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Pumpernickel Bread


200 g of wholegrain wheat flour

100 g of wholegrain wheat rye flour

2 tablespoons of ground flax seeds

2 tablespoons of ground sesame seeds

1 tablespoon of coconut fat

1 dry yeast

1 teaspoon of unrefined sea salt

2.5 to 3 dl of water




In a bowl mix integral and rye flour, flax, sesame, dry yeast and salt. Then slowly add warm water and mix gently with hand mixer (with extensions for the dough). When the water and dry ingredients connect add a spoonful of coconut fat and mix for a little while. Leave the dough to rise until the volume doubles. Put the mixture into a bread pan that you have previously greased with coconut fat. Bake for about 20 minutes at 200°C and another 20 minutes at 180°C.

Baked by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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