Pumpernickel Bread

THINK FOR EAT collected many recipes from any source

Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.

The ingredient of Pumpernickel Bread

• 1 cup 250ml warm water
• 2 teaspoons 1 sachet 7g dried yeast
• 1 1 2 tablespoons treacle
• 1 teaspoon dried instant coffee
• 1 cup 150g plain flour
• 1 cup 150g rye flour
• 1 4 cup 50g cornmeal polenta
• 1 4 cup 45g burghul
• 2 tablespoons cocoa powder
• 2 teaspoons caraway seeds
• 1 teaspoon salt
• cornmeal extra to sprinkle
• caraway seeds extra to sprinkle

The Instruction of pumpernickel bread

• combine the water yeast treacle and coffee in a small bowl set aside for 5 minutes or until mixture becomes frothy
• combine the plain flour rye flour cornmeal burghul cocoa powder caraway seeds and salt in a large bowl make a well in the centre add the yeast mixture and stir until well combined turn onto a lightly floured surface and knead for 10 minutes or until mixture is smooth and elastic place dough in a large bowl and cover with a damp tea towel set aside in a warm draught free place for 1 hour or until dough doubles in size
• preheat oven to 200u00b0c grease a large oven tray turn the dough onto a lightly floured surface gently knead until dough returns to original size shape dough into a 40cmlong log place on the prepared tray and loosely cover with plastic wrap set aside in a warm draft free place for 30 minutes or until dough rises lightly brush the dough with water and sprinkle with extra cornmeal and caraway seeds use a small sharp knife to cut 1cm deep slashes diagonally along the loaf bake in preheated oven for 5 minutes reduce temperature to 180u00b0c and bake for a further 20 minutes or until loaf sounds hollow when tapped on the base remove from oven and set aside to cool

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