Simple Pumpernickel Recipe
October 10th, 2008 by chuck
I’ve had a few people asking me for a pumpernickel cooking class. So, I decided to create a simple Pumpernickel recipe that a beginner could create. A pumpernickel is actually a rye type bread.
What gives the pumpernickel it’s dark color is the molasses and cocoa powder used in this bread. Some people use caramel coloring but I have found it to be a bit difficult to find in your local stores. But, traditionally cocoa powder is used.
Pumpernickel is usually used for sandwiches in deli’s or finger foods like hor d’ oervres served with spinach dips. I think the flavor of this bread is really good and perfect to be used with dips or sandwiches. So, I also created a succulent warm Lobster Artichoke Dip. This dip with the pumpernickel slightly toasted would be the perfect combination for a dinner party during the holiday season. I don’t know about you, but, I’m always looking for the wow factor when I bring a dish to a party. I can assure you that people will be flipping over this dip. Be sure to have the recipe ready because people will be asking you for it. The Lobster adds a rich flavor to this dip. Of coarse if lobster is to expensive you could use crab. But, if you want something really special use the lobster. Below is the recipe for my Lobster Artichoke Dip.
Lobster Artichoke Dip
1 14 oz. can artichokes
1/2 cup mayo
1/3 cup sour cream
Juice from a 1/2 a lemon
1 teaspoon minced garlic
1 cup chopped cooked lobster
1 cup Asiago cheese
1/2 cup parmesan cheese
a little fresh ground black peper
Place all the ingredients into a baking dish and mix. Bake in a 425 degree oven for 15 – 20 minutes. Serve hot with sliced pumpernickel bread or crackers.
For a step by step class of this great tasting pumpernickel recipe Simple Pumpernickel Recipe click here.
For a printable recipe card of this pumpernickel recipe Simple Pumpernickel Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
So beautiful! A marvelous bread and a delicious dip! Now, I’m hungry ;-P…
Cheers,
Rosa
Love that bonus recipe for Lobster- Artichoke Dip. That’s being copied for our trip to MA next summer
(can’t get any good lobster around here)
Oh my gosh, the Lobster Artichoke dip looks diving! I will be trying that soon!
tPP Maegan
Your bread is georgeous,beauty! I love it, Gloria
I’ll tell ya, I’m kicking myself. I’ve been too busy to read my feeds lately, and it’s been way too long since I’ve been to your site!! (I’m not even going to tell you how long it’s been, LOL!)
But, today I decided I was in the mood to read and it must have been fate – because pumpernickel is, without a doubt, my most favorite bread!! Lucky me to come across your recipe.
Then, I did my “back-reading” and I’ve bookmarked 5 other recipes you’ve posted since my last visit. The hardest part will be deciding which to make first.
Great stuff!! I’ll be back more often!
Oh my gosh. I just found your blog and I think it’s simply wonderful! I was just thinking of making pumpernickel bread because I was craving a good, dark, dense bread. Sadly for the dip, however, any lobster I have won’t ever last long enough to get into a dip recipe!
While this pumpernickel looks divine, the lobster artichoke dip sends this over the top. It looks so creamy and tempting—definitely giving this recipe a try. Glad you shared!
Superb!
Specially that dip sounds gorgeous!
And what a great idea having the printable recipe card! I have it printed out ready to be filed with my recipes collections!
The pumpernickel is a must try!
Thanks!
Gabi @ Mamaliga.com
mamamia! lobster dip with homemade pumpernickel bread! you’ve got to come to my house and make those for me, please!
now, why is caramel coloring hard to find? is it always only available to commercial bakeries?
The lobster artichoke dip looks so decadent. I want to try making this pumpernickel bread. Thanks for the class.
thx for the detailed instructions on your site.
i baked your recipe and found 2 things.
1. the dough was too wet. i had to keep on adding flour. it could be i made a mistake somewhere.
2. the bread has a slight beery taste. funny, as i used 1/2 teaspoon instead of 1 teaspoon on baking day. i remember i kneaded the salt in so it was pretty well distributed.
anyway, thx for sharing this simple pumpernickel recipe.