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REC: Raisin Pumpernickel
I found this recipe years ago in Country Living. It's always been a hit
in our house, and the next best thing to Orwasher's in NYC. I use a stand mixer to make the dough, not a food processor. * Exported from MasterCook * Raisin Pumpernickel Bread Recipe By : Country Living Serving Size : 10 Preparation Time :0:00 Categories : Breads, Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour 1 1/2 cups medium rye flour 1 cup bread flour 2 1/4 teaspoons instant active dry yeast -- (1 packet) 1 tablespoon salt 2 tablespoons Dutch-processed cocoa 1 tablespoon espresso powder 1/2 cup milk -- warmed to 100 degrees F 1/4 cup spring water -- warmed to 100 degrees F 2 tablespoons dark molasses 1 tablespoon vegetable oil 1/2 cup raisins 1/2 cup boiling spring water 1 egg white Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, yeast, salt, and cocoa. In a small bowl, stir espresso powder into milk and add molasses. Use a wooden spoon to stir the liquid into the flour mixture or process until the dough comes together. On a lightly floured surface, knead dough by hand until supple and soft -- about 5 minutes -- or process in food processor for 45 more seconds. Proof the dough: Coat a large bowl with the vegetable oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until dough has doubled in size -- about 1 hour. Hydrate and add raisins: In a medium heatproof bowl, cover raisins with boiling water and set aside while the dough rises. When the dough has doubled in size, punch down and place on a lightly floured surface. Drain raisins, place them in the middle of the dough, and knead to incorporate. Form the dough into a ball, cover with the towel, and let rest 15 minutes. Shape the loaf: Form dough into a tight 8-inch round loaf. Cover a baker's peel or baking sheet with parchment paper and sprinkle with cornmeal. Place formed loaf on parchment, cover, and let rise until increased by a third. Bake the bread: Place a baking stone in the lower third of oven and preheat oven to 375 degrees F for 30 minutes (to thoroughly heat the stone). In a small bowl, whisk 1 tablespoon of water with the egg white. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. Brush the top of the loaf with the egg-white glaze and slide the dough onto the baking stone. Mist the oven with 3 or 4 sprays of water and bake for about 45 minutes. Cool on a rack. Serve at room temperature or toasted. Store in an airtight container. Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On 8/22/2004, Wayne wrote:
>I found this recipe years ago in Country Living. It's always been >a hit in our house, and the next best thing to Orwasher's in NYC. >I use a >stand mixer to make the dough, not a food processor. Wayne - thanks for your replies over the last couple of days. I'm not much of a bread maker, mostly because there's a lot more good bread available than there used to be, so I don't bother. But, when I have baked bread, I enjoyed the process and the results were at least reasonable - if not great - probably because of lack of practice. I will also try Orwasher's to see if they do a pumpernickel or dark rye without raisins, since my own tastes run more to the savory rather than the sweet side of the flavor scale. I'm also going to look around for a pumpernickel or dark rye that uses a sour starter base. Any suggestions? |
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Kevintsheehy wrote: > On 8/22/2004, Wayne wrote: > > >>I found this recipe years ago in Country Living. It's always been >>a hit in our house, and the next best thing to Orwasher's in NYC. >>I use a >stand mixer to make the dough, not a food processor. > > > Wayne - thanks for your replies over the last couple of days. I'm > not much of a bread maker, mostly because there's a lot more > good bread available than there used to be, so I don't bother. > But, when I have baked bread, I enjoyed the process and the > results were at least reasonable - if not great - probably because > of lack of practice. I will also try Orwasher's to see if they do a > pumpernickel or dark rye without raisins, since my own tastes > run more to the savory rather than the sweet side of the flavor scale. > I'm also going to look around for a pumpernickel or dark rye that > uses a sour starter base. Any suggestions? Since you did say a sour starter base, here is one that I often make for the SBF and her mother, when she flies in from Helsinki. And I have also included one from George Greenstein, my second favorite dark rye. * Exported from MasterCook * Ruislimppu Recipe By : Alan Zelt, Adapted from Haagan Leipa Oy Bakery Serving Size : 3 Preparation Time :0:00 Categories : Bread Finnish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough Root 14 grams Finnish Sourdough starter**** 1 Litre very warm water 600 grams Modified Coarse Rye Flour* The Dough 28 grams active baker's yeast 28 grams sea salt 900 grams Modified Coarse Rye Flour** 120 milliliters warm water Sourdough Root: On first day, mix sourdough starter in very warm, but not hot, water. To this, gradually add the flour, until thoroughly mixed. Place in covered bowl until root has started to actively bubble and become pungent (24-48 hours). Making the dough: Fill a small bowl with half a cup of warm water. To this, add yeast. Stir and let sit until foamy. Place the yeast and the salt in the root, and