Danish Sourdough Pumpernickel Recipes
SOURDOUGH PUMPERNICKEL
A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
Provided by Red_Apple_Guy
Categories Sourdough Breads
Time 1h5m
Yield 2 loaves, 28 serving(s)
Number Of Ingredients 9
Steps:
- Using a proofed 100% hydrated starter, make the sponge in a large bowl.
- Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
- Add the dough ingredients to the sponge and mix well.
- Cover and rest for 20 minutes.
- Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
- Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
- Stretch and fold every 40 minutes and return to rising, covered.
- When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
- Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
- Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
- I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
- Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
- cool on racks.
DANISH SOURDOUGH PUMPERNICKEL
Make and share this Danish Sourdough Pumpernickel recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 10h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling coffee over chopped caraway seeds.
- Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
- Let stand for 4 to 8 hours in a warm place, preferabley overnight.
- Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
- Mix well.
- Cover the bowl and let rise to double.
- Then knead on floured board and shape into two round loaves on baking sheet.
- Let rise until double again and bake at 350 degrees for 30 minutes or until done.
Nutrition Facts : Calories 300.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 485.9, Carbohydrate 57, Fiber 4.7, Sugar 11, Protein 7.1
More about "danish sourdough pumpernickel recipes"
DANISH PUMPERNICKLE (RUGBRøD) RECIPE : SBS FOOD
Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until risen slightly. Preheat oven to 200°C. Combine the extra 1 tsp of treacle and …
From sbs.com.au
3.9/5 (26)Servings 1Cuisine DanishCategory Side
From sbs.com.au
3.9/5 (26)Servings 1Cuisine DanishCategory Side
SOURDOUGH PUMPERNICKEL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (80)Total Time 4 hrs 10 minsServings 24Calories 144 per serving
- To make the sponge: Measure the starter into a bowl. Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight.
- To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead, adding only enough additional flour to keep it from sticking to your hands.
- Once the dough has come together, shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform or bowl.
- Cover and let rise in a draft-free spot until puffy. This will take anywhere from 1 to 3 hours depending on the temperature of the space where the dough is rising and the strength of your starter.
- About an hour before the boule is finished rising, preheat the oven to 425°F with a baking stone on the center rack. Place an empty cast-iron skillet on the lowest rack.
- Turn the boule, smooth side up, very gently onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment. Use a lame or very sharp knife to make several slashes across the top of the loaf.
- Transfer the boule to the hot stone, and add steam to the oven: Pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms.
- Bake the boule for 40 to 45 minutes. It's done when the center temperature is 200°F when measured with a digital thermometer. Remove the boule from the oven and cool it on a rack before slicing.
- Store any leftover bread, loosely wrapped, at room temperature for several days; freeze for longer storage.
RECIPE: TASTY DANISH LUNCH SOURDOUGH RYE BREAD - FOOD NEWS
Danish Lunch Sourdough Rye Bread Recipe by Balvig Danish sourdough rye bread. This recipe, from a Copenhagen cellist friend produces delicious pumpernickel-style rye bread: wonderful for lunch with Danish pickled herring or a dry cheese such as Emmenthal or Gruyere - and only four ingredients: rye, water, salt and sourdough.
From foodnewsnews.com
From foodnewsnews.com
RECIPE FOR DANISH RYE BREAD - TRADITIONAL AND ORIGINAL RECIPE
2015-09-27 Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough. Bake the rye breads at 180 C (360 F) for about 1 hour. When done; remove the breads for the bread pans and let them cool off.
From nordicfoodliving.com
From nordicfoodliving.com
SOURDOUGH SEEDED DANISH RYE BREAD
20g sesame seeds, plus extra for sprinkling. . Mix starter, water, and molasses in a large ceramic or glass bowl. Add flours and salt and mix until a sticky dough forms. Mix in sunflower and sesame seeds. Cover with plastic wrap and leave in a warm place for 24 hours.. . Preheat oven to 400°F. Prepare a loaf pan, either by lining ...
