A German ligature that originally stood for 'sz', but can be transliterated as 'ss'. It is never found in Swiss German. It looks like a B, but sounds like an S. Compare to the boring language known as English, which only has the ligatures Ã and Å, which are rarely used.
The only other flour used in traditional pumpernickel is wheat flour, which is used as an ingredient in the sourdough starter, a pre-fermented flour, water and yeast mixture that combines with the rye flour to hold the bread together.
Pumpernickel is a very specific rye bread with a distinctly different baking process. First, the flour (including whole grains) are cooked in water for 12 hours. Second: The dough then is started baking at 400f and then for 13 hours steamed at 200f.umpernickel has no yeast or source dough content. Yeast, sourdough and rye or wheat/rye mixes create the common german breads called grey bread or black bread and these breads are baked, not steamed.