Choosing rye bread depends on personal taste and how it will be used. German pumpernickel is dense and dry, while other rye breads have a softer texture. Ingredients like cumin or fennel seeds, cocoa powder, or dried fruit and nuts can be added for flavor. Some commercial rye breads contain artificial colors and sweeteners.
Choosing the best rye bread is largely a matter of personal taste. There are a few distinct types of bread that can be bought or made, so the choice is sometimes based on the type with the most familiar flavors. Another consideration is how the bread will be used, because it can range in taste from sweet and light to thick and slightly tangy. The texture of the bread can also be very different, depending on which type you buy, with the authentic German variety having a very crumbly, dry texture versus a more pastry-friendly bread with a more sponge-like feel. The extra flavoring ingredients in a loaf of rye bread can also help decide which ones are best, because some contain cumin or fennel seeds while others have coffee or roasted bread crumbs inside.
A distinct version of pumpernickel bread is known as German pumpernickel and is potentially one of the earliest known types of bread. It is formed from rye flour with whole or cracked rye berries included in the mix along with molasses. The leavening agent used is a sourdough starter, which gives the bread a more fermented flavor. The dough is placed in a square pan and baked in an oven for nearly a full day in some cases, giving it a dense, tight crumble and a slight dryness. This bread is best chosen when a base is needed for moist ingredients like spreads or seasoned seafood like smoked salmon.
A different version of rye bread can be made in a way that is more like a standard rye loaf, with rye flour mixed with wheat or all-purpose flour, so there are longer strands of gluten in the dough and more resistant. The deep brown color of the bread is not achieved through long baking, but through the use of dark-colored ingredients such as cocoa powder, molasses, coffee or chocolate. These loaves are formed into round rather than square German-style loaves and baked much like regular bread. This type of rye dough is ideal for sandwiches or toasted sandwiches because it contains more moisture and a softer texture than the German variety.
Either way, rye sourdough bread should feel heavier than other types of bread, meaning it contains more rye than wheat flour. Adding cumin or fennel seeds is traditional, but plain loaves can be found for those who find the taste of the seeds unpleasant. Other ingredients may include dried fruit and nuts, accentuating the sweetness of the bread. Some commercially produced rye breads actually contain a large amount of artificial colors and sweeteners, giving them a distinctly different taste from breads that use more conventional ingredients.
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