One of the reasons that I have chosen this name for my blog is because of the sheer diversity of the unrivalled king of breads. Be it for canapes, hollowed out for spinach dip, as a natural remedy or for smoked salmon and red onion sandwiches this is truly the bread of champions.
Today, I am highlighting my first pumpernickle recipe. Enjoy.
Ingredients:
1 Round 1 lb loaf pumpernickel
1 cup 14% mf yogourt
6 ounces fresh spinach cut into 1/2 inch strips
1 can sliced water chestnuts
2 tbsp fresh chopped dill
juice of 1/2 lemon
1/2 tsp salt
pepper to taste
Hollow out Pumpernickel, cutting bread into 1 inch cubes.
Mix all remaining ingredients in a bowl. Fill pumpernickel with mix.
Enjoy bread with dip.
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