Food recipes
Scandinavian-Style Pumpernickel
Scandinavian-Style Pumpernickel Ingredients: leavening agents, yeast, baker's, active dry molasses butter, without salt spices, caraway seed salt, table cereals, oats, regular and quick, unenriched, cooked with water...
Scandinavian-Style Pumpernickel
Ingredients:
leavening agents, yeast, baker's, active dry
molasses
butter, without salt
spices, caraway seed
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
Directions:
In a large bowl, stir the yeast into 1 1/2 cups warm (105 to 115F) water; let stand for 5 minutes to soften.
Add the molasses, butter, caraway seeds, and salt.
Stir in the rye meal.
Let stand for 15 minutes.
Stir in the bread flour 1 cup at a time.
Beat in enough flour to make a stiff dough.
Turn the dough out onto a lightly floured board.
Cover with a cloth and let stand for 5 to 15 minutes.
Wash and grease the bowl; set aside.
Sprinkle the work surface with flour and knead the dough until smooth, 5 to 10 minutes.
Place in the greased bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled, about 2 hours.
Punch the dough down.
Divide in half.
Shape each half into a loaf.
Grease two 9 x 5-inch loaf pans and place the loaves in the pans smooth side up.
Cover and let the dough rise until almost doubled, 45 minutes to 1 hour.
Position the oven racks so that the top rack is in the center of the oven.
Place a shallow pan of water on the very bottom rack in the oven.
Preheat the oven to convection bake at 325F for at least 20 minutes.
Fill a spray bottle with water and spray the loaves with water.
Place on the center rack in the oven.
Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of each loaf comes out clean and dry.
Turn the bread out of the pans; cool on a wire rack.
Ingredients:
leavening agents, yeast, baker's, active dry
molasses
butter, without salt
spices, caraway seed
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
Directions:
In a large bowl, stir the yeast into 1 1/2 cups warm (105 to 115F) water; let stand for 5 minutes to soften.
Add the molasses, butter, caraway seeds, and salt.
Stir in the rye meal.
Let stand for 15 minutes.
Stir in the bread flour 1 cup at a time.
Beat in enough flour to make a stiff dough.
Turn the dough out onto a lightly floured board.
Cover with a cloth and let stand for 5 to 15 minutes.
Wash and grease the bowl; set aside.
Sprinkle the work surface with flour and knead the dough until smooth, 5 to 10 minutes.
Place in the greased bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled, about 2 hours.
Punch the dough down.
Divide in half.
Shape each half into a loaf.
Grease two 9 x 5-inch loaf pans and place the loaves in the pans smooth side up.
Cover and let the dough rise until almost doubled, 45 minutes to 1 hour.
Position the oven racks so that the top rack is in the center of the oven.
Place a shallow pan of water on the very bottom rack in the oven.
Preheat the oven to convection bake at 325F for at least 20 minutes.
Fill a spray bottle with water and spray the loaves with water.
Place on the center rack in the oven.
Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of each loaf comes out clean and dry.
Turn the bread out of the pans; cool on a wire rack.