-JEFF ENGLE (NTPM20B) 1 c Corn Meal; (Mixed Fine -& Course) 1 c Rye 1 c Whole Wheat 3 ts Bran 1 1/2 ts Salt 1 1/8 c Water 3 tb Molasses; honey; or sugar 1 1/2 tb Dry milk; or dry buttermilk 1 1/2 ts Brotgewurtz; (a German -mixture of anis; fennel; -and corriander - either -whole seed or ground) 1 1/2 ts Yeast 1 1/2 tb Olive Oil 1 tb Instant Coffee 1 tb Cocoa This gives a dark bread; fairly moist, with lots of texture. There is also a pumpernicle recipie online on the cookbook section! Good luck - and let me know how you like this, if you try it. Jeff/Fresno Formatted by Elaine Radis
How To make Pumpernickek's Videos
Easy Pumpernickel Bread Recipe
This classic bread is perfect for sandwiches made with sauerkraut, or spread with jelly. This easy recipe will have a loaf ready in no time.
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Professional Baker Teaches 100% Rye, Volkornbrot... Only 3 Ingredients!
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How To Make Pumpernickel Bread
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The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better
This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.
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------Chapters-------
00:00 - Intro 00:24 - what is Borodinsky bread 02:13 - Making a rye pre-ferment 02:42 - Ingredients needed 03:15 - Making the dough 04:02 - Resting and fermenting the dough 04:23 - Preparing the baking tin 05:26 - Pre-shape the dough and bench rest 06:14 - Final shape and proof 07:00 - Dough when ready to bake 07:10 - Baking instructions 07:39 - Baked bread and cooling down instructions 07:48 - Slicing the bread 08:20 - Serving suggestions 09:40 - Outro
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I advise against cup and spoon measures as it's not an accurate measuring system.
625 grams (all of the preferment) 280 grams (1.18 cups) water 350 grams (2.5 cups) white bread flour 100 grams (0.8 cups) wholemeal flour 50 grams (0.4 cups) rye flour 15 grams (2.5 teaspoons) salt 60 grams (0.2 cups) molasses 40 grams (4 tablespoons) 100% pure dark cocoa powder 10 grams (4 teaspoons) caraway seeds(freshly ground works best) 12 grams (4 teaspoons) coriander seeds(kept whole)
**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))
** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.
Original soviet recipe:
100 g sourdough starter 700 g water 650 g rye flour 100 g wholemeal flour 50g malted rye flour 8g salt 40g sugar 30g. molasses 10g caraway seeds 10g coriander seeds
Yeasted Recipe:
750 g water 650 g rye flour 150 g wholemeal flour 50g malted rye flour 10g instant yeast 8g salt 40g sugar 30g. molasses 10g caraway seeds 10g coriander seeds
Bonjour my friends! In this episode I'll show you how to make my Pumpernickel Spinach Dip recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
How To Make Pumpernickel Style Bread From Scratch!
This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make. Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches.
PRINTABLE RECIPE:
INGREDIENTS: 1 1/4 cups water 2 tablespoons olive oil 1/4 cup honey 2 cups unbleached flour 1 cup whole wheat flour 2 tablespoons dry milk powder 1 tablespoon sugar 2 teaspoons caraway seeds 3 tablespoons cocoa powder (Hershey's dark) 1 teaspoon salt 1/4 cup cornmeal + more to coat the bread 3 teaspoons active dry yeast
DIRECTIONS: Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes. After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal. Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal. Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour. After rising, bake the bread at 350* for 45 minutes.
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