Name: Pumpernickel bread
Cook time: 60 min
Total time: 60 min
Ingredients: 200 gram (1 large) potato, peeled, chopped; 7 gram (2 teaspoons) dried yeast; 1/2 teaspoon sugar; 250 millilitre (1 cup) warm water; 320 gram (2 cups) wholemeal plain flour; 150 gram (1 cup) rye flour; 35 gram (1/4 cup) maize flour; 1 teaspoon salt; 30 gram (1/3 cup) bran cereal; 2 tablespoon roasted buckwheat; 1/2 teaspoon caraway seeds; 20 gram butter, melted; 2 tablespoon treacle

Pumpernickel bread

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Makes 1 Item

Cook

Ingredients

200 gram (1 large) potato, peeled, chopped

7 gram (2 teaspoons) dried yeast

1/2 teaspoon sugar

250 millilitre (1 cup) warm water

320 gram (2 cups) wholemeal plain flour

150 gram (1 cup) rye flour

35 gram (1/4 cup) maize flour

1 teaspoon salt

30 gram (1/3 cup) bran cereal

2 tablespoon roasted buckwheat

1/2 teaspoon caraway seeds

20 gram butter, melted

2 tablespoon treacle

Method

1.Lightly grease and flour 14cm x 21 cm loaf pan. Boil, steam or microwave potato until tender; drain, mash, cool.

2.Combine yeast, sugar and half the water in small bowl, cover, stand about 10 minutes or until mixture is frothy.

3.Sift flours and salt into bowl, add bran cereal, buckwheat and seeds. Stir in potato, yeast mixture and combined remaining water, butter and treacle; mix to a soft dough. Turn dough onto floured surface, knead about 5 minutes or until smooth. Place dough in large oiled bowl, cover, stand in warm place about 1 hour or until dough is doubled in size.

4.Turn dough onto floured surface, knead until smooth. Return dough to large oiled bowl, cover, stand about 1 hour or until dough is doubled in size. Turn dough onto floured surface, knead until smooth; shape dough to fit prepared pan. Cover with damp cloth, stand in warm place about 1 hour or until dough reaches top of pan. Bake at 180°C for about 40 minutes or until bread is browned and sounds hollow when tapped. Cool on wire rack.

Recipe best made a day ahead. Storage: Airtight container. Freeze: Suitable. Microwave: Potato suitable.
Note

Women's Weekly Food

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