23 World Breads You Have to Try

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Pumpernickel - Germany

Germans are serious bread-lovers, with about 3,000 types of breads and 1,200 types of pastries and rolls produced throughout the country's many bakeries. Perhaps one of the best-known varieties around the globe is pumpernickel, a very dark brown, dense rye bread with a coarse texture and slightly sweet and sour flavor. One of its distinctive characteristics is that it has practically no crust. Traditionally made from a sourdough starter and rye, the bread is baked in long, narrow loaf pans at a low temperature for anywhere between 16 to 24 hours, which is what gives it its deep brown hue and rich, earthy flavor. 

To match pumpernickel's heartiness, it's best served with rich, salty or strong-flavored foods like smoked fish, aged cheeses, caviar, pickled herring. It can also be served as an accompaniment to soups and stews or eaten on its own with butter and jam.