the.com/pumpernickel
black bread so dense it's basically rye that went to prison and got buff
means A dark, dense, heavy-textured German rye bread made from coarsely ground whole rye and baked slowly at low heat, which gives it its deep color and rich flavor.
from From German, and the popular story is delightfully crude: 'pumpern' meant to break wind, and 'Nickel' was a name for a goblin or devil — so 'pumpernickel' was roughly 'devil's fart,' a jab at how hard the bread was to digest. That folk tale is probably true in spirit: 'pumpern' did refer to flatulence, and 'Nickel' was a common name for a sprite or rogue (the same root that haunts 'Old Nick' for the Devil). Whether the bread genuinely earned the name by sitting heavily in the gut, or whether the story was stitched on afterward, the rude charm of it has stuck for centuries.
- name origin
- German slang roughly meaning devil's fart
- bake time
- steamed up to 24 hours low and slow
- the color
- darkness comes from caramelized sugars, not added cocoa
- shelf life
- keeps for weeks thanks to its density
- whole grain
- made from coarsely ground whole rye berries
westphalian pumpernickel — traditional dark rye bread from westphalia, germany, protected by eu geographical indication since 1993
pumpernickel from rhineland — dark rye sourdough bread from the rhineland region of germany, baked for 16-24 hours at low temperature