Recipes On Rails: New Recipes using flour, rye

Onion Pumpernickel

Thu Jul 29 05:00:33 UTC 2010

Ingredients:

1200.0 gram water
375.0 gram molasses
20.0 gram Cocoa
4.0 gram coffee, instant
40.0 gram salt
400.0 gram flour, rye
400.0 gram Flour, Pumpernickel
900.0 gram Flour, all-purpose
30.0 gram Caraway Seeds
80.0 gram Starter
1.0 each Onion large, minced

Instructions:

Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.

Mix the next 4 ingredients in a plastic dough box.

Mince the onion. Add to cooling liquid mixture.

When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.

Pour the liquid into the flour mixture.

Mix by hand.

Until all the dry flour is incorporated.

Let sit 20 minutes.

Flour your work table and the top of the dough very well.

Turn the dough onto the work table. Flour the top of the dough.

Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.

Fold the left third of the dough onto the center third. Brush off all excess flour.

Fold the right third of the dough over onto the other two thirds. Brush off the flour.

Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.

Fold Left side onto the middle, brush off flour.

turn right side onto the other two thirds, brush off excess flour.

Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.

Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.

Repeat step 17

Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.

Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.

Finish shaping the loaves, allow to rise for at least 8 hours.

Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds.

Bake at 375 until internal temperature is about 200F.

Be sure to allow to cool before cutting.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/664-onion-pumpernickel

No-Knead Jewish Rye

Thu Jul 29 07:16:00 UTC 2010

Ingredients:

2.0 pound Starter 50/50
1.1 pound water
0.5 pound Flour, all-purpose
1.5 pound flour, rye
28.0 gram Salt, Flour
28.0 gram Caraway Seeds

Instructions:

The starter is a 50/50 mix (1/2 flour and 1/2 water). Thin the starter with the water and mix in the salt and the caraway seeds. I use flour salt so it's easier to dissolve. Add the rye and AP flours. NOTE: You can mix the rye with 50% pumpernickel if you want, but I don't like all pump... Some of the pictures are with pump included. The process is the same.

Mix the ingredients with your hand. Use only one, keeping the other clean. Note, most of my no knead breads are 80% hydration, this one is 70%. The rye flour doesn't develop sufficient gluten to maintain a good shape when hydrated to 80%.

Mix until the flour is all moistened and the dough comes together. It may be rough, especially if you added pump.

Follow the instructions for the no knead baguettes for stretching the dough every 20 minutes for an hour. This dough will NOT be near as elastic as the baguette dough, and it will tend to break when you try to stretch it. Just slap it back together and continue to stretch. After the last stretch, let it rest 20 minutes, and turn it out onto a floured work surface and pat it out.

Fold the bottom third up onto the middle third

Fold the top third down onto the other 2 thirds.

Rotate the dough 90 degrees and pat out. Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom two quarters over onto the top two quarters, and rotate the dough 90 degrees.

Divide the dough into 3 equal portions.

Pat a portion out.

Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom 2 quarters over onto the top 2 quarters. Set the dough on a board and allow to rest for 20 minutes.

Sorry, I forgot to take pictures, but after the 20 minutes you want to shape each loaf into the desired shape. Place on a floured canvas and allow to proof. This period should be at least 2.5 hours and depending on the temperature of the room as much as 8. During this time, the bacteria does its work, and the longer you can wait, the more sour the bread will be. Watch your dough. You want it to rise, but not overly so. The picture here shows properly raised dough.

Place the loaves on a peel sprinkled with coarse corn meal. Score the loaves (I use 7 perpendicular slashes on ryes). Wash with a cooked water and corn starch solution (this should be thickened, but not jello like), and then sprinkle with additional caraway seeds. Bake at 425F for convection with steam. 475 without convection. Try to add steam in either configuration. I bake for 5 minutes with steam, and 20 more minutes without.

Remove from oven, and immediately apply a 2nd coat of the corn starch solution. This 2nd coat will make the loaves shinny. Allow to cool, and enjoy. NOTE: Picture is of loaf with 80% hydration. Notice how it spread out instead of a proper shape?

Another picture showing the shine from the 2nd coat of corn starch.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/593-no-knead-jewish-rye

Pumpernickel Raisin Bread

Fri Jul 30 17:56:56 UTC 2010

Ingredients:

0.8 pound flour, rye
0.8 pound Flour, Pumpernickel
2.0 pound Flour, all-purpose
2.5 pound water room temperature
1.0 pound molasses
0.8 pound raisins
25.0 gram Cocoa
8.0 gram coffee, instant
36.0 gram Salt, Flour or kosher salt
10.0 gram Yeast
30.0 gram Caraway Seeds

Instructions:

Combine the water and molasses in a saucepan, and heat gently so the molasses dissolves into the water. Add the cocoa, coffee, and salt, stirring to dissolve. Allow to cool to room temperature (NOTE: if you baking area is cool, or the dry ingredients are cool, you should use warmer liquid ingredients. The average temperature of the ingredients should be around 70).

While the liquids cool, weigh out the dry ingredients.

I like to mix the dry ingredients so that the eventual dough is more uniform.

When the liquids are cool enough, add them to the dry ingredients and mix with your hands. Allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest for two and a half (2.5) hours.

Scale the dough into loaf weights.

Pre-shape. First flatten out the dough.

Then fold top quarter over onto the 2nd quarter.

Fold the bottom quarter up onto the 3rd quarter.

Now roll the top half over onto the bottom half and roll lightly.

Let the pre-shaped dough rest about 10 minutes.

Select one of the pre-shaped doughs.

Flatten it out using your fingers.

Fold the top third down over the middle third.

Fold bottom third up over top two thirds and seal edges.

Roll out to the appropriate shape.

Shape all the loaves, and allow to rise for an hour or until properly expanded.

If baking in loaf pans, bake in 350 F oven for about 45 minutes. If baking freestyle, preheat oven to 400 for about 30 minutes.

OPTIONAL FOR FREE-FORM LOAF: Mix some cornstarch with water and bring to a boil. Allow to cool. Solution should be about the thickness of a cream sauce. Baste loaf with this solution, sprinkle with caraway seeds. Brush with solution again, immediately after the loaf comes out of the oven.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/532-pumpernickel-raisin-bread