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A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour. Austrian pumpernickel goes well with soups and stews and is excellent for sandwiches.
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Austrian Pumpernickel term - Related Content |
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| Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye ... |
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