Turmeric Pumpernickel

Instructions

1. 1

   Dissolve the yeast in 100 ml of warm water with the honey and let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures proper fermentation.

2. 2

   In a large bowl, combine rye flour, whole wheat flour, turmeric, crushed caraway seeds, cocoa powder, salt, and black pepper.

   Tip: Mixing dry ingredients thoroughly prevents lumps in the final dough.

3. 3

   Create a well in the centre and pour in the yeast mixture, molasses, remaining warm water, and olive oil.

4. 4

   Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

   Tip: The dough will be slightly stickier than wheat bread dough, which is normal for rye.

5. 5

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

   Tip: Rye dough rises more slowly than wheat dough, so patience is key.

6. 6

   Punch down the dough and shape into a round or oval loaf. Place on a lined baking tray and cover again for 45 minutes.

7. 7

   Preheat oven to 200°C. Score the top of the loaf with a sharp knife and brush lightly with water.

   Tip: Scoring helps the bread expand evenly during baking.

8. 8

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

   Tip: A darker crust develops due to the molasses and turmeric, which is desired.

9. 9

   Cool on a wire rack for at least 20 minutes before slicing.

   Tip: Slicing too early causes the interior to be gummy.