It  is  very  clear  that  rye  still  plays  a  most  important  part  in  the  feeding  of
the  German  people,  though  it  by  no  means  follows  that  all  the  rye  raised  is
used  in  bread-making.  Everything  points,  however,  to  the  conclusion  that
Germans  are  consuming  more  and  more  wheaten  bread.  A  typical  German
dark  rye  bread  is  the  Pumpernickel  of  Westphalia.  The
loaves  are  usually  shaped  somewhat  like  a  fish  torpedo,  with  ""ipemic
not  too  high  a  dome.  On  cutting  the  loaf  a  very  dark  colour  is  disclosed,
which  is  to  be  expected  of  the  coarsely  ground  rye  from  which  this  bread
is  made.  In  preparing  Pumpernickel  a  certain  amount  of  rye  meal  is  placed
in  a  wooden  trough  and  made  into  a  thick  paste  by  the  addition  of  a  suit-
able proportion  of  boiling  water.  After  a  preliminary  kneading  the  dough
thus  formed  is  left  for  some  time  in  the  trough  at  a  fairly  high  temperature.
