Here's one for you:
1/4 fluid ounces water (luke-warm)
1 (1/4 ounce) packet active dry yeast
3 1/4 teaspoons non-iodized salt
5 1/2 cups bread flour
2 1/4 cups rye flour
Dissolve yeast in water.
Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
Let rise in a warm place for 20 min in a covered, greased bowl.
Place a baking pan in bottom of oven and preheat to 480 Deg F.
Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
Lower the oven temperature to 430 Deg F.
Bake the loaf until desired brownness (40-60 min).
To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until coolAnyone have a good heavy German type bread recipe?
Marble Rye Recipe
For the Rye Dough:
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F.)
2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
For the Pumpernickel:
2 teaspoons active dry yeast
1 cup warm water (110 degrees F.)
1 tablespoon butter, melted
1 teaspoon sugar
6 tablespoons dark molasses
2 tablespoons finely chopped semi-sweet chocolate, melted
1 tablespoon caraway seeds
1/2 cup cooked mashed potatoes
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
Flour for dusting
1 large egg, beaten
For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.
For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.
Preheat the oven to 350 degrees F.
Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.
German Dark Rye Bread
Suggestion for making the ';marbled rye'; is to knead the dark rye dough together with a ';light'; rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves). (90 minute prep time includes rising time).
2 Loaves
2 hours 1陆 hours prep
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 (1/4 ounce) packages active dry yeast
1 tablespoon caraway seeds
1 tablespoon salt
1/3 cup molasses
2 tablespoons butter
1 tablespoon sugar
3 1/2 cups rye flour
cooking oil
2 cups water
In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110掳-115掳F).
Add to dry mixture.
Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
Beat 3 minutes at high speed.
Then by hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
**Cover, and let rest 20 minutes.
Punch down dough.
Divide in half.
Shape into 2 round or oval loaves on greased baking sheets.
Brush with small amount of cooking oil.
Slash tops with knife.
Cover; let rise until double (45-60 minutes).
Bake at 400 degrees for 25-30 minutes.
Remove from baking sheets, place on racks to cool.
**Note:If using this recipe to make a light/dark';marbled'; rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.
these two might help you. enjoy.
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