pumpernickel
Sign in to saveAlso known as pumpernickel bread
Pumpernickel (; ) 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").
Key facts
- Food.name
- Pumpernickel
- Food.name_lang
- de
- Food.name_italics
- true
- Food.image
- Pumpernickel.jpg
- Food.image_size
- 250px
- Food.caption
- A very dense wholegrain Westphalian pumpernickel
- Food.place_of_origin
- Germany
- Food.region
- Westphalia
- Food.type
- Rye bread
- Food.main_ingredient
- Rye flour, rye berries
via Wikipedia infobox
~6 min read
Encyclopedic overview
7 sectionsContents
- Etymology
- Germany
- Netherlands
- North America
- See also
- References
- External links
Pumpernickel (; ) 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, add wheat flour, glazed crust, a higher baking temperature, and a dramatically shortened baking time.
Excerpted from Wikipedia’s “pumpernickel” article, available under the CC BY-SA 4.0 licence.