Pumpernickel
Pumpernickel
Pumpernickel (/ˈpʌmpərˌnɪkəl/) is a type of rye bread that is traditionally associated with the Westphalia region of Germany.
Etymology
The term "Pumpernickel" is derived from the German words "pumpern" (an old word for "fart") and "Nickel" (a term for a goblin or devil), suggesting a bread that could cause digestive issues. However, this etymology is disputed and other theories suggest it may come from other German words or phrases.
Description
Pumpernickel is a dense, dark bread made from coarsely ground whole rye grains. The dough is usually baked in a long, slow process that can last up to 24 hours. This results in a bread with a slightly sweet, almost chocolatey flavor and a firm, chewy texture.
Related Terms
- Rye bread: A type of bread made with various proportions of flour from rye grain.
- Sourdough: A type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeast.
- Whole grain: A grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
Health Benefits
Pumpernickel, like other whole grain breads, is considered a healthier option than white or refined breads. It is high in fiber and can help to regulate digestion, control blood sugar levels, and reduce the risk of heart disease.
See Also
External links
- Medical encyclopedia article on Pumpernickel
- Wikipedia's article - Pumpernickel
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