Walnut Pumpernickel

Instructions

1. 1

   Toast the walnuts in a dry pan over medium heat for 5 minutes until fragrant, stirring occasionally. Set aside to cool, then chop into bite-sized pieces.

   Tip: Toasting brings out the walnut's natural oils and deepens the nutty flavour.

2. 2

   Combine warm water with honey and yeast in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired.

3. 3

   Add rye flour, whole wheat flour, cocoa powder, and salt to the yeast mixture. Stir until a shaggy dough begins to form.

   Tip: The cocoa adds depth and colour without sweetness.

4. 4

   Fold in the toasted walnuts and caraway seeds until evenly distributed. The dough will be sticky and dense.

   Tip: Use a dough scraper or spatula to work the dough rather than your hands if it feels too wet.

5. 5

   Drizzle olive oil over the dough and knead by hand for 8-10 minutes until the dough becomes more cohesive, though it will remain slightly sticky.

   Tip: Rye dough is naturally stickier than wheat bread dough, so don't overwork it.

6. 6

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until roughly doubled in size.

   Tip: Rye dough rises more slowly than wheat dough.

7. 7

   Shape the dough into a round or oval loaf and transfer to a lined baking tray. Cover and let rise for another 45 minutes.

   Tip: A banneton or cloth-lined bowl helps shape the dough without deflating it.

8. 8

   Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, then bake for 40-45 minutes until dark brown and hollow-sounding when tapped.

   Tip: Place a tray of water in the oven during baking to create steam, which helps develop a crispy crust.