Pumpernickel

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Pumpernickel

A very dense wholegrain Westphalian pumpernickel
Type	Rye bread
Place of origin	Germany
Region or state	Westphalia
Main ingredients	Rye flour, rye berries
Media: Pumpernickel

Pumpernickel (English: /ˈpʌmpərnɪkəl/; German: [ˈpʊmpɐˌnɪkl̩] ^ⓘ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The less dense North American version may eschew rye grains, have coloring and flavoring agents, added wheat flour, glazed crust, a higher baking temperature, and a dramatically shortened baking time.