The true origin of “pumpernickel” is nearly as strange, if somewhat less savory. “Pumpern” was a New High German word similar in meaning to the English “fart” (so chosen because, like the word “achoo,” it imitated the sound it described), and “Nickel” was a form of the name Nicholas, an appellation commonly associated with a goblin or devil (e.g., “Old Nick” is a familiar name for Satan). Hence, pumpernickel is the “devil’s fart,” allegedly a reference to the bread’s indigestible qualities and hence the effect it produced on those who consumed it.

As for David’s contention then that the REB is also “the devil’s fart”, well… those are fightin’ words! Get ye ready to be strung up on the gibbet, sir!

And for those of us who regularly taste of the original… manna.

Hannah, the whole topic of yeast-less “dessert” breads could spawn even more discussion, especially with warm banana-walnut bread on the docket – yum!

Ron, I’m a big fan of multigrain bread – Honey 7 Grain sounds good!

If you won’t go for that one, then perhaps Brown Sugar Cinnamon Bakery Bread would do.  According to the bag, there’s flavor in every bite, and I can certainly attest to that fact.  The baker assures us the bread is delivered fresh.  You won’t even realize you’re eating whole grains, which are so good for you.

Thanks for a great blog; I will definitely visit again.