Pumpernickel

Method

Mix the dark rye flour, wholemeal flour, water, rye starter, salt, caraway seeds, treacle and yeast together until fully combined, then knead for 10 minutes to develop the dough. Cover and allow to rise at room temperature for 2 hours until increased in volume. Knock back the dough and shape into a round loaf, then place in a floured banneton or bowl lined with a cloth. Cover and prove for a further 1-2 hours until puffy. Preheat the oven to 200°C and bake the loaf for 45-50 minutes until it sounds hollow when tapped on the base. Cool completely on a wire rack before slicing, as pumpernickel must cool fully for proper texture.