pumpernickel
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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").
In the Vinony graph
Within Vinony's link graph, pumpernickel is referenced by 277 other articles, and connects out to kibbeh, kashrut and pilaf.
Vinony files it under German breads, Jewish American cuisine and Jewish baked goods.
Its subject is documented across 27 Wikipedia language editions.
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
Wikidata facts
Show 2 more facts
- Commons category
- Pumpernickel
- native label
- Pumpernickel
Sources (1)
via Wikidata · CC0
~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.