Recipes On Rails: New Recipes using Caraway Seeds

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

Parsley, Sage, Rosemary and Thyme - No Knead

Thu Jul 29 17:14:22 UTC 2010

Ingredients:

Saute
0.2 pound Oil, Olive
0.5 pound onion, sliced thin
2.0 teaspoon Rosemary fresh - minced
2.0 teaspoon Thyme fresh - minced
2.0 teaspoon Parsley fresh - minced
2.0 leaf Sage fresh - minced
2.0 teaspoon Caraway Seeds
0.5 teaspoon Pepper, Black

Liquids
1.13 pound Milk
0.91 pound water
28.0 gram salt
55.0 gram Sugar

Dry Ingredients
0.3 pound Corn Meal
2.75 pound Flour
4.8 gram Yeast

Instructions:

Baker's Percentage:

10% Corn Meal
90% Flour - All Purpose
6% Olive Oil
18% Onion
2% Salt
37% Milk
30% Water
4% Sugar
.35% Yeast (IDY)

TOTAL 197% plus the herbs. Adjust the herbs to your tastes.

Heat the EVOO in a sauce pan. Add the thinly sliced onions and saute.

While the onion cooks, collect your herbs.

Pull leaves off any woody stems.

Mince

When the onions soften, add the caraway seed and saute a little longer.

Add the black pepper.

Mix in herbs and saute briefly.

Remove from the heat and stir in remaining ingredients in the Liquids group. Stir to dissolve the salt and sugar.

Weigh dry ingredients into a plastic bin.

Mix dry ingredients till uniform.

Add liquid ingredients (Must be room temperature or cooler).

Mix by hand.

Work in all the flour and liquid.

Allow to rest for 20 minutes.

Liberally flour the work surface and the top of the dough in the bin.

Turn the bin over and scrape the dough onto the work surface.

Flour the top of the dough

Pat dough out

Fold left 1/3 onto the middle 1/3, brushing off excess flour. Use a dough scraper if necessary.

Fold right 1/3 onto the other 2/3 (use scraper whenever necessary.)

Rotate the dough 90 degrees.

Pat out again.

Repeat the folding.... fold left 1/3 onto middle 1/3.

Fold right side onto the middle 2/3.

Rotate and repeat folding.

Place in plastic bin, seam down.

Allow to rest 20 minutes.

Repeat folding, dusting top of dough and turn onto work surface.

Pat out and fold left 1/3 onto middle 1/3. Notice the change in the consistency of the dough.

Fold right side on to the other 2/3. Rotate and pat out again.

Fold, return to bin, and allow to rest 20 minutes.

Repeat steps 29 - 32 and allow to rest another 20 minutes.

Repeat steps 29 - 32, but this time allow to rest 2.5 HOURS. This is the primary fermentation where the flavor develops.

Scale into three equal pieces (2# each).

Pre-shape by patting and folding. Pat out a piece and fold 1/3 onto the middle 1/3.

Fold remaining 1/3 onto the other 2/3.

Allow to rest 10 - 15 minutes to allow dough to relax.

Pat out a piece of dough.

Arrange dough so that it's wider than it is high. Fold bottom 1/3 onto middle 1/3.

Fold top 1/3 over and around remaining 2/3, pinching dough to form seam, stretching the dough to form a tight skin.

Pinch/seal the whole seam.

Roll out dough, and place on a floured cloth/canvas to rise.

Once fully risen...

Slash, and bake at about 425 with steam.

Rotate bread after about 10 minutes to allow even baking.

When evenly brown, and internal temp of the bread is about 200F...

