Pumpernickel - Bread

Method

1. Brush a 20 cm round cake tin and a 28 × 12 cm loaf or bread tin with oil. Line the bases of the tins with baking paper. Dissolve yeast in warm water and add the sugar. Cover with plastic wrap and leave in a warm place for 5 minutes or until mixture is frothy. Heat cold water, molasses, vinegar, butter, dark chocolate and coffee in a medium pan until mixture is just warmed and butter and chocolate have melted.

2. Combine 3 1/2 cups of the plain flour, rye flour, bran, caraway and fennel seeds and salt in a large bowl. Make a well in the centre; pour yeast and warmed chocolate mixture into the flour. Using a wooden spoon, then hands, combine dough until it leaves the side of the bowl and forms a firm, sticky ball.

3. Turn out onto a heavily floured surface and knead 10 minutes. Incorporate sufficient remaining plain flour to make a dense but smooth and elastic dough. Divide in half; place in 2 lightly oiled bowls. Brush surface of dough with melted butter or oil. Cover with plastic wrap and leave in a warm place 1 1/4 hours or until well risen. Punch down doughs and knead each one for 1 minute. Shape into 2 loaves and place into prepared tins. Cover with lightly oiled plastic wrap and leave in a warm place 1 hour or until well risen.

4. Preheat oven to 180°C. Glaze dough with combined egg white and water and sprinkle with seeds. Bake for 50 minutes or until well browned. During last 15 minutes, cover loaves with foil to prevent excess browning. Leave in tins 15 minutes before turning out onto a wire rack to cool. Serve with soft cheeses, olives, smoked salmon and dill pickles.