Hearty pumpernickel with coffee
Marie Skogström- 2
- 30 min
- 8 hours 10 minutes
A really tasty and wonderfully coarse bread that keeps well. If you want it to be a true pumpernickel, wrap it very tightly in plastic wrap as soon as it comes out of the oven.
3.18/5
307 VotesHere's how:
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1
Combine all the dry ingredients, pour in the water, and mix in a food processor for about 10 minutes, adding the sourdough starter during the last few minutes. Cover and let the dough rest for 6–8 hours.
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2
Combine the remaining ingredients—except for the raisins and seeds—with the blanched mixture from Day 1.
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3
Knead the dough in the stand mixer for about 30 minutes on low speed, then add the fruit mixture. Let the dough rest for about 1 hour.
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4
Grease and flour two large loaf pans, fill them ⅔ full, dust the tops with flour, and let the bread rise until it reaches the top of the pans.
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5
Preheat the oven to 250 °C.
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6
If you want the bread loaves to turn out perfectly square, grease a baking sheet, place it on top of the loaves, and put a weight on top of them. Put everything in the oven and lower the temperature to 200 °C.
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7
Bake for about 90 minutes. Let the bread rest for at least 1 day. Cut into thin, neat slices. The bread usually stays fresh for at least 2 weeks.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Blanching
- 150 g (1 bag) KronJäst Rye Sourdough Starter, fresh
- 175 g (about 2.5 dl) cracked rye
- 100 g (about 1.5 dl) pumpkin seeds
- 75 g (about 1 dl) sunflower seeds
- 1 dl coffee beans, coarsely ground
- 25 g (about 1.25 tbsp) salt
- 400 g (about 4 dl) boiling water
Day 2
- 50 g (1 packet) KronJäst for Bread, fresh
- 300 g (about 3 dl) water
- 350 g (about 7 dl) coarse rye flour
- 210 g (about 3.5 dl) all-purpose flour
- 200 g (about 1.5 dl) syrup
- 3 dl raisins and seeds, such as pumpkin seeds and sunflower seeds
The recipe comes from
kronjast.se
