Pumpernickel

This traditional German bread is made using coarsely ground rye flour combined with molasses for colour and flavour. The dough is then placed into an enclosed pan and steamed slowly in an oven for several hours. This results in a heavy, dense loaf, with a moist crumb and solid crust. The starch in the rye caramelises during the cooking process, giving the bread a distinctive dark colour.

Also known as 'kastenbrot' (box bread), this dark, somewhat sour-tasting bread goes well with beer, cheese, meats and sausages. It may also be sliced thinly and served as an appetiser.

Austrian pumpernickel is prepared using a mixture of rye flour and wholemeal flour, which makes the bread lighter in texture and colour than its German counterpart. This variety is ideal for sandwiches and also goes well with soups and stews.