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Vegan Baking

Pumpernickel bread

Pumpernickel bread

This fantastically easy recipe will not only save you money, but it makes nicer pumpernickel than any shop-bought bread. You can halve each slice and serve topped with different vegetarian antipasto type things, e.g. red pepper pâté and chopped olives; but you can use it to put out with your favourite dip, too. It is nutritionally dense and very healthy.

Ingredients

880 g kibbled wheat or kibbled rye
1 tablespoon salt
750 mls water

Mix together well and leave overnight. Next day add:
2 tablespoons molasses
2 tablespoons golden syrup
2 tablespoons soya sauce
1 cup wholemeal flour

  1. Mix together well. Grease two loaf tins and divide mixture between two.
  2. Pack down firmly and place greased tin foil over top of each tin.
  3. Place in a cold oven, turn to 200°C and bake for 40 minutes.
  4. Leave in tins until cold.