mix thoroughly. Gradually add flour, mixing for about 8 minutes. It will be the consistency of cement. If your mixer starts to slow down or smoke, finnish the kneading by hand. Place dough in a well greased bowl, cover and let stand for about two hours, or until doubled in size. Take a large tablespoon of the dough and place in a freezer baggie for use in making the next batch of dough. Shape dough into three rounds, about 8 inches in diameter. Use plenty of rye flour to make handling the dough easier. Flatten each until they are about an inch and a half high. Dust each with the rye flour (do not score the surface) Place on cookie sheets and cover with a damp towel. Let rise for about 30 minutes. Pre-heat the oven to 475 F. Bake in a dry oven for about 50 minutes. When baked, the internal temperature should be at least 200F. Another test will be the toothpick test. Insert a toothpick into the center of each loaf. If dough adheres to the toothpick, bake for an additional 5 minutes. When baked, remove to a cooling rack and let sit for about 1 hour. Good Finnish rye bread should be stored in a paper bag, and will remain fresh for up to 1 week. You may freeze the bread for later use. First wrap with saran wrap, then place in a freezer bag. * 600Grams: 540grams coarse/dark rye flour; 42 grams AP flour; 18 grams white whole wheat flour. ** 900Grams: 810grams coarse/dark rye flour; 63 grams AP flour; 27 grams white whole wheat flour **** For this bread, I had the benefit of having the same rye sourdough starter that is used at the bakery. From this, I save at least one tablespoon from each baking. For those that wish to make this bread from another Finnish bread, I would suggest you take three large slices of the bread, trim off all crusts and crumble the bread into the starter water. - - - - - - - - - - - - - - - - - - NOTES : This is the most common of the soft Finnish Rye breads, eaten by most Finns in Finland. It is a round loaf, about 8 inches in diameter, made with coarse rye flour. This is my version of the bread made by the Haagan Leipa Oy Bakery in Helsinki. They are a small specialty bakery, with a small adjacent shop. They deliver their breads to delis throughout Helsinki. With their assistance, I learned how to make this bread, modifying the rye flour commonly available in the States. Armed with a small amount of their starter, I am spreading their bread to the New World. By the way, their starter is 56 years old, the same age as the bakery. So now when my mother-in-law makes her annual visits to Seatte from Helsinki, she has some wonderful resonably authentic Finnish Rye bread for meals. Maybe she will even take some home with her. * Exported from MasterCook * Corn Bread (Dough-Mixing Machine, Flat Beater) Recipe By : George Greenstein, Secrets of a Jewish Baker Serving Size : 2 Preparation Time :0:00 Categories : Bread Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 1 1/2 packages active dry yeast (scant 1 1/2 tablespoons) 1 1/2 cups Rye Sour 1 1/2 cups rye flour 2 cups common flour -- or more as needed 1 1/2 tablespoons salt 2 1/2 tablespoons caraway seeds (optional) Additional common flour -- for dusting work top Cornmeal or cornmeal and rye flour -- for dusting baking sheet Cornstarch solution or water -- for brushing bread In the mixing bowl sprinkle the yeast over the warm water and stir to dissolve. Add the Rye Sour, rye flour, common flour, and salt. Mix at the first speed until the dough comes away from the sides of the bowl. Be patient. If the dough does not come away, run at the second speed for a few minutes. Remove and scrape down the beater, insert the dough hook, and continue mixing at the second speed for 5 minutes. If the dough does not come away from the sides of the bowl, use the third speed for 2 minutes. If it still does not come away, run at the first speed and alternatively add rye flour, then common flour 1/4 cup at a time. This will be a wet, sloppy dough. Prepare a clean mixing bowl and wet by swishing water around the inside. Transfer the dough to the prepared bowl. Keeping your hands wet at all times, remove the hook, pat down the dough, and cover with a film of water. Cover the bowl with plastic wrap, set aside, and allow the dough to rise until doubled in volume (45 to 60 minutes depending upon the humidity and room temperature). Shaping Prepare a baking sheet sprinkled with corn meal or a cornmeal/rye flour mixture, upon which the bread will be baked. Wet a clean work surface or board generously with water. When ready, cover the top of the dough with the caraway seeds, if desired. Keeping the hands wet at all times, scoop out the dough (or half the dough at a fime for 2 loaves) and shape into a round by bringing the sides of the dough down to the middle and gathering it together until you have a ball of dough. Handle the dough gently so that it does not tear. Place it on the wet work top. Turn and push the sides down and underneath to further round up the bread. Work your hands underneath and gently lift the loaf, then set it down onto the prepared baking sheet. Smooth the dough down with a caressing, circular motion. Press down, flattening out the top; it will spring up in the oven. Sprinkle extra caraway seeds on top if you are using them. Allow the dough to stand no longer than 10 minutes. It can be placed in the oven without any standing time. Do not proof. Baking Place an empty broiler pan