from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dark, sourish bread made from whole, coarsely ground rye.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A German sourdough bread made from rye
from the GNU version of the Collaborative International Dictionary of English
- n. A sort of bread, made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.
from The Century Dictionary and Cyclopedia
- n. A kind of coarse bread made from unbolted rye, used especially in Westphalia.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. bread made of coarse rye flour
Kalamata olives are "freeze dried" for 18 hours, then crumbled; pumpernickel is roasted in the oven and then blended down; and hazelnuts are mixed with flour, beer and butter to form a paste, oven-dried for 24 hours, and then blitzed into fine powder.
More recently, my son now 6 has found the word "pumpernickel" to be very interesting.
We could not even procure white bread, simply the black 'pumpernickel' bread so much prized in Germany.
I was thinking maybe king arthurs "pumpernickel" flour might be like this.
All the rooms smelled like pumpernickel bread, but the closer you got to the kitchen, you came up against distinct portobello, fiery green pepper with red moles, and onions that made your eyes feel like the end of a funeral.
Try the yellowtail ceviche with radish, fennel and cucumber, served on pumpernickel toast with flying-fish roe and wasabi cream.
Jude Domski for The Wall Street Journal Yellowtail ceviche with radish, fennel and cucumber, shown here, is served on pumpernickel toast with flying fish roe and wasabi cream.
My morning pumpernickel toast comes with a nifty fairy: she wears patterned tights, slouchy boots, has blue hair and can whistle anything.
La Silhouette's Executive Chef Matthew Tropeano who heralds from La Grenouille, where he received a glowing three-star review, creates an unforgettable sweet split pea soup with hearty bits of savory pork again, all good things in moderation as well as a delightful butternut squash and roasted apple soup that really hits the spot when dashed with rich sage oil and topped with the perfect crispy pumpernickel croutons.
I'm guessing it was probably pumpernickel or marble rye.
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