To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

Pumpernickel bread is known for its dark brown color and distinct earthy flavor. Centuries ago, it was made from very coarsely ground rye berries, giving it a dense and chewy texture. The recipe ...

Glycemic load takes portion size into account when a food's impact on ... or diarrhea. Pumpernickel is closely related to ...

For a little more fibre make rye bread soldiers. With a GI of 50 this meal is high protein, low GI and provides 160 kcal per portion. Half fill a medium saucepan with water and bring to the boil.