From westonapricerecipes.com
From westonapricerecipes.com
RECIPE FOR NORDIC SOURDOUGH | EASY AND BASIC RECIPE
2015-02-12 Traditional recipe for sourdough which can be used for many types of bread including the traditional Danish or Nordic rye bread. Sourdough is used instead of yeast and gives the bread a fantastic taste. Print Recipe Rate Recipe. Prep Time: 25 minutes. Cook Time: 5 days. Total Time: 5 days 25 minutes. Course: Bread.
From nordicfoodliving.com
From nordicfoodliving.com
CLASSIC PUMPERNICKEL BREAD - KING ARTHUR BAKING
Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm. Put the remaining 1/2 cup water in a large mixing bowl and add the ...
From kingarthurbaking.com
From kingarthurbaking.com
SOURDOUGH PUMPERNICKEL RECIPE - FOOD.COM | RECIPE
Apr 27, 2018 - A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
From pinterest.ca
From pinterest.ca
DANISH RYE BREAD - SOURDOUGH COMPANION
2006-07-06 1505 g sponge (everything from yesterday) 50 g spelt (or rye) flour. 320 g rye flour. Dissolve sugar and salt in water, add to sponge. Add flour and mix, spoon first then hand. The dough should be too thin to knead but too thick to pour. Use the …
From sourdough.com
From sourdough.com
SOURDOUGH DANISH PASTRIES - KORENA IN THE KITCHEN
2012-05-20 Roll the chilled dough out on a lightly floured surface into an 8″ x 24″ inch rectangle and cut it in half lengthwise. Continue rolling each half into a 9″ x 18″ inch rectangle. Trim all the edges neatly to expose the butter layers, then cut each half of the dough into 8 pieces as pictured, each about 4” square.
From korenainthekitchen.com
From korenainthekitchen.com
RUGBRøD – DARK RYE BREAD | MY DANISH KITCHEN
2013-01-14 Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack.
From mydanishkitchen.com
From mydanishkitchen.com
SOURDOUGH DANISH PASTRY - BAKING SENSE®
2020-10-14 Press on the dough to flatten the butter cubes. 1. Roll the dough to a 12″ x 16″ rectangle and brush lightly with cold water. 2. Fold the dough into 3rds, like a letter. 3. Brush with cold water again. 4. Roll the dough into a tight log and refrigerate.
From baking-sense.com
From baking-sense.com
SOURDOUGH PUMPERNICKEL BREAD RECIPE - BAKING SENSE®
2020-02-13 Place the dough into an oiled bowl, turning once to coat. Cover and set at room temperature for 1 hour. After an hour, working from four corners of the dough (still in the bowl) use your hand to lift the top edge of the dough over into the middle of the dough. Repeat with the other 3 sides then flip the dough over.
From baking-sense.com
From baking-sense.com
DANISH PUMPERNICKEL BREAD - O&H DANISH BAKERY OF RACINE …
Serve with a fork and knife and accompany with your favorite cup of coffee and a slice of delicious O & H Kringle. Danish Pumpernickel is a thinly sliced coarse heavy bread made from dark rye flour. 2 Pumpernickel Breads. We recommend storing these breads in your refrigerator. For a delicious addition to any meal serve with butter and blue cheese.
From ohdanishbakery.com
From ohdanishbakery.com
RUGBRøD - DANISH SOURDOUGH RYE - BREAD EXPERIENCE
2015-09-06 Instructions. Rye Sour: Mix the rye sour ingredients, cover and let sit for 12 -15 hours at 75 degrees F. Levain: Mix the levain, cover and let sit for 8-10 hours at 77 degrees F. Soaker: Combine the water and sprouted rye (or rye chops if using), cover and let soaker sit for at least 2 hours at room temperature.
From breadexperience.com
From breadexperience.com
SOURDOUGH DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN
2020-04-21 Rugbrød simply means “rye bread” in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.
From true-north-kitchen.com
From true-north-kitchen.com
DARK RYE PUMPERNICKEL BREAD RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Dark Rye Pumpernickel Bread Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Diet For Family Good Healthy Breakfast Recipes Healthy Family Recipe Ideas Family Friendly Recipes Healthy ...
