Dark German Bread Recipe

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5 hours ago Add to dry mixture. Beat at low speed on electric mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Then by hand, stir in enough rye

Rating: 5/5(32)
Total Time: 1 hr 55 mins
Category: Yeast Breads
Calories: 1653 per serving
1. In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
2. Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
3. Add to dry mixture.
4. Beat at low speed on electric mixer 1/2 minutes, scraping bowl.

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5 hours ago Dark German Bread Recipe sharerecipes.net. 5 hours ago DARK ONION RYE BREAD Linda's Low Carb Menus & Recipes. 5 hours ago This bread is delicious and has a very bread-like texture.I think it may be my favorite low carb bread to date. It has a very dense consistency a lot like some of the German rye bread that I used to eat at my Grandma's house growing up. The …

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5 hours ago This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats. Black bread is made from cracked rye grain, water, sourdough …

Rating: 5/5(4)
Category: Breads
Servings: 2
Total Time: 19 hrs 30 mins
1. Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
2. After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
3. Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
4. After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.

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6 hours ago Directions. Select the whole wheat or whole grain bread cycle of your bread machine. Place the ingredients into bread machine (in order …

Rating: 4/5(964)
Total Time: 3 hrs
Servings: 10
Calories: 154 per serving

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Just Now Black bread (‘Schwarzbrot’ in German) is a type of bread, typically made with wholemeal rye flour and of a dark brown colour. There isn’t a …

Estimated Reading Time: 1 min

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4 hours ago Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, …

Rating: 5/5(66)
Total Time: 53 hrs
Category: Breakfast And Brunch, Breakfast Bread Recipes
Calories: 334 per serving
1. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.

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5 hours ago Instructions. Mix together the flour, diastatic malt (optional), yeast and salt. Add to the flour lukewarm water with the dark beer and a little vinegar. …

Reviews: 9
Category: Breads And Pastry
Cuisine: German
Total Time: 1 hr

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7 hours ago Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 50-55 minutes or until golden brown. Remove from …

Cuisine: Europe, German, Russian
Estimated Reading Time: 1 min
Servings: 2
Total Time: 1 hr 20 mins
1. In a large bowl, combine the first 10 ingredients.
2. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°.
3. Add to dry ingredients; beat just until moistened. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.

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2 hours ago Oma's German Bread Recipes ~ Brot und Brötchen by Oma Gerhild Fulson. These German bread recipes, aka Brot and Brötchen, are some of my favorite ways to re-create that German bakery-fresh aroma and taste in my kitchen.. …

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3 hours ago Authentic German Bread Recipe (Vollkornbrot) A thoroughly authentic German bread that’s nutrient dense with a fabulous texture and positively packed with flavor! This …

Rating: 4.8/5(73)
Total Time: 49 hrs 50 mins
Category: Bread
Calories: 153 per serving
1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 5-10 minutes until frothy.
2. Combine all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) Then add the yeast mixture along with the buttermilk and beer. Attach the dough hook and knead on the bread setting (#2) for 10 minutes. Scoop the batter into a large non-reactive bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours (the longer the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.)
3. Preheat the oven to 350 degrees F.
4. Scoop the batter (it will be thick and gooey but not like regular bread dough) into a generously buttered 13x4x4 Pullman loaf pan and smooth the top to even it out. Sprinkle with oats. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. But it also helps ensure that the center of the bread is fully cooked.) I always bake this without the lid on.

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1 hours ago German Bread: The Dark Truth : NPR FM Berlin Blog German bread is not your usual breed of breads. 104,1's food writer, Molly Hannon, looks into how it's different from other bread, and why it's so

Estimated Reading Time: 4 mins

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3 hours ago 1. Mix both types of flour, salt, yeast and sugar in a large mixing bowl. 2. Add the water and stout, and mix until the ingredients are formed into a dough.

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4 hours ago 1 tbsp. salt. 3 to 3 1/2 c. rye flour. In large mixer bowl, combine first 4 ingredients until well blended. In saucepan, combine water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to melt butter. Add to dry mixture and beat at low speed with electric mixer 1/2 minute, scraping sides of bowl constantly.

