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
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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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#bread #germanrecipe #breadrecipe
#Borodinsky #bread #recipe in description
Borodinsky bread is the most flavorful rye bread I’ve ever tasted. It is well known all around the Eastern Europe.
Some special ingredients like rye malt and molasses are required to make it, but believe me, the flavor will exceed all your expectations.
Recipe ⬇️⬇️⬇️
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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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The Last German Bread Recipe You Ever Need (Mischbrot)
This is how you make an amazing authentic German sourdough bread, known as Mischbrot or Graubrot. This is the most authentic German style bread you can find very popular in Germany. I'll show you how you can make this bread step by step using my recipe. The name changes depending on the region where you are.
Historically in Germans have eaten a lot of rye. Rye is more resistant to cold and yields better crop with the German climate. Rye is planted in September/October and then survives the winter. It can resist temperatures of up to -25°C.
Thus many German breads contain rye and also a little bit of wheat. Because of that we call this bread Mischbrot. Which literally means mixture bread. Depending on the area in Germany it is also known as Graubrot. Because the bread's crumb is grey.
Rye adds a unique distinct taste to the bread. The combination with the wheat creates an overall more open crumb. You could also leave out the wheat completely but then would have a more dense crumb.
This is one of the easiest breads to bake as there is very little work required.
Ingredients:
- 250 grams of rye flour (50%)
- 250 grams of wheat flour (50%)
- 100 grams of sourdough starter (20%)
- 325 grams of warm water (65%)
- 10 grams of salt (2%)
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Chapters:
0:00 Intro
0:50 Ingredients
1:29 Making the dough
7:34 Shaping the dough
10:30 The result
#germanbread #sourdough
The Perfect German Bread Recipe: Easy and Delicious! With Seeds, Rye, Spelt, and Wheat Flour ✪ MGR
Recipe Link below ???? How to bake the best German bread? Easy with this recipe! The mix of rye, spelt and bread flour with pumpkin, sunflower, and flax seeds is wonderfully moist and soft with an amazing taste!
In the video, I‘m using my breadmaker but I‘m also explaining how to make it with a mixer and regular oven.
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✅ Pumpernickel Recipe:
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100% Whole Grain Rye Sourdough Bread
It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
✏️ Full Recipe:
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???????? How to Get an EAR on Sourdough Bread -
???? Good Sourdough Bread (My Favorite Recipe) -
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