Pumpernickels

Even in Germany, the land of bread, this bread is something special. P Bakes for what seems Here's everything you need to know about this bread that's exported to almost 100 countries. There can be the M-Fland and also Westphalia proud of it, because we only have it in this region, in Bavaria or Berlin. There is no bakery in the store to bake bread Emsbu00fcren in northwestern Germany is home to Gu00fcnther N. King's bakery. He turns a ton of p He used to make three times as much. Even though production has gone down, there's no immediate danger that it will stop. There are just too many people who swear by this rye bread as an alternative to breads made with wheat. We don't use wheat flour, it's completely processed and we don't have it. We use the whole grain with a bowl. That's why the high quality of the ingredients is healthy. P While other bakers might add sourdough, syrup or preservatives, he sticks to the essentials. The ingredients are very simple. We have our rye bread here. And of course we have salt. These are the only ingredients that we need. And what's missing is water. That's it. P It was being baked in Westphalia in the 16th century. The bread keeps for years in a tin, making it the ideal emergency ration. In the past, the farmers had to work hard. The farmers had to be sated. I know from my grandfather the story. They always came here and they got a whole loaf. The first piece of bread was sated and had to be sated. The few ingredients are kneaded into a dough. It then comes into loaf pans, which give the p A p Gu00fcnther's p The sugar is added to the p Many legends surround the origin of p Some say Napoleon named the bread while visiting this region. Others say the name stems from the bread's easy digestibility. The traditional way to eat p But it's also good with something sweet. Like this p You can do so much with it. It's a huge palette that you can do with p