Posts

THE GIFT OF BREAD!

Since homemade bread is a somewhat rare commodity today, you may have family and/or friends who will appreciate receiving a homemade loaf.

Depending on how many people make it to your “homemade bread gift list,” you may need to produce multiple loaves in short order. Within 8 to 10 hours, you can make at least 6 loaves of bread using my “streamlined” method.

Step 1: Inventory your ingredients. Make sure you have enough flour, sugar, and yeast on hand to make as many loaves as you need. Here’s a typical ingredient list for 6 2-pound loaves of bread:

  • Flour – an average of 3 ¾ cups per loaf = 22.5 cups. A five-pound bag of flour will make an average of 5 loaves.
  • Sugar – generally, a recipe for this loaf size will not call for more than ¼ cup of sugar per loaf. For 6 loaves, you’ll need 1 ½ cups of sugar. If you use another sweetener, multiply the amount for one loaf by 6.
  • Yeast – my recipe for a 2-pound loaf calls for 1.5 teaspoons of yeast. To ensure you have enough yeast to make multiple loaves with your recipe, multiply the yeast amount by the number of loaves you’re making.
  • You’ll also need salt and either butter or oil in your recipe.
  • Depending on your recipe ingredients, you may need milk and/or some additional ingredients (i.e., potato flakes to help keep the bread soft).
  • If necessary, measure out each ingredient so you can verify that you have what you need.

When baking multiple loaves, it helps to assemble all your ingredients in one place to speed measuring activities. You may also consider measuring all dry ingredients one or two days before you’re ready to bake. You can combine flour and salt but keep sugar and yeast amounts separated until you’re ready to use them.

If possible, set up an area close to your oven where the final rise can be completed. Once you start baking the loaves, the area around your oven should be warmer than the overall room temperature, which means the dough will rise more quickly.

To keep track of what stage each batch of dough is at, you can set timers (I use both the microwave and an old dial-type timer) so you don’t forget to put the dough into a loaf pan or into the oven. You’ll also want to time the bake time for each loaf (generally 30 minutes). A sheet that lists “Loaf 1,” “Loaf 2,” etc. can also help. Before you begin, estimate the time each batch of dough will be ready to put in a loaf pan and the time you expect it will be ready for the oven. This can help you accurately track each batch of dough since you’ll be able to work on other things as the process progresses.

It will be helpful to set up an area where each loaf can thoroughly cool before you bag it. If you don’t have enough cooling racks to accommodate all the loaves, you can suspend the loaf between two objects, with each edge of the loaf (set them up lengthwise) on boxes, pans, even plates. Just make sure heat can escape from the bottom of the bread, or it will become soggy.

Bag each loaf as soon as it’s cool. You can decorate the bag with stickers, ribbon, even wrapping paper if you like. Since homemade bread has no preservatives, be sure to store the loaves in a cool location (equivalent to a refrigerator) until you share them. You may also consider including a note about how to store the bread to keep it from spoiling.

Happy baking!

BREAD MACHINE PUMPERNICKEL BREAD

Print

BREAD MACHINE PUMPERNICKEL BREAD

  • Author: Loretta Sorensen
  • Prep Time: 15 minutes
  • Cook Time: Just under 2 hours
  • Total Time: -26271999.95 minute
  • Yield: 1 1-pound loaf 1x
  • Category: Bread
  • Method: Bread Machine

Description

Whether you enjoy this dark, delicious bread over the holidays (it pairs wonderfully well with cheese or cream cheese) or as a menu staple, you’ll love both the flavor and ease of baking found in this recipe!

 

If you’ve used rye flour in the past, you know the loaf doesn’t raise as high as a loaf of white bread. That’s because the gluten structure in rye bread is different than the gluten structure of wheat. This is the reason a loaf of rye bread doesn’t raise as high as a loaf of white bread.

 

This recipe combines dark rye flour with white all-purpose flour to help produce a nice light loaf. Using the white flour also moderates the taste rye flour adds to the loaf. If you prefer a strong rye flavor, use the dark rye flour, which is made from the whole rye grain. Light and medium rye flour contain less of the rye grain, but still produce a tasty loaf of bread.

 

Molasses is also available as mild or full flavor. Using the full flavor will result in a darker, stronger flavor bread.

 

You may eliminate the maple syrup or use sugar as a substitute. For my family’s taste preference, we enjoy the flavor the syrup adds. It also contributes to the nice brown appearance of the bread.

