345262 Thu Nov 23 03:05:15 -0800 2006 53 27 General Chowhounding Topics 0 2043236 I've never had pumpernickel bread before, and for some reason I was "craving" it, so I but some today. It's the dense, pre-packaged kind, not the round loaf kind. I opened the package up, took a bite of it, then almost spit it out. It's DISGUSTING!!! In fact, the package is right in front of me and I'm nauseated by the smell of it. I still have a whole package to get through and was just wondering what I could eat it with to minimize this sickening taste. By the way I'm vegetarian so don't recommend any meats. Dairy products are welcome. Thu Nov 23 03:05:15 -0800 2006 24229 corneggs 1 2043314 I was about to suggest a ripe goat cheese when I had a second thought: If it tastes disgusting, why not throw it out? Life is too short to eat things that disgust you. Thu Nov 23 04:08:00 -0800 2006 2043236 11791 DonShirer 2 2043338 Yes, but it cost me a whole $2.99 I know it's not in the chowhound spirit to be doing this, but I'm trying to give it a second chance by complementing it with something else. Thu Nov 23 04:32:09 -0800 2006 2043314 24229 corneggs 1 2043383 I like to make garlic bread with pumpernickle... lots of butter/olive oil and a crushed clove or three...toast and enjoy (hopefully) Thu Nov 23 05:08:42 -0800 2006 2043236 22477 jbyoga 1 2043433 Here's a good description of this bread http://bakingsheet.blogspot.com/2005/10/pumpernickel.html Note there is a fine textured version, and one with whole rye and wheat berries. Cream cheese, smoke salmon, capers, onion have been mentioned as toppings. paulj Thu Nov 23 05:54:03 -0800 2006 2043236 12139 paulj 1 2043445 There are so many different breads sold under the name of "Pumpernickle" here in north america that if you don't like one you can try another. If you want a good medium heavy rye bread see if you can get some Roggenbrot, Schwarzbrot, or Vollkornbrot in your area. I never buy Pumpernickle. Thu Nov 23 06:18:49 -0800 2006 2043236 54124 hagar4316 1 2043495 It's one of the possibilities for bread for the Danish open-faced sandwiches called smørbrød. Get some whipped unsalted butter (or soften it and whip it yourself), smear it on thickly, then top with a little bit of topping. If you eat eggs, sliced hardboiled eggs with a bit of mustard-mayo-dill goo is traditional; havarti cheese with dill; cucumbers with caviar. Thu Nov 23 07:35:31 -0800 2006 2043236 10811 Das Ubergeek 1 2043553 Yeah, those hard sliced pumpernickles are hideous, IMO. They are nothing like a good pumpernickel from a bakery. It is a particular style. I know one bakery that makes that version, but I dislike that type of pumpernickel so much I won't try it. I don't think there is a thing in the world that would make this taste good unless you serve it in a hot prep. You can try toasting and buttering. Better yet, would be open-faced cheese sandwiches with the cheese being melted via a microwave. Just top with some sort of shredded or slices of cheese and nuke. You can also make croutons out of it and it might not be too bad on a bowl of tomato soup. Lots of butter though when making those croutons. Maybe toast and use for a tuna fish sandwich ... or a liverwurst, munster cheese, sliced tomato and mustard sandwich. Possibly toasted with some pate on top. Never buy this version of pumpernickel again. If it doesn't look like a loaf of bread, often round, just keep walking. Throw it in the freezer until ready to do something with it. For ambiance, go to a park that has ducks and feed it to the ducks and mooching pigeons. Seagulls will eat anything too if you have some in your location. Thu Nov 23 09:25:10 -0800 2006 2043236 10264 rworange 2 2043631 That last idea seems ingenious (I hope I'm using the right word here). Do you know what type of pumpernickle bread that is called? Edit: nevermind I found out from a post below. Thu Nov 23 13:23:27 -0800 2006 2043553 24229 corneggs 3 2044102 Well, I'm an idiot. Not only did I read you were a vegetarian, I had it in the back of my mind when I started that post. All I can say is that Thanksgiving preperations addled my mind. So skip as ingrediants tuna, liverwurst, pate and duck http://www.forbiddenplanet.co.uk/images/C/C8423.jpg One thing