How To make Pumpernickel Bread (Ee)
2 To 2 1/2 cups flour
1/4 oz Dry yeast
1 tb Instant coffee
1 tb Caraway seeds
1/2 ts Fennel seeds, crushed
3 tb Molasses
2 tb Butter
1/2 oz Unsweetened chocolate,
- chopped 1 tb White vinegar
1 1/2 ts Sugar
1 1/2 ts Salt
2 c Rye flour
1 Egg white, lightly beaten
Recipe by: ESSENCE OF EMERIL SHOW#EE2150 In bowl of an electric mixer combine 1 1/2 cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to highh and mix 3 minutes more. Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky. Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise. Preheat oven to 375 degrees F. Whisk egg white and 1 tablespoon water. Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped. -----
How To make Pumpernickel Bread (Ee)'s Videos
For MASSIVE Oven Spring turn your oven OFF
Online Bread Making Courses in the Homebaker's Club:
Dough Scrapers and more in the SHOP:
Buy my BOOK
Amazon US:
Amazon CA:
UK and everywhere else:
Sign Up
Home Baker’s Bulletin:
Follow on Instagram:
Follow on Facebook:
THANK YOU for supporting me on Patreon:
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
VIDEOS YOU MIGHT ALSO LIKE:
- EASY BAGUETTE:
- 5 TIPS FOR BETTER SOURDOUGH:
- SEEDED SOURDOUGH:
- NO KNEAD SOURDOUGH:
INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
|| MUSIC ||
EPIDEMIC SOUND. Free trial available at:
bensound.com
–––––––––––
German honey rye bread sourdough (Honigbrot) German recipe #23 德國蜂蜜麵包
German honey rye bread (Honigbrot), to have a better use of the fresh honey I got from our local beekeeper and the rye sourdough starter I made last week. Here you have it, a healthy German bread.
This recipe can yield 2-3 honey bread which is enough for us for a whole week. I love German bread. It's the crispy skin, the dense and airy texture, but also the subtle sourness. The smell from freshly baked sourdough is so unforgettable.
Subscribe:
FB page:
Thanks for watching, don't forget to subscribe & share. I update new videos every week.
Fusion Food Blog is a food & travel vlog channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday.
Here are some of my popular videos & playlists:
My Sichuan food recipes:
My German food recipes:
Sichuan chili oil red oil:
Roasted goose for Christmas:
German pork knuckle:
Crete island Greece:
Stuttgart Oktoberfest Germany:
Please visit my blog for more recipes:
Ingredients：2-3 bread
Day 1 evening -
100g rye sourdough starter
300g lukewarm water
110g rye flour
90g wheat flour
Day 2 morning -
The sourdough starter from the day before
2 tbsp honey
375g water
500g wheat flour type 550
110g wheat flour type 405
190g rye flour
1 tbsp salt
Possible products on US Amazon (affiliate links):
I film with (for more details please check out my blog:
Camera -
Microphone -
Tripod -
To contribute subtitles/CC for this video here:
BGM:
Sound effect:
The Best Dark Rye Bread Recipe You Must Try #bread #ryebread #recipe
This low glycemic bread is packed with nutrients and aids in insulin production. Follow along with this tutorial and transform regular dough into edible dreams. I present Reviving Ancient Flavors: Fermented Red Rye Malt Rye Bread. Join me on a journey back in time as we discover the secrets behind this traditional delicacy.
Learn how to make delicious dark rye bread with fermented red rye malt!
Prepare to be mesmerized by the aroma and taste of this freshly baked rye bread made with fermented red rye malt.
Discover the wonders of this exceptional, nutrient-packed rye bread that not only satisfies your taste buds but also provides numerous health benefits. Packed with essential vitamins, minerals, and dietary fiber, this bread is a nourishing choice for any meal.
Join me on this gastronomic adventure as we indulge in the irresistible flavors of this fermented red rye malt rye bread. Every slice tells a story, and every bite takes you on a journey through time.
Don't miss out on this one-of-a-kind experience! Subscribe to and hit the notification bell to stay updated with all my fascinating culinary explorations. From ancient flavors to modern twists, I'm here to ignite your passion for food and history.
More at Rye Avenue ????????????
How to make fermented red rye malt:
How to make diastatic malt powder:
How to extract gluten and starch from flour:
#ryebread #darkryebread #howtobake #howtomake #homemade #ryemalt #solod #RyeAvenue
00:00 Nutritional value of rye bread made with fermented red rye malt
00:32 Steep fermented red rye malt and make preferment by combining yeast, whole rye flour, and water
03:16 in a stand mixer, combine rye and wheat flour with preferment and steeped red rye malt
11:45 shape your rye bread and let it proof until doubled in size
16:15 bake bread in the oven, and make glaze from wheat starch and water
20:12 Complete dark rye bread recipe
secret rye bread recipe (Ragnar)
Secret rye bread recipe (Ragnar) i guess its not a secret anymore, in this video im going to make a 100% rye bread with grains and barley malt.
