[Sca-cooks] Sour dough rye and pumpernickel bread recipes

[Huette von Ahrens]

Sorry!  I have been somewhat preoccupied with mundania.  None of my recipes are period, although
I like to think that this sour dough rye recipe comes close to the flavor of maslin bread and the
combination of yeast and beer close to the flavor of barm.

Sour dough rye bread

4 1/2 cups Rye flour
4 cups Flat beer
1/4 c Warm water 
4 cups All purpose flour
1 package Dry yeast
2 tbsp Salt
Butter
 
Four days ahead of bread making, prepare the starter:
combine 2 cups rye flour with 2 cups flat beer, cover loosely and set in a warm place.  Stir once
or twice each day, adding more liquid if the mixture becomes too dry. It should bubble and give 
off a strong odor.
   
When ready to prepare the dough, put 1/2 the starter in a large mixing bowl, reserving the rest 
for future use.  Add 2 more cups of flat beer and stir. Dissolve the yeast and salt in 1/4 cup 
warm water and stir in. Then beat in the remaining rye flour and up to 4 cups of the white flour
one cup at a time to make a somewhat soft biscuit like dough firm enough to hold it's shape.  It
should not be too sticky. Turn out on a lightly floured board and knead until smooth, about 10- 12
minutes.  Divide the dough into two equal parts and shape into balls.  Place in two buttered 
bowls, turning to coat the dough with the butter.  Cover and let rise in a warm place until 
doubled in bulk, about 1 1/2 hours. Place on a buttered baking sheet, cover and let rise
again until doubled in bulk, about 40 minutes. Bake in a preheated 400 degree oven about 45 
minutes. After the loaves are done, brush the tops with butter.

Note about yeast:  If I use home brewed flat beer, which still has some yeasts left in it, I
usually use an outdated yeast package, which gives it just a little boost.  If I use commercial
beer, I use a new yeast package, because commercial beer is pasteurized and contains no yeast.

I have made this free form, in loaf pans and in one loaf using a springform pan.

Pumpernickel Bread

1 package active dry yeast
1 tbsp raw sugar
1 1/4 cups warm water
2 tbsp molasses
2 tbsp sweet butter [i.e. unsalted]
1 tbsp salt
1 cup all-purpose flour
1 cup whole wheat flour
2 cups rye flour
1/2 cup caraway seeds

Combine the yeast, sugar, and 1/4 cup warm water in a large mixing bowl, and let proof for 5 min.
Add the molasses, butter, salt, and mix well.  Add the remaining cup of water.  Mix the flours
and caraway seeds together, and add to yeast, one cup at a time, beating until you have a fairly
stiff but workable dough; it will be quite sticky, heavy and difficult to blend.  Turn out on a
floured bread board and knead, adding more all-purpose flour as necessary, until the dough becomes
smooth and fairly elastic.  It will take at least 10 min. of kneading and possibly longer until
the dough is only slightly sticky.  Shape into a ball, put into a buttered bowl, and turn to
coat on all sides.  Cover and let rise in a warm, draft-free spot until doubled in bulk, a good
2 to 2 1/2 hours.  Punch down and shape into a loaf and put into a loaf pan, 8"x4"x2".  Cover
again and let rise to top of loaf pan another 2 to 3 hours.  Bake in a preheated 375 degree over
for 35 to 40 min.   If you don't like caraway seeds they can be eliminated.

Recipe for FRANCISCO Bavarian Dark Wheat Dinner Rolls

Got to supermarket.  Buy one bag of Francisco Brand Bavarian Dark Wheat Dinner Rolls.  Take home
and enjoy.  [Francisco is a division of Orowheat Breads.]

Huette, no-longer a spoon tease.

--- Terry Decker <t.d.decker at worldnet.att.net> wrote:

> WORSE they're SPOON TEASES!!!  All these wonderful breads and not a recipe 
> in the lot.
> 
> Bear
> 
> > You are a bunch of SADISTS !!!
> >
> > Ranvaig,
> >
> >>I make a wicked sour dough rye and an evil pumpernickel.  Commercial 
> >>breads, I love FRANCISCO
> >>Bavarian Dark Wheat Dinner Rolls.  Just yummy!
> >>Huette
> >
> >>If we were really mean, we could torture Ranvaig, and play "what's your 
> >>favorite kind of bread?" <g>
> >>I have a couple.  One is the whole wheat bread made by Great Harvest, and 
> >>the other is a challah made with cardamom, made by me....mmmm.....
> >>--maire, in a mood to tease ;-P
> >
> >>I guess my favorites are any bread that my husband bakes and we can eat 
> >>fresh out of the oven while still warm...and the wonderful multigrain 
> >>bread that a local baker makes...again, we often get it still warm from 
> >>the oven of a Saturday morning!
> >>
> >>Kiri (with apologies to Ranvaig)
> 
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> 

Remember that while money talks, chocolate sings.


		
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