Dense Pumpernickel Rye Loaf with Caraway
Inspired by techniques from King Arthur Baking.
A dense, dark rye loaf flavoured with caraway and a hint of cocoa, with a close, moist crumb suited to thin slicing.
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Method
- 1
Cook. Boil 230 ml of the water, whisk in 70 g cornmeal and stir over low heat until thick, 1-2 min.
- 2
Flavour. Off the heat stir in 85 g treacle, 15 g butter, 1½ tsp salt, 2 tsp sugar, 2 tsp caraway seeds and 1 tbsp cocoa, then cool to lukewarm.
- 3
Mix. Add the remaining 110 ml cold water, 2½ tsp yeast, 320 g rye flour, 115 g wholemeal flour and 170 g mashed potato, then knead to a stiff, sticky dough for about 5 min.
- 4
Shape. Press the dough into a greased loaf tin and smooth the top.
- 5
Prove. Cover and leave until risen just to the rim of the tin, 60-90 min.
- 6
Bake. Dust with rye flour, score lightly and bake at 190 °C until the centre reaches 93 °C, 55-65 min.
- 7
Cool. Turn out onto a rack and cool completely, ideally several hours, before slicing thinly.
Storage
Keeps well wrapped at room temperature for several days; slice thinly as needed and toast to refresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- large bowl or stand mixer with dough hook
- 900 g loaf tin (about 22 x 11 cm)
- sharp knife
- digital thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 113 kcal |
| Protein | 4 g |
| Carbohydrate | 23.4 g |
| of which sugars | 3.9 g |
| of which free sugars | 3.6 g |
| Fat | 1.3 g |
| of which saturates | 0.5 g |
| Fibre | 5 g |
| Salt | 0.45 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
