Having tried and enjoyed Virgil Evetts’ Swedish rye bread a few months ago, I found the remains of the bag of rye flour I’d bought for the purpose in the pantry. This time I decided to make pumpernickel bread in the bread maker. The previous trial I’d just made the dough in the bread maker and baked it in the oven. I used ‘wheat’ bread setting on my bread maker which gives the ingredients time to warm through first and allows for a longer rising. It was more dense than a white loaf but cooked through beautifully. I love licorice so the fennel seeds were perfect for my taste. The addition of dried milk powder improves the texture and makes it easier to slice thinly. Cocoa powder gives it a characteristic bitter taste and a beautiful brown colour, although I doubt this is an authentic ingredient. Makes a 750g loaf.
Two and a half teaspoons Edmonds Surebake yeast (the one with the red cap)
150g rye flour
300g strong or high grade flour
two tablespoons cocoa powder
40g molasses (two tablespoons, but if you’ve got an electronic scales it’s easier to weigh it)
two tablespoons olive oil
one teaspoon salt
two tablespoons dried milk powder
260ml or 260g warm water (blood temperature)
one tablespoon fennel or caraway seeds
Add the ingredients to the pan and set to ‘wheat’ bread setting. Check when kneading that the dough comes together easily in a ball. Add a touch more water or flour if necessary.