Pumpernickel bread

Pumpernickel bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 235 gr water
  • 7 gr yeast
  • 7 gr sugar
  • 15 gr butter
  • 10 gr cacao powder
  • 3 gr instant coffee
  • 175 gr whole-wheat flour
  • 175 gr white flour
  • 80 gr rye flour
  • 35 gr golden syrup
  • 5 gr salt
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min. Add the butter, instant coffee and cacao powder and dissolve.
  2. Add whole-wheat flour, white flour, rye flour, the salt, butter and golden syrup. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 90 min.
  4. Grease a cake tin and line the base with baking paper.
  5. Knead the dough briefly, shape it and place it in the tin.
  6. Brush the top with some water and make in incision along the top.
  7. Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, around 90 min.
  8. Preheat the oven to 180˚C.
  9. Bake the bread for 30 min or until golden and done.
  10. Let the bread cool on a wire rack before slicing.
Stuff to know
The water is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Coat the top with oats or seeds.