I forgot to mention is you can make Kvass from pumpernickel http://jducoeur.org/carolingia/orlando_kvass.html If done right, this drink ... yes, drink ... can taste like apple cider. If done incorrectly ... you think the bread alone is bad ... bad Kvass will make you want to die ... think of that taste in liquid form ... oh, ick, ick, ick, ick. There are over 80 varieties of pumpernickel from my understanding. I like the soft Jewish pumpernickel with a chewy crust. I still remember to this day ... from when I was six years old, a wonderful pumpernickel from a place in my hometown called Brooklyn Bakery, IIRC. You just walked into the kitchen with trays of these molasses loafs and it left such an impression I can still remember the taste today. So the type of pumpernickel I like the best looks close to this. http://www.klingersbread.com/images/pumpernickle-fs.jpg http://www.fawor.com.pl/img/big/swojski.jpg I do not like the Danish, Westphalian, Swedish, Bavarian etc types of pumpernickel that look like this and sounds like what you bought. http://gerech.net/images/pumpernickel.jpg http://www.rheinbruecke.de/PumpernickelBrot.JPG But it is true of that awful thin-sliced rye too. The closer pumpernickel is to dry, the less I like it. Something like this would be marginal to me unless it had a lot of molasses or was toasted. http://www.flourpowercity.com/prodimages/whole_rye_400g_lg.gif Other varieties I know of are Black Forest, Bulgarian and, as referenced earlier, scarlet. http://en.wikipedia.org/wiki/The_Scarlet_Pumpernickel The Wiki article actually backs up all the origin theories in this thread ... fit for a horse or ... well, you know. http://en.wikipedia.org/wiki/Pumpernickel It does have a link to a GREAT article about pumpernickel that has a third theory. that the translation is Austrian for 'hearty bread'. http://www.waitrose.com/food_drink/wfi/ingredients/breadriceandpasta/9909046.asp It says even in Germany there is lots of discussion on whether the Westphalian type is wonderful or woeful ... going back to this 16th century quote about the bread ... "you would scarcely believe that what you have before you is bread. Black, coarse, and bitter to taste ... It is, indeed, an impoverished people that is obliged to eat its own soil." It mentions that it was a bread made from necessity where the labor for bread had to be reserved for making it every couple of weeks, so it needed to keep for a while. Originally, the dough was kneeded by the bare feet in troughs. I think I still taste feet in this variety today. It is a wonderful article which interviews a German bread maker whose passion is this variety. His loving description of how it is made almost makes me want to like this bread. If I am ever in that part of Germany, I would stop by that bakery. If I ever win the big bucks in the lottery, I'd fly there just to try it. Thu Nov 23 20:59:07 -0800 2006 2043631 10264 rworange 4 2045026 Hey thanks for all that info. Your dedication to the subject matter allowed me to add you as my first tracked user! Fri Nov 24 17:57:54 -0800 2006 2044102 24229 corneggs 1 2043565 By the way: Do you know where the Name "Pumpernickle" comes from? When Napoleon was on his campaign in Russia, his armee was caught napping of the coming winter - and the soldiers were starving. Only Napoleons horse, called "Nicole", got always enough bread. And with the time the french "Pain pour Nicole" (Bread for Nicole) was shortend to "Pumpernickle". Sorry for my English. Greetings from Germany Thu Nov 23 10:52:07 -0800 2006 2043236 50358 Hessenbub 2 2043622 Thanks for the story, can't wait to amaze someone with my knowledge!! I love pumpernickle bread, if I couldn't have meat, I'd eat it with just mustard on it. Thu Nov 23 13:11:45 -0800 2006 2043565 11097 coll 3 2043774 actually, that's not the origin. the etymology is from the german: "pumpern", which means to break wind, and "nickel" which means devil or goblin. combined as "pumpernickel", it translates to "devil's fart", from the difficulty to digest the coarse grain with which the bread was originally made. this thread is silly. if i bought something that i thought was "disgusting", i would toss it. the smell "nauseates you"? for pete's sake -- $3? please