Why is dark rye bread so damned good?

>mfw someone is eating a sandwich on anything other than rye

You won't find a rye bread that isn't sourdough. At least not around these parts.

As in....?

Ah, see here we have Pumpernickel (which isn't sourdough based), sourdough rye, and then regular sourdough. Pumpernickel is my favorite, but I love sourdough breads too.

Is pumpernickel leavened at all?

Speaking of Rye.... how come grocery stores never have marbled rye? Like the kind you get with a rueben at the deli.

It's the reverse-bleach that they add to it

So I looked up how Pumpernickel is made.

Apparently it uses no flour, just shredded and intact rye. Part of it is fermented. Then it is steamed on low heat for a day and a night.

No sugar is added, the dark color comes from enzyme fermentation or the Maillard reaction.

Bakeries can't make Pumpernickel in a normal work week because it blocks the oven with its low heat steam. There are modern recipes that use leaven for better heat distribution, sugar for coloring, and a staged baking process of 16 hours.

So you can assume any Pumpernickel available is factory made and contains flavoring, sweetener, and preservatives.

Still healthier than white bread.

idk but my wife says it's more filling and satisfying.

Because you have Slavic genes

...

>the dark color comes from enzyme fermentation or the Maillard reaction.
The dark color comes from the rye flour you moron

fun fact rye was a peasant bread well the wealthy enjoyed the better breads like white

"white" just meant the rich folks could afford to rent the grindstone longer and get their flour ground finer.
It also meant their flour was overprocessed and devoid of nutritional content.

Pumpernickel is made with molasses, not sugar, so while it's still a sweetener, it has more nutrients than bread containing sugar. It's not a sweet tasting bread, though. It's quite savory. I make my own, from a recipe from a bakery that had been in operation for over 100 years. It's the best bread ever.

Molasses, corn syrup, honey for all I care... It's all sugar.

Goddamn it, I hate this place so much.

Baltic bread GOAT

>more filling and satisfying
Does she say that about Tyrone too?

>sweet tasting bread
I hear this is a thing in the US. Is it true?
And i mean bread-bread for sandwiches and such, not some pastries

>bread-bread
Slit your wrists.

Ee-O-Eesti!

For the cheap shit, it's true.

It's not very satiating, so it doesn't even make for a wise purchase for the price. Only people who don't know any better buy that bullshit.

pro-tip: A car sitting out in the sun is an excellent place to proof sourdough.

It can also be used to make yogurt.

so where the fuck are you supposed to buy proper pump'?

>go to grocery store
>the only rye bread they have is some white shit that's like 80% wheat flour with a little bit of rye and caraway seeds
>tfw have to make my own if I want nice dense German black bread
>I cannot bake bread no matter how many times I try

You can make sourdough at home, Schwarzbrot is a different matter.

I mean you could, but it would be a weekend.

I don't even think they sell rye flour at my grocery store, although I'm putting it on my list for tomorrow's weekend stock up.

I made sourdough rye yesterday.

I don't always get it perfect, but I never get it totally wrong.