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pumpernickel bread - Übersetzung nach arabisch
![A slice of Polish [[malt]]-colored pumpernickel](https://commons.wikimedia.org/wiki/Special:FilePath/Pumpernikiel.jpg?width=200 "A slice of Polish [[malt]]-colored pumpernickel")
![This photograph depicts a "new electrical bread slicing machine" in use by an unnamed bakery in [[St. Louis]] in 1930, and may well show Rohwedder's machine in use by the Papendick Bakery Company](https://commons.wikimedia.org/wiki/Special:FilePath/St. Louis electrical bread slicer, 1930.png?width=200 "This photograph depicts a \"new electrical bread slicing machine\" in use by an unnamed bakery in [[St. Louis]] in 1930, and may well show Rohwedder's machine in use by the Papendick Bakery Company")
![Chocolate-coloured [[sourdough]] bread](https://commons.wikimedia.org/wiki/Special:FilePath/Chocolate-coloured sourdough bread.jpeg?width=200 "Chocolate-coloured [[sourdough]] bread")
![Irish soda bread]]](https://commons.wikimedia.org/wiki/Special:FilePath/Irish brown soda bread.JPG?width=200 "Irish soda bread]]")
![Crust]] of a [[loaf]] of brown bread](https://commons.wikimedia.org/wiki/Special:FilePath/Brown bread crust.jpg?width=200 "Crust]] of a [[loaf]] of brown bread")
![Buttered]] [[walnut]] and [[raisin]] brown bread](https://commons.wikimedia.org/wiki/Special:FilePath/Buttered walnut and raisin bread.jpg?width=200 "Buttered]] [[walnut]] and [[raisin]] brown bread")
![Brown bread served with [[cheese]] and [[sausage]]](https://commons.wikimedia.org/wiki/Special:FilePath/Pan, queso y embutido ibérico - Mumumío.jpg?width=200 "Brown bread served with [[cheese]] and [[sausage]]")
Definition
Wikipedia
Pumpernickel (English: ; 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 North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time.