 

If you don’t have caraway seed on hand, this bread is still very tasty and wonderful without it!

 

Choose your preferences and enjoy this lovely rye bread!

 


Scale

Ingredients

Liquids:

1 cup + 2 Tablespoons of water

1/3 cup molasses (either mild or full flavor)

¼ cup maple syrup (or regular syrup)

1 ½ teaspoons active dry yeast

Dry ingredients:

2 Tablespoons butter

1 ½ teaspoons salt

1 cup rye flour (choose dark, medium or light)

2 ½ cups all-purpose flour

3 Tablespoons cocoa

1 ½ teaspoons instant coffee granules

1 Tablespoon caraway seed (optional)


Instructions

We will reserve the molasses and add it once all the other ingredients have been added to the bread machine.

 

Warm the water to a temperature range between 105 and 112 degrees (Fahrenheit) Blend syrup with the water and check to make sure the liquid is still at least 105 degrees. Once the temperature range is correct, blend the yeast with the liquid. Set aside as you prepare the dry ingredients (allow it to sit at least 5 minutes).

 

Measure and blend flours, salt, cocoa and instant coffee granules. Reserve caraway seed to add during your bread machine’s final mix/knead cycle.

 

Place yeast mixture into the bread machine canister. Add flour mixture and melted or chopped butter. Set your machine to a cycle of 15 minutes mix/knead, 20 minutes rest, 15 minutes mix knead. In the final 5 minutes of the last cycle, add caraway seed.

 

Once the final bread machine cycle is complete, you can either bake the bread in the machine or place the dough into a bread pan and allow it to raise for 30-40 minutes.

 

Once the bread has risen (it will rise to near the top of the bread pan), bake it in a pre-heated 350-degree (Fahrenheit) oven for 35 minutes. When the bake time is complete, remove the bread and place it on a cooling rack for approximately one hour. If you can’t wait for it to cool, it’s perfectly okay to slice and enjoy it while it’s warm!

 



Notes

I recommend that you warm your utensils – especially the container used for the yeast mixture and your bread canister – to help boost yeast action. You can also use white wheat flour instead of all-purpose flour. White wheat is a whole grain flour that looks like regular white flour and produces a nice, light loaf while still giving ample nutrition. You can also use all organic ingredients, which also contributes to the overall healthy content of the loaf.

Keywords: pumpernickel bread, bread machine pumpernickel; easy pumpernickel bread; rye bread; bread machine rye bread; easy rye bread.

HEALTHY HOMEMADE EZEKIEL BREAD RECIPE

This is my original recipe, developed after researching other existing recipes and the description of the bread ingredients given in the Bible’s book of Ezekiel.

I make this in a bread machine (cycle includes 18 minutes mix/knead, 20 minute rest, 18 minutes mix/knead). After the second mix/knead cycle, I put the dough in a regular bread pan and bake it in the oven.

An important part of this recipe – to get the rise and light bread texture you desire – is to warm recipe liquid as instructed and to keep the dough warm throughout the mixing and final rise processes.

Ingredients:

1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)

¼ cup honey or maple syrup

1 ½ teaspoons instant yeast

In cold weather, I heat the measuring cup with some hot water before I use it so it doesn’t affect the temperature range I want.

Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.

2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)

¾ cup spelt flour

¼ cup barley flour

¼ cup millet flour

¼ cup lentil flour

¼ cup bean flour (I used black bean but any bean flour would work)

1 ½ teaspoons salt

1 Tablespoon wheat gluten (optional but not necessaryhttps://bakeyourbestever.com/?p=2417&preview=true

Sift all dry ingredients well.

 

Pour yeast mixture into bread machine (if temperatures are really cold, you can heat the bread machine canister with hot water before you use it). Add dry ingredients.

2 Tablespoons olive oil or vegetable oil

Pour the oil on top of the dry ingredients. Start the machine.

My bread machine has two dough kneading cycles. I allow it to complete both cycles, then take the dough and place it in a bread pan sprayed with a non-stick product. I cover it with a tea towel to help keep it from drying out while it raises.

I place my bread dough in the oven for the final rise. Before you place the dough in the oven, you can preheat the oven to around 100 degrees, which aids the rising process. Within 30 to 45 minutes the dough should raise satisfactorily. Remove it from the oven; heat the oven to 350 degrees. Bake the dough for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours.

Enjoy!