Old fashioned mamma
02-17-2004, 02:49 PM
This is taken from Our World Breads by Charel Scheele and tastes wondereful. I just could get it in the shape I wanted it to be in.
1 cake yeast
2 c. warm water (110°F)
1 tsp. vegetable oil
2 tsp. molasses
1 tsp. caraway seeds
1 tsp. salt
2 1/2 c. pumpernickel flour (eye meal) or dark rye flour
1 c. whole wheat flour
Approx. 2 1/2 c. unbleached flour
In a 6 quart mixing bowl, dissolve the yeast in the water. Add the remaining ingredients, mixing the salt with the flours and work them into a dough.
Turn the dough out onto a lightly floured surface and knead it for 6-7 minutes, until the dough is smooth, elastic and somewhat glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75°) place for 45 minutes or until doubled in bulk.
Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with a towel and let them rise again for 45 minutes.
Bake in a preheated 400°F oven for 45 minutes or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.
Yield: 2 medium-sized round loaves.
*Where I had the trouble was when I put it in the oven, it went flat. I need to play around with the recipe a bit more, because my grains are freshly ground. I may need to add something in order for the loaves not to fall when I put them in the oven. They were pretty flat :mwhistle: but the taste was great.
1 cake yeast
2 c. warm water (110°F)
1 tsp. vegetable oil
2 tsp. molasses
1 tsp. caraway seeds
1 tsp. salt
2 1/2 c. pumpernickel flour (eye meal) or dark rye flour
1 c. whole wheat flour
Approx. 2 1/2 c. unbleached flour
In a 6 quart mixing bowl, dissolve the yeast in the water. Add the remaining ingredients, mixing the salt with the flours and work them into a dough.
Turn the dough out onto a lightly floured surface and knead it for 6-7 minutes, until the dough is smooth, elastic and somewhat glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75°) place for 45 minutes or until doubled in bulk.
Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with a towel and let them rise again for 45 minutes.
Bake in a preheated 400°F oven for 45 minutes or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.
Yield: 2 medium-sized round loaves.
*Where I had the trouble was when I put it in the oven, it went flat. I need to play around with the recipe a bit more, because my grains are freshly ground. I may need to add something in order for the loaves not to fall when I put them in the oven. They were pretty flat :mwhistle: but the taste was great.