PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes

rye flour

🥗Healthier: whole grain rye flour

💰Cheaper: all-purpose flour

Whole grain rye flour is more nutritious, while all-purpose flour can be a budget-friendly substitute.

caraway seeds

💰Cheaper: fennel seeds

Fennel seeds can provide a similar flavor profile at a lower cost.

Mix strong bread flour, whole wheat flour, and rye flour in a bowl.

Add 3 teaspoons of yeast and 1.5 teaspoons of salt to the bowl, keeping salt away from the yeast.

Incorporate 3 tablespoons of Dutch process cocoa, 1 teaspoon of ground coffee beans, and 1 tablespoon of caraway seeds into the dry ingredients.

Whisk the dry ingredients together.

Pour in 270 mls of warm water, 1.5 tablespoons of vegetable oil, and 3 tablespoons of molasses into the dry mixture.

Use a spoon or whisk to combine the wet and dry ingredients, then use hands to bring the dough together.

Knead the dough on a floured surface for about 10 minutes until elastic.

Place the dough back in the bowl, coat with 1 tablespoon of oil, cover with plastic wrap, and let rise for 1.5 hours until doubled in size.

Knock the air out of the risen dough and shape it into a sausage shape.

Place the shaped dough into a 2-pound loaf tin and cover with a damp cloth, letting it rise again for about 45 minutes.

Preheat the oven to 200°C (392°F) for a fan oven or 220°C (428°F) for a regular oven.

Bake the bread for about 30 minutes, creating steam in the oven by placing a bath of hot water inside and spraying the oven with water.

Remove the bread from the oven and let it cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens