Pumpernickel

A dark, dense rye bread from Westphalia in Germany. Traditional Westphalian pumpernickel is made from coarse rye meal and cracked rye, baked in covered pans at a low temperature for many hours, often 12 or more. That long, slow bake darkens it naturally and gives it a deep, slightly sweet flavor. Many American pumpernickels are a different bread, mixing rye with wheat flour and getting their color from cocoa, coffee, or molasses.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Slice it thin and give it time. A real pumpernickel is better a day or two after baking, once the crumb has settled.