Cranberry and Walnut Pumpernickel

Instructions

1. 1

   Combine rye flour, wholemeal flour, cocoa powder, caraway seeds and salt in a large mixing bowl, stirring to distribute the cocoa evenly throughout the dry ingredients.

   Tip: Sifting the cocoa powder prevents dark clumps in your finished loaf.

2. 2

   Dissolve the yeast in warm water and stir in the molasses until fully incorporated. Let it sit for 2 minutes to activate.

   Tip: The molasses adds depth and helps the dough rise evenly.

3. 3

   Pour the yeast mixture into the dry ingredients and mix with a wooden spoon or dough hook until a shaggy, sticky dough forms. Add oil and continue mixing for 5 minutes until the dough becomes more cohesive.

   Tip: Pumpernickel dough is naturally wetter than regular bread dough—don't add extra flour.

4. 4

   Fold the chopped cranberries and walnuts into the dough until evenly distributed, mixing for another 2 minutes.

   Tip: Reserve a handful of walnuts to press onto the top for visual appeal.

5. 5

   Shape the dough into a rough ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 90 minutes until visibly puffy.

   Tip: Pumpernickel rises more slowly than white bread—patience is key.

6. 6

   Preheat your oven to 200°C. Turn the dough out onto a lightly floured surface and shape it into a round boule, tucking the edges underneath to create surface tension.

   Tip: A taut surface helps the loaf hold its shape while baking.

7. 7

   Place the shaped dough on a baking sheet lined with parchment paper. Brush the top lightly with water and press reserved walnut pieces onto the surface. Score the top with a sharp knife in a crosshatch pattern.

   Tip: Scoring allows steam to escape and gives the loaf an authentic artisan appearance.

8. 8

   Bake for 45-50 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 30 minutes before slicing.

   Tip: Slicing too early will leave the interior gummy; proper cooling allows the crumb to set.