From recipeshappy.com
From recipeshappy.com
DANISH PUMPERNICKEL BREAD RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Danish Pumpernickel Bread Recipe are provided here for you to discover and enjoy Danish Pumpernickel Bread Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com
From recipeshappy.com
DANISH SOURDOUGH PUMPERNICKEL RECIPE - WEBETUTORIAL
Danish sourdough pumpernickel is the best recipe for foodies. It will take approx 630 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make danish sourdough pumpernickel at your home.. The ingredients or substance mixture for danish sourdough pumpernickel recipe that are useful to cook such type of recipes are:
From webetutorial.com
From webetutorial.com
PUMPERNICKEL SOURDOUGH BREAD - CULTURED FOOD LIFE
Ingredients. 50 grams Bubbly Sourdough Starter – (¼ cup. See step 1 of instructions) 365 grams Warm Water (80 degrees F) – (1½ cups plus 1 teaspoon) 60 grams Black Strap Molasses – 2¾ tablespoons. 380 grams Bread Flour – 3¼ cups. 120 grams Whole Grain Rye Flour (Pumpernickel Flour) – 1 cup.
From culturedfoodlife.com
From culturedfoodlife.com
SMøRREBRøD RECIPE (DANISH OPEN SANDWICH IDEAS)
2021-01-24 Avocado and egg smørrebrød: Cook eggs: Bring a small pot of water to a boil. Add the egg and cook it for 6 minutes. Immediately transfer the cooked egg to a bowl full of ice water. Mash the avocado in a small bowl. Add some lemon juice, salt, and pepper to taste. Spread the avocado mash on the slice of rye bread.
From whereismyspoon.co
From whereismyspoon.co
WORLD BEST COFFEE RECIPES: DANISH SOURDOUGH PUMPERNICKEL
Total Time: 10 hrs 30 mins Preparation Time: 10 hrs Cook Time: 30 mins Ingredients. Servings: 10 1 1/2 cups sourdough starter ; 2 tablespoons caraway seeds, chopped ; 2 cups rye flour, unsifted ; 1/2 cup strong black coffee, boiling
From worldbestcoffeerecipes.blogspot.com
From worldbestcoffeerecipes.blogspot.com
PUMPERNICKEL AND SOURDOUGH STUFFING - STEVEN AND CHRIS - CBC
2013-12-12 Season 7 Episode 53 Traditional turkey dinner recipes, DIY holiday centrepieces, glamorous holiday window displays Tags feast holidays jonathan collins pumpernickel sourdough stuffing turkey
From cbc.ca
From cbc.ca
EASY OVERNIGHT DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN
2021-07-28 Bake the loaf with the lid on for 15 minutes. Reduce the temperature to 400 degrees and continue to bake, covered, for an additional 15 minutes. Remove the pan from oven and carefully slide the lid off. Reduce the temperature to 325 degrees and bake, uncovered, for an additional 45 minutes.
From true-north-kitchen.com
From true-north-kitchen.com
RYE SOURDOUGH AND SMøRREBRøD | THE PERFECT LOAF
2016-01-20 Boil, or steam, the asparagus spears for 8 minutes until they start to wilt, don’t overcook. Cut off the bottom half and use a vegetable peeler to make a few thin strands. Spread a thin layer of mayonnaise on a slice of toasted rye sourdough. Place a layer of smoked salmon on top of the mayonnaise.
From theperfectloaf.com
From theperfectloaf.com
REAL GERMAN PUMPERNICKEL BREAD RECIPE - THE BREAD SHE BAKES
2014-08-08 4.30pm - Preheat the oven to 150°C. 5pm - Brush the top of the dough with a little water. Fully wrap the baking tins with two tight-fitting layers of tin foil to avoid the steam escaping and the dough drying out during the long baking process. Note, that I cover even the Pullman tin in these additional layers.
From thebreadshebakes.com
From thebreadshebakes.com
DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET
2016-01-28 Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine. Fit the stand mixer with a dough hook and knead on the bread setting ("2") for 10 minutes.
From daringgourmet.com
From daringgourmet.com
SOURDOUGH PUMPERNICKEL BREAD - THE BREAD EXPERIENCE
2009-02-03 2 cups pumpernickel flour. 1/2 cup chopped onion. The Dough: After you’ve put the dough together and shaped it, it will need to rise for 2 or 3 hours (or more or less depending on conditions). If you make one loaf, it will need to bake for about 45 minutes. Two loaves will take about 35 minutes.
