Recipe Black Forest Pumpernickel Bread Machine Loaf
Recipe - Black Forest Pumpernickel Bread Machine Loaf
INGREDIENTS:
-1 1/8 cups warm water
●1/3 cup molasses
●1 1/2 tablespoons canola oil
●1 1/2 cups bread flour
●1 cup rye flour
●1 cup whole wheat flour
●1 1/2 teaspoons salt
●3 tablespoons cocoa powder
●1 1/2 tablespoons caraway seeds
●2 teaspoons active dry yeast
Pumpernickel Bread - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Pumpernickel Bread, see recipe posted below!
Also available in our NEW cookbook, A Little Taste of Home,
See link to GLASS BREAD PANS
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Ingredients:
4 -1/3 cups, Multigrain Flour, more if needed
½ cup, cornmeal
¼ cup, white flour, working dough
¼ cup, cocoa powder, unsweetened
1 tbsp or less, sea salt
2 cups, regular or evaporated milk or half water and half milk
1½ tablespoons dark brown sugar
1 tbsp, traditional or fast rising yeast
¼ cup, regular molasses or 40% less sugar
3 tbsp, unsalted melted butter or margarine, plus more for oiling pans and hands
The multigrain flour got these ingredients: Robin hood multigrain flour with a blend of flours, cracked wheat, cracked rye and whole flex.
Method:
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt together and toss.
Add ¾ cup of the milk or water In a microwave safe glass bowl for 20 to 30 seconds, then add brown sugar into the warm milk along with the yeast of choice.
Let stand at room temperature until foamy, for about 5 minutes.
In the small glass bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1¼ cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.
Add the melted butter or margarine, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and got a elastic texture to the dough, about 3 to 5 minutes.
Cover with parchment paper and towel. Let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don't matter.
DON'T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS.
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam.
SPINACH DIP
INGEDIENTS:
½ CUP COOKED FROZEN SPINACH
1 CUP MAYO OR MIRACLE WHIP
1 TBSP ONION SOUP MIX
1 TSP BLACK PEPPER
½ CUP CHOPPED Celery
½ CUP SOUR CREAM OR GREEK PLAIN YOGURT
1 TBSP OLIVE OIL
¼ CUP CHOPPED GREEN ONION OR CHIVES
METHOD:
Mix all ingredients together and place in the fridge until ready to use.
Enjoy
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe
Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.
The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.
Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.
-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.
-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.
???? Get the recipe ➡️
To find the rye malt search for 'fermented rye malt' on ebay.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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#Bread #Baking #ChainBaker
How To Make a Pumpernickel-Rye Sourdough Loaf | A Simple Recipe for Artisan Bread Lovers
Welcome to Farmbread! Today I'm sharing one of my favorite recipes - an easy yet incredibly flavorful Pumpernickle-Rye Sourdough loaf. I use the simple molasses technique to create a beautiful dark color and add three different types of seeds for a full aromatic experience!
Recipe for 1 Loaf:
adapted from Artisan Sourdough Made Simple by Emilie Raffa:
Ingredients:
50 g active starter
365 g warm water
40 g molasses
120 g rye flour
380 g bread flour
9 g pink himalayan salt or sea salt
20 g olive oil
5 g each of fennel, caraway and anise seeds
Directions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine well. Cover with a damp cloth and let rest for 45 minutes.
After the dough has rested, add the oil and seeds. Massage into the dough by folding the sides up and over the center. Continue until the seeds and oil are well integrated. Then shape into a ball and cover with plastic wrap and a towel.
For the bulk rise, let the dough rest at room temperature until double in size, about 8-10 hours.
Once the dough has doubled in size, remove it from the bowl onto a floured surface to shape it. Shape the dough according to your proofing basket. Let it rest for 10 minutes, and then gently use a bench scraper to lift the dough and set it into the floured proofing basket, seam side up.
Cover the dough and let it rest until it's puffy but not quite doubled in size, about 1.5 - 2 hours. At the 1-1.5 hour mark, preheat your oven to 450 degress f. Make sure to have your bake ware preheating in the oven at this time as well.
Once the dough is ready to bake, remove your pan from the oven and gently flip your dough into the pan. Score as you'd like. Then bake for 20 minutes covered, followed by 30 minutes uncovered.
I'd love to hear if you try this out! Feel free to reach out with any questions. As always, thanks so much for watching!
Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple:
Bench Scraper:
Danish dough whisk:
Lame:
Oblong baker: or
Oblong proofing basket:
Scale:
Wondermill:
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