Pumpernickel bread is known for its dark brown color and distinct earthy flavor. Centuries ago, it was made from very coarsely ground rye berries, giving it a dense and chewy texture. The recipe ...
Rye is closely related to wheat and barley ... places that are often cold from late autumn and often have nutrient-poor soils. Pumpernickel the bread originates in the Westphalia region of ...
She combines all those elements while making her meals taste great. Leeming is a big fan of pumpernickel rye bread as it's high in fiber. "For one slice, it's around 7 grams of fiber," she said.
To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.