Ingredients
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour
Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.
Showing posts with label yeast bread. Show all posts
Showing posts with label yeast bread. Show all posts
Wednesday, September 22, 2010
Wheat Germ–Yogurt Bread
Ingredients
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten
Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten
Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.
Black Bread
Ingredients
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil
Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil
Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.
Onion-Cheese Bread
Ingredients
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped
Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped
Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.
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