Pumpernickel

Pumpernickel is a typically dense, 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, have a glazed crust, be cooked at a higher baking temperature, and have a dramatically shortened baking time.

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