look at the big picture here. Thu Nov 23 15:47:51 -0800 2006 2043622 30273 hotoynoodle 4 2044354 Lol. Your origin sounds correct for reasons which will go unmentioned. And secondly - if you (the OP) don't like it, I doubt there's anything to put on top of it that will make you like it. And that's when you've really wasted your money. Top w/ goat cheese, taste and throw out? Not good. Feed it to the birds or the squirels and be glad you've discovered something you don't like in private rather than in public. Fri Nov 24 02:35:55 -0800 2006 2043774 10642 bryan 5 2044650 I think it's only because I bought the wrong kind of pumpernickel bread. I usually like my dark roast coffee black, bittersweet chocolate, and lots of other really intense flavours. And as I mentioned below, I did put peanut butter on top of it and it tasted fine. Fri Nov 24 12:43:25 -0800 2006 2044354 24229 corneggs 2 2043764 Okay I'm not one to nitpick, but I had always been under the impression that "pumpernickle" was a reference to something else kind of amusing. I was totally prepared to believe your version (and who really knows the truth of these things), but here is another claim: http://www.straightdope.com/mailbag/mpumpernickel.html Both stories are cute though! Thu Nov 23 15:42:04 -0800 2006 2043565 12120 julesrules 2 2044015 Er, it's actually not -- check snopes.com. Thu Nov 23 19:17:06 -0800 2006 2043565 10811 Das Ubergeek 2 2044098 The way I heard it was almost the same, except the soldiers said "Bon pour Nickel," and Nickel was somebody they hated (can't remember who), and the bread was poor quality. And in response to the original post, and at the risk of sounding old, pumpernickel isn't what it used to be. There was a tiny "commission bakery" on 9th St. just west of First Ave in NY (it's still there, but I don't know how good it is these days) that sold it by the pound off a huge loaf. It was wonderful, and even more wonderful was raisin pumpernickel. Thu Nov 23 20:54:41 -0800 2006 2043565 16828 Judith 2 2074145 Another german version of the story has it that when the French soldiers encountered this dense black bread they thought it was fit only for the horse: "Bon pour Nicole." Wed Dec 06 03:52:20 -0800 2006 2043565 43399 atheorist 1 2043568 Real pumpernickel bread is wonderful - sour and yeasty and tasting of grain. The packaged stuff sold is a bastardized version made dark with caramel and so dense and dry it's practically inedible. Find a good German bakery and try it... it makes wonderful sandwiches and I love it just buttered, or toasted and buttered. Thu Nov 23 11:10:21 -0800 2006 2043236 14164 sheiladeedee 1 2043609 "Confronational comment?" Hardly. Toss the pre-packaged and get thyself to Fairway Thu Nov 23 13:02:02 -0800 2006 2043236 12630 beevod 1 2043746 For an alternative you may enjoy better, try Googling [recipe "outback steakhouse bread"] - you won't get the deep color unless you have a dough coloring agent, but the flavor is dark, sweet and yummy. Thu Nov 23 15:32:05 -0800 2006 2043236 14479 wayne keyser 1 2043761 Big diff between store bought pre-packaged pump versus bakery. Similar to Wonder bread versus bakery bread. If you like rye bread you may want to try a half-half loaf (usually called marble rye) that is half rye/half pump. since you are veg (so rules out my faves, corned beef and pastrmi) need to go to fairly basics in addition to the salmon, et. al. suggestions above. Go basic. Egg salad with a nice cheese and tomato, chicken salad with a pesto dressing, tuna salad with havarti and hot peppers. Be experimental. If you do not like a second time, toss it and chalk the $3 to experience. Thu Nov 23 15:40:58 -0800 2006 2043236 11290 jfood 2 2043809 Thanks, but chicken and tuna? What kind of vegetarian do you think I am? Sorry that came out sounding more cruel than I intended it to be. Thu Nov 23 16:09:32 -0800 2006 2043761 24229 corneggs 3 2043815 Just find someone around you that enjoys pumpernickel bread (lots do) or throw it out. I think you are being silly trying to eat something that you dislike so much. Thu Nov 23 16:12:47 -0800 2006 2043809 23415 pescatarian 4 2043837 Yeah, if you don't like the flavour, it is a pretty strong flavour, I'm not sure you can learn to