Chilli Pumpernickel

Instructions

1. 1

   Dissolve yeast in warm water with honey and let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your dough will rise properly.

2. 2

   In a large bowl, combine rye flour, whole wheat flour, cocoa powder, chilli powder, smoked paprika, salt, and caraway seeds.

   Tip: Mixing dry ingredients first distributes spices evenly throughout the dough.

3. 3

   Add the yeast mixture and minced jalapeño to the dry ingredients, then pour in olive oil and mix until a shaggy dough forms.

   Tip: The dough will be stickier than regular bread dough due to rye flour's lower gluten content.

4. 4

   Knead the dough for 8-10 minutes on a floured surface until it becomes smooth and elastic.

   Tip: Rye dough requires less kneading than wheat dough, so don't overwork it.

5. 5

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1.5 hours at room temperature until doubled in size.

   Tip: Rye dough rises more slowly than wheat dough, so patience is key.

6. 6

   Preheat oven to 200°C and shape the dough into an oval loaf on parchment paper.

   Tip: The dough may feel slightly sticky; dust with rye flour if needed to handle it.

7. 7

   Score the top of the loaf with a sharp knife in a crosshatch pattern, then let it proof for 30 minutes.

   Tip: Scoring allows steam to escape and creates an attractive rustic appearance.

8. 8

   Bake for 40-45 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Place a shallow pan of hot water on the bottom rack during baking to create steam for a crispier crust.