Bread Makers, what is pumpernickel flour?

[Deb]

I made the mistake of purchasing "pumpernickel flour" instead of regular rye flour at an Amish bulk food store. Have you ever used it before or know exactly what it is?

It's look/texture is a mixture of rye flour with wheat bran or some other coarse whole grain.

Most pumpernickel bread recipes call for a combination of bread flour, rye and a bran or other coarse grains. I'm tempted to use the "pumpernickel flour" in a quantity equal to that of the rye and coarse grain combined.

Do you use steam while baking your pumpernickel? I've seen that mentioned in some recipes and thought it a good idea.

Google hasn't helped much on this, hope you can. Thanks

[bearfan454]

1. I've never used it.

Sorry.

[Dora]

2. I found this online

"Whole grain rye flour is a shade darker than whole wheat flour and is available from natural food stores. Flour made from whole rye contains more flavor and nutrients, and more of the pentosan gums that cause dough to be sticky. Store whole grain flour, tightly wrapped, in the refrigerator for several months or in the freezer for up to 6 months.

"The rye flour you find in the supermarket, labeled dark, medium, or light rye flour, is degermed, with the dark flour containing more bran.

"Pumpernickel flour is a dark brown, coarsely ground rye meal, which contains coloring and flavoring agents. There is no industry standard for pumpernickel flour.

"I prefer making pumpernickel bread with whole-grain rye flour and my own choice of quality coloring and seasoning agents.

"Store these flours, tightly wrapped, in a cool dry cupboard."

http://www.globalgourmet.com/ggt/ggt0498/ggt042398.html

[Deb]

3. Thank you!

This gives me better idea of what to do with it. This bag of flour is not dark brown so I hope it doesn't contain coloring, yuck. If it's nasty, we'll make a braided bread wreath for holiday decoration. :-)