Pumpernickel Bread

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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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