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Pumpernickel

Pumpernickel: Pumpernickel
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Our German style Pumpernickle is baked to traditional standards which produces its dark colour, dense texture and authentic tangy taste. It is a 'must have' addition to your tray of hors d'oeuvres served with smoked salmon, cured meat and pates. And a delious lunchtime treat with a hearty soup.

Store your Pumpernickel somewhere cool and dark and it will continue to mature in texture and flavour for up to 10 days.

Ingredients
Wholegrain Rye Flour
Kibbled Rye
Sourdough
Barley Malt
Sea Salt
Freshly Compressed Yeast

Online ordering coming soon: If you would like to order please create an account and we'll let you know when our online ordering facility is up and running.

 
 

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Shipping Rates

Local delivery includes Sydenham, Waltham, Woolston, Opawa.
Local: $3.90
Christchurch: $7.50
South Island: $10.70
North Island: $19.50
(per order)

Information

Bread Facts

Did you know?

We use Backferment as a natural baking enzyme instead of "fast" raising agents such as industrial yeast. It consists of a dry and fine granulate, made from organic honey, pulses and grains. By nature it contains a unique combination of bacteria and yeast culture. They are similar to sour dough, but Backferment-leavened breads are milder in taste and aroma. This baking enzyme is mainly suitable for wheat or rye, but other flours can be added up to 40%.

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