Rosemary and Sea Salt Pumpernickel

Instructions

1. 1

   Dissolve yeast and honey in warm water, stirring gently. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: Ensure water temperature is between 40-46°C for optimal yeast activation.

2. 2

   Combine pumpernickel flour, whole wheat flour, 6g sea salt, and caraway seeds in a large mixing bowl.

3. 3

   Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough will be slightly sticky—this is normal for pumpernickel.

4. 4

   Fold in the chopped fresh rosemary evenly throughout the dough during the final minute of kneading.

   Tip: Reserve a few small sprigs of rosemary for garnish if desired.

5. 5

   Form the dough into a round loaf and place on a parchment-lined baking tray. Cover with a damp cloth and let rise in a warm place for 90 minutes until increased by about 50%.

6. 6

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

   Tip: Scoring helps the bread expand evenly during baking.

7. 7

   Sprinkle the coarse sea salt crystals generously over the scored surface of the loaf.

   Tip: The salt crystals should sit on top—don't press them in.

8. 8

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

   Tip: Place a shallow pan of water on the lower oven shelf for a crispier crust.

9. 9

   Transfer to a wire cooling rack and cool completely for at least 30 minutes before slicing.

   Tip: Allow the interior to set properly before cutting to avoid a gummy texture.