Plautdietsch word of the day: doltjnäde
Plautdietsch word of the day: doltjnäde
Definition: to "punch down" the dough and knead after the it has risen.
Doldretje en dan uk tjnäde wan de dieech ieescht oppjegone es.
It’s been said that tweibach and bread speak to the heart of the Mennonite culture. So I thought it might be fitting to post an article about the funny looking “buns” that are so well known. Tweibach are of course part of a bigger faspa tradition - but let’s stick with tweibach for now.
A short history lesson: Russian Mennonite tweibach is a centuries old food tradition that was enjoyed almost daily, as well as at special celebrations. Pronounced Tweebak in Plautdietsch, it is a yeast bread roll formed from two pieces of dough that are pulled apart when eaten. Placing the two balls of dough one on top of the other so that the top one does not fall off during the baking process is part of the art and challenge that must be mastered by the baker. Traditionally, this type of tweibach is baked Saturday and eaten Sunday morning and for afternoon Faspa, a light meal. Tweibach originated in the port cities of the Netherlands and the Danzig area. The toasted, dried buns were used to provision ships. Mennonite immigrants from the Netherlands, who settled in around Danzig in West Prussia, continued this practice and brought it to Russia when they migrated to new colonies in what is today Ukraine.”
OVER 100 OF YOUR FAVORITE RECIPES!
AND OVER 500 ADDITIONAL DISHES PREPARED IN MENNONITE HOMES
THE MENNONITE TREASURY, EXACTLY AS IT APPEARED IN THE VERY FIRST EDITION. IT'S NEVER CHANGED. THIS COOK BOOK IS THE ABSOLUTE DEFINITIVE MENNONITE RECIPE COLLECTION EVER PRODUCED!
Kjenn jie noch Plautdietsh? Enjoy getting reacquainted with those forgotten Plautdietsch words of yesteryear and learn interesting new phrases that you may have never heard before! We have three different dictionaries to choose from!
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