Apfelbettelmann Apple And Pumpernickel Crumb Dessert Food

CRUMBLE LOVERS' SHEET-PAN APPLE CRUMBLE

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
• Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
• Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
• Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.

PUMPERNICKEL BREAD

Steps:

• Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Cover and set aside to soak overnight.
• For the levain, mix the rye flour, water and sourdough starter in a small bowl until well combined. Cover and let it rest overnight in a warm place.
• Add enough water to the soaked rye berries so that there is about three times as much water a berries. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. Drain the cooked berries and set aside to cool.
• In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. Add the levain and 1⅓ cup (300ml) water. Mix until well combined and no traces of flour remain. Add the cooked berries, syrup and sunflower seeds. Knead the dough using the dough hook of an electric mixer or your hands and add the rest of the water during kneading, as needed, until the dough starts to come off the sides of the bowl. The dough should be moist and slightly sticky so it might not come off the sides of the bowl like in other bread doughs, which is fine. Dust with rye flour and cover. Let rest in a warm place for 30 minutes.
• Grease 5 (16 oz/450ml) straight-sided canning jars or 2 loaf tins.
• Knead the dough on a lightly floured surface to remove any excess air. The dough should be slightly sticky. Divide the dough into equal portions and place it into your baking pans or jars. Leaving about 1 inch (2,5cm) headspace in the jars to allow for the bread to rise (depending on the liveliness of your starter, the dough may or may not rise, mine always does). Only fill the pans to two-thirds to make smaller loaves. Grease small pieces of aluminum foil and cover the jars/baking pans, greased side down. Let rest in a warm place for 2 to 3 hours.
• Preheat the oven to 300F/150C. Remove the aluminum foil from the jars/baking pans and lightly spray the surface of the dough with water. Place the aluminum foil back on the jars/baking pans, greased side down. Make sure that the jars/baking pans are tightly covered.
• Adjust the oven rack to the lowest setting. Place the jars/baking pans in the casserole and and place it on the oven rack. Pour about 1 inch (2,5cm) hot water into the casserole. Place the lid on the casserole.
• Bake for 1 hour at 300F/150C. Reduce the heat to 212F/100C, and bake for 13 more hours. Add hot water to the casserole every few hours to maintain the water level. If you bake the bread overnight, pour more water into the casserole before you go to bed. A higher water level of 1½ to 2 inches (3-5cm) does not harm but an empty dry casserole may cause the jars to crack and should be avoided by all means.
• At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. Meanwhile keep the oven door closed to trap the residual heat. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry.
• Remove the breads from the oven. Let them cool completely, then wrap them in wax paper or parchment paper and either place them in freezer bags right away, or let the bread sit in a cool place for another two days before cutting it on Day 5. Store the pumpernickel in an airtight container in the refrigerator.

APFELBETTELMANN (APPLE AND PUMPERNICKEL CRUMB DESSERT)

Steps:

• Preheat the oven to 350 F and coat the inside of a 6-8 cup baking dish with 2 tbs of the butter.
• Melt 5 tbs of the butter and set aside.
• In a large bowl, soak the currants in the rum for 30 minutes.
• Then add the bread crumbs, chopped nuts, 1/2 cup of the sugar, melted butter, lemon peel and cinnamon.
• Stir until well mixed.
• Drop the apple slices into another bowl and sprinkle them with the remaining sugar.
• With a spatula, spread about a third of the bread crumb mixture on the bottom of the baking dish and sprinkle about half the apple slices evenly over it.
• Repeat with another bread crumb layer, then the rest of the apples, and finishing with the final third of the crumbs.
• Dot the top with the last 2 tbs butter.
• Bake in the middle of the oven for 30-40 minutes or until the apples are tender.
• Serve at once.
• You can sprinkle the top with more cinnamon and sugar, if you like.