on the oven floor and preheat for 5 minutes at 375F. Brush the bread with the cornstarch solution or water. Place the baking sheet holding the bread on the middle shelf of the oven, or on tiles or an oven stone if you have them. Carefully add 6 to 8 ice cubes or 1 cup hot water to the hot broiler pan and shut the door. Protect your hands and face from the burst of steam. Bake for exactly 5 minutes. Steam in the oven is not desirable after that time. In exactly 5 minutes carefully remove the hot broiler pan with the remaining water. Select a space in advance on which to set the hot pan. Observe caution with the hot water. Slide out the bread and, with a skewer or an ice pick, stipple 10 to 12 holes all around the crust; return the bread to the oven. Reduce the heat to 350F and continue baking for 10 minutes, then stipple once more and brush again with the cornstarch solution or water. When the bread begins to brown, turn the bread around to ensure even baking. Bake until the crust is hard and unyielding to gentle pressure. Timing will vary depending on the amount of moisture in the dough. It may take an hour or longer. The bread is done when tapping on the bottom emits a hollow sound and the top and sides are hard. If you are using tiles or an oven stone, transfer the bread from the baking sheets to the tiles and con*tinue baking for an additional 10 to 15 min*utes to make the loaves crustier. Remove the bread from the oven, brush the top with more cornstarch solution or water, and let cool on a wire rack. The bread will keep well for more than a week in the bread box. It also freezes well. This bread should really have a chapter of its own. It’s the best bread I make! The Corn Bread I write about here originated in Europe. It is made from rye and wheat flours; there is no corn at all. The word corn to many Europeans is an all-encompassing term mean*ing grain, such as wheat, oats, rye, barley, and maize (their word for corn). Corn as we know it is a native American grain; when we speak of corn bread in the United States we mean bread made from cornmeal, such as corn muffins, corn sticks, corn pone from the South, or johnnycake from New England. Some folks erroneously refer to my Corn Bread as corn rye, and mistakenly bake a bread that has both rye and cornmeal in the recipe. I will stick to the proper European name for this loaf-Corn Bread. Ihave a lot of good things to tell about this bread. The recipe is very simple, the same as for many great breads the world over: water, flour, salt, and yeast. The procedure is different from any other bread and directions must be followed carefully. There are few bakeries left that haven’t compromised this bread’s real flavor, moisture, and texture. Follow the directions and success will be assured. I believe that this is the first time the recipe has been reproduced for the home baker in its proper version. Don’t let the length of the instructions intimidate you. They are simple. Just go along one step at a time. Making this bread takes patience but your satisfaction will be enormous. Enjoy! - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye sour Recipe By : George Greenstein, Secrets of a Jewish Baker Serving Size : 1 Preparation Time :0:00 Categories : Bread Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 1/2 cup rye flour 1/8 teaspoon active dry yeast 1 cup warm water 1 tablespoon crushed caraway seeds (optional) 1 teaspoon minced onion Stage One 1/2 cup water 1 1/4 cups rye flour All of the Starter -- above 1/4 cup rye flour for sprinkling Stage Two 1/2 cup warm water 1 cup rye flour Stage Three 1/2 cup water 1 cup rye flour -- or more Starter (Prepare 48 hours in advance) Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. In the bakery we crush the seeds with a rolling pin. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. The minced onion helps to hasten the fermentation and adds flavor. Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin, soupy consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours. Stage One (Prepare 24 hours in advance.) In a large bowl or container, combine the water, 11/4 cups of the flour, and the Starter; stir until smooth. The dough should pull slightly and may start to come away from sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup flour over the entire surface of the sour. Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse. Stage Two If a double recipe is desired, this can be increased to 1 cup warm water and 2 cups rye flour. To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth. Wipe down the sides of the bowl. Sprinkle the remaining 1/4 cup of flour over the entire surface of the sour. Allow to rise in a warm area 4 to 8 hours. Proceed with Stage Three. As the sour begins to rise, you can refrigerate it at any stage for later use or overnight for mixing the following day. Refrigeration retards the rate of growth of the sour, which continues to rise slowly. Whenever time permits, I prefer to make two stages the day before, refrigerating the second stage over*night and preparing the third stage the morning of baking. If the dough is to be mixed first thing in the morning, the third stage is prepared the evening before, so it can rise slowly all night and be ready in the morning. Stage Three To the Stage Two sour add the water and the 1 cup flour. Mix until smooth. Additional flour can be added to attain a dough-like