Pumpernickel Bread

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Natural, wholesome grains have been used around the world for centuries, but come flesh and blood in nourishing further other treats.

The ingredient of Pumpernickel Bread

  • 1 cup 250ml warm water
  • 2 tsp 1 sachet 7g dried yeast
  • 1 1 2 tbsp treacle
  • 1 tsp 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 tbsp cocoa powder
  • 2 tsp caraway seeds
  • 1 tsp salt
  • cornmeal extra to sprinkle
  • caraway seeds extra to sprinkle

The Instruction of pumpernickel bread

  • increase the water yeast treacle and coffee in a small bowl set aside for 5 minutes or until mix becomes frothy
  • append the plain flour rye flour cornmeal burghul cocoa powder caraway seeds and salt in a large bowl make a competently in the centre accumulate the yeast fusion and protest until well combined slant onto a lightly floured surface and knead for 10 minutes or until merger is smooth and elastic place dough in a large bowl and cover gone 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 incline the dough onto a lightly floured surface gently knead until dough returns to indigenous native size imitate dough into a 40cmlong log place in relation to the prepared tray and loosely cover following plastic wrap set aside in a warm draft free place for 30 minutes or until dough rises lightly brush the dough when water and sprinkle subsequently other cornmeal and caraway seeds use a small rasping knife to cut 1cm deep slashes transversely along the loaf bake in preheated oven for 5 minutes reduce temperature to 180u00b0c and bake for a additional 20 minutes or until loaf sounds hollow behind tapped approaching the base separate from oven and set aside to cool

Nutritions of Pumpernickel Bread

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