Pumpernickel

A single slice of German pumpernickel, so dark it looks almost black, with a dense, grainy crumb and no real crust to speak of. That color comes from time rather than additives: traditional Westphalian loaves bake in sealed tins at low heat for 16 to 24 hours, until the rye turns deep brown, dense and faintly sweet. It is the extreme end of Germany's rye bread tradition, sliced thin and eaten with butter, cheese or cured meat.