Pumpernickel is a heavy, dark brown bread, originally from Westphalia in Germany. It is made with rye, dense enough to feel almost damp, and it tastes deep and a little sour-sweet, not light like white toast. German bakers bake it slowly for a long time; some supermarket loaves outside Germany add dark sugar syrup to get the colour faster. You buy it in bakeries and delis, often sliced thin for cheese or smoked fish. The German name is rude: it joins a word for a fart with Nickel, a rascal's name from Nikolaus (Nicholas), probably first as an insult for the bread or for the people who ate it. A later story said Napoleon found it so bad he called it “bread for Nicole,” his horse — that story is a folk tale, not the real origin.

德式裸麥黑麵包（又重又深色的那種，不是普通吐司）