Pac-Man is Back
Or rather: Pumpernickel-Man ;-) And he's very hungry. This is my outtake for MMs "Bread" theme. It exceeds the 7,6 cm / 3 inches rule by 4 mm / 0,15748 inches. The Pumpernickel I've used here is pre-sliced (it usually is), the slices are round, and the spread is butter and bell pepper chili jam. I used a bottle pour spout to punch out the eye.
I promised some info about the Pumpernickel bread, a speciality from Westphalia, also dubbed "black bread" because of its colour. The traditional ingredients are coarsly ground rye and rye berries. The rye berries are being soaked in lukewarm water over night (or in hot water for a few hours) to make them bakable. As for the baking process, here's a quote from Wikipedia: "Traditional German Pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma. To achieve this, loaves are baked in long narrow lidded pans 16 to 24 hours in a low-temperature (about 120 °C or 250 °F), steam-filled oven. Like the French pain de mie, Westphalian Pumpernickel has little or no crust. It is very similar to rye wholemeal bread, a dense rye bread with large amounts of whole grains added. While true Pumpernickel is produced primarily in Germany, versions are popular in the Netherlands, under the name roggebrood, where it has been a common part of the diet for centuries, and in Denmark, where rugbrød is a staple."
7DWF, Wednesday: Macro or close-up
Thank you for your comments and faves, I appreciate them very much! Lieben Dank für Eure Kommentare und Favs ;-)
Pac-Man is Back
Or rather: Pumpernickel-Man ;-) And he's very hungry. This is my outtake for MMs "Bread" theme. It exceeds the 7,6 cm / 3 inches rule by 4 mm / 0,15748 inches. The Pumpernickel I've used here is pre-sliced (it usually is), the slices are round, and the spread is butter and bell pepper chili jam. I used a bottle pour spout to punch out the eye.
I promised some info about the Pumpernickel bread, a speciality from Westphalia, also dubbed "black bread" because of its colour. The traditional ingredients are coarsly ground rye and rye berries. The rye berries are being soaked in lukewarm water over night (or in hot water for a few hours) to make them bakable. As for the baking process, here's a quote from Wikipedia: "Traditional German Pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma. To achieve this, loaves are baked in long narrow lidded pans 16 to 24 hours in a low-temperature (about 120 °C or 250 °F), steam-filled oven. Like the French pain de mie, Westphalian Pumpernickel has little or no crust. It is very similar to rye wholemeal bread, a dense rye bread with large amounts of whole grains added. While true Pumpernickel is produced primarily in Germany, versions are popular in the Netherlands, under the name roggebrood, where it has been a common part of the diet for centuries, and in Denmark, where rugbrød is a staple."
7DWF, Wednesday: Macro or close-up
Thank you for your comments and faves, I appreciate them very much! Lieben Dank für Eure Kommentare und Favs ;-)