Pumpernickel bagels

    Pumpernickel bagels

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    About this recipe: Pumpernickel is a type of rye bagel or bread with a deep brown colour thanks in part to a touch of coffee and a touch of cocoa. The result is a wholesome and flavourful bagel that's perfect for ham sandwiches, egg mayo and lots more.

    Serves: 13 

    • 300ml warm water
    • 120g wholemeal flour
    • 15g dried active baking yeast
    • 100g rye flour
    • 160g molasses or black treacle
    • 30g unsweetened cocoa powder
    • 1 tablespoon vegetable oil
    • 1 tablespoon instant coffee granules
    • 1 tablespoon caraway seeds
    • 1 1/2 teaspoons salt
    • 150g plain flour
    • 3L water

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr10min  ›  Ready in:2hr 

    1. Combine warm water, wholemeal flour and yeast in a small bowl. Let stand until the yeast foams, about 10 minutes.
    2. Mix rye flour, molasses or treacle, cocoa, oil, coffee granules, caraway seeds and salt in a large bowl. Add yeast mixture and plain flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
    3. Transfer dough to greased bowl; cover with warm damp towel or cling film. Let rise in a warm area until doubled in size, about 1 hour.
    4. Preheat an oven to 240 C / Gas 9. Grease a baking tray.
    5. Bring 3L water to the boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the centre of each ball; pull dough to form a 2.5cm (1 in) hole in the centre, keeping dough about 1cm (1/2 in) thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking tray.
    6. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

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