This rye bread won a bronze medal at the world bread awards, and its named after the viking Ragnar lodbrok.
here is the recipe.
Check out my courses on skillshare, if you sign up to skillshare through my link you will get one month for free, unlimited access to 20.000 courses.
----------------------------------------------------------
Soaker.
water 350 ml.
pumpkin seeds 50 gr.
sunflower seeds 150 gr.
cracked rye 143.8 gr.
rye starter @ 100% hydration 68.8 gr.
dough
water 68.8 ml.
dark rye flour 260 gr.
rye starter @ 100% hydration 287.5 gr.
salt 16.9 gr.
barley malt 32.5 gr.
???? Subscribe for more free Baking videos:
❤️ Share this video with a budding baker in your life.
???????? Charles Good Food branded Banneton baking set.
In the US. Visit
In the UK. Visit
???? Connect with us.
✔️ Website:
✔️ Instagram:
✔️ Twitter:
✔️ Facebook
✅ Recommended playlists:
Learn how to make sourdough bread:
How to make Danish pastrys
5 tips for the home baker
Disclaimer: Some of these links go to our website and Amazon, its not affiliate links but our own branded products.
♫Music by Dj Quads♫
● @aka-dj-quads
● twitter.com/DjQuads
● youtube.com/channel/UCusFqutyfTWRqGhC8kHA5uw
● open.spotify.com/artist/2VZrdImbvB03VWApYtBRr3
● instagram.com/djquads
Keep on Baking & Spread the word
Charles
#sourdough #homebaking #artisanbread
The best Jewish Sourdough Rye Bread Recipe | Foodgeek Baking
Video Sponsored by Ridge Wallet. Check them out here:
Use Code FOODGEEK for 10% off your order.
A Jewish sourdough rye bread recipe as known from the delicatessens and sandwich shops of New York City. Amazing, crusty, soft crumb and with delicious caraway seeds.
Buy Foodgeek Merch:
Patreon:
Buy the t-shirt:
The recipe:
Adlinks!
In this video:
Buy medium bowl:
Buy medium bowl lid:
Barley Malt Syrup:
Cambro Container 6 qt/6 liter:
Brød & Taylor Proofer:
Spray Bottle:
Round Proofing Baskets:
Oval Proofing Baskets:
Walnut Lame:
Razor blades:
Challenger Bread Pan:
Heat resistant gloves:
Wire Rack:
Adlinks!
Essential Sourdough Baking Tools:
Baking Vessels:
Brovn (glass dome):
Cast Iron Combo Cooker:
Pyrex (or equivalent) glass dish:
Enameled Roaster:
Challenger Bread Pan:
Bulking containers:
Cambro Container 6 qt/6 liter:
Cambro Container 4 qt/3.5 liter:
Cambro Container 2 qt/1.9 liter:
Cambro Lid 2qt/1.9 liter:
Lames/blades/scoring:
Walnut Lame:
Razor blades:
Cake turntable:
WireMonkey Lame:
Starter:
Jars for your starter:
Small spatula for starter:
Banneton/proofing baskets:
Round Proofing Baskets:
Oval Proofing Baskets:
Bowls:
Buy medium bowl:
Buy medium bowl lid:
Buy large bowl:
Buy large bowl lid:
Bread Knife:
Awesome Bread Knife:
Good Bread Knife:
Gloves:
Heat resistant gloves:
Baking pans:
Pullman Loaf Pan (small):
Pullman Loaf Pan (medium):
Loaf Pan (medium):
Miscellaneous:
Lodge Cast Iron Skillet:
Mockmill Grain Mill:
Bench Scraper:
Baking Steel:
Flour shaker:
Spray Bottle:
Pizza Peel:
Brød & Taylor Proofer:
Silicone Spatula:
Stand Mixer:
Wire Rack:
Precision Scale:
Danish Dough Whisk:
My Amazon store fronts:
US:
UK:
Follow me on:
Instagram:
Facebook:
Reddit:
Music:
Epidemic Sound:
Guitars in the back:
Dobro Hound Dog M-14
Gretsch G5422TDCG Snow Crest White
Gibson Hummingbird
Line 6 JTV-69
#sourdough #ryebread #jewishrye
00:00 Teaser
00:11 Intro
00:20 Introduction
03:04 Mixing the dough
05:52 Stretch and fold
07:56 Divide & Pre-shape
09:08 Final shape
11:52 Baking
13:45 Crumb reveal
14:21 Eating
15:09 B-roll
15:49 Conclusion