pumperník

Pumpernickel is a traditional German bread characterized by its dark color and dense texture. It is made primarily from coarsely ground rye flour and is often baked for extended periods at low temperatures, which contributes to its distinctive flavor and moist crumb. The name "Pumpernickel" is believed to originate from German dialect, possibly referring to flatulence or a simple, coarse bread.

Historically, pumpernickel originated in Westphalia, Germany, and was a staple food for the working class due to its long shelf life and the readily available rye grain. The traditional method of baking involved a multi-hour process in a closed oven, creating a bread that could be stored for weeks or even months.

Modern pumpernickel can vary in its preparation, with some recipes incorporating molasses or caramel coloring to achieve a darker hue. While traditionally made with 100% rye, many contemporary versions include wheat flour. Pumpernickel is commonly served with butter, cheese, or as a base for open-faced sandwiches. Its rich, slightly sweet and earthy flavor profile makes it a distinctive accompaniment to various savory toppings.