A type of dark, dense rye bread.

Origin: The word 'pumpernickel' originates from the German language, first attested in the 17th century. It is believed to be a compound of 'pumpern', an archaic German word meaning 'to break wind', and 'Nickel', a diminutive form of Nicholas, often used pejoratively to mean 'goblin' or 'devil'. This etymology suggests a humorous or mocking origin, possibly referring to the bread's indigestibility. Historical and Cultural Context: Pumpernickel was traditionally a staple in Westphalia, Germany, known for its long baking process and hearty texture. It was primarily consumed by peasants and was noted for its shelf stability. Evolution: While the original recipe involved a slow steaming process that could take up to 24 hours, modern variations often include molasses or coffee to simulate the dark color and rich flavor. The term has cognates in other Germanic languages, reflecting similar bread types. Modern Relevance: Today, pumpernickel is enjoyed worldwide and is particularly popular in the United States and parts of Europe. It is often used in sandwiches and as a complement to cheese and meats, retaining its association with rustic, hearty meals.

Pumpernickel's name is humorously linked to its supposed effect on digestion, combining a word for flatulence with a mischievous goblin name.