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Marble Rye/Pumpernickel Bread (Swirl and Braid) DOUGH RECIPES IN DESCRIPTION BELOW!
Today I had a new bread adventure! I made both rye and pumpernickel bread dough. I made a swirl with both doughs and I braided the other. Both turned out gorgeous and delicious! The results are way beyond my expectations !!!
For a direct link to a pdf version of this recipe, please click below:
1. Rye:
2. Pumpernickel:
For many more wonderful recipes, please visit my website:
EllensBreadMachineRecipes.com
**Special surprise appearance of my niece Kona at the end***
Brown Bread/Pumpernickel Bread by Ellen Walker Hoffman
270g water
17g grapeseed/vegetable oil
104g molasses
206g bread flour
120g rye flour
141g whole wheat flour
21g cocoa powder
10g salt
8g SAF INSTANT yeast
Add 1/4 cup (a fistful) of caraway seeds to make more like Pumpernickel. Leave them out to make a slightly sweet brown bread.
Egg wash and top with oats or turbinado sugar if desired.
I use the dough cycle. Dump out of bread pan onto oiled cutting board or solid surface. Shape and put in loaf pan sprayed with nonstick spray. Turn on oven to 170 and turn off in one minute. Let rise in the slightly warmed oven for 45 minutes. Take out, preheat oven to 375. Egg wash, sprinkle with oats, turbinado sugar, or nothing and bake for 35 minutes.
Cool 2-3 hours, slice, put in heavy duty plastic freezer bag and freeze same day as baked to preserve freshness. Take out slices as needed to defrost or toast.
Ellen’s Rye Bread
(2 pound) loaf
1 1/3 cups (287 grams) water
1 ½ tablespoons (22 grams) grape seed oil
1 tablespoon packed (10 grams)brown sugar
2 (12 grams)teaspoons salt
1 cup (141 grams) dark rye flour
3 cups (404 grams) bread flour
Fistful of caraway seeds (There can’t be too many caraway seeds for me!)
2 teaspoons (6 grams) instant yeast
Ingredients for just before baking,
1 egg to make egg wash
Caraway seeds and cornmeal to sprinkle on egg wash
Set bread machine on basic or white or use dough cycle.
Put ingredients in according to your bread machine’s directions. Set for dough cycle. My machine is liquids, flours, sugar,salt, yeast. I sprinkle part of the seeds on each side but it probably doesn’t matter. I make a well for the yeast away from sugar and salt and seeds.
Before dough is ready, prepare a 2 pound loaf pan. Take dough out when dough cycle is complete , and reshape on floured or slightly oiled board.
Spray nonstick spray in pan. Sprinkle with caraway seeds and a little bit of cornmeal. Put dough in pan of choice and let rise in a warm place for 45 minutes. (I turn on my oven for one minute at lowest temp, and turn it off and then put dough inside. I don’t cover it.)
When dough has risen, take it out of the oven. Preheat oven to 375 degrees. Gently brush top and sides of dough with 1 beaten egg + a bit of water. Sprinkle more caraway seeds first and then a tiny sprinkling of cornmeal. (If you do cornmeal first, the seeds will all fall off!) Bake for 35-40 minutes. Test with instant read thermometer until the middle of the loaf reaches 190-200 degrees. The crust should be nice and crispy! Freezes and toasts great!
Pumpernickel Spinach Dip Recipe • Perfect Party Food! - Episode #193
Bonjour my friends! In this episode I'll show you how to make my Pumpernickel Spinach Dip recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Recipe Pumpernickel Bread Recipe
Recipe - Pumpernickel Bread Recipe
INGREDIENTS:
●1 teaspoon active dry yeast
●1/3 cup warm water (110to 115 )
●1 tablespoon molasses
●1 tablespoon reduced-fat butter
●1/2 ounce unsweetened chocolate, melted
●3/4 teaspoon white vinegar
●1/4 teaspoon salt
●3/4 cup rye flour
●1/4 to 1/2 cup whole wheat flour
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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How To Make a Pumpernickel-Rye Sourdough Loaf | A Simple Recipe for Artisan Bread Lovers
Welcome to Farmbread! Today I'm sharing one of my favorite recipes - an easy yet incredibly flavorful Pumpernickle-Rye Sourdough loaf. I use the simple molasses technique to create a beautiful dark color and add three different types of seeds for a full aromatic experience!
Recipe for 1 Loaf:
adapted from Artisan Sourdough Made Simple by Emilie Raffa:
Ingredients:
50 g active starter
365 g warm water
40 g molasses
120 g rye flour
380 g bread flour
9 g pink himalayan salt or sea salt
20 g olive oil
5 g each of fennel, caraway and anise seeds
Directions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine well. Cover with a damp cloth and let rest for 45 minutes.
After the dough has rested, add the oil and seeds. Massage into the dough by folding the sides up and over the center. Continue until the seeds and oil are well integrated. Then shape into a ball and cover with plastic wrap and a towel.
For the bulk rise, let the dough rest at room temperature until double in size, about 8-10 hours.
Once the dough has doubled in size, remove it from the bowl onto a floured surface to shape it. Shape the dough according to your proofing basket. Let it rest for 10 minutes, and then gently use a bench scraper to lift the dough and set it into the floured proofing basket, seam side up.
Cover the dough and let it rest until it's puffy but not quite doubled in size, about 1.5 - 2 hours. At the 1-1.5 hour mark, preheat your oven to 450 degress f. Make sure to have your bake ware preheating in the oven at this time as well.
Once the dough is ready to bake, remove your pan from the oven and gently flip your dough into the pan. Score as you'd like. Then bake for 20 minutes covered, followed by 30 minutes uncovered.
I'd love to hear if you try this out! Feel free to reach out with any questions. As always, thanks so much for watching!
Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple:
Bench Scraper:
Danish dough whisk:
Lame:
Oblong baker: or
Oblong proofing basket:
Scale:
Wondermill:
#sourdough #artisanbread #homemadebread #breadmaking #pumpernickle #ryebread #molasses #wondermill #freshmilledflour #Farmbread #scandinavian #deliciousness #aromatherapy #fennel #anise #caraway #organic #natural #simpleliving #easyrecipe #bakeathome #sourdoughmadesimple