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The customer says that the feeling should be expresses. From all the options, in the end, I think ‘artisan bread’ sounds best. It’s clear for English speaking people, also for those who are not familiar with regional marketing names, it has no double explanations and it feels best with ‘oerbrood’ as far as I can see it now. If it were the trade name to be expressed I would have chosen ‘Oerbrood’ suggested by Michael Beijer. In this case this will be my choice. 4 KudoZ points were awarded for this answer
"It is brand, rather than a generic type."(WiardS)
03:29 Apr 24, 2013
I agree with WiardS. And I agree with Nora: "I don't know if there's a real translation for oer brood ..." and WiardS confirms that "this is no more than a marketing gimmick: http://www.c1000.nl/assortiment/onze-verswereld/oerbrood.asp... So I'd double-agree with the proposed answer ""Oerbrood" (as proposed by Michael).
--- {p.s. what a funny post this has become!} ≧◔◡◔≦
Thanks for your comment, Lianne. Can't we ask this question for any name that is given? I mean: what is 'oer' and what is not? What's in a name? Let's discuss ...
By the way, I forgot to answer your question about the link (derodekater). That is not the menu I am translating.
I can't think of what a non-authentic bread would be like in this context. Now, if you travel through Afghanistan or Morocco and you stay in a Western hotel it might be nice to get an authentic bread at the market... but on a menu... I would probably consider leaving the place all together.
Wow, indeed a lot of options are given. Thanks to all of you who are thinking with me. I tend to think that there is no literal translation for this term. I will discuss it with the customer. If he doesn't stick to the original not translated word 'oerbrood', I also tend to translate it like 'authentic bread'. What do you think of that?
I don't know if there's a real translation for oer brood but the idea is that it's organic and traceable from the farmer's field to the baker's shelf. There's an article here (see link) which states that from the 14th of may onwards the bread HAS to be organic to deserve the name oer brood.
Never realised that mere bread could unleash such an array of opinions. As an 'artisan baker' of 'Real Bread' (sometimes using 'ancient grains'), I am quite pleased, though. Over to you, Serge, and good luck. Let us know which one you chose.
Ik vond vintage bread wel aardig, maar als ik het op een menu plaats dan denk ik eigenlijk toch te veel aan stoffige vintagewinkels met spullen uit de jaren 50. Zou ik niet doen. Old world bread is teveel alleen maar Europees brood. Ancient bread.... daar wordt regelmatig in mijn keuken over geklaagd wanneer het brood te oud is geworden. Als de densiteit van het oerbrood belangrijk is dan is het misschien belangrijk om "old-fashioned yeast bread" te gebruiken (sommige speciale broden zijn voor buitenlanders nogal eens sodabroden - bananenbrood, courgettebrood...broden die ik meer cake zou noemen). Een hele poos heb ik broden gekocht die we gewoon biobrood noemden, met name vanwege de vaste kwaliteit waar ik bij oerbrood ook aan denk... Misschien dan bio bread...?
Spelt en Einkorn zijn traditionele graansoorten, maar technisch gesproken zou "oerbrood" zonder gist gemaakt zijn. Het deeg uitgerold tot een pannekoek en tegen de binnenkant van de oven gebakken, ongeveer net zo als Nanbrood van Indië. Maar daar gaat het hier niet om. Ik denk dat je gewoon en leuke term in het engels moet vinden die aangeeft dat het om traditioneel brood gaat. Artisan Bread of Real Bread doen dat het best, in mijn gevoel.
Tenzij het om een of ander gepatenteerd brood gaat... technisch gesproken zou je dit met de klant willen overleggen om te beslissen welk idee overgebracht moet worden. Maar omdat de drijfveer achter deze benamingen voor minstens 50% marketing is, wordt het natuurlijk een wat arbitraire aangelegenheid.
Real bread was ook mijn eerste idee, maar ik vind zelf dat het nogal vreemd uitziet op een menukaart. Ik bedoel, hopelijk krijg je inderdaad echt brood om te eten en gaan plastic...
Eigenlijjk is 'vintage bread' niet zo slecht, want het gebruikt ook oudere soorten graan die nu weer opnieuw gewaardeerd worden.
I just checked various websites selling 'oerbrood' these days and it now seems to mean just 'artisan bread' (as suggested by Lianne). I think what I was describing was the original type, but that it now just means various types of artisan bread.
as far as I can remember, I might have bought and ate the original 'Oerbrood' in the Netherlands. Years ago a type of bread appeared in the AH called 'oerbrood'. I agree with Lianne: it now means all kinds of different breads made using old-fashioned methods/ingredients.
I'm not sure about calling it 'artisan bread' though. As far as I know 'oerbrood' is made using VERY old-fashioned ingredients. I think I remember reading on the labels that types of grain were used that were originally by early human civilisations, or sth like that. Artisan bread is just bread made by a craftsman.
De vraag is of oerbrood alleen het brood is dat uit 80% rogge bestaat, of dat er de categorie mee wordt bedoeld die je op plaatjes ziet bij oerbroden. Ik denk zelf dat er oorspronkelijk een bepaald brood was dat oerbrood heette, maar dat de betekenis daarvan later uitgebreid en door anderen is overgenomen.
Automatic update in 00:
Answers
6 mins confidence:
primal-bread
Explanation: primal-bread
-------------------------------------------------- Note added at 8 min (2013-04-22 14:01:37 GMT) --------------------------------------------------
OR: primal bread
LogosART Croatia Local time: 19:05 Native speaker of: Dutch PRO pts in category: 4
Explanation: There is not really an english translation for oerbrood or Urbrot. It is made from 80% rye, 20% wheat., sometimes with cummin
Example sentence(s):
Urbrot means “ancient bread.” It’s made without yeast, and with a high proportion of rye flour (often 80% rye, 20% wheat). Sometimes a touch of cumin is added. Apparently, the crust is very important on this bread. An Urbrot should have a hard, d
Explanation: '‘Oerbrood’, or old-fashioned bread, is a concept that paved the way for the 'new authenticity’ trend. That fresh-out-of-the-oven-give-us-that-bread trend. A good, solid basis with premium ingredients. Tasty and full of texture.' (http://www.od.eu/en/clients/oerbrood/ )
some people leave 'oerbrood' untranslated and stick it in quotes
Michael Beijer United Kingdom Local time: 18:05 Native speaker of: English PRO pts in category: 8
34 mins confidence: peer agreement (net): +3
Real Bread
Explanation: In fact, artisan bread would be just as good. Oerbrood clearly stands for bread that is rustic, authentic and with traceable ingredients. That is what theReal Bread campaign promotes (and what I bake, by the way ;-) ).
