Sun-Dried Tomato Pumpernickel

Instructions

1. 1

   Combine warm water, molasses, and yeast in a large mixing bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures proper fermentation.

2. 2

   Add pumpernickel flour, rye flour, and whole wheat flour to the yeast mixture. Stir until a rough dough forms.

   Tip: The dough will be quite stiff due to the pumpernickel flour—this is normal.

3. 3

   Incorporate salt, caraway seeds, fennel seeds, and olive oil. Mix thoroughly by hand for 8-10 minutes until the dough becomes cohesive and elastic.

   Tip: Kneading develops gluten structure, which helps the dense bread hold together.

4. 4

   Fold in the chopped sun-dried tomatoes, distributing them evenly throughout the dough.

   Tip: Reserve some larger pieces for the surface if desired.

5. 5

   Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet. Cover with a damp cloth and let rise for 60-90 minutes in a warm place until visibly puffed.

   Tip: Pumpernickel dough rises more slowly than wheat-based doughs.

6. 6

   Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch or decorative pattern.

   Tip: Scoring allows steam to escape and creates an attractive crust.

7. 7

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

   Tip: A water bath in the oven adds humidity for a crisper crust.

8. 8

   Cool on a wire rack for at least 20 minutes before slicing to allow the crumb structure to set properly.

   Tip: Slicing too early will compress the bread and affect texture.