How we love our carbs! The more exotic the bread, the more yummy it is. Whoever made this rule forgot to add one quality – healthy. When they did remember to add that in they missed another quality – delicious.
And so we bring you Pumpernickel Bread. Ever wondered how this bread got a name like that? It sounds to me like a sequel to Hansel and Gretel. Clearly not. The name comes from the old German language. Pumpern "to break wind" and Nickel "Demon". Devil-Fart Bread!
Survivng a reputation like that is tough and the only reason it is still around and very popular is because of its numerous benefits. The original German Pumpernickel is low on the GI scale at 41, it contains resistant starch which allows diabetics to eat this bread without worrying about the sugar build up in their blood and is a bread high in fibre! All of the ‘good for you' elements in this loaf only hold true for the authentic German Pumpernickel. Today, wheat flour, yeast and some colouring agents like cocoa are added to the dough to make it more palatable.
Adding Pumpernickel Bread to your diet is highly recommemded. It is a combination of two other ‘magic foods, rye bread and sourdough. It helps to reduce the risk of breast and prostate cancer. We live only once and we should live it eating food that not only tastes good but is good for our general well being too.
Pumpernickel pairs beautifully with cream cheese, onion and tomato as an appetizer. Served with a aged cheese or salmon makes for a delicious sandwich and Pumpernickel topped with mustard and cold cuts is pure magic.
Will you promise to try it?