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4
loaves, 1 pound 8 ounces eachEasy
By Bo Friberg
Published 1989
This is my version of the well-known German dark bread. The name pumpernickel comes from two German words. The first, pumper, means “to break wind,” and the second, nickel, which means “demon,” are probably both references to the old-fashioned pumpernickel bread, which was unleavened, dense, and slightly sour. The small amount of yeast added to this recipe gives the bread a lighter texture, but it will still take much longer to proof than other breads. Pumpernickel brea