Pumpernickel bread is a form of German bread, referenced at least as far back as the 1450s. It is characterized by its dark color, virtually no crust and its rye taste. The traditional method for producing pumpernickel bread is to combine course and fine rye flour with a sourdough starter and sometimes yeast. The bread then undergoes a slow cooking process, which can last up to 24 hours. Cooking temperature is usually under 300 degrees F (149 C), and results in a dark brown or almost black colored bread.

In Germany, pumpernickel bread is usually baked in small, covered loaf tins, but in America, pumpernickel bread is often hand shaped and does not undergo the extensive baking process. To achieve the dark color of American pumpernickel bread, bakers may add chocolate, coffee, or molasses, and they frequently add caraway seeds. American pumpernickel bread usually is a mix of wheat and rye flours, does not use a sourdough starter, and has a taste significantly different from German pumpernickel bread styles.

While it is fairly easy to find American style pumpernickel bread in the US, finding the traditional German style can be quite difficult. There are a few bakers who master the style and sell their pumpernickel bread at their bakeries or at specialty food stores. You may be able to order the true German pumpernickel bread on the Internet.

When you can find the true pumpernickel bread, it’s often sold in pre-sliced packages. It can be great as part of hors d’oeuvres, pairing especially well with fish products like lox, and caviar. Pumpernickel bread works well with smoked meats, like smoked ham or turkey. You can try making your own pumpernickel bread for your homemade appetizers, but the cooking time can be a challenge for many.

The name pumpernickel has a rather unappetizing etymology. Pumpen is the Anglo Saxon word for flatulence, and Nickel refers to Satan. Therefore pumpernickel can be translated as Satan’s gas. This particular explanation focuses on the fact that many people have trouble digesting true German pumpernickel bread, resulting in some flatulence.

The American form of pumpernickel bread, also simply called dark rye, is usually quite digestible, most resembling a standard American rye bread. It’s also a popular choice in Jewish delicatessens.