Pumpernickel with Butter

Name: Pumpernickel with Butter
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 slices pumpernickel bread, sliced; 4 tbsp cultured European butter, softened; 1/4 tsp flaky sea salt; 2 tsp fresh chives, minced

Dense, earthy rye pumpernickel bread topped with a layer of rich cultured butter, flaky salt, and fresh chives.

5 minEasyServes 4180 cal/serving

GermanBreakfastNo-CookVegetarianLow CarbHalal-friendlyKosher-styleNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

4 slices pumpernickel bread, sliced
4 tbsp cultured European butter, softened
1/4 tsp flaky sea salt
2 tsp fresh chives, minced

Instructions

1

Arrange 4 slices sliced pumpernickel bread on a board or plate.
2

Spread 4 tbsp softened cultured European butter generously and evenly over each slice.
3

Sprinkle with 1/4 tsp flaky sea salt and 2 tsp minced fresh chives before serving.

Questions

Can I make Pumpernickel with Butter dairy-free?

Yes. The dairy in this entry is 4 tbsp cultured European butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pumpernickel with Butter gluten-free?

Yes. The gluten in this entry is 4 slices pumpernickel bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pumpernickel with Butter keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Pumpernickel with Butter?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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