From breadexperience.com
From breadexperience.com
GERMAN-STYLE PUMPERNICKEL BREAD - SOURDOUGH COMPANION
zarniwhoop 2013 June 21. "Real" german-style pumpernickel is baked/steamed at low temperatures (somewhere not much above 100 °C) for much longer times - 12 hours, maybe longer. As always, the longer the baking, the longer things will keep. Your recipe sounds perfectly fine. Making true pumpernickel in a domestic oven is hard, it's very easy to ...
From sourdough.com
From sourdough.com
OLD DUTCH SOURDOUGH PUMPERNICKEL BREAD RECIPE | CDKITCHEN.COM
Stir in 1/2 cup water. If too stiff, add a bit of water. Turn dough out onto floured board. Knead several minutes. Place dough in greased bowl. Cover and let stand until double in size. Punch down and gradually add rest of flour, salt, honey and yeast. If too stiff add a little water - too sticky add a little flour. Knead 5-8 minutes.
From cdkitchen.com
From cdkitchen.com
DANISH RYE BREAD RECIPE - THE CLASSIC DARK RYE BREAD - FOODGEEK
Make the levain and prepare the seeds – the night before. Mix all the ingredients for the levain; if you use a 100% hydration wheat sourdough, you should use those ingredients. Use the other ingredients; if you've keep a 166% rye sourdough from your last bake. There will be enough levain to save for the next bread.
From foodgeek.dk
From foodgeek.dk
DANISH SOURDOUGH PUMPERNICKEL | DANISH FOOD, RECIPES, SOURDOUGH
Apr 30, 2013 - Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon.
From pinterest.com
From pinterest.com
SOURDOUGH PUMPERNICKEL RYE BREAD RECIPE - ALL INFORMATION …
Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight. To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together.
From therecipes.info
From therecipes.info
DANISH RYE BREAD (RUGBRøD) - RECIPE FOR THE BEST RYE BREAD WITH …
2022-01-20 Let the dough rest in the bowl for 15 minutes. Butter up two loaf pans (30×10×10 cm) and divide the dough into the pans. Use a wet spatula to even out the top. Sprinkle with sesame seeds. Let the bread rise to double size on the kitchen counter. It should take about an hour. Longer if you only use sourdough.
From danishfoodlovers.com
From danishfoodlovers.com
SOURDOUGH PUMPERNICKEL RYE BREAD - ALL INFORMATION ABOUT …
Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight. To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together.
From therecipes.info
From therecipes.info
DANISH RYE BREAD RECIPE - 100% SOURDOUGH RYE BREAD RECIPE
Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open faced sandwich recipes.Recipe:https:...
From youtube.com
From youtube.com
SOURDOUGH PUMPERNICKEL RECIPE - FOOD.COM | RECIPE | SOURDOUGH, …
Jul 2, 2019 - A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
From pinterest.ca
From pinterest.ca
GERMAN RYE PUMPERNICKEL BREAD RECIPE - THE SPRUCE EATS
2022-03-14 It was originally made from soaked and simmered rye berries and rye flour, without further leavening, and baked in an oven for 24 hours. A newer recipe uses sourdough, wheat, and yeast to lighten the crumb, making a bread that can be made in about 16 hours. The Maillard reaction in the bread turns it dark brown and adds layers of flavor.
From thespruceeats.com
From thespruceeats.com
DANISH RYE (RUGBRøD, OR SEEDED PUMPERNICKEL) RECIPE | EAT YOUR …
Danish rye (Rugbrød, or seeded pumpernickel) from Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (page 203) by James Morton Shopping List Ingredients
From eatyourbooks.com
From eatyourbooks.com
DELECTABLY DANISH – CHICAGO TRIBUNE
1995-05-03 6 cherry tomatoes, each cut in 4 slices. 12 leaves of flat-leaf parsley. 1. Mix mayonnaise, horseradish and garlic in a small bowl. Spread each bread slice with 1 teaspoon of butter. Top each with ...
From chicagotribune.com
From chicagotribune.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #breads #oven #dietary #equipment
You'll also love
