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.
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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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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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
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Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
pH meter to check acidity:
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make your starter more active:
Recommend sourdough bread recipe:
Sourdough starter:
Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
#germanbread #rye
Dark Pumpernickel Rye Bread
Made by Docbreadbaker
What is Pumpernickel Bread I Uncommon Bread Types I Food Processing
#bread #breadrecipe #breadindustry
#Pumpernickel bread is a type of rye bread that is traditionally made with coarsely ground rye flour and whole rye berries. The bread is dark in color and has a dense, chewy texture. Pumpernickel bread is a popular bread in German and Scandinavian cuisine, and is often served with meats, cheeses, and other savory toppings.
The distinctive flavor of pumpernickel bread comes from the long, slow baking process that it undergoes. The bread is typically baked at low temperatures for several hours, which allows the natural sugars in the rye flour to caramelize and develop a rich, nutty flavor. The bread may also be made with the addition of molasses, coffee, or other ingredients to enhance the flavor.
Pumpernickel bread is a good source of fiber, vitamins, and minerals, including iron and potassium. It has a lower glycemic index than many other types of bread, meaning that it is less likely to cause spikes in blood sugar levels. Pumpernickel bread is also a good option for people who are sensitive to wheat, as it is made with rye flour instead.
Overall, pumpernickel bread is a flavorful and nutritious option for those looking for a hearty, whole grain bread. It can be enjoyed on its own or paired with a variety of toppings and spreads.
There are many different types of bread, each with their own unique characteristics and flavors. Here are some examples of popular bread types:
Sourdough - Sourdough is a type of bread made with a sourdough starter, which is a combination of flour and water that has been fermented by wild yeasts and bacteria. Sourdough bread has a tangy flavor and a chewy texture.
Whole wheat - Whole wheat bread is made with whole wheat flour, which contains the bran, germ, and endosperm of the wheat kernel. It is higher in fiber and nutrients than white bread and has a nutty flavor.
Baguette - A baguette is a long, thin French bread with a crispy crust and a soft interior. It is often used for sandwiches and is best when eaten fresh.
Rye - Rye bread is made with rye flour, which has a lower gluten content than wheat flour. It has a dense texture and a slightly sour flavor.
Ciabatta - Ciabatta is an Italian bread with a crispy crust and a soft, airy interior. It is often used for sandwiches and bruschetta.
Brioche - Brioche is a French bread that is enriched with butter and eggs, giving it a rich, buttery flavor and a soft, tender texture. It is often used for pastries and sweet treats.
Focaccia - Focaccia is an Italian flatbread that is similar to pizza dough. It is topped with olive oil, herbs, and other toppings and can be eaten as a snack or as a side dish.
These are just a few examples of the many different types of bread that are available. Each type of bread has its own unique characteristics and can be enjoyed on its own or as part of a meal.
The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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