How to pronounce Pumpernickel

In the International Phonetic Alphabet it is /ˈpʊmpɐˌnɪkl̩/. In plain English letters that is POOM-per-nik-el, with the stress on the syllable in capitals. The recording above is by Jeuwre, a native speaker, shared on Wikimedia Commons.

What is Pumpernickel?

Pumpernickel is a bread or pastry of Germany. Where it comes from: Westphalia. People usually eat it for breakfast and at lunch or dinner. Its main ingredients are wheat & flour. It tastes savory.

Where Pumpernickel comes from

Pumpernickel is one of 57 signature dishes of Germany on this map. See all dishes from North Rhine-Westphalia.

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  Himmel un Ääd, "heaven and earth" in the Rhineland dialect, is mashed potato mixed with apple sauce or stewed apples.

• Halve Hahn · Snack · Cologne (Rhineland)

  Halve Hahn means "half a chicken" in the Rhineland dialect, but there is no chicken in it.

• Kölsch · Drink · Cologne (Rhineland)

  Kölsch is the beer of Cologne: pale gold, clear and filtered, top-fermented like an ale and then conditioned cold like a lager, with about 4.8 percent alcohol.

• Altbier · Drink · Düsseldorf (Rhineland)

  Altbier, "old beer", is a usually dark, top-fermented and strongly hopped beer brewed mainly in the Lower Rhine and in Westphalia, and above all in Düsseldorf.

• Aachener Printen · Dessert · Aachen (Rhineland)

  Aachener Printen are hard, brown spiced biscuits, a kind of Lebkuchen from the city of Aachen.

Food of Germany

Dishes like Pumpernickel in other countries

Same type of dish and similar main ingredients as Pumpernickel:

• Baguette · Bread & pastry · Paris, France

  The baguette is the long, thin loaf that has become the everyday bread of France, and it is sometimes still called baguette de Paris.

• Smørrebrød · Bread & pastry · Copenhagen, Denmark

  Smørrebrød means "butter and bread": a slice of dense rye bread spread with butter or fat and topped with toppings piled high, eaten with a knife and fork.

• Walliser Roggenbrot · Bread & pastry · Valais, Switzerland

  Walliser Roggenbrot, rye bread from Valais, is called simply Roggenbrot in Valais itself, Roggubroot in the local dialect and pain de seigle in French, while outside the canton it is known as Walliserbrot or pain de seigle valaisan.

• Schüttelbrot · Bread & pastry · South Tyrol, Italy

  Schüttelbrot means "shaken bread".