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Wat (wie) is pumpernickel - definitie

TYPE OF GERMAN RYE BREAD

Pumpernickle; Pumpernickel bread

pumpernickel

['p?mp??n?k(?)l, 'p?m-]

¦ noun dark, dense German bread made from coarsely ground wholemeal rye.

Origin

C18: transferred use of Ger. Pumpernickel 'lout, bumpkin'.

pumpernickel

Pumpernickel is a dark brown, heavy bread, which is eaten especially in Germany.

N-UNCOUNT

Pumpernickel

·noun A sort of bread, made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.

Wikipedia

Pumpernickel

Pumpernickel (English: ; German: [ˈpʊmpɐˌnɪkl̩]) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time.

https://en.wikipedia.org/wiki/Pumpernickel

Voorbeelden uit tekstcorpus voor pumpernickel

1. Once, when I entered her home, she immediately handed me a loaf of pumpernickel right out of the oven.

2. On Laura‘s: A slice of apple pie, an empty pie crust, melon, grapes, a salad (greens, hearts of palm, and avocado), more raspberries, watermelon, and pumpernickel bread.

3. He took a jab at the mostly white electorate that had so far shaped the race in New Hampshire and Iowa. We‘re not just Wonderbread here, we got pumpernickel, we got whole wheat, we got rye.

4. The first thing you learn is the difference between áåëûé (white) bread and чёðíûé (black) bread, which is really not black at all; it‘s what we foreigners call brown, rye or pumpernickel bread.

5. Eat low–fat protein, such as low–fat milk on cereal, a pumpernickel bagel or a mix of berries and nonfat whole–oat granola in a cup of nonfat yogurt.