molasses for example. I personally like the bold rich flavour and deep colour that using all three ingredients provide. I also like the addition of caraway seeds to give it more of an authentic deli rye bread taste.
Today’s modernized version of pumpernickel breads use the combination and variation of these three ingredients (coffee, cocoa, molasses) to mimic the colour and flavour of true pumpernickel bread which gets its colour and flavour from course rye flour, rye berries, sour dough starter and a very long slow baking process. Once known as a peasant bread, pumpernickel bread has now become a sought after bread for hors d’ oeuvres, appetizers and deli sandwiches. I like to enjoy mine piled high with pastrami or smothered with cream cheese and smoked salmon.