The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpernickel Flour in Montreal

Boulanger's picture
Boulanger

Pumpernickel Flour in Montreal

Hello fellow bakers,

I am planning to try Brother Juniper's Pumpernickel bread recipe but I am not able to find the coarse rye flour, also known as Pumpernickel  Flour, required. I live in Montreal, and I am looking for a supplier in my area or any online source in Canada.

I tried to order a  3 pounds bag from King Arthur Flour in Vermont but they where asking 25 dollars for shipping and duties, a bit expensive.

My plan A would be to find the right flour for this recipe but I also have a plan B

I can find Bob's Red Mill dark rye flour and also Bob's Red Mill rye meal in a store to close to home and I am wondering if I could use a blend of these 2 products instead of pumpernickel flour. Maybe I would have to grind the rye meal a bit in my blender

What do You think?

Thanks

 

 

 

 

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mrfrost's picture
mrfrost

The Bob's "Dark Rye" appears to be the same as the KA "Pumpernickel".

The are both just the whole rye berry ground into flour.

Boulanger's picture
Boulanger

Bob's Dark Rye seems to be finely grind.  Did You had the chance to compare them ?

mrfrost's picture
mrfrost

No. Just "speaking" in general. I use Hodgson Mill rye for my "pumpernickel" recipes. Just another whole grain rye(stone ground).

Guess it depends on one's particular "pumpernickel" recipe as to how picky one needs to be.

Since you can get the Bob's dark rye, and the rye meal, you might try each or both, in various combinations.

Boulanger's picture
Boulanger

Thanks for your input, I will try to blend them together and see how it turns out