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.
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
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Method Prep:30min › Cook:20min › Extra time:1hr10min › Ready in:2hr
Combine warm water, wholemeal flour and yeast in a small bowl. Let stand until the yeast foams, about 10 minutes.
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.
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.
Preheat an oven to 240 C / Gas 9. Grease a baking tray.
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.
Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.