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 Ingredients:

3 cups of pumpernickel rye flour

1 1/4 cup of whole wheat flour

1 tbsp of active dry yeast

2 1/2 cups boiling hot water

1/2 cup of molasses

2 tbsp honey

1 tbsp grated apple

1 tbsp fennel seeds

1 tsp cardamom

1 tsp allspice

1 tbsp kosher salt

Hemp hearts or any type of seed for topping

 

Preparation:

In an electric mixer with the dough attachment, add the pumpernickel rye flour, salt, molasses, honey and boiling water and mix on lowest speed;

Add the yeast and whole wheat flour and mix until incorporated. You may need to turn it off and push everything to the center with a spatula one or two times to make sure that no flour is left underneath;

Add all of the spices and grated apple and once everything is thoroughly combined remove from mixer. Use a spatula or your hands to make sure everything is incorporated and form a ball at the bottom of the mixer bowl with the dough;

Cover the bowl well with cling wrap and kitchen linens and store it in a dark place that isn't too cool overnight;

The next morning, preheat your oven to 350 F and take out two 2 inch cake pans (8 or 9 inch, whatever you prefer;

Place parchment paper in one of them, covering the sides as well. It's OK if it crinkles or has creases, it will peel off the bread when done and cooled;

Add the bread dough to the parchment paper pan and evenly distribute it in the pan;

Place hemp hearts or any seeds you would like on top of the bread dough;

Place the bread in the oven and cover it with the second cake pan. Bake the bread for 30 minutes;

Remove the second cake pan after 30 minutes, reduce the oven temperature to 325 and bake the bread for another 40 minutes;

Remove from the oven after 40 minutes, or once the bread is thoroughly cooked (shouldn't have too much bounce if you press your thumb on it); and

Remove from the pan and let the bread cool in the parchment paper and once cooled remove the parchment paper.