-JEFF ENGLE (NTPM20B) 1 c Corn Meal; (Mixed Fine -& Course) 1 c Rye 1 c Whole Wheat 3 ts Bran 1 1/2 ts Salt 1 1/8 c Water 3 tb Molasses; honey; or sugar 1 1/2 tb Dry milk; or dry buttermilk 1 1/2 ts Brotgewurtz; (a German -mixture of anis; fennel; -and corriander - either -whole seed or ground) 1 1/2 ts Yeast 1 1/2 tb Olive Oil 1 tb Instant Coffee 1 tb Cocoa This gives a dark bread; fairly moist, with lots of texture. There is also a pumpernickel recipe online on the cookbook section! Good luck - and let me know how you like this, if you try it. Jeff/Fresno Formatted by Elaine Radis
How To make Pumpernickel's Videos
Easy Pumpernickel Bread Recipe
This classic bread is perfect for sandwiches made with sauerkraut, or spread with jelly. This easy recipe will have a loaf ready in no time.
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Classic Pumpernickel bread by King Arthur
Classic Pumpernickel bread by King Arthur. The perfect pairing with mustard sauce and gravlax (cured salmon)
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Pumpernickel Rye Bread Recipe
This is my pumpernickel rye bread recipe. I hope you enjoy! ????
Recipe:
1 3/4 cups water 3 cups flour 1 cup pumpernickel rye meal 2 tbsp cocoa powder 2 tbsp molasses 1 tbsp honey 1 tsp yeast 2 tsp salt
Optional: onion powder and garlic powder
Bake 400 degrees Fahrenheit for 30 minutes in a Dutch oven with the lid on. Once done let the bread rest on a cooling rack.
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Pumpernickel Style Sourdough
I am on a journey to incorporate more whole grains, sourdough and homemade food into my life. Cutting out the processed foods along the way.I love the bitter, dark, deep flavor of this rye Pumpernickel bread.
75g active starter 40g molasses 385g room temperature strong black coffee -mix 120g rye flour 190g bread flour 190g wheat flour -mix and let hydrate for 60 minutes Add 25g oil and 10g salt -mix and let dough rest 30 minutes -Do 3 sets of stretch and folds every 30 minutes -Let dough rise 8-10 hours or until it is 50% risen -Pre-shape and let rest 20 minutes -Shape and place in refrigerator overnight -450º F Bake it covered 25 minutes and uncovered 20 minutes -Let cool at least 2 hours.
DW's roll-call of classics from German cuisine from sauerkraut to potato salad looks at Germany's favorite food: bread. Germany has a wider variety of bread than any other country - more than 3,000 different specialties. Perhaps the best-known is pumpernickel, a dark sticky type of bread that originated in western Germany during the Middle Ages.
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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.
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