# The Wonders of Pumpernickel **URL:** \ **Category:** Cafe Society\ **Created:** [August 23, 2014, 4:04am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272 "2014-08-23T04:04:41Z")\ **Posts on this page:** 11\ **Page:** 3
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [August 30, 2014, 4:23pm UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/41 "2014-08-30T16:23:10Z")
I’ll have to see if I can sneak it out while she is gone because as I mentioned “I’m not worthy.” I showed her though… I won’t share my family’s Lutefisk recipe. (Did I mention I’m really happy I married into a German family). I’ve been sent out to buy the ingredients and have watched from a distance so I’ve got a general idea, but I’ll see if I can find the original recipe. Oh, and if you accidentally pick up Black Walnuts instead of regular ones you can ruin Christmas and be threatened with divorce. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [September 3, 2014, 3:15am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/42 "2014-09-03T03:15:28Z")
> [@Baker](#): > > If you like German baking I can send you a stollen recipe I got from the mother of a former boss of mine. He was born in Germany, although he spent the better part of his life her in the US. But his mom was visiting over Christmas and I was invited to their house and helped make stollen, real and authentically German!😛 Am I the only one that read this as a “_stolen_” recipe for pumpernickel? Prolly not but had to read this paragraph a couple of times. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [November 14, 2014, 3:57am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/43 "2014-11-14T03:57:11Z")
Baker - did you ever try the pumpernickel recipe? I’m going to take another crack at it over Thanksgiving and want any pointers you or others might have… ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [November 14, 2014, 11:08am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/44 "2014-11-14T11:08:28Z")
Sorry to say I haven’t tried it yet. Things got kind of busy in September, as my father passed away, and then my aunt just over a month later. My sisters and I have been helping my mother get a lot of stuff arranged concerning the house and estate. But that’s passed now and your resurrection of the thread is just the jolt I need to get started. I have to leave for work in about fifteen minutes, when I come home I’ll post the stollen recipe, to make up for not getting back about the pumpernickel. I truly do appreciate the recipes and link you posted. and it occurs to me that the local health food store may have the rye berries. ---
**Author:** ![Vashbul](https://avatars.discourse-cdn.com/v4/letter/v/3d9bf3/32.png) [@Vashbul](https://boards.straightdope.com/u/Vashbul)\ **Post date:** [November 14, 2014, 9:11pm UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/45 "2014-11-14T21:11:46Z")
There was a musical version of the story Jack and The Beanstalk. Captain Kangaroo used to play it on his show, and it included the lines “I’ll grind your bones to make my bread/Pumpernickel bread loved he”. Hearing this as a young child, I believed for years that pumpernickel had bone meal in it. So of course I avoided it, until much later I looked it up, and surprisingly that’s not one of the standard ingredients. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [November 14, 2014, 9:51pm UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/46 "2014-11-14T21:51:11Z")
**ONKEL SEPP’S STOLLEN** makes two large stollen 7 pounds flour(21.75 cups)(3.175 kg) 2-1/2 pounds butter(1.13 kg) melted 5 ounces yeast(142 g) 8 oubces sugar(1-1/8 cups)(227 g) 4 cups milk(950 ml) 3 tablespoons lemon peel 1/2 teaspoon cardamom 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1-1/4 ounces salt(35 g) 3 cups citrus peel 1 cup candied cherries 1 cup candied pineapple 2-1/2 ups walnuts and almonds 3 pounds raisins, soaked in pineapple juice\* Warm the milk in a pan until lukewarm, sprinkle yeast and 3 tablespoons of sugar on top, stir, and let stand for 10 minutes or until foamy. Add one half of the butter, and eggs, to the yeast mixture and stir until blended. Add the remaining sugar and the salt then half the flour, citrus peels, cardamom, ginger and nutmeg, stir until blended. Stirt in raisins, nuts, and candied fruits, the remaining butter and flour. Knead to make a stiff dough and place in a greased bowl, covered. Place bowl in a warm place until doubled in bulk. Divide dough in half, knead each half for two minutes. Shape each half into a traditional stollen shape, about 11x 7 inches. Brush with a little melted butter and place on baking sheet lines with parchment paper. Let rise until double, about 45 minutes. Bake at 325 degrees Fahrenheit for 50 minutes, or until golden brown. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [November 15, 2014, 4:11am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/47 "2014-11-15T04:11:45Z")
Whole Foods has rye berries - I got some today and started the starter. I’m making waaaaaaay less than last time. Doing a half batch on the starter. Thanks for the Stollen recipe. Not sure when I will ever get to it but it’s in my e-cookbook now ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [November 15, 2014, 4:22am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/48 "2014-11-15T04:22:16Z")
Baker - condolences on losing both your father and aunt. That’s rough and hope it’s getting better with time ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [January 28, 2015, 6:11am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/49 "2015-01-28T06:11:14Z")
reviving this thread because I found a pretty cool recipe for pumpernickel. I’ve done one batch and starting on the second. [http://www.shipton-mill.com/DANS-PUMPERNICKLE-BREAD.html](http://www.shipton-mill.com/DANS-PUMPERNICKLE-BREAD.html) The really cool thing is that Dan figured out a hack for what is normally ~18 hour slow bake. It’s more a 4 hour slow back inside a dutch oven 3/4 filled with water at 350 degrees F. You get the detmold carmelization of the rye flour and it turns dark without molassas or powdered coffee or cocoa like a lot of recipes call for. ---
**Author:** ![Precambrianmollusc](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/precambrianmollusc/32/63_2.png) [@Precambrianmollusc](https://boards.straightdope.com/u/Precambrianmollusc)\ **Post date:** [January 28, 2015, 3:27pm UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/50 "2015-01-28T15:27:57Z")
Way back in elementary school, a Danish friends mother would make his packed lunch with ham on one slice of pumpernickel, cream cheese on two ( back to back so as not to make a mess and for dessert it was a very thin flat slice of milk chocolate on a fourth slice of pumpernickel. I was always good friends with him at lunch time, which worked out well as he liked my regular white bread sandwiches. Smoked salmon or peppered mackerel ( thin smear of butter) is also very good. Obviously Marmite, which makes everything better, on toasted pumpernickel is food of the gods. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 29, 2015, 2:27am UTC](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272/51 "2015-01-29T02:27:13Z")
> [@butterfiles](#): > > Anyone had pumpernickel with smoked fish (salmon or trout)? Yep. Mmmmmmmm… Also pickled herring. > [@don\_t\_ask](#): > > Corned beef and pickles. Yep. However, in my family we had a traditional combo of mom’s kosher-style chopped liver on top of pumpernickel. Ah, makes me totally nostaligic… (Would like to make mom’s chopped liver, but am having trouble locating a source of _schmaltz_ around here. Am just about resigned to rendering some on my own.) [Previous page](https://boards.straightdope.com/t/the-wonders-of-pumpernickel/696272.md?page=2)