Saffron Pumpernickel
Prep
20 mins
Cook
50 mins
Servings
8
Difficulty
Medium
My saffron pumpernickel is a beautiful twist on the traditional dark bread that I've come to absolutely love. This recipe combines the earthy warmth of rye flour with delicate saffron threads, creating something truly special that looks and tastes impressive but comes together in just over an hour. The caraway seeds and cocoa powder add wonderful depth and complexity to every slice. Best of all, it's remarkably affordable to make at home compared to bakery versions, and the whole process is genuinely simple enough for any baker. Saffron is packed with antioxidants and has been used for centuries to support overall wellness, so you're getting nutrition along with extraordinary flavor in every bite.
Ella x
Ingredients
- 1 gsaffron threads(steeped in warm water)
- 300 mlwarm water(for saffron and dough)
- 350 gdark rye flour
- 150 gbread flour
- 7 ginstant yeast
- 8 gsalt
- 15 gcaraway seeds(lightly toasted)
- 30 mlhoney
- 25 mlolive oil
- 2 gground coriander
- 10 gunsweetened cocoa powder(adds depth)
Detail level
Instructions
- 1
Steep saffron threads in 100ml of warm water for 15 minutes to release their colour and flavour, then strain and set the golden liquid aside.
Tip: Don't discard the steeped threads—add them directly to the dough for visual appeal.
- 2
Combine dark rye flour, bread flour, yeast, salt, caraway seeds, coriander, and cocoa powder in a large mixing bowl.
Tip: Sift the cocoa powder to avoid lumps in the dough.
- 3
Create a well in the centre and pour in the saffron-infused water, remaining 200ml of warm water, honey, and olive oil.
Tip: Use water that is warm but not hot to activate yeast without killing it.
- 4
Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer for 10 minutes until the dough becomes smooth and elastic.
Tip: Rye dough is naturally sticky—resist adding extra flour as it will make the bread dense.
- 5
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 90 minutes until doubled in size.
Tip: A proofing box or warm oven with the light on works perfectly.
- 6
Turn the dough onto a floured surface, gently shape it into an oval loaf, and place it on a parchment-lined baking tray.
Tip: Don't overwork the dough—handle it gently to maintain airiness.
- 7
Cover loosely with a cloth and allow a second rise for 45 minutes until puffy and light.
Tip: You can prepare this the night before and place in the refrigerator for a slow rise.
- 8
Preheat oven to 200°C and score the top of the loaf with a sharp knife in a crosshatch pattern.
Tip: Scoring allows steam to escape and creates an attractive finish.
- 9
Bake for 45-50 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Tip: Place a pan of water on the oven floor to create steam for a crispier crust.
- 10
Cool on a wire rack for at least 20 minutes before slicing to allow the crumb structure to set properly.
Tip: This bread improves in flavour after a day and slices more cleanly when completely cool.
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