Mix sugar, syrup, flours, baking powder, butter and eggs well in a baking bowl. Knead in the spices and hazelnuts thoroughly. Grate the onions into crumbs on a grater and work them into the dough. Preheat the oven to 180 °C. Grease a loaf pan with magarine. Fill the dough into the mold, smooth it out and brush the surface with egg yolk beaten with water. Place an ovenproof dish filled with hot water in the stove. Put the loaf pan in the stove and bake the bread for about 1 and a quarter hours. Then turn off the stove and let the bread rest in it for another half hour. Cool the pumpernickel on a wire rack and cut into narrow slices before eating.
many minerals, is easy to digest and exceptionally gentle on the stomach.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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