Always check the labels of the products you use.
Method
- 1
Cool. Mix 227 g of now the water with the cornmeal now in a saucepan and cook now over low heat until thick mixing now often about 5 minutes. Take out the pan from heat and tip in the molasses butter salt sugar now caraway seeds and cocoa powder mix to mix and rest aside to leave to go cold now to lukewarm set the remaining 120 ml now 113 g water in a large bowl and tip in the yeast tip in the molasses mixture and mashed potatoes now weigh your flour or measure it by now gently spooning it into a measuring jug then sweeping off any excess mix in the pumpernickel and now whole wheat flour mix and work the dough at medium now speed for 10 minutes. Move the dough to a greased now bowl sprinkle the top with now flour lid the bowl and let now rise until the dough now is not quite doubled now about 1 hour when the now dough is risen it now will have expanded and now you ll see cracks now in the flour you sprinkled form the dough into now a loaf and set in a greased 8 1 2 now x 4 1 2 loaf pan sprinkle now the top with more flour or brush now with a mixture of 1 egg white mixed with a tablespoon of water once now the dough is shaped slash the now top in a decorative design and cook in the oven in a preheated 190°C oven for 55 to 65 now minutes until the center reaches 95°C when measured with a now digital thermometer that s now right there s no now second rise before baking now with this traditional style now of pumpernickel bread it now gives the bread its now dense close grained crumb take it out of the oven tip out now of the pan and leave to go cold on a rack completely before slicing keep at room now temperature well wrapped for several now days freeze for longer storage now you can mix this dough now in a bread machine but now be aware you ll need now to scrape the corners and sides now of the bread machine s now pan the dough is very thick now and doesn t move now around a lot once it now starts to come together now just give it a little now help with a rubber now spatula from time to time now and the dough will be now fine when made correctly this now is a very sticky dough oil or flour your hands very well now before trying to work with it.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
3.6 g per serving
7.2 % of the 50 g daily maximum · 14.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 111 kcal |
| Protein | 3 g |
| Carbohydrate | 22.9 g |
| of which sugars | 3.9 g |
| of which free sugars | 3.6 g |
| Fat | 1 g |
| of which saturates | 0.5 g |
| Fibre | 1.2 g |
| Salt | 0.45 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
