Black Breads
by Tony van Roon
"The name 'Black Bread' comes from the dark-rye flour used in making Black Bread or Roggen Brot. Pumpernickel is made from a mix of dark-rye and 100% whole wheat flour. The Black Bread from Europa is really black and made with whole kernels of dark-rye. Before cutting, these black breads look like large rectangular cakes measuring about 2' x 1' x 4"."

    dot American Black Bread
    dot German Rye Bread
    dot Pumpernickel, 1
    dot Pumpernickel, 2
    dot Roggen Brot (Dark Rye Bread)
    dot Russian Black Bread

Back to Recipes page
Copyright © 1995, Tony van Roon.
Last updated June 7, 2010