It's often made with a combination of rye flour and whole rye berries. At one time it was traditional peasant fare, but in the 20th century, pumpernickel along with rye has become popular in delicatessens, as well as, supermarkets.
A separate pumpernickel tradition has developed in North America, where coloring and flavoring, such as molasses, coffee and cocoa powder are added to approximate the shades and taste of traditional German pumpernickel.
Spanish smoked paprika is a spice from Spain. Pimentón de la Vera adds a key flavor to paellas, fabada and other Spanish dishes. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and the best deviled eggs. The secret to its flavor is long smoking over holm oak logs, lending it an intensity of flavor you can't find in other paprikas.
Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel Sandwich
Serves 4 to 6
Ingredients
1/2 cup mayonnaise, plus more if needed
1/4 cup finely chopped fresh dill, plus fronds for garnish
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon Spanish smoked paprika
6 ounces jumbo lump crabmeat, picked over
1 teaspoon black poppy seeds
12 eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
1/4 cup julienned radish, soaked in ice water
Pumpernickel bread slices, lightly toasted, buttered
Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
* Source: Bobby Flay
Bobby Flay says, "Food is the core of everything I do. I want to share that passion with anyone who cares to partake. Food is the epicenter of my life, what inspires me every day. It’s the way I make my living, the way I relax, the way I express myself, and how I keep healthy. I communicate with the world, and experience the world, through food."