a type of sourdough rye bread with a strong, sweetish flavor; coarse, brittle, and dark in color; native to north-western Germany, especially Westphalia
çekim: çoğul Pumpernickeln · tamlayan Pumpernickels
köken: 17th century, from Westphalian Low German Pumpernickel (literally “farting Nicholas”), originally attested in the sense “coarse, clumsy bloke”. From pumpern (“to fart”) + Nickel (diminutive of Nikolaus). The use for the bread alludes to its being coarse-ground and particularly its flatulent effect. It was originally pejorative or at least humorous; the normal Westphalian word is Schwarzbrot (Low…
Pain fait de farine de seigle, de sarrasin et de froment.
хлеб тёмного цвета, обычно из ржаной муки
eş: чернушка
rye bread; a loaf of rye bread
çekim: çoğul roggebroden
köken: Compound of rogge (“rye”) + brood (“bread”).
rye bread (bread made entirely or mostly of rye)
çekim: çoğul ruisleivät · tamlayan ruisleivän
köken: ruis (“rye”) + leipä (“bread”)
aile: ruisleipäviipale
rye bread
çekim: çoğul rozskenyerek
köken: rozs (“rye”) + kenyér (“bread”)
rye bread
çekim: çoğul rugbrødene · tamlayan rugbrøds
köken: From rug (“rye”) + brød (“bread”).
rye bread
çekim: tamlayan rudzu maizes
rye bread
çekim: çoğul rúgbrauðin · tamlayan rúgbrauðs
köken: From rúgur + brauð.
rye bread (type of bread)
köken: From קאָרן (korn) + ברויט (broyt).