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Just Now German Dark Rye Bread (for bread machines) By Duckenoid. A great German Dark Rye Bread recipe for your bread machine. Makes a 1.5 lb loaf of delicious rye bread! Nutrition Makes One 1.5 lb loaf Nutrient Single Serving Calories 119.74 Protein (g) 3.89 Carbohydrates (g) 25.21 Fat (g)* 1.71 Saturated Fat (g)* 0.80 Cholesterol (mg)* 3.00 Sodium (mg

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1 hours ago parchment paper. Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs …

Rating: 5/5(132)
Category: Bread
Cuisine: German
Total Time: 2 hrs 50 mins
1. In a measuring cup, dissolve confectioner’s sugar and yeast in lukewarm water. Allow to sit for approx. 30 min. Ensure that foam forms at the top of the yeast mixture.
2. Combine the rest of the water, flour, rye flour, honey, butter, salt, and yeast mixture using a stand mixer with a dough hook. Knead for approx. 10 min. until an elastic dough forms. Cover and allow to rise in a warm place for approx. 1 h or until the dough has doubled in volume.
3. Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs approx. the width of a stretched out hand in diameter. Cover and allow to sit at room temperature on a baking sheet lined with parchment paper for approx. 30 min. When the dough has doubled in volume, make a crosswise incision in the top. Transfer to preheated oven. Place a baking dish filled with water on the bottom rack. Bake the bread for approx. 30 - 40 min. until the crust is golden. Set aside to cool.

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7 hours ago German Black Bread Recipes All information about healthy . 4 hours ago Authentic German Black Bread (Schwarzbrot) Recipe - Food.com top www.food.com. This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats.Black bread is made from cracked rye grain, water, sourdough starter, and salt. The rye should be cracked in a …

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6 hours ago Original recipe yields 24 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 2 (.25 ounce) packages active dry …

Rating: 5/5(43)
Calories: 144 per serving
Servings: 2
1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
3. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
4. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.

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3 hours ago This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It

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1 hours ago In general, the term "German bread" means a dark rye. I use my bread machine to make a very dark rye that is well-received. My basic machine recipe is 1 tablespoon yeast, 1 1/2 cups liquid, 1/4 cup sugar, a teaspoon of salt, 2 tablespoons of oil, and 3 1/2 cups of combined flours.

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3 hours ago Directions. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours …

Rating: 4.8/5(5)
Estimated Reading Time: 2 mins
Cuisine: Europe, German
Total Time: 1 hr
1. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth.
2. Cover loosely with a clean kitchen towel.
3. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced.
4. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well.

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8 hours ago directions. Add all the ingredients to the bread machine in the order recommended by your machine manufacturer. Set the machine to use the white bread setting …

Rating: 5/5(2)
Total Time: 2 hrs
Servings: 16
Calories: 114 per serving

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8 hours ago Put all ingredients into pan depending on the instructions that came with your bread machine. Some machines put the liquid ingredients in first, some the dry. Use the following settings: Whole Grain, dark crust, 2 lb loaf. Remove bread

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4 hours ago Pumpernickel Bread Take A Megabite. active dry yeast, milk, vegetable oil, corn meal, rye flour, brown sugar and 6 more. Dark Rye (Pumpernickel) Bread for the Bread Machine. Food.com. active dry yeast, salt, …

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4 hours ago Directions. Warm water to 110 degrees. Add brown sugar and yeast. Let develop for 5 minutes. Add molasses, rye flour, gluten, cocoa, caraway seeds. Beat well with dough hook and then let sit for 10 minutes. Mix in melted butter and salt. Mix in one cup of flour, then knead in enough of the remaining flour to make a soft dough.

Rating: 4/5(1)
Calories: 111 per serving
Servings: 32

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Just Now How To Make german dark rye bread. Place white flour, cocoa, yeast, caraway seed and salt in large bowl. Stir to mix. Place 2 cups water, …

Cuisine: German
Category: Savory Breads
User Interaction Count: 4
Total Time: 4 hrs 10 mins

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7 hours ago Divide the dough into two batches and put each batch into a proofing basket. Let the dough proof for about 50 minutes. After 40 minutes, put a baking sheet into the oven and …

Rating: 4.8/5(5)
Category: Bread
Cuisine: German
1. Mix the sourdough starter with the water.
2. From the Sourdough, set 30 g aside for the next bread (see post about sourdough).

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5 hours ago Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped dough rise in a warm, …

Rating: 4.5/5(39)
Category: Bread
Cuisine: German
Total Time: 4 hrs 15 mins
1. Mix all starter ingredients in a large bowl. Cover the starter with plastic wrap and let it rest on the counter for 24 hours, until very bubbly.
2. Using a stand mixer fitted with a dough hook, add all the dough ingredients to the starter, starting with ½ c all purpose flour. Add the remaining all purpose flour as needed to help the dough come together. Knead on the mixer for 1-2 minutes, until a soft and slightly sticky ball of dough forms.* (Alternately, turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes.)
3. Shape the kneaded dough into a ball. Cover it with a damp tea towel and let it rise in a warm, draft-free place for roughly 2 hours, until puffy and nearly doubled.
4. Knead the dough a couple of times (using added flour on your hands has needed) and shape it into its final round shape, pressing to flatten the round slightly. Place the shaped dough onto a cornmeal-dusted baking sheet. Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy.

