German tested and German approved, our take on their traditional rye bread is made with a large amount of pre-fermented “mother dough” and lightly sweetened with malted barley syrup. Traditional pumpernickel is known for its dark or “black” color, an attribute of its lengthy baking time. Allegro’s recipe interpretation uses dark cocoa powder to achieve the darker coloration and lend a new flavor accent. The round, dense shape makes a great bread bowl for a large portion of soup to warm a wintry day or for a festive party dip.
Ingredients: Unbleached unbromated wheat flour, water, rye meal, rye flour, malt syrup, salt, corn meal, and yeast