How To make Pumpernickel Bread (Ee)
2 To 2 1/2 cups flour
1/4 oz Dry yeast
1 tb Instant coffee
1 tb Caraway seeds
1/2 ts Fennel seeds, crushed
3 tb Molasses
2 tb Butter
1/2 oz Unsweetened chocolate,
- chopped 1 tb White vinegar
1 1/2 ts Sugar
1 1/2 ts Salt
2 c Rye flour
1 Egg white, lightly beaten
Recipe by: ESSENCE OF EMERIL SHOW#EE2150 In bowl of an electric mixer combine 1 1/2 cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to highh and mix 3 minutes more. Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky. Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise. Preheat oven to 375 degrees F. Whisk egg white and 1 tablespoon water. Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped. -----
How To make Pumpernickel Bread (Ee)'s Videos
Rye bread recipe with lemon and fennel
Rediscovering the traditional kinds of bread, typical of our country, Salvatore La Ragione is now the chef at the Mammà restaurant in Capri. In this video, he explains how to prepare bread with rye flour and a touch of Mediterranean scents such as lemon and fennel.
Ingredients
500g whole rye flour
500g 0 flour
650ml water
200g sourdough (10g yeast as an alternative)
20g salt
10g wild fennel seeds
Grated rind from 2 lemons
To obtain a mixture with a high percentage of gluten, Salvatore uses 40% of rye flour, 20% of wheat flour, and the remainder consists of more elastic and strong flour (Rossa in the range of Caputo's products). Sourdough is added to flour and water along with Criscito. After obtaining a highly elastic dough with a sweet taste, aromatic components are added and loaves are formed. The loaves need to rise for 12 hours at 27°C. Then cuts are made on top of the loaves so as to allow slicing; then they are placed in the oven and first baked at 230°/240°C before lowering the temperature to 160°/170°C for a total cooking time of 50 minutes.
Throw the dough into boiling water and the result will surprise you!
Throw the dough into boiling water and the result will surprise you!
Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
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First time making ryebread | ruisleipä
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The Great Molasses Flood | Boston Brown Bread
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German honey rye bread sourdough (Honigbrot) German recipe #23 德國蜂蜜麵包
German honey rye bread (Honigbrot), to have a better use of the fresh honey I got from our local beekeeper and the rye sourdough starter I made last week. Here you have it, a healthy German bread.
This recipe can yield 2-3 honey bread which is enough for us for a whole week. I love German bread. It's the crispy skin, the dense and airy texture, but also the subtle sourness. The smell from freshly baked sourdough is so unforgettable.
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Ingredients:2-3 bread
Day 1 evening -
100g rye sourdough starter
300g lukewarm water
110g rye flour
90g wheat flour
Day 2 morning -
The sourdough starter from the day before
2 tbsp honey
375g water
500g wheat flour type 550
110g wheat flour type 405
190g rye flour
1 tbsp salt
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Experiment Time | How rye affects sourdough bread | Foodgeek Baking
In this experiment time episode I will see what increasing amounts of rye does to your sourdough bread. I also have a special guest for the sniff and taste test.
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