What is Pumpernickel Bread and Where Did Its Name Come From?

Pumpernickel bread is known for its deep, dark color and unique earthy taste. Historically, it was made using coarsely ground rye berries, giving it a dense, chewy texture. Over time, its recipe has evolved and taken on various forms around the world.

When pumpernickel first rose to fame, it was a dense, hard bread best used for soaking up broth to make it edible. As it spread across cultures, it became softer, eventually transforming into the type of bread we now use for sandwiches without risking a broken tooth.

What Exactly is Pumpernickel Bread?

Pumpernickel is still made from rye berries, though modern milling techniques have made it easier to digest. The coarsely ground whole grain gives the bread its signature rich color and nutty flavor. While rye itself is naturally gluten-free, pumpernickel made from 100% rye can be quite dense and heavy, just like the original loaves.

Today, most pumpernickel bread in the U.S. contains wheat flour to introduce gluten, giving it a soft, airy texture. Some bakers also include malt or molasses to enhance the flavor and maintain a rich brown color, even with the addition of white flour. Traditional German pumpernickel is made with a sourdough starter, lending a subtle tang, while American versions typically use commercial yeast and more sugar for a softer, fluffier loaf with a hint of sweetness.

What’s the Origin of the Name?

The term “pumpernickel” roughly translates to “fart demon.” This quirky name comes from the digestive effects of eating the tough, unprocessed rye berries. The word pumpern in German means flatulence, and nickel is derived from the name “Nicholas,” which in older Germanic languages referred to goblins or demons.

Some believe the name comes from a Bavarian word meaning 'tough' due to the bread's dense texture. But honestly, the idea of it being named after a farting demon is much more amusing.

Pumpernickel vs. Rye

Pumpernickel is a specific variety of rye bread. Bread labeled simply as 'rye' is made from light or dark rye flour, which comes from rye berries that have had most or all of their bran and germ removed, leaving just the soft endosperm. Light rye offers fewer nutritional benefits because the bran and germ contain most of the nutrients. Pumpernickel, on the other hand, uses the coarsest grind and includes the whole rye grain, including the outer seed coat, which gives it its characteristic dark color.

Is Pumpernickel Bread Good for You?

Homemade or small-batch bakery pumpernickel tends to have more wholesome ingredients and fewer additives compared to the highly processed, pre-packaged varieties found in grocery stores. Some commercial pumpernickel breads may be packed with sugar and corn syrup, losing the natural benefits of rye flour. Bakeries that specialize in pumpernickel typically avoid adding extra sugar or bleached flour, preserving the bread's nutritional value.

How to Properly Store Pumpernickel Bread

Homemade pumpernickel or loaves from bakeries will typically stay fresh for about four to five days when tightly wrapped in parchment paper at room temperature. Rye flour naturally extends the shelf life of baked goods, so the higher the rye content, the longer the bread lasts. Avoid storing your pumpernickel in the fridge or on top of it, as both spots have fluctuating temperatures that can cause the bread to stale. For softer pumpernickel sandwich bread, keep it tightly wrapped and sealed with a bread tie at room temperature for up to a week.

Can You Freeze Pumpernickel Bread?

Pumpernickel bread can definitely be frozen. If you have a large loaf, slice it before freezing to make it easier to thaw later. Pre-sliced sandwich loaves can be frozen as they are. When tightly wrapped, pumpernickel bread will stay good in the freezer for 3 to 4 months.

Pumpernickel Bread Recipes

Whether you’re already a pumpernickel lover or you’re giving this hearty rye bread a try for the first time, the great news is there are countless recipes to explore. From traditional ones that feel familiar to experienced sourdough bakers, to modern twists that are light and flavorful, perfect for sandwiches. Not sure where to begin? Try one of our favorite pumpernickel recipes:

• Pumpernickel Bread II
• Bread Machine Pumpernickel Bread
• Pumpernickel Bagels