| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rye flour |
| 1/8 |
ts |
Active dry yeast (Save rest of pkg for first dough) |
| 1 |
c |
Warm water |
| 1 |
tb |
Crushed caraway seeds |
| 1 |
ts |
Minced onions |
| 1/2 |
c |
Water |
| 1 1/4 |
c |
Rye flour |
|
|
All of the starter from above |
| 1/4 |
c |
Rye flour for sprinkling |
| 1/2 |
c |
Warm water |
| 1 |
c |
Rye flour |
| 1/2 |
c |
Water (warm if refrigerated sour) |
| 1 |
c |
Rye flour or more |
| 1 |
c |
Warm water |
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Rye sour |
| 1 |
c |
Altus (optional) (old rye bread soaked into water over night) |
| 4 |
tb |
Pumpernickel color |
| 3 |
tb |
Sugar |
| 1 |
tb |
Water |
| 1 |
pn |
Cream of tartar |
| 1/4 |
c |
Boiling water |
| 1 |
c |
Pumpernickel flour |
| 2 1/2 |
c |
Common flour (all-purpose flour) (up to 3-1/2) |
| 1 |
tb |
Salt |
|
|
Flour, for dusting work top |
|
|
Oil, for greasing bowl |
|
|
Cornmeal, for sprinkling baking sheet |
|
|
Cornstrach solution for brushing loaf |
| 1 |
c |
Water |
| 2 |
tb |
Cornstarch |
| 1/4 |
|
Cold water |
| 1/2 |
c |
Yellow onions, chopped |
| 1 |
|
Green onion (white part only) |
| 1 |
ts |
Poppy seeds (up to 2) |
| 1 |
ts |
Olive oil (up to 2) |
|
|
Salt to taste (optional) |
INSTRUCTIONS
STARTER
STAGE ONE
STAGE TWO
STAGE THREE
THE BREAD ITSELF
BREAD PT 2
ONION FILLING
Pumpernickel Bread is a sour dough bread. There is no other REAL way to
make it. The "sour only takes 4 days before you can start your bread,
unlike regular sourdough, which takes 9 days to get a good taste. Well,
here goes:
from: Secrets of a Jewish Baker by George Greenstein
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 the
seeds are crushed 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.
Combine all 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.
Making Rye Sour from the Starter: Stage One: In a large bowl or container,
combine the water, 1-1/4 cups of the flour, and the starter. Stir until
smooth. The dough should pull away slightly and may start to come away from
sides of the bowl. Wipe down the sided 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, until doubled in size and the
floured top appears cracked with fissures spread widely apart. This may
take 4 to 8 hours. Avoid leeting the sour collapse.
Stage Two: (If a double recipe is desired, double below) 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 flour over the entire surface
of the sour. Allow to rise ina warm area 4 to 8 hours. As the sour begins
to rise, you can refrigerate it for later use or overnight for mixing the
following day.
Stage Three: To the Stage Two sour add the water and the one 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. Take remainder and put in a covered container with a light film
of water floated over the top. Refrigerate for later use, (up to a few
months later).
continued in part 2
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