Pumpernickel Melts Recipes

Steps:

• In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
• Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
• Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
• Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
• Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
• Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.

Steps:

• Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish.
• Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
• Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.
• Garnish with sprig of Italian parsley.

Steps:

• Spread bread thinly with mustard.
• Top with cheese and shake chives over the top.
• Place under the broiler until cheese is melted and bubbly.

Steps:

• In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Steps:

• Place the pumpernickel slices onto a large baking sheet; broil 6-inches from heat source for about 4 minutes (watch closely not to burn!) set aside.
• Melt butter in a saucepan, add in the chopped jalapeno, stir with wooden spoon for 1 minute.
• Add in flour and whisk until smooth.
• Gradually add in the half and half cream; cook over medium heat whisking continously until thickened and hot.
• Add in the grated chedder cheese, stir until melted.
• Add in chopped turkey or chicken; season with salt and black pepper and cayenne (if using).
• Spoon EACH slice pumpernickel bread with the warm turkey/cheese mixture, then sprinkle with a small amount of grated Parmesan cheese, then sprinkle with the crumbled bacon .
• Bake in a 450 degree oven for about 3 minutes or until the Parmesan is melted.
• Remove from oven and top with a tomato slice then serve.