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Dutch Pumpernickel
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Prep Time 20 minutes + leaving overnight
Cook Time 4-5 hours
Servings
Prep Time 20 minutes + leaving overnight
Cook Time 4-5 hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This is a very solid moist bread. It should be sliced thinly to be used as a base for open sandwiches. Breakfast at a Dutch hotel or private home often consists of this type of bread with a selection of others and a variety of meats, fish and cheese for guests to make up their own platter.
  2. Ingredients: 200 g rye meal 50 g cracked wheat 1 teaspoon salt 1 tablespoon molasses 1 tablespoon cooking oil 2 tablespoons wheat bran 450 mL boiling water 125 g wholewheat flour
  3. Directions: 1. Place all the ingredients except the wholewheat flour in a bowl and mix thoroughly together. The mixture will be very moist. Cover the bowl with a folded damp cloth and leave overnight. The next day work into the mixture sufficient of the wholewheat flour to form a dough that is stiff enough to shape into a loaf. 2. Turn the dough into a greased square 900 mL tin. Cover the tin with foil and place into a pan containing about 3-5 cm hot water. Bake the loaf towards the bottom of a very cool oven (100 degrees C) for 4-5 hours until it feels solid. Refill the water in the pan as necessary. 3. Remove the loaf from the oven and cool completely in the tin before turning out. Wrap in damp greaseproof paper and then in foil and refrigerate for 1-2 days before slicing very thinly with a sharp knife.
Recipe Notes

Source: Old CookShare. Recipe ID: 2092

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