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5 hours ago Dark Chocolate Raspberry Oatmeal Banana Bread. Directions Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour.

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2 hours ago Instructions. Add flour, bread spice and yeast to a large bowl and blend. Mix water, oil, honey, brown sugar or molasses, vinegar and salt. Gradually add the water mixture …

Rating: 4.8/5(11)
Category: German Bread Recipes
Cuisine: German
Total Time: 50 mins
1. Add flour, bread spice and yeast to a large bowl and blend.
2. Mix water, oil, honey, brown sugar or molasses, vinegar and salt.
3. Gradually add the water mixture to the flour and knead on a medium low setting for about 5-10 min.
4. Cover the dough and let it rise for about 20 - 30 minutes. The dough will NOT double in size.

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Just Now Uncover the bread and bake the loaf (without the lid on the pan) for 15 minutes, then reduce the oven temperature to 425°F and bake for 50 to 60 minutes longer, until the surface is cracked …

Rating: 4.6/5(18)
Total Time: 14 hrs 40 mins
Servings: 1
Calories: 105 per serving
1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix all the ingredients until smooth. Cover and let rest at room temperature overnight., To make the soaker: Combine the rye chops and water.
3. Cover and let rest at room temperature overnight., The next day, lightly grease the inside of a 13" pain de mie (Pullman loaf) pan, then dust with pumpernickel flour., To make the dough: In a large mixing bowl, combine the starter, soaker, and dough ingredients.
4. Mix the dough, by hand or using a stand mixer, until it becomes dense and sticky, but still loose; it won't require a lot of mixing., Transfer the dough directly to a lightly greased work surface and form it into a 13" log.

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2 hours ago Dark Rye Bread Recipe Allrecipes trend www.allrecipes.com. 1 ½ cups rye flour 3 tablespoons packed brown sugar 1 tablespoon unsweetened cocoa powder ¾ teaspoon caraway seed 2 teaspoons bread machine yeast Add all ingredients to shopping list Directions Instructions Checklist Step 1 Place ingredients in the pan of the bread machine in the order recommended …

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4 hours ago German Rye Bread. After the 24 hour rise, mix in the additional flours, salt, (molasses for dark bread), and water. Put the dough onto a floured surface and knead for a minute or two. It will soft but should not be sticky, (add more flour to make it more manageable if needed). Dust a brotform with flour (or line a bowl with a dusted towel).

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Just Now The authentic version of the bread is a pure dark rye bread made of at least 90% coarsely ground rye flour or wholemeal rye grain, or a mixture of both, plus water, salt, and …

Rating: 4.9/5(12)
Category: Bread
Cuisine: German, Vegan, Vegetarian
Total Time: 16 hrs
1. Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Cover and set aside to soak overnight.
2. Add enough water to the soaked rye berries so that there is about three times as much water a berries. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. Drain the cooked berries and set aside to cool.
3. At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. Meanwhile keep the oven door closed to trap the residual heat. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry.

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1 hours ago How to make Pumpernickel bread. Prepare the preferment, scalded rye and rye soaker on day 1. Put together the main dough, prove and slow-bake for 14 hours on day 2 and …

Rating: 4.6/5(13)
Estimated Reading Time: 6 mins
Cuisine: German
1. Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
2. 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
3. 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
4. Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!

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8 hours ago In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let

Rating: 4/5(22)
Servings: 2
1. In a small bowl, dissolve coffee in 1/4 cup warm water. In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let stand 5 minutes.
2. Add honey, flours, cocoa, and salt to yeast mixture. Attach bowl to stand mixer fitted the dough-hook attachment and beat on low speed 1 minute. Increase speed to medium-low and beat until dough is smooth and slightly tacky, about 3 minutes (or knead by hand 15 to 20 minutes).
3. Transfer dough to a lightly floured surface; knead by hand, turning dough over, 4 to 5 times before shaping into a ball. Transfer dough, smooth-side up, to a lightly oiled large bowl. Cover with plastic wrap; let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
4. Turn dough out onto a lightly floured surface and divide in half. Set one half aside, loosely covered with lightly oiled plastic wrap. Shape remaining half into a 9-inch rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top, pressing gently to seal. Turn dough 90 degrees and repeat folding process, pinching seam and sides closed. Place seam-side down and roll dough back and forth with palms of hands to form a loaf about 12 inches long with tapered ends. Repeat shaping process with remaining half of dough. Sprinkle a clean cotton cloth with cornmeal and place loaves on top, spacing about 6 inches apart. Loosely cover with lightly oiled plastic wrap and a clean kitchen towel. Let rise in a warm place 45 minutes.

