Homemade Pumpernickel Bread with Avocado, Strawberries & Seeds Recipe

Name: Homemade Pumpernickel Bread with Avocado, Strawberries & Seeds
Total time: 270 min
Yield: 4
Ingredients: 360 ml Warm water; 2 tbsp Dark molasses; 1 tsp Active dry yeast; 300 g Whole grain rye flour; 220 g Bread flour; 1 tbsp Unsweetened cocoa powder; 1 tsp Instant coffee granules; 2 tsp Caraway seeds; 1 tsp Salt; 1 Ripe avocado; 100 g Fresh strawberries; 1 tbsp Chia seeds; 1 tbsp Sesame seeds

A delightful twist on pumpernickel bread, topped with creamy avocado, fresh strawberries, and a sprinkle of chia and sesame seeds for a crisp finish.

medium

04:30

METHOD

Step 1.
Begin by preparing your pumpernickel dough. In a large bowl, mix together the water, molasses, and yeast. Allow it to sit until frothy, about 10 minutes.
Step 2.
Add the rye flour, bread flour, cocoa powder, coffee, caraway seeds, and salt to the yeast mixture. Knead until the dough comes together and is smooth, about 10 minutes by hand or with a mixer.
Step 3.
Place the dough in a greased bowl, cover with cling film, and let it rise in a warm spot until doubled in size, about 1-1.5 hours.
Step 4.
Preheat your oven to 220°C (425°F). Punch down the dough and form it into a loaf. Place it on a baking tray lined with parchment paper and let it rise again until puffed, roughly 30 minutes.
Step 5.
Bake for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom. Let it cool completely.
Step 6.
For the topping, smash the avocado in a bowl and season with salt and pepper to taste.
Step 7.
Slice the bread once cooled. Thinly slice the strawberries.
Step 8.
Spread the smashed avocado on each slice of bread, top with sliced strawberries, and sprinkle with chia and sesame seeds.
Step 9.
Serve immediately and enjoy.