Breadsmith Austrian Pumpernickel is a lighter interpretation of traditional pumpernickel.
Flavorful caraway seeds and cracked wheat and rye meal enrich the hearty flavor of this wholesome bread. It is 100% whole wheat—baked with whole wheat stone ground in Winona, MN—which makes Austrian Pumpernickel a delicious high-fiber favorite.
We bake Austrian Pumpernickel Saturdays in Edina, Mondays in Minnetonka and both Saturdays and Mondays in St. Paul.
Reinvent your soup or salad with homemade croutons baked from Austrian Pumpernickel!*
All you need is a loaf of Breadsmith Austrian Pumpernickel (preferably at least a day old since drier breads work best for croutons) and 3 to 4 Tablespoons of butter.
1. Cut the bread into even-sized cubes. One loaf of Austrian Pumpernickel should yield about 8 cups of cubed bread.
2. The bread should be a little dry. If it isn't, bake the cubes on a baking sheet in a warm oven for about 10 minutes. Make sure the cubes are spread evenly on the baking sheet.
3. Melt the butter on medium-high heat in a large sauce pan. Add the cubed bread and coat them with butter evenly. Lightly brown each side of the cubes.
4. Cool before storing or serve immediately.
They're delicious as an addition to a classic Caesar salad or a crunchy topping to cream-based soup!
*Adapted from Simply Recipes
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