Submitted by metropical on April 29, 2008 - 5:15am.
Has anyone a good source, NYC or interweb, for real "course meal" pumpernickel flour? Old world style like once used for bagels and pumpernickel bread? KA and Hodgsons aren't quite what I'm thinking.
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Is it a flour?
Webster's defines pumpernickel as "a dark coarse sourdough bread made of unbolted rye flour", unbolted means not sifted which I suspect means not sieved.
You might try Bob's Red Mill at www.bobsredmill.com. They offer an 'organic pumpernickel dark rye meal' that might be what you are looking for.
Lee
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BRM Pumpernickel
Bob's Red Mill Pumpernickel is a milled product with rye "granules" about 1/4 - 1/3 mm in diameter, which I think is similar to what the Germans call pumpernickel.
It is unfortunately no longer nut-free, but if that is not a concern for you give it a try. I had to order it on-line though; even my best-stocked BRM grocery store does not carry it.
sPh
score: 0