Remove to a rack to cool. Allow to fully cool before cutting.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/657-parsley-sage-rosemary-and-thyme-no-knead

Beef Goulash

Fri Jul 30 10:34:24 UTC 2010

Ingredients:

4.0 pound Roast, Beef, Chuck Roast
2.0 each Onion sliced and quartered
4.0 clove Garlic sliced
2.0 tablespoon paprika SweetHungarian
1.5 teaspoon Caraway Seeds
5.0 sprig Oregano fresh
2.0 tablespoon Tomato Paste
2.0 cup Wine, White
2.0 cup Stock, Chicken
5.0 tablespoon honey
1.0 each Pepper, Red, Bell coarse chop - optional
1.0 pound potatoes new, small, quartered

Instructions:

Sear chuck roast on all sides in hot oil (preferably grape seed oil)

Remove beef and place in slow cooker

Place sliced onions and garlic in the same pan that contained chuck roast and saute over medium-high heat until softened. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, chicken broth and honey, and bring to a boil

Pour broth over chuck roast in slow cooker

Cover and cook on low for approximately 4 hours. Turn on high and cook for 2 hours

Add potatoes and cook for approximately 1 hour longer - until potatoes are tender

Remove beef and potatoes and cover with foil to keep hot

Bring sauce to a boil on the stove and reduce some of the liquid. If you prefer the sauce thicker, combine cornstarch and water and add to the sauce to thicken

Place chuck roast and potatoes in serving dish and add sauce

Serve on plates with dollops of sour cream

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/653-beef-goulash

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

Onion Rolls

Sat Jul 31 00:30:02 UTC 2010

Ingredients:

1.0 each onion, minced sweet
0.125 pound butter
2.0 tablespoon Caraway Seeds

Instructions:

Make the pullman loaf bread recipe.

Finely mince the onion.

Saute the onion in the butter.

When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.

Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.

Flatten out the balls one at a time, using your fingers.

Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...

Continue till the dough is about .25 inch thick all around.

Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.

Fold the bottom half of the disc up onto the top half, making a half moon.

Fold one corner onto the other corner making a wedge.

Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.

Repeat with all the dough.

Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/574-onion-rolls

Jewish Rye - No knead

Fri Jul 30 05:40:58 UTC 2010

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/552-jewish-rye-no-knead

Yorkshire Pudding

Mon Jul 26 14:21:02 UTC 2010

Ingredients:

3.0 each Egg
0.5 pound Flour, all-purpose
0.75 pound Milk
1.0 tablespoon Caraway Seeds

Instructions:

Assemble ingredients

Place ingredients except milk in a mixing bowl. Add salt and pepper to taste.

Leave fat in pan from rib roast. Heat fat to 400 in oven.

Start whisking eggs, incorporating some of the flour.

As batter gets thick, start adding milk until all the milk is incorporated. Whisk till smooth.

Pour batter into hot fat.

Place back in 400F oven. Batter will puff up. Bake till brown on top like in picture.

Servings: 6
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/536-yorkshire-pudding

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

Sauerkraut Rye - no knead

Sat Jul 31 00:28:45 UTC 2010

Ingredients:

2.5 pound Flour, all-purpose
2.0 pound Flour, White Rye
0.18 pound Milk Powder
14.0 gram Yeast
0.45 gram salt
45.0 gram Sugar
68.0 gram Caraway Seeds toasted
0.5 teaspoon ginger, ground
0.25 pound oil, vegetable
2.5 pound water
1.0 can Sauerkraut

Instructions:

Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.

Following the normal no-knead method, combine the ingredients.

Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.

Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.

Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/523-sauerkraut-rye-no-knead

Irish Soda Bread

Sat Jul 31 00:14:57 UTC 2010

Ingredients:

Default
0.9 pound Flour, all-purpose
1.5 teaspoon salt
0.33 pound Sugar
0.33 pound raisins
1.25 teaspoon Baking Powder
0.5 teaspoon Baking Soda
1.0 tablespoon Caraway Seeds
0.1875 pound Buttermilk Powder
1.0 pound water

Instructions:

Mix everything together, and bake in well greased cast iron frying pan at 400°F for 20 minutes and then 350°F for 25 minutes.

Yields 2.85 pounds of batter

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/20-irish-soda-bread