Pumpernickel Seed and Nut Crisps

Pumpernickel Seed and Nut Crisps

Pumpernickel Seed and Nut Crisps

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It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

A white bowl piled high with Pumpernickel Seed and Nut Crisps.

In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
A white bowl piled high with Pumpernickel Seed and Nut Crisps.

Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Pumpernickel Seed & Nut Crisps
    Print Recipe
    Crisp wholesome seed and nut crackers perfect for a vegan diet.
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Ingredients
      Servings: crackers
      Instructions
      1. Preheat oven to 350℉. I
      2. In a large bowl whisk together all ingredients until just combined.
      3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
      4. Reheat oven to 300℉.
      5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
      Recipe Notes

      -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

      -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

      -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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      Multigrain Pumpernickel Rye Bread

      Multigrain Pumpernickel Rye Bread

      So what gives this fantastic Multigrain Pumpernickel Rye Bread its rich chocolatey colour and deep flavour? It’s the combination of coffee, cocoa and molasses. Not all breads labelled pumpernickel will include all three elements, they may only have the cocoa and molasses for example. I personally like the bold rich flavour and deep colour that using all three ingredients provide. I also like the addition of caraway seeds to give it more of an authentic deli rye bread taste.

      Today’s modernized version of pumpernickel breads use the combination and variation of these three ingredients (coffee, cocoa, molasses) to mimic the colour and flavour of true pumpernickel bread which gets its colour and flavour from course rye flour, rye berries, sour dough starter and a very long slow baking process. Once known as a peasant bread, pumpernickel bread has now become a sought after bread for hors d’ oeuvres, appetizers and deli sandwiches. I like to enjoy mine piled high with pastrami or smothered with cream cheese and smoked salmon.

      Recipe source for Multigrain Pumpernickel Rye Bread:  Compelled To Cook

      Multigrain Pumpernickel Rye Bread
      Print Recipe
        Servings Prep Time
        1 large loaf 30 minutes
        Cook Time Passive Time
        30 minutes 1 1/2-2 hours
        Servings Prep Time
        1 large loaf 30 minutes
        Cook Time Passive Time
        30 minutes 1 1/2-2 hours
        Multigrain Pumpernickel Rye Bread
        Print Recipe
          Servings Prep Time
          1 large loaf 30 minutes
          Cook Time Passive Time
          30 minutes 1 1/2-2 hours
          Servings Prep Time
          1 large loaf 30 minutes
          Cook Time Passive Time
          30 minutes 1 1/2-2 hours
          Ingredients
          Servings: large loaf
          Instructions
          1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
          2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
          3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
          4. Preheat oven to 375℉
          5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.