What is the translation of pumpernickel?

What is the translation of pumpernickel?

farting devil
Hence, pumpernickel means “farting devil” or “devil’s fart”, a definition accepted by the publisher Random House, and by some English language dictionaries, including the Merriam-Webster Dictionary. The American Heritage Dictionary adds “so named from being hard to digest”.

Where did the term pumpernickel come from?


What is the history of pumpernickel bread?

Pumpernickel is an unleavened dark bread made from whole rye grain which is prepared using a sourdough process. It is claimed to have originated during the fifteenth or sixteenth century in Westphalia, Germany, where it was developed during a famine. It is often suggested that pumpernickel has French origins.

What kind of bread is pumpernickel?

rye flour
Pumpernickel bread is usually made with a high proportion of rye flour and a small amount of wheat flour. It’s the rye flour however that’s of particular interest. Traditional Old World black pumpernickel bread uses coarse rye flour that’s ground from the entire rye berry. This flour is sometimes referred to as ‘meal’.

What is the origin of the word pumpernickel?

Here are all the possible meanings and translations of the word pumpernickel. Origin: From Pumpernickel. a sort of bread, made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with coarsely ground rye.

Which is the best example of pumpernickel bread?

Definition of pumpernickel : a dark coarse sourdough bread made of unbolted rye flour Examples of pumpernickel in a Sentence Recent Examples on the Web One problem: Most rye and pumpernickel bread in grocery stores is made with refined flours.

Why is pain pour Nicol called pumpernickel?

The German locals, apparently unoffended (and also inexplicably lacking a word of their own for this type of bread) decided to adopt the spiteful phrase as a name for the dark loaf, rendering the French “pain pour Nicol” as “pumpernickel.”

Why is German pumpernickel so popular in America?

To increase production and profits the slow baking characteristic of German pumpernickel is forgone, resulting in a loaf indiscernible from dark rye bread. Some shops and boutique bakeries in America still use centuries old recipes, often times also selling other German foods. ^ “Pumpernickel at The Mavens’ Word of the Day”. Random House.