How to make black bread
Boris makes a bread. Meat embedded.
INGREDIENTS:
some kefir for starter
1l water (40C)
up to 1.5kg rye flour
4tbsp sugar
1tbsp salt
100g bread syrup
4tbsp malt flour
1tbsp coriander
some cumin
fistful any seeds you like (pumpkin seeds or sunflower)
some smoked ham (more ham is better)
some cooking oil to lubricate the pan
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THE BEST SCHWARZBROT RECIPE - 100% AUTHENTIC GERMAN BREAD
This is how you make an authentic and amazing German Bread: Schwarzbrot. Using this recipe you will master making this superb tasting bread. This is the bread we Germans love and it features amazing taste and an excellent crust.
First of all - sorry international audience and hello Nordics and Germans. To the outside world this seems like a crime against bread craftsmanship, but to us this one of the best breads that we enjoy. We typically eat a lot rye flour and this bread consists of exactly that, rye flour and even more rye seeds. That's what Korn an Korn translates to, seed to seed. Schwarzbrot translated to Black bread, because of the black color. The color is coming from both the rye flour and typically a little bit of molasses or malt that is being added.
I love to bake this recipe since I can use a lot of discard starter that I have at hand. Plus - it is probably one of the easiest to make breads that I could think of. No kneading, mostly just stirring the ingredients.
Ingredients:
- 400 grams sourdough starter (can be discard)
- 400 gram of rye seeds
- 200 grams of rye flour
- 200 grams of water
- 8 grams of salt
Instructions:
1. Mix together all the ingredients
2. Stir until they are homogenised
3. Place in a covered pot, wait until doubled in size
4. Spray/coat your loaf pan in olive oil
5. Add oats and spread them across the loaf pan
6. Toss in the dough, spread it out
7. Cover the loaf pan
8. Wait at least 2 hours until you see the dough rose/increased in size. You could bake it now, or...
9. Take the dough and place it for another 8 hours in the fridge
10. Preheat the oven to 230°C
11. Place the loaf inside, cover with tin foil, or have a loaf pan with a cover
12. After around 30 minutes remove the tin/cover
13. Bake until temperature in the center of the loaf is 95°C. Took me an hour to get there
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
pH meter to check acidity:
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make your starter more active:
Recommend sourdough bread recipe:
Sourdough starter:
Chapters:
0:00 Intro
1:30 Making the dough
4:18 Shaping the dough
6:00 Baking the bread
#germanbread #schwarzbrot
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
More Great Bread Ideas
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Ingredients Below
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Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels -
** I have been told that the Wikipedia says Bake for 20 Hours and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a *fraction* of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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#bread #germanrecipe #breadrecipe
How to Make Outback Steakhouse Bushman Brown Bread and Sweet Butter. The best Copycat ever!!!
How to make the best Outback Steakhouse Bushman Brown Bread and their sweet butter. This recipe is definitely the closest one to the original Outback Steakhouse's Brown Bread that I ever made. Even the sweet butter makes you want to keep making it over and over again.
This bread is very easy to make and here is the list of ingredients that you need
- 2 tbsp dry yeast
- 1 tbsp sugar
- 1.5 cups of warm water
- 1/4 cup of brown sugar
- 1/4 cup of honey
- 1.5 tbsp molasses
- 1 egg
- 2.5 cups of bread flour
- 1.5 cups of wheat flour
- 2 tbsp cocoa powder
- 1 tsp salt
- 2 tbsp cornmeal
Direction:
1. activate the dry yeast by mixing the warm water, sugar, and yeast
2. mix the brown sugar, honey, molasses, and egg
3. sift all the dry ingredients before mixing it with the previous mixture
4. knead the dough at a low speed for about 10 minutes
5. divide the dough into 6 equal parts and make it into a long shape roll
6. then roll it over the cornmeal
7. let it rest for 45-60 minutes depending on how warm is your place
8. baked it in a pre-heated oven of 380F for 15 minutes
Please see the video for the instruction.
Chapters
00:19 how to activate dry yeast
00:34 mixing all the wet ingredients
01:14 add the wet ingredients to the yeast mixture
01:35 adding the dry ingredients
02:28 kneading
03:00 form the dough into a ball
03:05 dividing the dough into 6 equal parts
03:30 roll the dough into a long roll
04:42 baking
05:12 how to make sweet butter
06:03 final result
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Audio File Title:
Rinascita - Mirko Boroni
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10614
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2022-03-28 14:23:58 UTC
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Latvian Dark Caraway Bread Recipe | EU Politics Explained by Baking Latvian Dark Caraway Bread
Rupjmaize, the spicy caraway black bread eaten by Latvians, combines many ingredients that people brought to Latvia over the centuries. A Rupjmaize must be smooth and round like a wooden snowshoe with some ice still shining on it. Bread in Latvia is sacred and baking it is a ritual for the Latvians, during which the loaf is blessed using symbols from Latvian mythology. Folk wisdom says: He who still chews on a piece of bread must not pass through a door, for with him will also leave the blessing that the bread brought upon the house.
For more delicious bread recipes from across Europe, head over to our DW Baking Bread Page:
#BakindBread #Latvia
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Fluffy Whole wheat bread recipe|Brown Bread Recipe|Wholemeal bread recipe|Wholegrain bread recipe
Fluffy Whole wheat bread recipe|Brown Bread Recipe|Wholemeal bread recipe|Wholegrain bread recipe
Complete Written Recipe:
In this 100% whole wheat bread recipe we will see how to make whole wheat bread or brown bread in five simple steps.
In this homemade brown bread recipe we use only six basic ingredients.
This wheat bread recipe is so easy that,We don't use any special equipments in this homemade honey whole wheat bread recipe.
This is also an eggless whole wheat bread recipe.
Just substitute butter with vegetable oil and we can modify this wheat bread recipe to a complete vegan whole wheat bread recipe.
Though the method of making white bread and whole wheat bread are the same, there are some challenges while making brown bread.
Whole wheat flour contain not only the endosperm but also bran and germ of the wheat berry; which makes it difficult to get enough rise and softness to the whole wheat bread.
Ingredients used in this whole wheat bread recipe or brown bread recipe or wholemeal bread recipe or whole grain bread recipe
Whole wheat flour
Lukewarm water
Salt
Honey
Yeast
Butter
In this whole wheat bread recipe or brown bread recipe or wholemeal bread recipe or whole grain bread recipe we make whole wheat bread in five simple steps
1 Prepare the bread dough
2 Proof the dough
3 Shape the bread
4 Final rising
5 Bake the whole wheat bread
I have noticed there is difference in the properties of whole wheat flour/wholemeal flour for different brands
So the amount of water to be added will be slightly differ and the kneading time to achieve good gluten strength will also vary.
And if our dough is not showing enough gluten strength ,our bread will not rise well and so it will be denser in texture than regular white bread.
I hope you liked this fluffy 100% whole wheat bread recipe or brown bread recipe or wholemeal bread recipe or whole grain bread recipe
Hope you will make this healthy whole wheat bread at home and everybody will love it.
Happy baking..Stay healthy!
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