German · bread
Pumpernickel
Pumpernickel reads floral 5.5, sweetness 5.2 and nutty 4.5 on Palate's 0–10 flavor X-ray — a German bread, about 20 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 5.6 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 5.5 / 10
The measured notes (of 18)
Floral 5.5 · Sweetness 5.2 · Nutty 4.5 · Salinity 3.6 · Umami 3.1 · Richness 2.3 · Funk & Ferment 2.3 · Earthy 2.0 · Bitterness 1.8 · Fruity 1.4
What's in it (6)
- 2 cups coarsely ground rye flour
- 1 cup cracked rye grains
- 1/2 cup sourdough starter
- 1 1/4 cups water
- 1 1/2 tsp salt
- 2 tbsp malt extract
Time & effort: about 20 hr 15 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 176.6 kcal, 6.1 g protein, 2.3 g fat, 31.9 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Combine rye flour, cracked rye, sourdough starter, malt, salt, and enough water to form a very dense, sticky dough.
- Pack the dough into lined loaf pans, cover tightly with foil, and bake at a very low temperature of around 100°C for 16 to 24 hours.
- The long bake caramelizes the sugars, producing the characteristic dark colour and complex, slightly sweet flavour.
- Cool completely before slicing thinly; the loaf keeps well for weeks.
Dishes with a similar flavor shape
- Loukoumades (Honey Puffs) — Greek
- Barazek (Sesame and Pistachio Wafers) — Syrian
- Sea Bass with Saffron, Sherry and Pine Nuts — Spanish
- Paprenjak (Honey and Black Pepper Biscuits) — Croatian
- Sellou (Sfouf) — Moroccan
Keep reading: what floral, sweetness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.