Pumpernickel is a very old-fashioned bread of German origin which is sometimes referred to as “black bread”. It is really easy to make as long as you have plenty of time on your hands and unlike other breads it doesn’t involve the use of yeast, which can take a bit of careful handling. Pumpernickel uses rye flour as well as kibbled rye and wheat, which you can replace with any kibble grain such as spelt, if you like. Rye flour can usually be found in most supermarket baking aisles but you’ll probably have to go to a health shop to get kibbled grains. However, I have found them in the Alison’s Pantry section of New World and Pak’nSave supermarkets. This bread is super-healthy for you with so many wholegrains and very little oil. It has a wonderful, deep malty taste and is delicious served sliced thinly with salmon and cream cheese, or cheddar cheese with pickles or chutney.
Ingredients
| 3 cups | Rye flour, stone-ground |
| 1 cup | Kibbled rye |
| 1 cup | Kibbled wheat |
| 1 ½ tsp | Celery salt |
| 2 Tbsp | Treacle |
| 2 Tbsp | Olive oil |
| ¼ cup | Bran |
| 1 tsp | Caraway seed |
| 3 cups | Water, boiling |
Directions
- Mix all the ingredients together in a large bowl and leave overnight, covered.
- In the morning, add enough flour to handle the dough and shape it into a loaf. Place in a well-greased loaf tin, pushing down firmly. Cover with foil.
- Bake at 120C for 3½ hours, or until the loaf is firm. Take the foil off for the last 15 minutes to brown the top.
- Once cooled, wrap the loaf in greaseproof paper, then a layer of foil and keep in the fridge. You will need to let it sit for a day or two before you can slice it.
Tip:Pumpernickel has a wonderful malty taste and is delicious served with salmon and cream cheese or cheddar cheese with pickles or chutney.
