Pumpernickel Recipes

Ingredients :

900 g rye flour

2 tsp salt

600 ml hand hot water

4 tbsp black treacle

1. If possible use two 450 g food cans with one end removed, which have been thoroughly washed and dried (fruit or bean cans are excellent).
2. If these are not available, use 450 g pudding basins.
3. Grease the containers well.
4. Mix the flour and salt.
5. Add the water and black treacle and mix well.
6. Add a little extra water if necessary to make a soft dough.
7. Divide the mixture between the containers, filling them three quarters full.
8. Cover with a piece of greaseproof paper and then foil, putting a pleat in the top to allow for expansion.
9. Put the containers in a saucepan and add boiling water to come half way up the sides.
10. Cover and simmer for 5 hours, adding more water if necessary so that the pan does not boil dry.
11. Turn out bread and cool on a wire rack.
12. Leave until cold and then wrap in greaseproof paper and foil and store in the refrigerator.

Note :

A dark close textured loaf which is best sliced very thinly. It is excellent with cheese, oil fish or salted meats.

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