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A very dark, dense wholegrain pumpernickel. The philologist Johann Christoph Adelung (1732–1806) states that the word has an origin in the Germanic vernacular, where pumpern was a New High German synonym for being flatulent, and Nickel was a form of the name Nicholas, commonly associated with a goblin or devil (e.g. Old Nick, a familiar name for Satan), or more generally for a malevolent ...
German pumpernickel is traditionally made from a sourdough starter, [90] although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour. Flemish desem bread (the word means 'starter') is a whole-wheat sourdough. [91]
Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. Secale flower is used to make bread such as Prądnik bread . Gluten-free flours
The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf ...
Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture Ratatouille , the stewed vegetable dish Red beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on ...
Retrieved from "https://en.wikipedia.org/w/index.php?title=Pumpernickel_bread&oldid=30699204"This page was last edited on 9 December 2005, at 10:21 (UTC) (UTC)
Jewish-style American rye bread is sometimes referred to as corn rye, possibly from the Yiddish korn ('grain'), or from the use of cornmeal as a coating and handling aid. [3] The Jewish-American variety has Eastern European Jewish antecedents, including Russian Jewish style brown bread, Polish Jewish style rye bread and Latvian Jewish style rye ...
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