Olive Pumpernickel

Instructions

1. 1

   Mix the warm water with dissolved instant coffee and honey, then stir in the yeast. Let it bloom for 5 minutes until foamy.

   Tip: The coffee adds depth and richness to the bread's flavor without tasting like coffee.

2. 2

   In a large bowl, combine all three flours, salt, and caraway seeds. Make a well in the centre and pour in the yeast mixture and olive oil.

   Tip: Mix thoroughly—the dough will be quite sticky and dense, which is normal for pumpernickel bread.

3. 3

   Fold in the chopped olives until evenly distributed throughout the dough. Knead for 8-10 minutes by hand or 5 minutes with a stand mixer on low speed.

   Tip: If the dough sticks too much, lightly oil your work surface rather than adding flour.

4. 4

   Shape the dough into a round loaf and place it on a parchment-lined baking tray. Cover with a damp cloth and let it rise in a warm place for 90 minutes until puffy.

   Tip: The dough won't double in size like white bread—it should rise by about 50% and feel airy when poked gently.

5. 5

   Preheat your oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, then brush lightly with olive oil.

   Tip: Scoring helps the bread expand evenly and creates an attractive finish.

6. 6

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

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

7. 7

   Remove from the oven and cool on a wire rack for at least 30 minutes before slicing to allow the interior to set properly.

   Tip: Pumpernickel benefits from cooling completely—slicing too early will result in a gummy crumb.