Bread, pumpernickel

Pumpernickel bread is a dark, dense rye bread with a deep, slightly sour flavor traditionally built from coarse rye flour, molasses, and sometimes cocoa or coffee for color. Sliced thin, it's the classic base for open-faced Scandinavian and German sandwiches topped with smoked fish, cured meats, cheese, or pickled vegetables, and it toasts well for a firmer, crisper bite. Because the crumb is so dense and moist, it also holds up to long soaking in dishes like bread pudding or as a base under a poached egg, without turning mushy the way a lighter white bread would.

Choose loaves with a tight, moist crumb and a firm crust, and store pumpernickel wrapped at room temperature for several days or freeze slices for longer storage, since rye breads tend to dry out faster than they mold. Per 100g, pumpernickel bread has 250 calories and stands out for fiber at 23% of the Daily Value (6.5g), along with protein at 17% DV, iron at 16% DV, and magnesium at 13% DV, a notably higher fiber content than most sandwich breads. With 596mg of sodium per 100g, it's worth balancing a pumpernickel sandwich with unsalted fillings like sliced vegetables or fresh cheese rather than adding more cured or salted toppings.