stores, and families use traditional recipes and bake times. Some mass-produced pumpernickel in North America may incorporate natural colorants such as molasses, caramel color, coffee, or cocoa powder among others to imitate the various shades of brown of traditional German pumpernickel. As is common modern commercial baking practice, commercial bakeries often add wheat flour to provide gluten structure and increase rise, and commercial yeast to quicken the rise, compared to a traditional sourdough. In order to increase production and profits, the slow baking characteristic of German pumpernickel is forgone, resulting in a loaf indiscernible from dark rye bread. Some shops and boutique bakeries in America still use centuries old recipes, often also selling other German foods. Pumpernickel is also a popular bagel flavor in New York. See also List of breads Rugbrød Schwarzbrot Jewish rye bread Pumper Nic References External links pumpernickel at the Merriam-Webster Online Dictionary How to make an American pumpernickel bread How to make authentic German pumpernickel bread Description of Schupp "bon pour Nicol" quotation German breads Jewish American cuisine Jewish baked goods Jewish breads Rye breads Sourdough breads Westphalian cuisine