like it in one loaf. And I don't think "real" pumpernickel is going to help the issue if you don't like fake pumpernickel - the real stuff only tastes stronger. That said, I think cream cheese *might* help if you happen to have some. Thu Nov 23 16:38:22 -0800 2006 2043815 12120 julesrules 3 2044715 None taken. Not being a veg and having people over the years tell me "I'm a vegetarian" I have noticed that they range from no beef to nothing that breathed (let's call fish a breather). Did not know where you fit into the spectrum and obviously you are more the latter than the former. If you ever move closer to the former, re-read my post. For those of us who are not veg, chicken and tuna salad on pump is really good. By your not mentioning egg salad, is that on or off the list. Just trying to learn more about differing opinions. Thanks and good luck with the pump. Fri Nov 24 14:12:36 -0800 2006 2043809 11290 jfood 4 2045032 It's on the 'on' list. I eat eggs, cheese, milk, etc. but no 'fleshy' stuff. Basically, I'm a lacto-ovo vegetarian. The meat-eaters you describe are deemed to be either Flexitarians or half-vegetarians or part-time vegetarians. Fri Nov 24 18:00:29 -0800 2006 2044715 24229 corneggs 5 2045596 So, like, I'm a vegetarian? But only on Tuesdays. Sat Nov 25 00:02:25 -0800 2006 2045032 10811 Das Ubergeek 1 2043847 Nothing better then a pumpernickel and Limburger cheese sandwich along with some raw onions. Try this meal right at bedtime and then face your mate for the nights sleep. Thu Nov 23 16:48:02 -0800 2006 2043236 53940 Big Sausage 2 2076026 No, no, now Single person. Lose the onions and toast a thin slice the bread and let the heat work on your cheese. God, I wish I were single again. Wed Dec 06 20:09:30 -0800 2006 2043847 55318 DockPotato 1 2044021 How I really like pumpernickle: as slightly burnt toast, with butter. Regular, or lightly toasted won't do - must be burned on the edges, and crisp, almost brittle. Idiosyncrasy... maybe how my mother made it? Thu Nov 23 19:24:29 -0800 2006 2043236 29304 nincyh 2 2044048 I like it like that too. I also like same with honey, love the sweet/sour effect. Thu Nov 23 19:45:37 -0800 2006 2044021 12120 julesrules 1 2044091 Okay, so I tried it toasted (until it curled up at the edges) with huge dollops of peanut butter and it tastes okay. Well, in actuality, it tastes like peanut butter but the texture is good. I guess I'm not buying this pre-packaged kind again. I'll try the freshly loaves next time. Yes, I am adventurous. By the way, before the peanut butter experiment I was about to go out and get some cottage cheese to use as a dip on this infamous bread. Do you think that would've worked well? Also, what do you think of pre-packaged (dark) rye bread? Would it taste any different? Thu Nov 23 20:46:25 -0800 2006 2043236 24229 corneggs 1 2044127 why dont you try a hot spinach dip? Thu Nov 23 21:22:02 -0800 2006 2043236 51490 icey 1 2044727 I agree that a good pumpernickel from a bakery is much, much better than the commercial variety - it's like night and day. From my NYC days I remember Moishe's Bakery on Second Avenue and 7th Street and another place on the Upper East Side (Orwashers? Orshwaser? - I couldn't google it) that had the best pumpernickel. Fri Nov 24 14:31:53 -0800 2006 2043236 55201 Putney 2 2044804 Oops! Orwashers: http://www.orwashers.com/ Fri Nov 24 15:49:19 -0800 2006 2044727 55201 Putney 2 2045006 Could you describe this good bakery pumpernickel? I'm wondering whether it is better quality and 'fresher', or just a different type. For example is the bakery version basically a fine rye bread with dark coloring, or is it the more traditional version that requires 16 hours of slow baking? Note that Orwashers describes theirs a Russian style. In fact a web search on 'russian pumpernickel' turns up quite a few entries. This may be the main style of pumpernickel produced or sold by NY delies and bakeries. A glance at pumpernickel recipes on 'Astray Recipes' shows a wide range of wheat to rye proportions (from 3:1 to 1:1), different colorings (molasses, chocolate, coffee), inclusion of potatoes, use of whole or cracked grains, flavorings like caraway, use of yeast v sourdough. paulj Fri Nov 24 17:43:15 -0800 2006 