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Pumpernickel Rye Loaf

12 oz dark rye flour

4 oz Swiss dark flour

4 oz malted rye grains

4 oz cracked rye

Handful of mixed seeds (sesame, poppy and linseed)

2 tbsp hemp seeds

4 oz molasses

2 tsp brown sugar

2 tsp quick yeast

1 pint boiling water

1tsp salt

More seeds as above for the topping

1 egg

Pre-heat oven to 180C.

Boil a kettle and pour about 1/4 pint into a jug containing the yeast and brown sugar. Place near a heat source for 15 minutes.

Pour about 3/4 pint into a bowl containing the molasses. Stir to help it dissolve. Leave to one side.

Put all other ingredients except the egg in a large mixing bowl. You should crush the hemp seeds with a pestle and mortar. Mix and make a well for the water.

Once the yeast is ready, whisk it, then pour into the well. Pour the molasses in too - take a fork to ensure the molasses have all dissolved first.

Mix with a spoon until firm. If it is too dry add water, if too moist add flour. It should be soft but firm enough not to slop out of your hands when you pick it up. No kneading is required. Pick the mixture up and lay it in a greased loaf tin. Use a spatula to flatten the top.

Mix an egg in a bowl with a little water or milk. Paint the egg-wash onto the top of the loaf with a pastry brush. Then sprinkle more sesame, poppy and flax seeds (linseeds) on top. Cover with a cloth and leave somewhere warm (perhaps near the oven, or outside if it's a hot day) to let it rise a little. It does not rise anything like a white loaf. About an hour should be enough time.

Cover with foil and place in the oven for about 45 minutes.

Remove the foil, increase the heat to 220C for 10 minutes.

Remove from oven and leave to cool in its tin.