Category: Biona
Pumpernickel wordt gemaakt door de hele roggekorrel te malen en zeer langzaam te bakken tot het karamelliseert. Dit geeft dit brood zijn kenmerkende zoete smaak en kleur.
I was worried it'd be too dense, but the slow baking really comes through — it's moist and almost fudgy in the middle. A thin slice with butter keeps me full till lunch.
This dense, dark loaf is almost dessert-like from the caramelization, with a sweetness I wasn't expecting from bread. It's heavy and moist, perfect for a thick slice with butter and coffee.
The slow baking really comes through—that caramelized sweetness is unmistakable, and it’s not overpowering at all. Slices hold up perfectly for toasting or hearty sandwiches, and I’ve already torn through half the loaf in two days.
