Pumpernickel is a German bread traditionally baked as a dense, dark loaf made mainly from coarsely ground rye.
The bread is strongly associated with Westphalia, especially the city of Soest and the wider region of North Rhine-Westphalia. Traditional loaves use rye meal, water and often sourdough. They are baked for many hours at a low temperature, which gives the crumb its very dark color and moist, compact texture.
Modern commercial breads called pumpernickel can differ from the traditional Westphalian style. Some use finely milled rye flour, molasses, malt or coloring to create a similar appearance. Pumpernickel is commonly sliced thinly and served with cheese, smoked fish, cold meats or spreads. It is not the same as every German dark rye bread: Schwarzbrot is a broader descriptive term, while pumpernickel refers to a particular bread tradition.