Pastured butter on toasted pumpernickel.
What else have you done with the wonder that is pumpernickel? I have half a loaf left.
Creamed chipped beef on pumpernickel toast.
Or, oddly enough, bologna and American cheese sandwiches.
Toasted pumpernickel, thick layer of braunschweiger, sliced raw white onion, chopped pickles, yellow mustard.
Serve with home fries and a pint (or 3) of pilsner.
Best eaten while watching playoff hockey.
I’d recommend brushing your teeth soon afterward if you want to keep your friends.
Or thinly sliced, toasted pumpernickel with cheddar cheese and pickled garlic. (Brushing also recommended, but probably insufficient. :D)
Pumpernickel bagel, toasted, with onion cream cheese and lox.
Anyone had pumpernickel with smoked fish (salmon or trout)?
Yes, very good. If I don’t have a bagel around I’ll have lox or smoked salmon on any kind of bread. If I have pumpernickel I’ll use that. The same goes for most types of sandwiches.
Corned beef and pickles.
Pumpernickel is so DARNED good, I don’t need anything on it; right out of the bag into the mouth.
(Of course, some swiss cheese, roast beef, and spicy mustard certainly couldn’t hurt. Oh, man, grocery store, here I come)
all of the above plus grilled muenster and roasted tomato on pumpernickel
egg salad zippy!
Corned beef with coleslaw and Russion dressing.
Wow grilled muenster sounds good…
Honestly, I think you nailed it in one.
mmm
Fry lump of burger dusted with garlic salt and pepper. Smash, flip, set aside.
Add half a sliced onion to grease, cook till soft, set aside.
Add bit of butter to the pan, throw in two slices pumpernickel with cheese on top, fry till toasty.
Assemble sandwich. Brown mustard and mayo if desired.
Also, cream cheese and apricot jam is really good on pumpernickel. Plus ham, if you got it.
All of these sound fine. I can’t improve.
Don’t you believe it, friend! Thick slice of beefsteak tomato, lightly salted? Oh, man, back to the grocery store. Later!
Grilled ham and Swiss, or a nice juicy hamburger on pumpernickel instead of a bun. Or just toast it and put butter and jelly on it.
Does anyone have a recipe for a really good pumpernickel, that they’ve made and can tell me about?
As a baker I have a lot of bread baking recipes, but even the German and Central European ones tend to have bread recipes that are lighter in texture.
I want the good, tough, pumpernickel that can be sliced really thing, toasted, and slathered with unsalted butter.
One of my favorite sandwiches since childhood - simply peanut butter on pumpernickel. Nothing else. It’s heavenly.
The traditional pumpernickel from Westphalia is very difficult to make, because it is not really baked in the strictest sense of the word but more or less steamed.
They use only very coarse rye flour, no wheat, and whole rye berries. The rye must soak for hours in hot water.
They do not add either yeast nor sourdough, instead the unleavened loaves are steamed in a special mold in 100 centigrade hot steam over 24 hours. The dark brown color and the sweetish taste results from slow caramelization the Maillard reaction. The crust stays soft and the bread is quite moist.
Today, many bakers add rye flour, rye-based sourdough and even the local (basically molasses-like) sugar beet syrup and bake it only c. 16 hours.
I don’t have a real recipe, though.