Pumpernickel after Kastenmops

Ingredients for 1 servings:

• 8 g dry yeast
• 1 tsp honey
• 250 ml cherry juice
• 50 g butter
• 50 g jam (cherry jam)
• 40 g pumpkin seeds
• 300 g rye flour (wholemeal)
• 150 g wheat flour (wholemeal)
• 2 tbsp cocoa powder
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

slightly sweet wholemeal bread

Combine both types of flour with dry yeast, salt, softened butter, honey, pumpkin seeds, jam, and cocoa. Add cherry juice and, if desired, a little cold water to form a smooth, firm dough. Cover and let rise overnight in the refrigerator. The next day, knead the dough again briefly and place it in a baking dish. Cover and let rise again for about 1 hour in a warm place. Bake in a preheated oven at 180°C for about 1 hour. The cherry juice can be substituted for light fruit juice, and the cherry jam for apricot jam, for example. Overall, this recipe is merely inspired by “real” pumpernickel and, of course, can only be compared to it to a limited extent in terms of preparation and ingredients. Tastes great with salted butter made from the milk of Bavarian, Irish, or Breton cows… 😉 But it also tastes great on its own or with whatever you like best.