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



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.