Plan ahead to enjoy this delicious sandwich on St. Patrick’s Day.
It was created by DiBruno Bros. in Philadelphia, where it’s called the Irish Hoagie.
The biggest challenge is finding a pumpernickel baguette in our area. We did find a pumpernickel rolls.
If you can’t find anything similar, a pumpernickel bagel or a loaf of sliced pumpernickel bread will do.
(We’re using the bagel. One of our colleagues couldn’t find a recipe for pumpernickel baguettes, so she’s baking this pumpernickel loaf recipe and cutting it horizontally to emulate a hoagie roll.)
*Have fun with this Bacon, Lettuce & Tomato Slaw.
Pumpernickel is a type of rye bread that originated in Germany.
It is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. Today, it is often made with a combination of rye flour and whole rye grains.
At one time pumpernickel was traditional peasant fare as were all brown breads—white flour was very expensive.
With the German immigration in the late 19th century, various forms of pumpernickel became popular in delicatessens and other food markets.
Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners, and, in North America, coloring and flavoring agents, the addition of wheat flour, higher baking temperature, and a dramatically shortened baking time [source].
Much of the mass-produced pumpernickel in the U.S. varies from the authentic recipe, including:
Some shops and boutique bakeries in America still use the old recipes. If you can find them, you’re lucky!
Otherwise, for a true pumpernickel experience, search out boutique bakeries on your next trip to Germany.