Visit any authentic German bakery and you will likely find traditional pumpernickel bread: a supremely dark, dense loaf cooked in a long, narrow pan for up to 24 hours at a time. You can thank that long cooking time for giving pumpernickel its signature brown color and deep, earthy flavor. American-style pumpernickel has taken some shortcuts away from the original—by shortening the baking time and adding in color-enhancing ingredients like coffee, molasses or dark chocolate. But pumpernickel still remains a popular go-to sandwich bread. F&W's guide to this earthy bread offers creative recipes for toasts, sandwiches, stuffings and more for the next time plain white bread just won't do.
Mashed potatoes in the batter give these waffles a soft, chewy texture. For a delicious brunch, top them with sliced smoked salmon, poached eggs and chives. The waffle batter should be made a day ahead, so plan accordingly.
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