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Healthy pumpernickel should be baked for at least 16 hours
There is probably nowhere as many different types of bread as in Germany. One of them is Westphalian pumpernickel. The whole special taste of this wholemeal bread is achieved, among other things by a very long baking time.
After baking at least 16 hours in the oven
Hardly anything is more important to Germans in their diet than bread and rolls. Over 3,000 different varieties are offered in this country in the trade. One of them is pumpernickel. This wholemeal bread is especially known in the west and north of Germany. As explained by Heidrun Schubert of the Bavarian consumer center, the specialty of this Westphalian bread specialty is that it remains in the oven for at least 16 hours after baking.
Pumpernickel is especially popular in the west and north of Germany. The Westphalian bread specialty stays in the oven for at least 16 hours after baking. (Image: aga7ta / fotolia.com) Cereal starch converts to sugar
The nutrition expert also explains how the typical sweetish taste comes about: "During baking, the starch contained in the cereal grains partly converts to sugar. This ensures the sweetish taste, "says Schubert.
The bread made from rye meal or whole grain meal is very compact and juicy. Welded it lasts several months. Since pumpernickel is baked in closed boxes, it has no crust.
According to experts, pumpernickel is only genuine with the blue and yellow EU seal.
Wholemeal is healthy
The bread is also very healthy. Pumpernickel helps to stimulate digestion. Above all, it is positive that the specialty is a wholemeal bread.
Because according to health experts, a diet high in whole grains prevents many chronic diseases such as cancer, cardiovascular diseases or diabetes.
Just recently, an international team of scientists reported that even small amounts of whole grains make us healthier. (Ad)