Eosinophilic Esophagitis Friendly Vegan Pumpernickel
Total time3 hr 25 min
Prep time25 min
Cook time1 hr
4.6(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the dough
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp molasses
- 1 tbsp caraway seeds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee or espresso powder
- 1 ½ tsp fine salt
- 2 tbsp olive oil
- 1 ½ cups dark rye flour
- 1 cup bread flour
For the glaze
- 1 tbsp water
- 1 tsp molasses
Instructions
- 1
Combine the warm water, yeast, and 2 tbsp molasses in a large mixing bowl. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the caraway seeds, cocoa powder, instant coffee, salt, and olive oil to the yeast mixture and stir until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!