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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Let's Bake Pumpernickel Rye Bread
If you like rye bread, you'll like this recipe for hearty, dark pumpernickel bread. The color comes from a combination of molasses, unsweetened cocoa powder, and water darkened by boiling raisins. This bread is great for sandwiches, or, cut into small pieces, as a foundation for hors d'oeuvres. Here's the recipe:
150 g dark rye flour (just over 1 cup)
300 g bread flour (just over 2 cups)
50 g whole wheat flour (1/3 cup)
280 g cool water (1-1/3 cups)
70 g raisin water (1/3 cup)
2 Tbsps unsweetened cocoa
2 tsps instant yeast
2 tsps sea salt
1 Tbsp molasses
1 Tbsp vegetable oil
2 tsps caraway seeds
NOTE: After boiling the raisins, don't include them in the recipe. You can eat them, discard them, or save them for a future recipe.
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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PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
More Great Bread Ideas
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels -
** I have been told that the Wikipedia says Bake for 20 Hours and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a *fraction* of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread
This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.
We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.
Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
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Dark Pumpernickel Rye Bread
Made by Docbreadbaker