The devil is exactly right with Pumpernickel Bread.
The bread comes from Westphalia, now part of Germany, and was apparently pretty notorious in its earliest form.
Travel writer Fynes Moryson wrote in 1617 that the dark brown bread was popularly called cranck Broat, or “sick bread.”
Another adventurer, Thomas Nugent, in 1756 became the first writer to record the bread by its modern name: “Their bread is of the coarsest kin, ill baked, and as black as a coal, for they never sift their flour.
The people of the country call it pompernickel. Pumpern is German for “fart” and Nickel is “the devil.”
As an aside, the metal nickel was likewise named after the devil because of the difficulty of extracting it from the ore.
The name is meant to imply that the bread is so difficult to digest that even the devil would get gaseous after eating it.
Pumpernickel is made with rye flour, with the dough fermented before baking.