There has been a discussion for the past few weeks about Rye bread. So I
though I would post my two favorite (what I call Jewish) bread recipes for
the ABM. Whenever I visited NY I always went to this one restaurant and
ate there Pumpernickel rolls. I loved them, only place I have ever seen
them. I spent years trying to duplicate them. This is pretty close. You
can leave it in the machine and make a loaf of bread out of it. But I like
the rolls much better. The rye bread is from the King Arthur catalog. I
made a few substitutions and used some things I had on hand which were
slightly different from what the original recipe called for. But it makes
a fantastic sandwich bread, great for ham or Ruben Sandwiches.
Sandwich Rye Bread
The KA in the ingredients stands for King Arthur. You can purchase these
two ingredients from them.
2 1/2 tsp. Yeast
3 cups Bread Flour
1 cup KA Rye Blend Flour
2 Tbls KA Rye bread Improver
1 Tbls Gluten
2 Tbls Molasses
1 1/4 cups water
2 Tbs Dried minced Onion
1 Tbls whole caraway seeds
2 teas Salt
2 Tbls Olive Oil
Place all the ingredients in the pan of your bread machine in the order
listed by the manufacture. Program for basic bread and press start.
Check the dough after a few minutes and make sure it is firm and
slightly sticky. If not add flour or water to fix the problem.
Quick Sour Pumpernickel
This is one of my favorite recipes. You can either make rolls or just
leave the dough in the ABM to make a loaf of bread. It must be started the
night before. This gives you the real sourdough flavor with all the
trouble of keeping a pumpernickel sourdough starter.
Starter:
1 1/3 cups Milk
2 cups Rye Flour
2 Tbs Gluten
2 tsp yeast
Add the above ingredients to the ABM and let knead for about 10 minutes.
Reset the machine (turn it off) and leave the pan in the machine overnight
or 6-8 hours.
2 Tbs Vegetable oil
1/4 cup Molasses
1/4 cup Sugar
2 Tbls Unsweetened Coco
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 cup Whole wheat flour
2 Tablespoons KA Pumpernickel plus base
2 Tbs Gluten (Optional)
1 1/3 cup Bread Flour
3/4 cup Raisins (optional)
Add remaining ingredients and start machine as usual. If making the loaf
in the Machine use the specialty bread setting and add the raisins at the
beep. (If you add them to early they get ground up)
If you are going to make rolls use the dough setting. The raisins are
very good in the rolls. Using the dough setting on my Hitachi I added them
at the 1:18 mark, on the Breadman at the 1:05 mark. When the dough is
ready, roll out into a flat square. Form into balls the size of a large
Lemon. Press down and cover. Let rise until doubled (1 hour) then cook 20
minutes at 350F.
Makes about 15 rolls.