The Best Pumpernickel Rye Bread-So Delicious!!
This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour. This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture.
This recipe needs a stand-mixer or hand kneading. If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out. If you like my video, please subscribe and give me a thumbs up.
Thank you very much for watching. Happy Baking and Cooking!
Blog Recipe
Ingredients
· 4 tablespoons salted butter, soften, plus more for brushing
· 1/2 teaspoon sugar
· 1 envelope (2 1/4 teaspoons) instant yeast
· 1 3/4 cup warm water
· 1 teaspoon instant espresso powder
· 2-3 tablespoons unsweetened cocoa powder
· 2 tablespoons molasses
· 1 1/2 (200 grams) cups rye flour
· 3 cups( 400 grams) bread flour, plus more for dusting
· 2 tablespoons whole caraway seeds, lightly crushed
· 1 tablespoon coarse salt
Instructions
· Grease a large bowl with butter and set aside.
· Prepare wet ingredients by combining 1 3/4 cup warm water with Instant espresso powder, unsweetened cocoa powder, and molasses. Stir well until well-combined.
· Prepare dry ingredients. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, salt, sugar, and instant yeast. Make sure the yeast would not touch salt directly. Mix all dry ingredients until well-combined.
· Add the wet dry ingredients to the bowel with dry ingredients. Mix by a spoon or spatula.
· Turn the mixer on medium to medium low( 2-4 setting of your stand mixer) and mix until dough comes together in a smooth, springy ball around the hook, 10 to 12 minutes.
· Add softened butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball.
· Transfer to a buttered bowl and cover it with the lid. Let sit at room temperature until doubled in size, about 1 hour to 1 1/2 hours.
· When dough has doubled, turn out onto a well floured work surface. Gently pat the dough out. Fold the dough - left, right, bottom, and top ( check the video to see how I fold). Form into a ball and return to a buttered bowl with the lid closed. Let sit at room temperature until doubled in size again, about 30 minutes.
· Remove from the bowl, work into a ball shape. Place a clean towel in a medium bowl and generously dust with flour. Place the dough, seam-side up, in a bowl. Loosely fold floured towel ends over dough to cover. Let sit at room temperature until doubled, 30 minutes. Preheat the oven to 450 degrees and place a Dutch oven pot in the oven with the lid to preheat.
· When dough is ready, carefully remove the lid, pull back corners of the towel, and flip the towel upside down to transfer bread to the heated pot, seam-side down.
· Score the dough on the top with a sharp knife and using an oven mitt, cover with lid.
· Return the pot to the oven and bake for 20 minutes with the lid on.
· Remove the lid and continue to bake for 20 to 30 minutes more.
· Take the baked bread out of the oven and leave it on a cooling rack. Let cool completely before cutting.
#ryebread #artisanbread #easybread
How to Make Pumpernickel Bread | Flour, Water, Salt, No Leavening
Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to tradition, but I wanted to make this one right.
Recently I read Stanley Ginsberg’s ‘The Rye Baker’, a book that every rye bread enthusiast should definitely consider reading. It’s not only full of valuable information regarding the principles of rye bread baking, but it also contains lots of rye bread recipes from all over the world. You can find it in my Amazon store.
Almost at the very end of the book is a recipe for Westphalian pumpernickel. The short description mentions that real pumpernickel must not contain anything else but rye, salt, and water. That immediately piqued my interest. I had never made an unleavened loaf of bread. And the fact that the ever-elusive pumpernickel had turned out to be as basic as this was quite surprising to me.
Another surprise was the rye required for the recipe. It is not rye flour, rather it is rye meal or cracked rye. Flour is milled fine while cracked rye is essentially just coarsely broken up rye grain.
On my first attempt I tried using wholegrain rye flour instead – it did not work at all. Get yourself a bag of cracked rye and all will be good. You’ll end up with an incredibly flavourful and extremely dense bread that will last weeks if you don’t devour it too quickly.
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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:
#sourdough #artisanbread #homemadebread #breadmaking #pumpernickle #ryebread #molasses #wondermill #freshmilledflour #Farmbread #scandinavian #deliciousness #aromatherapy #fennel #anise #caraway #organic #natural #simpleliving #easyrecipe #bakeathome #sourdoughmadesimple
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.
#breadrecipes #baking #recipes
Get the Full Recipe:
Sourdough Pumpernickel Bagels | 건강만점 사워도우 베이글 (30% 펌퍼니클)
A perfect step-by-step video recipe for sourdough bagels. Make your own sourdough bagels with 30% pumpernickel and caraway seeds at home. These rustic pumpernickel bagels will give you a savory flavor and extra chewiness. Just give it a try! You won't regret it.
For more recipes here:
한국어 블로그 레시피:
????Ingredients
☑ 175g bread flour
☑ 75g pumpernickel flour
☑ 250g starter (100% hydration)
☑ 60g = 1 egg white + water
☑ 30g molasses
☑ 2 teaspoons caraway seeds
☑ 1 tablespoon unsweetened cocoa powder
☑ 1 teaspoon salt
Room temperature ???? 74F (23C)
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#SourdoughBagels #사워도우베이글 #PumpernickelBagels #wildyeast