2044727 12139 paulj 3 2045038 Yes, I'd like to know that too. Fri Nov 24 18:02:44 -0800 2006 2045006 24229 corneggs 1 2044765 does it taste a bit sour to you? why didn't you like it? Personally, I love it -- we eat it toasted til it's quite stiff (just a bit less done than nincyh). then spread with hummous or sundried tomato tapenade and cut into four squares. It's also delicious drowned in butter, but then, what isn't? I also eat it with a thick coating of marmite (though my husband refuses this one). toasting brings out the sweetness ,but if you really don't like it, pitch it. Fri Nov 24 15:12:30 -0800 2006 2043236 45908 orangewasabi 2 2045041 It's not sour as much as it is bitter. Are you sure you're talking about my kind of pumpernickel? The one like this: http://gerech.net/images/pumpernickel.jpg I think the problem here is that there are just too many types of very different bread all under the name 'pumpernickel'. Fri Nov 24 18:04:34 -0800 2006 2044765 24229 corneggs 3 2045108 It is fun to read the google translation of this ciao.de review of this Harry Pumpernickel http://www.ciao.de/Harry_Pumpernickel__1677282 (search for Harry Pumpernickel with google, and ask for the translated version). It sounds like a good version of the more traditional, slow steamed German pumpernickel. I am guessing from this review that it has a very strong rye taste. I'm not sure that I've had a pumpernickel that comes close to this, but it has to be quite different from the NY Russian bakery pumpernickel that other posters love. paulj Fri Nov 24 18:45:51 -0800 2006 2045041 12139 paulj 3 2045505 yes, that's the kind I mean -- not that exact brand, but that type (in the air sealed containers). my dh thinks it is bitter, I call it sour -- toasted, the weirdness, whatever you want to call it, seems to disappear. Fri Nov 24 23:00:32 -0800 2006 2045041 45908 orangewasabi 4 2045852 Weirdness--that's a funny euphemism for it. Yes, when it's toasted it's pretty normal. Sat Nov 25 03:27:54 -0800 2006 2045505 24229 corneggs 5 2045936 I just bought a package of 'European style' whole grain bread from Trade Joes. It's a lighter version with hazel nuts and cranberries. But the top 2 ingredients are cracked wheat and cracked rye. There still is that undercurrent of strong rye flavor. It has a lingering bitter aftertaste, similar to that of coffee, dark chocolate and dark beer. paulj Sat Nov 25 05:08:15 -0800 2006 2045852 12139 paulj 1 2045312 How about making croutons from it and adding it to soups or salads? I like strongly flavored croutons on top of Caesar salad or a good mushroom soup. Fri Nov 24 20:53:52 -0800 2006 2043236 12335 cheryl_h 1 2046339 Toast is the answer, to a great many questions. Sat Nov 25 17:13:38 -0800 2006 2043236 11172 Bob Dobalina 1 2046348 When I first read thru this thread I thought, why didn't you return it for a refund, maybe the pumpernickel was bad, spoiled...but if that was not the case and you enjoy hot open faced sandwiches like hot roast beef, hot turkey, etc. this bread is a good base. Sat Nov 25 17:18:32 -0800 2006 2043236 36312 HillJ 1 2071843 When I worked at a bakery/sandwich shop, I'd spread pumpernickel bread with chive cream cheese, then put on some thinly sliced ham and grill it on our panini grill. Of course, no ham. You could grill anything on a sandwich, though. Tue Dec 05 17:22:40 -0800 2006 2043236 57787 cheeseonastick 1 2072122 This is how my parents used to eat it, limburger cheese and raw onion on pumpernickel.... probably why they didn't have a lot of kids! Tue Dec 05 18:23:02 -0800 2006 2043236 21203 jackrugby 1 2074148 I don't have a specific recipe, but supposedly in far northern Italy they make gnocchi with rye bread. Cut it up, dry it out and knead it with some eggs and milk...or something. I'll have to consult a book. Wed Dec 06 03:54:51 -0800 2006 2043236 20664 therealbigtasty 1 2075315 I've made bread pudding with it before... you just have to kind of "mash" it to get it to soak up the bread. Wed Dec 06 17:30:01 -0800 2006 2043236 10811 Das Ubergeek 1 2075848 Strange but good: Pumpernickel topped with swiss cheese, Russian dressing, mustard and sauerkraut, then grilled. A corned beefless reuben. Wed Dec 06 19:28:49 -0800 2006 2043236 15244 ira