The Dark Side Of Bread

If you're getting tired of white bread, you may want to try the alternatives. There are a variety of dark breads out there from rye to pumpernickel. These are flavorful and good as toast or just as a sandwich bread.

Rye bread has been around since Anglo Saxon times. it is a staple of Germany and eastern Europe although it was also popular in the United Kingdom. as tasty as it is , it did have a bad rap when rye bread also produced the brain altering ergot disease. Modern day rye breads are fine, making an excellent base for roast beef, pastrami and corned beef sandwiches. Rye slices make excellent toast and are good with bacon and eggs.

Another good choice is pumpernickel. This is a variation of rye and sourdough, originating in Westphalia Germany (yes, that Westaphalia, Germany where the luscious Westphalian hams comes from).The bread gets its' dark color from the addition of either molasses, cocoa powder or coffee and comes out of the oven usually a dark brown or black color. Pumpernickel is good with any kind of pork cold cut such as ham (and usually slathered with sharp German mustard). Pumpernickel rolls are also a good accompaniment to any kind of hearty, winter soup. The name means the devil's gas. I prefer the story where Napoleon first saw this bread and wouldn't eat it. He declared. "C'est pain pour Nicole". "It's bread for (my horse ) Nicole." and hence the name.

If you're tired of white bread then head for the darker ones. They add some zest and flavor to ordinary sandwiches, rolls and even toast.