Another rye bread, and from northern Europe, there will be more to come. We served this when we had guests over, so we topped it with various cheeses and smoked meats. Yum!
- Recipe chosen for Danish Pumpernickle
- Cooking method: Oven
- Faithfulness to recipe: I had to substitute honey for treacle, unfortunately. I wouldn’t recommend it.
- Met expectations? Mostly. I hesitated against substituting the honey for treacle after reading online about it. Unfortunately I couldn’t find anything else. I sense found dark maple syrup which is a better substitute.
- Would cook again? Yes, but with the exact ingredients.
- The taste test rated on a score of 5: 3.5. We like rye breads in our family. Unfortunately the honey didn’t have the sticking power of treacle and the bread was quite crumbly.
- 300g (2 cups) rye flour
- 250g (1⅔ cups) bread or pizza flour
- 70 g (½ cup) rye flakes
- 1 tsp salt
- 500ml boiling water
- 40g butter, melted
- 2½ tbs treacle plus 1 tsp extra, to glaze
- 1½ tsp caraway seeds
- 7g (1 sachet) dried yeast
- melted butter, to grease
- 2 tbsp pumpkin seeds (pepitas)
- 1 tbsp sunflower seeds
In addition to allowing for proving time, you will need to prepare the first part of the dough one night before.
Refer to the detailed instructions here