One of the mysteries of the English language finally explained.
Dark, dense German bread made from coarsely ground wholemeal rye.
- ‘They know that you'll buy the plain, egg, and pumpernickel out of fear of returning to the home front empty handed.’
- ‘As a heads up, buns and rolls normally go first, Italian bread, most whites, and keep an eye on the rye and pumpernickel.’
- ‘Use slices on pumpernickel or granary bread with horseradish, on crostini or in salads.’
- ‘The exciting range of breads includes croissant, pumpernickel and multigrain.’
- ‘Rye, white, whole wheat, pumpernickel; any bread could be summoned by a simple wave of his hand.’
- ‘For a hearty treat, have a slice of the dense raisin pumpernickel.’
- ‘One more pass at chicken breast and broccoli - or a head-first dive into that loaf of pumpernickel?’
- ‘Before he passed away a few years ago, he gave me his hoard of recipes, including authentic New York cheesecake, bagels, rye, pumpernickel, challah, cole slaw and many others.’
- ‘Instead of lightly brown crisps of bread, it popped out slice after slice of burned black planks of pumpernickel.’
- ‘Even sourdough, rye and pumpernickel are often actually colored and flavored white-flour breads.’
- ‘Here, for example, is Josef Albers explaining how he approached his famous Homage to the Square paintings: ‘I paint the way I spread butter on pumpernickel.’’
- ‘She looked with approval into her lunch sack: a large baked-brie-and-roasted-garlic sandwich on pumpernickel, two of her appetizer-sized pork & plum sausage rolls, and an apple tart.’
- ‘‘You'll also find that most rye, pumpernickel and oatmeal breads are largely white flour’ they say.’
- ‘And if you look carefully, you'll find that most rye, pumpernickel, and oatmeal breads are also largely white flour.’
- ‘You could, in principle, opt out of the public food system and buy rye, pumpernickel, or seven grain oat-nut crunch at a fancy private store.’
- ‘Rye, pumpernickel and other whole-grain breads are good choices, with about 3 grams per slice.’
- ‘The turkey was excellent: sliced extra thin on pumpernickel with plenty of honey mustard.’
- ‘They ate cold Venison with red-currant jelly, potted meats, tongue and fowl accompanied by pumpernickel, toast and rye-bread, and they drank port wine.’
- ‘The numerous kinds ranged in colour and solidity from the deep brown and dense German pumpernickel and the common Russian black bread, to the paler and lighter breads of Poland and Sweden.’
- ‘Don't just think white bread, either - try toasting up cubes of leftover pumpernickel, rye or even garlic bread.’
Mid 18th century: transferred use of German Pumpernickel ‘lout, bumpkin’, of unknown ultimate origin.
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