Our local health food store started to sell imported pumpernickel bread. It is dense, pre-sliced, wholesome and delicious.

I am certain that during my starvation years this type of bread helped keep me alive. I ate it several times a day for lack of other food. If it had been bleached flour bread I would have ceased to exist. Literally.

Do yourself a favor and try REAL pumpernickel with butter, cream cheese or without a spread. It becomes sweeter as you chew it.

It can be stored without refrigeration for six months or more. Because of this I would like to bake some myself and stock up for my second TEOTWAWKI.

Not Again!

-- Not Again! (Seenit@ww2.com), June 20, 1999

Answers

Great stuff that pumpernickel. Somebody who is more knowledgabel come on out with a recipe.

Come on I dare you.....

-- Greybear (greybear@home.com), June 21, 1999.

LOL, I wouldn't know a pumpernickle from a pumperdime, but I bet there are folks at this link that just might be able to help you out!

The Village Bakery

-- Lilly (homesteader145@yahoo.com), June 21, 1999.

From above link...

Dark Pumpernickel - for Kathy from Florida This is designed for a bread machine, but one is not necessary to make it. Can be made like any other bread with a Kitchen Aid or DLX or Bosch.

Add as your machine directs, wet or dry first. Mine requires dry first.

Small Large Yeast 1 tsp 2 1/2 tsp Bread flour 1 c. 2 c. Whole wheat 1/2 c. 1 c. (or could try with all hard white wheat for above 2 measurements) Rye flour 1/2 1 c. Caraway Seeds 1 1/4 tsp. 2 1/2 tsp Salt heaping 1/4 tsp 1+ h. 1/4 t Instant coffee Same as salt Same/ salt brown sug/sucanat 2 tsp 1 1/3 Tbsp unsweet. cocoa 1 Tbsp 2 Tbsp Molasses 2 Tbsp 1/4 c. Veg. Oil 1 1/3 Tbsp 2 2/3 Tbsp Water 2/3 c. 1 1/3 c.

At beep add 1/3 - 1/2 raisins.

Makes a wonderful NY style raisin pumpernickel.

-- Mumsie (Lotsakids@home.com), June 21, 1999.

From above link:

Emeril's Pumpernickel This is posted without permission from www.foodtv.com. It makes a heavy, dark, moist pumpernickel that I think is real pumpernickel. This is not dark rye bread.

ESSENCE OF EMERIL SHOW#EE2304

PUMPERNICKEL ROLLS

2 teaspoon active dry yeast 1 cup warm water 1 tablespoon melted butter 1 teaspoon sugar 6 tablespoons dark molasses 1 tablespoon caraway seeds 1/2 cup mashed potatoes 3 tablespoons melted semi-sweet chocolate 2 cups rye flour 1/2 cup whole wheat flour 1/4 cup cornmeal 1/4 cup flour 1 egg , slightly beaten 2 tablespoons poppy seeds

Preheat the oven to 350 degrees. In a large bowl dissolve the yeast in the water. Add the butter, sugar, and molasses and mix well. Stir in the caraway seeds, potatoes, chocolate, rye and wheat flours, and the cornmeal. Using your hands, mix the ingredients together, do not over handle. Form into a smooth ball. Grease a bowl, turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 1 1/4 hours or until double in size. Flour the work surface and turn the dough out onto the floured surface and punch down. This will allow any gases to escape. Using your hands flatten the dough into a circle about 1 inch thick. Cut the dough into pieces and form each into a roll about 3 inches in diameter. Place the rolls on a parchment lined baking sheet. Brush the rolls with the egg wash and sprinkle with the poppy seeds. Bake for 25 minutes or until golden brown. Remove from the oven and allow to cool.

Yield: 18 rolls

-- Mumsie (Lotsakids@home.com), June 21, 1999.

Cyclops, please delete above post on grounds of vulgarity, rudeness, attack without merit. Not Again! knows of what he speaks. Practical info like this deserves mention on a Forum dedicated to Y2K Preparations.

Can anybody else testify as to the longevity of pumpernickel bread? This is interesting.

Perhaps somebody has the link to pemmican from an old thread?

xxxxxxxxx xxxxxxxxx xxxxxx

-- Ashton & Leska in Cascadia (allaha@earthlink.net), June 21, 1999.

Dear Ashton and Leska,

Here's the scoop on the pumpernickel that I bought today:

"Best before date: 02-02-2000.

Baking: We use especially designed ovens to allow for a slow baking process at relatively low temperatures....

Shelf Life: After packaging, the breads are exposed to a reheat process (pateurization) at low temperature (140 degrees F)... keeps the bread fresher for very long periods (6 months and longer).

Ingredients: Whole rye, mountain spring water, yeast, sea salt, no chemical additives.

Corrine, Happy TEOTWAWKI!

-- Not Again! (Seenit@ww2.com), June 21, 1999.

yes please a recipe for pemmican - my father used to make it when I was young - but neither of us remember how now.

thanks

-- justme (finally@home.com), June 21, 1999.

A thousand pardons corinne...I didn't realize you owned this forum. I checked out the link, found a bazillion recipes to sift through, and thought I'd save others the time and post a couple. How rude, twitty and insensitive of me... oh dear, here I go again, taking up space when you could be posting one of your significant and worthwhile posts!

-- Mumsie (Lotsakids@home.com), June 22, 1999.

The simple pumpernickel(whole kernal rye, water, wholemeal rye, salt, yeast) is the best I've tried. I bought some rye grain and without a recipe tried to make some myself. I was not sucessful. Does anyone know how to make *this* kind of pumpernickel?

-- Sheba (sheba@nemaine.com), July 23, 1999.

Sheba,

I have searched in many places but I have not yet found the recipe fot the real pumpernickel.

-- Not Again! (Seenit@ww2.com), July 23, 1999.