A Recipe for Rye Bread
hi, a huge welcome to steve's kitchen ihad a message from babsi schafer she was saying she's been looking at mygerman recipe for the bretzels, the soft bretzels, they are absolutelydelicious by the way but it had me thinking about a favorite bread of minefrom germany, the pumpernickel dark rye bread, it is fantastic and ihave a recipe i've used for many many years. it's a little bit unusual but itproduces the most delicious pumpernickel and i'm going to share it with youtoday, so come on over here let's makepumpernickel. now we have a lot of ingredients that aregoing into this pumpernickel bread so
i'm listing them below the video itselfand of course on steves-kitchen . com you can see the ingredients there. we'vegot 200 grams thats seven ounces of bread flour, strong bread flour, 120 grams orfour ounces of whole wheat or whole grain flour and 100 grams or three and ahalf ounces of rye flour this is a beautiful textured flour so we're putting all our dry ingredientsin here at the moment we're going to want three teaspoons of yeast a littleextra yeast for this one because it's a heavy bread. on the other side of thebowl away from the yeast i'm putting one-and-a-half teaspoons of salt
now two the unusual ingredients i put intothis and i haven't seen it used before is cocoa i've got a dutch process cocoahere i'm putting three tablespoons it really adds a lovely dark texture andflavor to the pumpernickel bread and another unusual ingredients is groundcoffee beans now you can use regular coffee but a teaspoon of ground coffeebeans really works well in this recipe and to my mind a tablespoon of carawayseeds you can't do without caraway in pumpernickel it's just an excellent flavor and wejust take a whisk and mix these dry ingredients together and next we'regoing to add in our wet ingredients i've
got 270 mls of warm waterwhich i'm just going to pour into there i'll put it all in famous last words ihope that works. i'm adding a tablespoon and a half of oil a vegetable oil and agood rich molasses, now you could use treacle and there's a reason i went withthe oil first because hopefully this slightly oiled tablespoon will let themolasses drop in and leave the spoon nice and clean like that and 3tablespoons of that and now let's start to use either a spoon or a whisk anddraw all these wet ingredients into the dry this just keeps our hands clean at thestart we are going to get a little dirty making this bread and now i'm going toget my hand in there and start to draw
this dough together now i'm happy with the way thats startedto pull together it's a very sticky dough it's absolutelybeautiful and rich now i'm going to put some of that ryeflour on my work surface and then what we're going to do if i can get unstuck, is we're going to knead thisfor a good ten minutes to stretch out what little gluten is in this bread we want to make the most of it so i wantto fold and push and stretch out those glutens. now i've been working thatdough for about 10 minutes and you can
see there's a beautiful elasticitycoming to the dough now i mean it's not like a regular bread dough it's a lotmore grainy but you can see there's tension in there what we're going to do now is take thisand pop it back into a bowl, first of all i'm going to add about a tablespoon of oilin there, just coat the bread then i'm just going to cover this over with someplastic wrap and leave it for an hour and a half or so in a warm place untilit's doubled in size. now after an hour so you see this isrisen beautifully this won't have the tension that thenormal dough has but you can see i've
got a knock the air out of that now andi'm going to lift it out onto the side and i'm going to fold this bread in onitself i want to roll it into a sausage shapenow as i say you won't get the tension that you will with a full gluten loaf because this flour has a lot of grainin it but i'm now going to lift that and i'm going to drop it into a two pound orone kilo loaf tin and then we want to leave that again in a warm area, youmight want to cover it with a damp cloth until it's doubled in size. now will you look at that that has beenabout 45 minutes and it's bursting out
of the tin that's ready now i'm going topop that in the oven i've got 200 degrees with mine becauseit's a fan oven if you've got a regular maybe 220 that's 400/425 in fahrenheit let's pop that in there it's going to beabout half an hour. now often when i'm baking a pumpernickel or sourdough iwant steam in the oven so i put a bath of hot water in the bottom and i'mspraying the inside the oven with some water to create steam you'll also notice that i put a secondloaf in there because i love now there
is my pumpernickel out of the ovenand hopefully that will release yes beautifully so, i just need to tap thaton the back it's got a lovely hollow sound. now there itis we want that to completely cool down i've got my second one here you sawthat i put two in the oven and this one as well it's beautifully cooked. now i'm going tolet them completely cool down on the side because with pumpernickel if youcut those open now all the steam will come out and you'll dry the bread out.so we'll come back when they cooled down now i've ended up with two absolutelydelicious pumpernickel breads and the
smells coming off here just fantastic, ifyou love pumpernickel the smell now is just great and they are same size loaf actually thisone went in a lower tin and its bloomed out i love the way that one blooms andopens like that let's get and try these now and see what theylook like. so i'm going to cut this pumpernickel and traditionally it's cutvery thin indeed so let's slice this one down and look atthat grain it is absolutely perfect now i'm going to turn that so that youcan see it. now pumpernickel normally when you have it it's a very rich bread
so what we tend to do is cut it verythin slices, literally i like my pumpernickel as thin as possible so i'mgoing to go down like that we've got a slice of pumpernickel therethis is perfect just sliced into two pieces it's a very firm bread and youcan put a little bit of cream cheese on there or some smoked salmon so here goes, lets just put some creamcheese on there, a few little baby capers and i'm just going to have half of thisfor trying now will you look at that here goes now the smell coming from this bread thepumpernickel smell is just fantastic.
give this a try, oh and the taste, that istruly one of the most flavoursome breads i absolutely love pumpernickei don't know whyand i think it's just something from my childhood but this is a great bread i really would love you to give this onethe thumbs up if you ever get chance to make this at home do so this is just absolutely knocksthe socks off of anything you buy in the stores, be good and i'll see you in thenext video. auf wiedersehen i have to thank babsi for inspiring meto do that pumpernickel video because thatis a bread i love, i really enjoyed making
it and i'm going to absolutely enjoy eating it. now i'll leave a link here to some othervideos, be good as always i'd love to hear your comments subscribe to thechannel and i'll see you next time
