I don’t want to make a huge deal out of this but at the same time I can’t remain silent when Pumpernickel yields such a small share of the vote. So we’re going to blog about it.
Obviously Sourdough is a heavy hitter. Obviously focaccia competes with anyone almost any day of the week. And obviously I love a good selection in my loaves because sandwiches and bread types are very important. This is where diversity really shines for me.
But how come Pumpernickel is so widely overlooked?
For starters it has the best name of any bread type. Pumpernickel rolls off the tongue like 2 for 1 lap dances at south Tampa strip club.
Just say pumpernickel to yourself right now and it’s bound to make you smile.
I’m craving a good pumpernickel
It’s also one of the most naturally occurring bread types. The rich brown flavor comes from a natural yeast reaction. The chocolate and caramel hops come from the extended baking process. Caramelization goes down naturally and it also yields such little crust. The finished product is one of the more complete baked goods out of the oven without much modification. It’s simple, straightforward, and relies on traditional mallard browning for the dense, powerful loaf.
Another thing that’s crazy to me about pumpernickel is how many different forms and varieties. You can get the German thick cut. You can go with a Polish rich. There’s north american modifications to capture more air and a fluffier texture. Or you can take a traditional Ashkenazi Jewish deli style pumpernickel that’s more like your traditional rye. Or get as weird as you want with molasses, caramel color, coffee, and cocoa powder to embolden both the color and flavor profile.
Depending on where you go, the pumpernickel is representative of a communities needs. On that alone, I think it’s one of the most underrated breads period.
Granted, I love sourdough and there’s heavy SD influence on pumpernickel. So understand the roots before you start judging entirely.
I’m just saying I think pumpernickel deserves more than 2% of the vote. Not that there’s a right or wrong answer here so much as I think we need more complete representation of different styles.
All of that to say I need to eat more pumpernickel.
I’ve been down a sourdough rabbit hole lately only to come up for air on the focaccia from my neighborhood Italian deli. It’s been a nice change of pace but still a little heavy handed on the seasoning which then I burp up for the remainder of the afternoon.
So in this quest, I’m looking for a more versatile bread. Something I can toast if needed or bake as an open face sandwich. Something that can hold gravy but doesn’t come with all the extra square footage necessary. A bread that plays nice with honey butter but also demands a good tavern ham and mustard at the right time. And the kind of bread that’s not afraid to work 3 squares a day depending on what you’re looking for from your loaf.
To me that’s a classic pumpernickel and I think it deserves more playing time.
#1 seed overall?
Absolutely not but I think 2% is a travesty and I’m taking it upon myself to raise awareness.
So let me do that right now.
Eat more Pumpernickel.