Pumpernickel Loaf
A rich, dark loaf made with rye wholegrain flour containing molasses, cocoa and dark brown sugar topped with cut malted rye grains to give an extra malty flavour.
Ingredients
450 g whole wheat grains
180 g whole rye grains
470 ml milk, warm
50 g molasses
30 g vegetable oil
60 g semolina
50 g cocoa powder
50 g dark muscovado sugar
7 g easy bake yeast
1.5 tsp salt
vegetable oil, as needed
1-1.5 Tbsp cut malted rye grains
Instructions
STEP 1/5
Attach the Grain Mill attachment
Place the 5L appliance bowl underneath the attachment
Add whole wheat grains into the Grain Mill attachment
Adjust the setting to fine grains
Start the machine on speed Max
Mill the whole wheat grains into the bowl
Add whole rye grains into the Grain Mill attachment
Start the machine on speed Max
Mill the whole wheat grains into the bowl
Remove the attachment from the machine
STEP 2/5
Fit the Dough Tool
Add warm milk, molasses and vegetable oil into the warming bowl
Transfer the flour from the 5L appliance bowl into the warming bowl
Add semolina, cocoa powder, dark muscovado sugar, easy bake yeast and salt into the warming bowl, fit the splashguard
Mix – 1 minute, speed Min
Mix until dough formed – 9 minutes, speed 1
(Or use the Dough Kneading preset if applicable)
STEP 3/5
Transfer the dough onto a work surface
(Tip: Use an oiled spatula or dough scraper to remove the dough)
Grease the warming bowl and return the dough to the bowl
Prove until doubled – 1 hour, heat setting 2, speed off
(Or use the Dough Proving preset if applicable)
STEP 4/5
Transfer the dough onto a work surface
Gently pull the edges into the centre
Roll the dough over and shape into a ball
Cover the dough with a damp tea towel
Prove until doubled – 45-50 minutes
STEP 5/5
Preheat the oven to 190ºC
Lightly flour a large baking tray
Place the dough on the baking tray
Sprinkle with cut malted rye grains and press gently
(Tip: The surface of the dough should be slightly sticky, so they should stick without any water needed)
Bake until hollow-sounding when tapped – 30-35 minutes
(Tip: Cover with foil during the last 10-15 minutes or if it starts to brown too quickly)
Remove from the oven and let cool slightly
Place on a wire rack and let cool completely
Serve
Substitutions
Semolina can be replaced with cornmeal
Eat with soft cream cheese, salmon or ham, pastrami and cornichons.
Pumpernickel Loaf
A rich, dark loaf made with rye wholegrain flour containing molasses, cocoa and dark brown sugar topped with cut malted rye grains to give an extra malty flavour.
Ingredients
450 g whole wheat grains
180 g whole rye grains
470 ml milk, warm
50 g molasses
30 g vegetable oil
60 g semolina
50 g cocoa powder
50 g dark muscovado sugar
7 g easy bake yeast
1.5 tsp salt
vegetable oil, as needed
1-1.5 Tbsp cut malted rye grains
Instructions
STEP 1/5
Attach the Grain Mill attachment
Place the 5L appliance bowl underneath the attachment
Add whole wheat grains into the Grain Mill attachment
Adjust the setting to fine grains
Start the machine on speed Max
Mill the whole wheat grains into the bowl
Add whole rye grains into the Grain Mill attachment
Start the machine on speed Max
Mill the whole wheat grains into the bowl
Remove the attachment from the machine
STEP 2/5
Fit the Dough Tool
Add warm milk, molasses and vegetable oil into the warming bowl
Transfer the flour from the 5L appliance bowl into the warming bowl
Add semolina, cocoa powder, dark muscovado sugar, easy bake yeast and salt into the warming bowl, fit the splashguard
Mix – 1 minute, speed Min
Mix until dough formed – 9 minutes, speed 1
(Or use the Dough Kneading preset if applicable)
STEP 3/5
Transfer the dough onto a work surface
(Tip: Use an oiled spatula or dough scraper to remove the dough)
Grease the warming bowl and return the dough to the bowl
Prove until doubled – 1 hour, heat setting 2, speed off
(Or use the Dough Proving preset if applicable)
STEP 4/5
Transfer the dough onto a work surface
Gently pull the edges into the centre
Roll the dough over and shape into a ball
Cover the dough with a damp tea towel
Prove until doubled – 45-50 minutes
STEP 5/5
Preheat the oven to 190ºC
Lightly flour a large baking tray
Place the dough on the baking tray
Sprinkle with cut malted rye grains and press gently
(Tip: The surface of the dough should be slightly sticky, so they should stick without any water needed)
Bake until hollow-sounding when tapped – 30-35 minutes
(Tip: Cover with foil during the last 10-15 minutes or if it starts to brown too quickly)
Remove from the oven and let cool slightly
Place on a wire rack and let cool completely
Serve
Substitutions
Semolina can be replaced with cornmeal