Pumpernickel - German bread traditionally made with rye meal
Pumpernickel is a type of German bread traditionally made with rye meal (a coarsely ground form of the rye flour). It is now often made with a combination of rye flour and whole rye berries.
It has been long associated with the Westphalia region of Germany. The first written mention of the black bread of Westphalia was in 1450. While we do not know whether this, and other early references, refer to precisely the bread that came to be known as pumpernickel, there has long been something different about Westphalian rye bread that elicited comment.
The defining characteristics of Westphalian pumpernickel are coarse rye flour—rye meal—and an exceedingly long baking period. The long slow baking is what gives pumpernickel its characteristic dark color. The bread can emerge from the oven deep brown, even black.
Read the Wikipedia article about Pumpernickel...
Photo author: musicpb from flickr.com
![the brown pumpernickel [pt. 1] - wayne & shuster](http://img.youtube.com/vi/Oq1Is5pXy8Y/default.jpg)
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