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
Authentic Borodinsky Russian Rye Sourdough Bread
The Borodinsky Russian Rye Bread is authentic to Russian cuisine made with very simple ingredients commonly found in Russia. This bread is made with a natural sourdough scented with molasses, coriander and malt extract. It is a clean-tasting, high-fiber bread filled with nutrients. It's a great healthy alternative to the usual. This 100% rye flour dense bread goes well with soups and would taste great as a base for a cream cheese and sour cream spread mixed with fresh dill and capers topped with smoked salmon.
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Content Time Markers:
03:58 Ingredient list: get a visual of the ingredients
04:39 Making the starter
05:31 Adding the first feed
06:25 Adding the second feed
07:35 Mixing all of the ingredients to make the bread
11:55 Spooning dough into prepared pans
13:43 Checking on rise 6 1/2 hours later
15:12 Checking on rise 20 hours later and adding ground coriander
15:57 Baking complete
17:22 Tasting and describing by Scott
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
How to Make Darnitsky Sourdough Rye Bread Recipe |Rye Avenue
Video tutorial on how to make traditional Ukrainian Darnitsky Sourdough Dark Rye bread | Дарницкий Хлеб |.This Sourdough Dark Rye Bread Recipe is the best, easy to make, and perfect for the Beginner level. All-time favorite, simple, and easy to make.
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Recipe for 1 loaf of Darnitsky Rye Bread:
1. Make preferment:
Mix into a thick paste
whole rye sourdough starter-60g
whole rye flour-200g
water-200g
cover it with a lid or a plastic wrap to keep moisture and prevent it from forming a crust. allow it to develop for 10-12 hours at room temperature.
2. Prepare steeped fermented red rye malt: ground or mill 50g of fermented red rye malt, add 250g of boiling hot water, stir it to make sure there are no clumps. Add 1-2 tb spoons of honey( optional). Keep it in a closed container until your preferment is ready.
You can find how to make fermented red rye malt here:
3. Make dough.
Add 10g of salt and 10g of oil of your choice to steeped fermented red rye malt, stir. Combine 400g of preferment [save leftover as a starter for next time] with steeped red rye malt, salt, and oil mixture. Add 200g of light rye flour and 200g of all-purpose flour. Mix it all well.Cover with a lid or plastic wrap to prevent from forming a crust. Let it rest at room temperature for 30 min.
After 30 min fold dough from all sides, place it in a greased bread baking pan, smooth and even out surface with a wet hand, cover it with a plastic wrap to prevent from forming a crust. Let it rise until doubled in size, 1-2 hours.
4.Baking.
I have changed the baking temperature to higher. Do try both. The temperature in the video and the temperature are mentioned here. I personally prefer rye bread baked at higher temperatures.
30 min before dough is ready, preheat your oven to 250°C[500°F]
When dough is ready, before placing it in the oven, smooth out the surface with a wet hand.
Baking in a light colored pan:
10min with a steam at 250°[500°F]
40min without steam at 230°[450°F]
For dark colored pans, deduct 12°C[25°F] from your baking temperature, and add about 5 min to baking without steam time.
Darnitsky revealed.
Darnitsky Rye Bread is named after the southeastern district of Kyiv, located on the left bank of Dnipro River. During the 9th century, Darnytsia was an important center of the Kyivan Rus, where ambassadors and delegations from other powers were housed while waiting to meet the kniaz and offer gifts. This gave the area its name Darnytsia (derived from Slavic/Ukrainian dar, meaning gift).
And what a gift this bread is! This bread is full of nutrients of dark rye and fermented rye malt and has a delicate taste and a soft structure.
0:00 making preferment
0:51 steeping fermented rye malt
1:27 preparing dough
2:34 proofing dough
3:33 baking
Beautiful Music: Dayspring
Musician: Firefl!es
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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.
Rye Bread Toast | Pumpernickel Toast | Rugbrød Toast
#ryebreadtoast #ryebread #toastrecipe #rugbrød
The Great Molasses Flood | Boston Brown Bread
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LINKS TO INGREDIENTS & EQUIPMENT**
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Muskmelon: By Seth Vidal - originally posted to Flickr as muskmelon, CC BY-SA 2.0,
Baking Powder Tin: By Joe Mabel, CC BY-SA 3.0,
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My Ultra Healthy Sourdough Whole Grain Loaf Recipe
This is not your regular fluffy light sourdough bread. This is my own nutritionally packed, whole grain, nut, seed & fruit loaf recipe. One slice is like a whole meal full of omega-3, vitamins, and whole grains, plus it tasted great as it is or toasted with whatever spread you desire.
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