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8 hours ago Unmold the bread (seam-side up) onto a cornmeal-strewn baker's peel or the back of a cookie sheet and transfer to the hot stone. After 2 minutes, open the oven door and add a cup of hot water to the hot water pan. Add steam by spraying the walls with water, if you can. Bake for 40 more minutes.

Estimated Reading Time: 4 mins

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1 hours ago Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German

Estimated Reading Time: 8 mins

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9 hours ago Preheat the oven to 500°F. Using a bread lame or a new (unused) razor blade, cut the surface of the bread in a curved line about 1/4 inch deep. Place an aluminum pan on the bottom rack of the oven. Fill with 2 cups of water. Place the bread inside the oven and bake for 10 minutes; reduce oven temperature to 450°F.

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2 hours ago Mix to form a thick dough. Lightly grease a 22cm x 11 cm (8" x 4") loaf tin and line it with baking paper. Pour the mixture into the tin and spread …

Servings: 1
Estimated Reading Time: 1 min

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7 hours ago Advertisement. Step 2. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to …

Servings: 2
1. Combine 1/2 cup all-purpose flour, yeast, sugar, and 3/4 cup water; let stand 5 minutes.
2. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; divide in half. Shape each half into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
4. Bake at 400° for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

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8 hours ago Instructions. In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn't activate, try again. In a small …

Rating: 4.2/5(10)
Total Time: 4 hrs 50 mins
Category: Bread, Side
Calories: 196 per serving
1. In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn't activate, try again.
2. In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
3. Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you've got a soft, tacky, cohesive dough. If you'r dough is too dry, add more of the warm water a bit at a time. Alternately, if your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
4. Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an 'X' deeply across the dough (do your best not to deflate the loaf).

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7 hours ago The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will …

1. 1 pk Yeast 1 tb White sugar 12 c Bread flour 12 c Medium rye flour 2 c Whole wheat flour 1/2 c Unprocessed bran flakes 1 tb Caraway seeds 1 ts Salt 1 ts Instant coffee powder 1/4 ts Fennel seeds 1 c Water 2 tb Water 2 tb Molasses 2 tb Cider vinegar 1/2 oz Unsweetened chocolate (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients.
2. I suspect the exact ingredients don't really matter all that much.
3. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible.

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8 hours ago 70% Rye Bread with Caraway-based on a recipe by by Emmanuel Hadjiandreou from How to Bake Bread. Starter 125 grams dark rye flour 125 grams water 1 Tbsp mature starter. Final Dough 350 grams dark rye flour 150 grams white bread flour 10 grams sea salt 1 teaspoon caraway seeds 250 grams rye sourdough starter (see step one) 475 grams warm water

Estimated Reading Time: 3 mins

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8 hours ago Feb 10, 2013 - This is one of 2 rye bread recipes I posted in answer to a request for a marbled rye bread. My suggestion for making the marbled rye is to knead the dark rye dough together with a light rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread!

Rating: 4.5/5(32)
Estimated Reading Time: 3 mins
Servings: 2
Total Time: 1 hr 55 mins

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3 hours ago The dark colour and traditional dark rye flavour here come from the whole grain flours and cocoa powder. It’s not quite a German black bread, which I grew up with, but this …

Reviews: 103
Calories: 195 per serving
Category: Breakfast
1. In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.
2. Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.
3. Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.
4. In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

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Frequently Asked Questions

How to make german dark rye bread?

How to Make German Dark Rye Bread. Place white flour, cocoa, yeast, caraway seed and salt in large bowl. Place 2 cups water, honey and butter in a saucepan. Heat liquids until they are very warm, 110 degrees. Add to dry ingredients and mix until moistened. Beat very hard for 3 minutes. Stir in rye flour, enough to make a soft dough.

Are there any authentic german recipes for making bread?

I've looked a long time to find authentic German recipes for making bread. It's an interesting journey. Finally, yesterday I was able to enjoy this rye bread. The breads and buns are the most difficult to replicate outside of Germany. This rye bread recipe uses a wonderful mix of flours to get just the right taste.

What is black bread called in german?

Black Bread Recipes – Austrian/German Schwarzbrot. Black bread (‘Schwarzbrot’ in German) is a type of bread, typically made with wholemeal rye flour and of a dark brown colour. There isn’t a universally valid definition of what black bread or Schwarzbrot is; however, the main common denominator is a high proportion of rye in the dough.

What is german bread spice?

German bread spice is a mixture of spices that typically includes caraway, anise, fennel, and coriander. The sweet, yet savory flavor of these spices adds a wonderful depth and sweetness to the rye bread.

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