Pumpernickel Bread - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Pumpernickel Bread, see recipe posted below!
Also available in our NEW cookbook, A Little Taste of Home,
See link to GLASS BREAD PANS
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Ingredients:
4 -1/3 cups, Multigrain Flour, more if needed
½ cup, cornmeal
¼ cup, white flour, working dough
¼ cup, cocoa powder, unsweetened
1 tbsp or less, sea salt
2 cups, regular or evaporated milk or half water and half milk
1½ tablespoons dark brown sugar
1 tbsp, traditional or fast rising yeast
¼ cup, regular molasses or 40% less sugar
3 tbsp, unsalted melted butter or margarine, plus more for oiling pans and hands
The multigrain flour got these ingredients: Robin hood multigrain flour with a blend of flours, cracked wheat, cracked rye and whole flex.
Method:
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt together and toss.
Add ¾ cup of the milk or water In a microwave safe glass bowl for 20 to 30 seconds, then add brown sugar into the warm milk along with the yeast of choice.
Let stand at room temperature until foamy, for about 5 minutes.
In the small glass bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1¼ cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.
Add the melted butter or margarine, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and got a elastic texture to the dough, about 3 to 5 minutes.
Cover with parchment paper and towel. Let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don't matter.
DON'T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS.
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam.
SPINACH DIP
INGEDIENTS:
½ CUP COOKED FROZEN SPINACH
1 CUP MAYO OR MIRACLE WHIP
1 TBSP ONION SOUP MIX
1 TSP BLACK PEPPER
½ CUP CHOPPED Celery
½ CUP SOUR CREAM OR GREEK PLAIN YOGURT
1 TBSP OLIVE OIL
¼ CUP CHOPPED GREEN ONION OR CHIVES
METHOD:
Mix all ingredients together and place in the fridge until ready to use.
Enjoy
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Bonnie’s Best Creations/ Baking/ Pumpernickel Bread
I am baking my favourite bread of all time!
Yes! Pumpernickel Bread
Welcome & I sure hope you give this wholesome bread a try.
Thanks for subscribing!!!
1 cup strong coffee
1/2 cup molasses
2 tablespoons Butter or margerine
1tablespoon salt
1 tablespoon active dry yeast
1/2 cup warm water
2 1/2 cups bread flour
1cup whole wheat flour
2 Cups rye flour
1/4 cup unsweetened cocoa powder
How to Make Pumpernickel Bread | Flour, Water, Salt, No Leavening
Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to tradition, but I wanted to make this one right.
Recently I read Stanley Ginsberg’s ‘The Rye Baker’, a book that every rye bread enthusiast should definitely consider reading. It’s not only full of valuable information regarding the principles of rye bread baking, but it also contains lots of rye bread recipes from all over the world. You can find it in my Amazon store.
Almost at the very end of the book is a recipe for Westphalian pumpernickel. The short description mentions that real pumpernickel must not contain anything else but rye, salt, and water. That immediately piqued my interest. I had never made an unleavened loaf of bread. And the fact that the ever-elusive pumpernickel had turned out to be as basic as this was quite surprising to me.
Another surprise was the rye required for the recipe. It is not rye flour, rather it is rye meal or cracked rye. Flour is milled fine while cracked rye is essentially just coarsely broken up rye grain.
On my first attempt I tried using wholegrain rye flour instead – it did not work at all. Get yourself a bag of cracked rye and all will be good. You’ll end up with an incredibly flavourful and extremely dense bread that will last weeks if you don’t devour it too quickly.
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Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød
Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open-faced sandwich recipes.
Recipe:
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The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better
This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.
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------Chapters-------
00:00 - Intro
00:24 - what is Borodinsky bread
02:13 - Making a rye pre-ferment
02:42 - Ingredients needed
03:15 - Making the dough
04:02 - Resting and fermenting the dough
04:23 - Preparing the baking tin
05:26 - Pre-shape the dough and bench rest
06:14 - Final shape and proof
07:00 - Dough when ready to bake
07:10 - Baking instructions
07:39 - Baked bread and cooling down instructions
07:48 - Slicing the bread
08:20 - Serving suggestions
09:40 - Outro
--------------Rye starter recipe--------------
--------------Salmon gravlax recipe--------------
--------------How to soft boil quail eggs--------------
--------------Let's say grace------------
Russian Folk Song - Troika (balalaika) By JustVeee
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I advise against cup and spoon measures as it's not an accurate measuring system.
Preferment:
250 grams (1.06 cups) water
150 grams (0.6 cups ) rye starter(or any sourdough starter)
200 grams (1.25 cups) rye flour
Dough:
625 grams (all of the preferment)
280 grams (1.18 cups) water
350 grams (2.5 cups) white bread flour
100 grams (0.8 cups) wholemeal flour
50 grams (0.4 cups) rye flour
15 grams (2.5 teaspoons) salt
60 grams (0.2 cups) molasses
40 grams (4 tablespoons) 100% pure dark cocoa powder
10 grams (4 teaspoons) caraway seeds(freshly ground works best)
12 grams (4 teaspoons) coriander seeds(kept whole)
**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))
** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.
Original soviet recipe:
100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50g malted rye flour
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
Yeasted Recipe:
750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds