Seeded Pumpernickel

Instructions

1. 1

   Combine warm water, molasses, and olive oil in a large mixing bowl, then sprinkle yeast over and let sit for 5 minutes until foamy.

   Tip: Water should be around 40°C for optimal yeast activation.

2. 2

   Mix rye flour and whole wheat flour together, then gradually add to the wet mixture, stirring until a shaggy dough forms.

   Tip: Rye dough will be stickier than wheat dough, so don't be alarmed if it feels wetter.

3. 3

   Add sea salt, caraway seeds, sunflower seeds, and pumpkin seeds, mixing thoroughly until all seeds are evenly distributed.

   Tip: Reserve a handful of seeds for the top before kneading.

4. 4

   Knead the dough on a floured surface for 8 minutes until it becomes smoother and more elastic, adding flour as needed.

   Tip: The dough should still feel slightly sticky but hold its shape.

5. 5

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A turned-off oven with the light on works well as a warm proofing environment.

6. 6

   Preheat oven to 190°C and shape the risen dough into a round or oval loaf, placing it on a lined baking tray.

   Tip: Score the top lightly with a knife and brush with water before topping.

7. 7

   Sprinkle reserved seeds and sesame seeds over the top, pressing gently to adhere.

   Tip: This creates an attractive crust and additional nutty flavour.

8. 8

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

   Tip: If the top browns too quickly, tent loosely with foil halfway through baking.

9. 9

   Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.

   Tip: Slicing too early will result in a gummy texture; patience ensures the best bite.