Garlic Pumpernickel

Instructions

1. 1

   Roast the whole garlic bulb in a 200°C oven for 25 minutes until soft and golden. Once cooled, squeeze the cloves from their skins into a small bowl and mash into a smooth paste.

   Tip: Roasting garlic in advance mellows its sharpness and makes it easier to incorporate into the dough.

2. 2

   Combine warm water, yeast, and molasses in a large mixing bowl. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.

3. 3

   Add the roasted garlic paste, rye flour, wholemeal flour, caraway seeds, salt, and cocoa powder to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: The cocoa adds depth and colour without sweetness; it's traditional in pumpernickel.

4. 4

   Drizzle olive oil over the dough and knead for 10 minutes by hand until the dough becomes smooth and elastic. The dough will be slightly sticky but should hold together.

   Tip: Rye dough is naturally stickier than wheat dough—don't add extra flour or the bread will be too dense.

5. 5

   Shape the dough into a round loaf and place on a parchment-lined baking tray. Cover with a damp tea towel and let rise for 60 minutes at room temperature until it increases by about a third in size.

6. 6

   Preheat your oven to 220°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, then spray lightly with water.

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

7. 7

   Bake for 45-50 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the crust browns too quickly, tent it loosely with foil for the final 15 minutes.

8. 8

   Cool on a wire rack for at least 20 minutes before slicing. The bread will continue to firm up as it cools.

   Tip: Slicing warm bread can cause it to compress; cooling allows the structure to set properly.