ONION BEER BREAD
for the poolish = nite before
one bottle beer (dark, stout, porter)
add water to make 2 1/3 cup
2 1/4 tsp yeast
1 pkg onion soup mix
2 cups rye flour
mix and cover
nextday
add to poolish
1 cup clear flour
2 T olive oil
1 egg
1 T molassas (or honey or sugar)
1 1/2 T carroway seed
1 tsp yeast
1 tsp diastatic malt
1 tsp deli rye powdeer
1 tsp salt
approx 4 cups hard wheat bread flour
mix well , knead, and rise
punch shape and proof
wash with egg wash
slash loaves
sprinkle with charnitzka (black carroway)
bake 400 preheated oven to 200 internal
or about 40 min
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100% Whole Wheat Bread McCall's September 1980
2 cups milk
1/2 cup light-brown sugar, packed
1 TBS salt
1/4 cup butter
1 cup warm water (105-115)
2 pkg. active dry yeast
8 cups unsifted whole-wheat flour
All-purpose white flour
3 TBS butter, melted
In saucepan, heat milk till bubbles form around edge of pan; remove
from heat. Add sugar, salt, and 1/4 cup of butter; stir until butter
melts; cool to lukewarm. If possible check temperature of water with
thermometer. Sprinkle yeast over water in large bowl.
Stir to dissolve yeast; stir in the lukewar milk mixture. Add 4 cups
whole-wheat flour; beat vigorously with wooden spoon until smooth.
Gradually add rest of whole-wheat flour; mix in last of it with hand
until dough is stiff enough to leave side of bowl.
Turn dough out on lightly floured pastry cloth. Knead until dough is
smooth and elastic--5 minutes. Place in lightly greased large bowl;
turn dough to bring up greased side. Cover with towel; let rise in
warm place (85), draft free, until doubled--1 hour.
Again, turn dougn on cloth. Halve, let rest, covered, 10 minutes.
Cut each halve into two. With palms, roll each part into a 12-inch
strip. Twist two strips together three times; press ends even; pinch
ends to seal. Place in greased 9x5x23/4 inch pan.
Brush surface with a little melted butter. Repeat with other half.
Let loaves rise in warm place, free from drafts, until sides come to
the top of pans and tops are rounded--1 hour. Place rack in middle
of oven. Preheat oven to 400F. Bake 35-40 minutes.
Crust will be a deep golden-brown and loaves will sound hollow when
tapped. (If crust is too brown after baking 25 minutes, cover with
foil or brown paper.) Turn out of pans onto racks; brush tops with
melted butter. Serve warm or cold. Makes 2 loaves.
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Pumpernickel Bread
(c)1996 Lora Brody
Like all hearty dark grain loaves, pumpernickel bread is best not overrisen.
This version is dense and moist and makes a compact, finely textured loaf.
The flavor and texture are developed with multiple kneads and a long, slow
cool rise before the bread is shaped for the final rise and baking*.
Don't be tempted to rush the process or you'll end up with a brick.
Pumpernickel flour is a medium grind rye flour which contains almost no
gluten and will not rise unless combined with other flour (such as white). The
traditionally added black caraway is available in specialty food stores and
by mail order from King Arthur. Altus is a mash made by soaking small
pieces of stale sour rye bread in water overnight in the refrigerator and
then squeezing out the excess liquid.
This recipe can be made in the bread machine, in the food processor or by
hand. If using the mixer or processor be very careful not to add
enough flour to form a discreet ball of dough as this will make for a dry
loaf of bread.
1 tablespoon active dry yeast (this is not rapid rise, but instantly
dissolving) such as Red Star or Saf Instant
2-3 tablespoons Lora Brody's Sour Dough Bread Enhancer, depending on the
degree of sour desired
3 tablespoons Hershey's Cocoa (not Dutch process)
2 cups all purpose unbleached flour
1 cup pumpernickel flour or medium rye flour
2 1/2 teaspoons salt
1/2 cup altus
1 cup warm water or extra to make a soft, smooth ball of dough after the
first 5-7 minutes of kneading
4 tablespoons corn meal
1/3 cup vegetable oil
2 tablespoons black strap molasses
1 egg white mixed with 2 tablespoons water
black caraway seeds
Stand mixer: place all the dry ingredients in a stand mixer fitted with a
dough hook. With the machine on lowest speed, add the remaining ingredients
except the egg white and caraway seeds. Increase the speed to medium and
knead 5-7 minutes, adding more liquid if necessary to make a slack, moist
dough which will not form a discreet ball. Cover the dough and allow it to
rise until almost double in bulk. Punch down the dough and knead for another
4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping
and baking (see below).*
Food processor: Place all the dry ingredients in a large, heavy duty food
processor fitted with the plastic blade. With the processor on add the wet
ingredients except the egg white and caraway seeds. Process for 60 seconds.
The dough should be very moist and slack - it will not form a discreet ball.
Allow the dough to rise in the processor or in a covered, oiled bowl, until
double in bulk, then process for an additional 60 seconds. Remove the dough
to a lightly floured work space, cover and allow it to rest for 15 minutes
Bread machine: Place all the ingredients except the egg white and seeds in
the bread machine and program for DOUGH using the Whole Wheat Setting if
available. Watch the dough forming during the first few minutes of
the kneading cycle, adding additional water or white flour as needed to
form a smooth, moist, supple ball. At the end of the final cycle, remove
the dough to a lightly floured work surface.*
To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the
dough into a low, round loaf, cover with a damp cloth and allow to rise in
a warm place until doubled in bulk. Preheat the oven to 375F with the rack
in the center position. Glaze with the egg wash and sprinkle with the seeds.
Bake for 30-45 minutes or until the bottom sounds hollow when tapped and
the top crust is quite firm, or until the internal temperature of the loaf is
190F on an instant read thermometer.
*The taste and texture of all doughs and this one in particular will benefit
from an additional long, slow, cool rise. If you have the time, after the
final rise and before shaping, place the dough in a large-sized zip lock bag
and place it in the refrigerator for 4-24 hours, then proceed with the
shaping and baking.