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Pumpernickel bread
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ancient grains come to life in delicious new recipes.
Ingredients:
  • 250ml water
  • 2 tsp (1 sachet/7g) dried yeast
  • 39.90 gm treacle
  • 1 tsp dried instant coffee
  • 150g plain flour
  • 150g rye flour
  • 50g cornmeal
  • 45g burghul
  • 20.00 gm cocoa powder
  • 2 tsp caraway seeds
  • Cornmeal, extra, to sprinkle
  • Caraway seeds, extra, to sprinkle
Instructions:
  • In a small bowl, mix together the water, yeast, treacle, and coffee. Let it sit for 5 minutes or until it becomes frothy.
  • In a large bowl, mix together plain flour, rye flour, cornmeal, burghul, cocoa powder, caraway seeds, and salt. Create a well in the center of the mixture. Pour in the yeast mixture and blend everything together until fully combined. Transfer the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a large bowl and cover it with a damp tea towel. Let it rest in a warm, draft-free place for 1 hour until the dough doubles in size.
  • Preheat oven to 200°C and grease a large oven tray. Turn the dough onto a lightly floured surface, gently knead until it returns to its original size, then shape it into a 40cm long log. Place on the tray, cover loosely with plastic wrap, and let rise for 30 minutes in a warm, draft-free place. Brush dough with water, sprinkle with extra cornmeal and caraway seeds, then make 1cm-deep diagonal slashes along the loaf. Bake for 5 minutes, then reduce temperature to 180°C and bake for another 20 minutes or until loaf sounds hollow when tapped. Cool before serving.

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