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. -----
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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.
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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.
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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.
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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.
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#beginnerbread #easybreadrecipe #bread
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45: A little RYE goes a long way... - Bake with Jack
Hey peeps, try swapping out the wholemeal flour in my Simple Cob Loaf recipe for wholemeal Rye flour and see what an amazing difference it makes. Recipe is here:
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Leftover bread recipes ❗ AMAZINGLY EASY and DELICIOUS stale bread recipe
Leftover bread recipes! AMAZINGLY EASY and DELICIOUS stale bread recipe ! how to use stale bread? Watch this cooking video until the end. This will be the best bread recipes for breakfast lovers which is tasty and healthy. This new breakfast ideas is quick to prepare with only few ingredients needed.
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This is really a delicious and easy recipes!
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Bon Appetit
Recipe and ingredients:
0:00 – Intro
0:01 – Baguette x half
0:15 – Use butter to grease the pan
0:46 – Eggs x 3
0:58 – Yogurt x 130g
1:02 – Black pepper
1:07 – Salt to taste
1:10 – Paprika
1:28 – Mozzarella cheese or other cheese
2:25 – Bake with 180°C (360°F) for 25 minutes
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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.
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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
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