Tasmanian Pumpernickel Delight

Ingredients

In this Tasmanian adaptation of Westfälischer Pumpernickel, we incorporate Tasmanian honey, native spices, and locally sourced nuts to infuse the bread with unique flavors. These additions enhance the sweetness and add a touch of Tasmanian wilderness to the traditional German recipe. We alse have the original recipe for Westfälischer Pumpernickel, so you can check it out.

• 500g (17.6 oz) whole grain rye flour 500g (17.6 oz) whole grain rye flour
• 250g (8.8 oz) whole grain wheat flour 250g (8.8 oz) whole grain wheat flour
• 2 tsp baking soda 2 tsp baking soda
• 1 tsp salt 1 tsp salt
• 500ml (2 cups) Tasmanian honey 500ml (2 cups) Tasmanian honey
• 500ml (2 cups) Tasmanian stout beer 500ml (2 cups) Tasmanian stout beer
• 100g (3.5 oz) mixed Tasmanian nuts (e.g., walnuts, hazelnuts), chopped 100g (3.5 oz) mixed Tasmanian nuts (e.g., walnuts, hazelnuts), chopped
• 2 tsp Tasmanian native spice blend (e.g., wattleseed, pepperberry) 2 tsp Tasmanian native spice blend (e.g., wattleseed, pepperberry)
• 250ml (1 cup) water 250ml (1 cup) water

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 50g (Sugars: 20g)
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   In a large mixing bowl, combine the rye flour, wheat flour, baking soda, and salt.
3. 3.
   In a separate saucepan, heat the honey, stout beer, and water over low heat until well combined.
4. 4.
   Slowly pour the honey and beer mixture into the dry ingredients, stirring continuously.
5. 5.
   Add the chopped nuts and Tasmanian native spice blend to the mixture and stir until fully incorporated.
6. 6.
   Grease a loaf pan and pour the batter into it, smoothing the top with a spatula.
7. 7.
   Bake for 8-10 hours, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool completely before slicing.

Treat your ingredients with care...

• Tasmanian honey — Use a high-quality, locally sourced honey to capture the unique flavors of Tasmania.
• Tasmanian stout beer — Opt for a rich and robust Tasmanian stout beer to enhance the depth of flavor in the bread.
• Tasmanian native spice blend — Experiment with different native spices like wattleseed and pepperberry to add a distinct Tasmanian touch to the recipe.
• Mixed Tasmanian nuts — Choose a combination of your favorite Tasmanian nuts, such as walnuts and hazelnuts, to add a delightful crunch to the bread.

Tips & Tricks

• For a richer flavor, let the bread rest for a day or two before slicing and serving.
• Serve the Tasmanian Pumpernickel with Tasmanian cheeses, such as Bruny Island Cheese Co.'s Oen or Pyengana Cheddar, for a delightful pairing.
• Experiment with different Tasmanian preserves, like Tasmanian Leatherwood honey or raspberry jam, to complement the flavors of the bread.
• If Tasmanian stout beer is not available, substitute it with a dark and flavorful local stout beer.
• Store the bread in an airtight container to maintain its freshness.

Serving advice

Slice the Tasmanian Pumpernickel and serve it as a centerpiece on a wooden board. Accompany it with Tasmanian cheeses, preserves, and a selection of fresh fruits for a visually appealing and delicious spread.

Presentation advice

To enhance the presentation, sprinkle some crushed Tasmanian nuts on top of the sliced bread. Serve it on a rustic wooden platter with native Tasmanian flora as a garnish.