HOME   ABOUT   BOOKS   EVENTS   MERCH   RECIPES   LINKS

RYE BREAD - PUMPERNICKEL

A dark, heavier crumbed rye loaf made from rye and wheat flour, toasted malt and kibbled rye. With a medium volume and a thin crust, this bread is delicious toasted and buttered, then topped with a gooey poached egg for breakfast or lunch!
 
Panasonic/Sunbeam Breadmakers
290g water  
500g Pumpernickel Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast

Other Breadmakers
270g water
500g Pumpernickel Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast
       
Method:
1. French/Wholemeal Setting (3-4 hours).
2. Add ingredients in order (water first, yeast last).
3. Sprinkle dough with sesame seeds and pumpkin seeds for topping at the prompt (optional).
 
BREAD-MAKING SUPPLIES: 
All About Bread
95 Wanneroo Road, Greenwood  WA  6024
www.allaboutbread.com.au
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer