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Pear-Topped Solomon Gundy Snacks

Ingredients

Dense Pumpernickel Bread (recipe follows)
Jar of Solomon Gundy (pickled herring) with onion
Pear or apple
Yogurt

Dense Pumpernickel Bread

4    cups (1 L) 7- or 8-grain cereal (see Note)
1 1/3    cups (325 mL) whole-wheat flour
1    tablespoon (15 mL) baking soda
1 1/2    tablespoons (22 mL) salt
3/4    cup (175 mL) molasses
4    cups (1 L) boiling water

Directions

Cut slices of Dense Pumpernickel Bread into thirds. Place a square of Solomon Gundy, preferably with a bit of onion from the jar, on each piece of bread. Top with a slice of pear (or apple) and add a dollop of drained yogurt. Serve with cold beer, if desired.

Note: To drain yogurt, spoon into a sieve lined with a paper coffee filter. Place over a bowl, cover and refrigerate overnight. Discard the liquid or reserve it for another use.

Dense Pumpernickel Bread
Place cereal in a large mixing bowl; add flour, sifted baking soda and salt. Mix well. In a separate bowl, combine molasses and boiling water; add to dry ingredients and mix well. Cover bowl and let stand on counter overnight. Divide batter between two 9x5-inch (23x13 cm) greased loaf pans, tamping down well. Cover with foil, sealing completely.

Bake at 275°F (140°C) for 3 hours. Remove from oven and place on racks to cool completely before removing from pans. Makes 2 loaves. Can be stored in refrigerator for up to 1 week, or wrap and freeze for longer storage.

Note: Look for 7- or 8-grain cereals in health food stores, health food sections of supermarkets or bulk food stores. These cereals may contain cracked wheat, cracked rye, barley flakes, cracked triticale, flaked corn, hulled millet, cracked oats and flax seed.
 

Pear-Topped Solomon Gundy Snacks

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