consistency. The sour, when fully risen in Stage Three, is ready for use in the dough. When the third stage is mixed, set aside 1/4 to 1/2 cup and refrigerate in a covered container with a light film of cold water floated over the top. I have kept sour under refrigeration for months at a time. Note: Use warm water if the sour has been refrigerated. It is best to stir down the starter every 3 to 4 days if unused. Periodically (every 10 to 12 days) dispose of half and refresh it by mixing in equal amounts of flour and water. If there is some discoloration on the top, it can safely be skimmed off and the sour used as normal. When going away for long periods of time, I freeze a small amount of sour. When preparing a new starter from scratch, I add the frozen sour to preserve my original culture.To ensure the proper strength of the sour, in each stage you can only double the amount of starter you begin with. For example, if beginning with 1/4 cup starter, you can add up to 1 / 2 cup water plus flour to thicken. If Stage One contains 1 cup sour, Stage Two can be prepared with up to 2 cups water plus flour. If a large amount of sour is required, extra stages can be added. Sometimes the process goes awry. Perhaps there is insufficient sour left to start the next batch, or the sour might have been forgotten and was left standing to get old or dry. There is a remedy. The bakers call it an einfrisch, meaning to refresh. A small amount of sour is thinned down with water to a soupy consistency. Swishing 1/4 cup water around in what remains clinging to the sides of the empty bowl can yield enough to restart the sour. Let this einfrisch stand, covered, at room temperature or in a warm spot until bubbly. If desperate, add a pinch of yeast. When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages. Bakers Secret: Some bakers like to add crushed caraway seeds each time they prepare stage one. - - - - - - - - - - - - - - - - - - NOTES : My father, a Hungarian baker, told me stones about cooks in Europe whose culinary ability was determined by the quality of their bread. He related that when a young woman married, included in her dowry was some bread starter from her mother. These starters were passed on from mother to daughter and, as master yeast is today, the culture was never allowed to die. Small quantities were always kept with which to begin anew. When I began to work in the bakery, sour was still made by hand, three times daily, each time doubled in volume and fermented in huge wooden troughs. Someone would have to tend to the sour whenever the bakery was closed. Thanks to modern refrigeration, we make sour at our leisure and refrigerate it at any stage in its development. The first time sour is made, it is begun with a starter. After that, enough is always left behind to begin the next batch. -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 billion defense-spending bill, August, 2004 |
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alzelt > wrote in
: > Since you did say a sour starter base, here is one that I often make > for > the SBF and her mother, when she flies in from Helsinki. And I have > also included one from George Greenstein, my second favorite dark rye. << long but great recipes snipped >> Alan, the bread recipes look wonderful! I wish I had more time at home to devote the time to sourdough. A while back when I wasn't working, I did work with several sourdough starters and breads and really loved it. I've filed these away for hopefully a not too future date when I can get involved with this, although I may have some trouble finding rye meal. I don't think I've ever seen it in any of our stores. Thanks for the post! -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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alzelt > wrote in
: > Since you did say a sour starter base, here is one that I often make > for > the SBF and her mother, when she flies in from Helsinki. And I have > also included one from George Greenstein, my second favorite dark rye. << long but great recipes snipped >> Alan, the bread recipes look wonderful! I wish I had more time at home to devote the time to sourdough. A while back when I wasn't working, I did work with several sourdough starters and breads and really loved it. I've filed these away for hopefully a not too future date when I can get involved with this, although I may have some trouble finding rye meal. I don't think I've ever seen it in any of our stores. Thanks for the post! -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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alzelt > wrote in
: > Since you did say a sour starter base, here is one that I often make > for > the SBF and her mother, when she flies in from Helsinki. And I have > also included one from George Greenstein, my second favorite dark rye. << long but great recipes snipped >> Alan, the bread recipes look wonderful! I wish I had more time at home to devote the time to sourdough. A while back when I wasn't working, I did work with several sourdough starters and breads and really loved it. I've filed these away for hopefully a not too future date when I can get involved with this, although I may have some trouble finding rye meal. I don't think I've ever seen it in any of our stores. Thanks for the post! -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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