EASY LITHUANIAN DARK RYE BREAD (RUGINE DUONA)
This easy recipe for Lithuanian dark rye bread (rugine duona) is a dense loaf that requires no sourdough starter. You use yeast instead.
Provided by Barbara Rolek
Categories Bread
Time 13h20m
Yield 36
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add milk to a heavy-bottomed saucepan and set over medium heat. Cook until milk begins to steam and bubbles form around edges, stirring frequently with a wooden spoon or silicone spatula. Check with a thermometer often; milk should reach a scalding temperature of 180 F.
- Remove from heat and cool scalded milk to 110 F. (This is done to denature proteins in the milk that can inhibit gluten formation and keep dough from rising.)
- In a large bowl or stand mixer, add butter, sugar, and salt. Pour over scalded milk and stir until cool.
- In a small bowl, dissolve yeast in lukewarm water. Add yeast mixture and 3 cups of rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour and caraway seeds , if using.
- Cover and put dough in a warm place (70 to 75 F) and let dough rise until doubled. This can take quite a long time because you are using only rye flour; plan for a few hours and know that it can take as long as 12 hours.
- Add whole-wheat flour and knead until smooth. It helps to wet your hands as this is a dense and sticky dough. It won't develop the springy consistency you get with wheat doughs, so don't keep adding flour hoping to achieve that texture.
- Preheat oven to 450 F. Line 2 bread pans with parchment paper.
- Divide dough in half and shape into 2 round or oblong loaves and place into pans. Cover with greased plastic wrap and let rise until doubled (1 to 4 hours). Brush tops of loaves with beaten egg white.
- Bake both loaves for 15 minutes. Reduce heat to 350 F and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 F when placed into center of loaves.
- Turn loaves out of pans onto a wire rack to cool completely.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Cholesterol 8 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 2 g, Fat 2 g, ServingSize 2 loaves of bread (36 servings), UnsaturatedFat 0 g
PUMPERNICKEL QUICK BREAD
This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 9x5 inch loaf bread
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease 1 9" x 5" loaf pan.
- In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
- In a small bowl, beat eggs, molasses, milk and oil.
- Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
- Pour batter into prepared loaf pan.
- Sprinkle with sesame seeds.
- Bake 50-60 minu8tes, or until loaf tests done.
- Remove bread from pan, cool on wire rack.
Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4
QUICK AND EASY EASTERN EUROPEAN PUMPERNICKEL BREAD
This recipe is from the book, Artisan Breads in Five Minutes A Day. It is recommended that you use a baking stone in your oven.
Provided by Member 610488
Categories Yeast Breads
Time 1h
Yield 4 1 lb loaves
Number Of Ingredients 12
Steps:
- Combine the hot tap water and the cold coffee. Check temperature of water. Should be lukewarm. Whisk together the yeast, salt, caraway seeds, molasses and cocoa powder along with the water in a 5-quart bowl or a lidded (not airtight) food storage container.
- Combine the liquid ingredients with the dry ingredients without kneading, using a spoon, Danish dough whisk, a 14-cup food processor with dough attachment or a heavy duty stand mixer with paddle.You may need to use your hands to combine the last of the dry with the wet if not using a machine.
- Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
- Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 8 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 1 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
- On baking day, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat the oven to 400 degrees F, with a rack in the middle of the oven where your baking stone should sit. Place an empty metal broiler pan on a lower shelf.
- Using a pastry brush, paint the entire loaf with the cornstarch wash and sprinkle with caraway seeds, if desired. Slash the loaf with deep parallel cuts using a serrated bread knife.
- Slide the bread directly onto the hot stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Allow to cool before slicing.
Nutrition Facts : Calories 815.4, Fat 4.1, SaturatedFat 0.7, Sodium 2635.8, Carbohydrate 168.6, Fiber 17.4, Sugar 6.8, Protein 29.3
EUROPEAN BLACK BREAD
This is an easy recipe for a loaf of black bread with caraway seed for bread machines.
Provided by Jan
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h5m
Yield 10
Number Of Ingredients 12
Steps:
- Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 246.3 mg, Sugar 2 g
DARK MALTED RYE BREAD
Provided by lhy48
Time 20m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Pour the water in a large bowl. Add the yeast and malt extract and stir to dissolve completely.
- Add the rye flour, wheat flour, salt, and sourdough starter to the liquid mixture. Thoroughly mix everything together.
- Knead by hand until smooth. Alternatively, knead in a stand mixer fitted with a dough hook for 3 minutes on low speed, then 4 minutes on high speed.
- Place the dough on a floured countertop and cover with a kitchen towel. Allow to rise for 30 minutes, folding and kneading it every 10 minutes.
- Gently form the dough into a round loaf and sprinkle with some flour.
- With a sharp knife, cut a pattern into the surface, such as a cross, grid or square.
- Put the loaf on a baking sheet, cover with a kitchen towel, and let it rise for another 30 minutes.
- While the bread is rising, preheat the oven to 425°F/220°C.
- Once the oven reaches the right temperature, take a spray bottle of water and spray the inside walls of the oven. Keeping the loaf on the baking sheet, transfer it to the hot oven.
- Bake for 45 minutes, until a dark brown crust forms. Let cool before slicing and eating.
Nutrition Facts : ServingSize 1 serving, Calories 489 kcal, Fat 2 g, SaturatedFat 0.3 g, UnsaturatedFat 1.3 g, Carbohydrate 105 g, Sugar 11 g, Fiber 14 g, Protein 15 g, Sodium 700 mg
CRANBERRY CREAM CHEESE SANDWICH
This simple little sandwich is delicious, easy, nutritious and filling. * Marble Rye (I use Pepperidge Farm) is my favorite but you can use any rye or pumpernickel bread. * I usually use canned cranberry sauce (either whole berry or jellied) and homemade sauce also works well. The cream cheese needs to be softened to room temp to...
Provided by Barbara Miller
Categories Sandwiches
Time 7m
Number Of Ingredients 3
Steps:
- 1. Lay 2 slices of fresh bread on a flat, clean surface. (plate/cutting board/counter top/table.)
- 2. Spread the softened cream cheese on one side, of one slice of the bread. (Cream cheese can be fat free or vegan substitute or Mascarpone cheese.)
- 3. Spread the cranberry sauce on one side of the other slice of bread.
- 4. Place one slice of bread on top of the other slice so that the cream cheese and cranberry sauce touch one another.
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- Dissolve the yeast in 3 1/2 cups of the water in a small bowl and pour it over 4 cups of the flour in a large bowl. Stir to mix until it attains the consistency of wet cement.
- The next day, remove the onion-caraway bag and discard. The sour should smell somewhat acidic but not rotten after about 15 hours. At this point, feed it (mix it) with the remaining 1 cup flour and 1/2 cup water, or enough to maintain the thick consistency.
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