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There's German Pumpernickel and American Pumpernickel....pumpernickel - traditionally made with sourdough starter and pumpernickel made with a commercial yeast levain.
But, sometimes, you just want a nice easy pumpernickel. One that you can put together without too much planning and forethought.
This is that.....
175 gms wholemeal flour
280 gms rye flour
115 gms strong white bread flour
7 gms instant yeast
1 tablespoon dark sugar
85 gms treacle
1 tablespoon olive oil
1½ teaspoon crushed sea salt
350 gms of tepid water
In a large bowl add the flour, salt and sugar. Mix well.
Add the water, treacle, yeast and oil.
Tip the mixture onto a work surface and knead for ten minutes until you have a soft dough.
Place the dough in a lightly-oiled bowl, cover and leave in a warm place until it doubles. This may take between 1hr and 2hrs.
Tip the dough out onto a barely-floured board. Knock back and divide into two.
Shape for 2 x 1lb loaf tins.
Cover and leave to proof for about 30 - 60 minutes or until it has doubled.
Preheat the oven to 200⁰C.
Bake for 30 minutes until golden brown and hollow when tapped on the bottom.
Leave to cool before slicing.