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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Tatar ze śledzia na grzance z pudrem z pumpernikla | KUKBUK PRZEPISY
Znacie ten stan, kiedy trzeba już powoli planować repertuar świątecznego stołu, ale pomysłów na kreatywne dania zwyczajnie brak? Niby wiadomo, że barszcz, pierogi, śledzie, karp i kutia, ale chciałoby się coś pokombinować, coś urozmaicić, coś zmienić… ????My nudzie w świątecznym menu mówimy zdecydowane NIE, więc bawimy się smakami, teksturami i metodami, wiernie trzymając się jednak typowo wigilijnych składników. Tak powstał m.in. ten tatar ze śledzia na grzance z pudrem z pumpernikla, któremu NAPRAWDĘ ciężko się oprzeć. Spróbujcie sami.
Składniki (4 porcje):
Tatar:
filet ze śledzia typu matias 4 sztuki
szalotka 1 sztuka
koperek 3 gałązki
olej rzepakowy tłoczony na zimno ok. 100 ml
szczypiorek 1 pęczek
korniszon 5 sztuk
kapary 1 łyżka
musztarda francuska 1 łyżka
kremowy serek 3 łyżki
sól do smaku
pieprz do smaku
Dodatkowo:
wysuszony pumpernikiel 2 kromki
masło 2 łyżki
pieczywo tostowe typu brioche lub chleb pszenny 4 kromki
koperek do dekoracji
Sposób przygotowania:
Filety śledziowe przekładamy do szczelnie zamykanego pojemnika, dodajemy do nich posiekane szalotkę i koperek. Zalewamy olejem rzepakowym. Zamykamy pojemnik i odstawiamy go na całą noc.
Zamarynowanego śledzia odcedzamy z oleju (zachowujemy szalotkę i koperek). Kroimy rybę w drobną kostkę i mieszamy z szalotką i koperkiem z marynaty. Dodajemy pokrojone drobno szczypiorek i korniszony, kapary, musztardę francuską i kremowy serek. Mieszamy. Doprawiamy solą i pieprzem.
Wysuszony pumpernikiel mielimy w blenderze lub trzemy na tarce – na puder. Na lekko rozgrzanej patelni rozpuszczamy masło. Smażymy na nim kromki białego pieczywa, aż będą lekko złote. Na grzankach układamy tatara ze śledzia, posypujemy pudrem z pumpernikla i dekorujemy koperkiem.
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Easy No Knead Sourdough Rye Bread with an Overnight Rise
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1:03 No Knead Sourdough Rye Bread Ingredients
4:50 How to Make a No Knead Sourdough Rye Bread
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Icelandic Rye Bread - Easy and simple I Cooking With Ask
Thanks for watching
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=== Recipe ===
320g Rye Flour
180g Flour
1 tbsp Baking Soda
25g Yeast
1 tsp Salt
50g Sugar
4.25 dl of Water
------ ------
Recipe by Liv Louise Holm
Music by Danheim
#ryebread #cooking #easyrecipe
Experiment Time | How rye affects sourdough bread | Foodgeek Baking
In this experiment time episode I will see what increasing amounts of rye does to your sourdough bread. I also have a special guest for the sniff and taste test.
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Authentic Borodinsky Russian Rye Sourdough Bread
The Borodinsky Russian Rye Bread is authentic to Russian cuisine made with very simple ingredients commonly found in Russia. This bread is made with a natural sourdough scented with molasses, coriander and malt extract. It is a clean-tasting, high-fiber bread filled with nutrients. It's a great healthy alternative to the usual. This 100% rye flour dense bread goes well with soups and would taste great as a base for a cream cheese and sour cream spread mixed with fresh dill and capers topped with smoked salmon.
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Content Time Markers:
03:58 Ingredient list: get a visual of the ingredients
04:39 Making the starter
05:31 Adding the first feed
06:25 Adding the second feed
07:35 Mixing all of the ingredients to make the bread
11:55 Spooning dough into prepared pans
13:43 Checking on rise 6 1/2 hours later
15:12 Checking on rise 20 hours later and adding ground coriander
15:57 Baking complete
17:22 Tasting and describing by Scott
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
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.
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#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