Lucy Madden

Pumpernickel Bread

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

Pumpernickel bread is made from rye flour. Its keeping properties are excellent; in fact it should be kept for two days after baking before it is cut.

Ingredients

  • 4 oz (110 g) potatoes, peeled, cooked and puréed
  • 1 lb (450

Method

Mix the wholewheat and rye flours with the salt and add the dried yeast. Dissolve the molasses in the warm water and mix with the flours to make a dough. Add the potatoes – at this stage the dough will be sticky and a little extra flour may be needed. Knead in a food processor or by hand on a floured surface.

Put in a clean bowl, cover and leave for about 2 hours for the dough to double