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water active dry yeast Rye Sour cooked rye berries pumpernickel color color pumpernickel flour salt rye flour
Viewed: 66 - Published at: 4 years agoIngredients
- 1 cup warm water
- 1 pkg. active dry yeast
- 1 cup Rye Sour (See recipe below)
- 2 cups cooked rye berries (see note below)
- 3 to 4 tbsp. pumpernickel color
- more as needed to attain desired color (see recipe below)
- 3 cups pumpernickel flour (medium rye)
- 1 tbsp. salt
- Rye flour as needed
Method
- In a large bowl sprinkle the yeast over the warm water; stir to dissolve.
- Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt.
- Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary.
- This dough will remain wet, with the consistency of heavy clay.
- Turn out onto an oiled work top.
- Grease a Pullman pan or loaf pan.
- Knead the dough into a ball and form into a cylinder the length of the pan.
- Place the dough in the pan.
- The dough should be pressed down evenly and come within a 1/4 inch of the top.
- If you use a Pullman pan, grease the inside of the cover, slide in place, and bake.
- In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread.
- Place in the oven and lay a heavy ovenproof weight or a brick on top.
- Do not proof.
- Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes.
- After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet.
- The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips.
- Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight.
- The next day, slice the loaf paper thin.
- Makes 1 loaf RYE SOUR: Prepare 48 hours in advance 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 Combine all the ingredients in a large bowl and mix until smooth.
- The mixture should have a thin consistency.
- Cover and allow to stand in a warm spot until bubbly and fermented.
- It can be left up to 24 hours.
- STAGE 1 Prepare 24 hours in advance 1/2 cup water 1 1/4 cups rye flour All of the Starter above 1/4 cup rye flour for sprinkling In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth.
- The dough should pull slightly and may start to come away from the sides of the bowl.
- Wipe down the sides of the bowl with wet hands or a bowl scraper.
- Sprinkle 1/4 cup of flour over the entire surface of the sour.
- Let stand, covered with a cloth or 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 2 1/2 cup warm water 1 cup rye flour All of above sour Add the water and 3/4 cup of the flour, mix until smooth.
- Sprinkle 1/4 cup flour over the entire surface of the sour.
- Allow to rise in a warm place for 4 to 8 hours.
- STAGE 3 1/2 cup water 1 cup rye flour or more All of above sour Add the water and the 1 cup of flour; mix until smooth.
- Add additional flour as needed to attain a dough-like consistency.
- The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.
- PUMPERNICKEL COLOUR: 6 tablespoons sugar 2 tablespoons water pinch of cream of tartar 1/2 cup boiling water In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water.
- Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes.
- Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color.
- Remove the pan from the heat.
- The sugar will continue to cook and darken.
- Allow it to cool.
- Using extreme care, add the boiling water.
- Stir to dissolve, then let cool to room temperature.
- NOTE: To 3 cups boiling water add 1 cup chopped rye berries.
- Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).