Tuesday, September 30, 2008

Pumpernickel Bread

(Pumpernickel Bread)

3 c rye flour
3 c bread flour
4 1/2 tsp yeast
2 c warm water
2 Tb olive oil
1/2 c dark molasses
1 Tb salt
2 Tb caraway seeds

1. Mix all ingredients in a stand mixer with dough hook. Allow to mix for 14 minutes. Remove to a large, oiled bowl, turning to coat. Cover and let rise about 1 hour.
2. Remove dough to a floured surface, and divide in half. Form two oblong loaves, and place onto a lightly greased baking sheet, or stone.
3. Cover and let rise for about 1 hour.
4. Preheat oven to 400 degrees.
5. Beat an egg white in a small bowl. With a very sharp knife, slash 3-4 times across top of loaf. Brush with egg white.
6. Bake 30-35 minutes, or until loaf sounds hollow when tapped.
7. Removed to a cooling rack.


Printable Version: Pumpernickel Bread

Tuesday, September 9, 2008

Swiss Onion Bread

This is a favorite savory bread in our house.  I thought for a change, I would do a step-by-step pictorial.

The recipe:

2 cups water (divided)

2 1/2 tsp yeast

1/2 tsp sugar

6 cups unbleached bread flour (preferably organic)

2 tbsp salt (I use kosher or natural sea salt)

1 tsp dry mustard

1/2 c cubed Swiss cheese

3/4 c grated Swiss cheese

1 large onion...sliced and chopped (see instructions)

2 Tbsp oil (whatever cooking oil you prefer)


First, take 1 cup of lukewarm water, mix in yeast and sugar, and set aside to proof.  About 5-10 minutes, or until foamy.

In a large mixing bowl, combine flour, salt and mustard. Stir together and form a "well" in the middle of the mixture.

Pour in the yeast mixture, and with your hands, mix in just enough flour from the sides to form a batter consistency.

Take some of the flour from the sides, and dust it over the top of the "batter."  This will keep it from drying and forming a skin.  Cover with a damp towel and let it foam for 20 minutes.

Pour in remaining cup of water.  Now with a spoon or your hand, mix in enough of the flour to form a soft, but not sticky dough.

Turn the dough out onto a lightly floured surface.  At first it will be messy and lumpy.  You will knead the dough for about 10 minutes.  You will have extra flour left in the bowl.  Just use that to flour your surface and hands as needed.

After about 10 minutes of kneading, the dough will be smooth and elastic.

Wash, dry and then oil your mixing bowl.  Place ball of dough into bowl and turn to coat.  Cover it again with your damp cloth (I use a thin kitchen towel) and allow to rise at room temperature for 1 1/2 to 2 hours, or until doubled in size.

In the meantime, take your onion, and cut off about 4 or 5 thin slices, separating the rings.  The rest of the onion will be chopped finely.

In a small skillet, heat the oil and saute the onions until golden.

Set them aside to cool.  Then grate and cube your cheese.

When the dough is risen, turn it out again onto a lightly floured surface, and roll or pat it into a rectangle, about 10 x 15 inches.  Mix 1/2 c of the grated and all of the cubed cheese and sprinkle over dough.  (Be sure to reserve about 1/4 c grated Swiss)

Followed by the onions...

Tightly roll the dough up from the short side, and pinch closed.

Place the roll, seam-side down, onto an oiled stone or cookie sheet, tucking the ends under.   Cover again with damp cloth, and allow to rise for an hour or so, until doubled in size.

Preheat oven to 400 degrees F.

 Brush with a little milk.

Carefully sprinkle the remaining Swiss over the top of the bread

Bake for 20 minutes.  Meanwhile, take the onion slice/rings and blanch them by boiling them in a little water for 1 minute, then drain.

After the 20 minutes, carefully arrange the blanched onions on the top of the loaf...

Bake for another 20-25 minutes or until loaf sounds hollow when tapped and is golden brown.

Remove to a cooling rack, and cool for about 10 minutes.  Serve warm....