Pumpernickel coffee flavor, and earthy aroma. To achieve this, loaves are baked in long narrow lidded pans 16 to 24 hours in a low-temperature (about ), steam-filled oven. Like the French "pain de mie", Westphalian pumpernickel has little or no crust. It is very similar to rye "Vollkornbrot", a dense rye bread with large amounts of whole grains added. Pumpernickel varieties are popular in the Netherlands, under the name , where it has been a common part of the diet for centuries, and in Denmark where is a staple. German pumpernickel is often sold sliced in small packets in supermarkets, where
What Work Is sometimes been criticized for leaning too hard on his blue-collar "bona fides". The critic Adam Kirsch, writing in "The Times Book Review" in 1999, noted, accurately enough, that “in his autobiographical essays he goes out of his way to tell us that he is essentially a peasant.” David Baker, writing about "What Work Is" (1991) in the "Kenyon Review", said Levine has “one of our most resonant voices of social conviction and witness, and he speaks with a powerful clarity…What Work Is may be one of the most important books of poetry of our time. Poem after poem confronts the