This fantastically easy recipe will not only save you money, but it makes nicer pumpernickel than any shop-bought stuff. I 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.
| 880 gms kibbled wheat or kibbled rye 1 Tbs salt 750 mls water |
Next day add:
| 2 Tbs molasses 2 Tbs golden syrup 2 Tbs soya sauce 1 cup wholemeal flour |
-Mix together well. Grease two loaf tins and divide mixture between two;
-Pack down firmly and place greased tin foil over top of each tin;
-Place in a cold oven, turn to 200°C and bake for 40 minutes;
-Leave in tins until cold.