Meyers Dark Rye Bread With Rye Berries Pumpkin Seed Recipes
MEYER'S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED
Text excerpted from MEYER'S BAKERY © 2017 by Claus Meyer ||| This is one of my personal favourites, and it's also the most popular rye bread in our bakeries. It's a light and tender loaf that stays fresh for a long time. Here, the fabulous, intense taste of dark malt and rye is supplemented by the lovely crunchiness of pumpkin seeds. If you can't get your hands on cut rye berries, which give the bread a chewy bite, you can just as easily use cracked rye berries.
Provided by Food.com
Categories Breads
Time 10h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- YOUNG Starter:.
- Refresh your rye stock starter 12-24 hours before use (see page 141).
- BERRIES AND SEEDS:.
- At the same time that you refresh your natural stock starter, 12-24 hours before baking, mix the cut rye berries and pumpkin seeds in a bowl and add the water. Cover and leave at room temperature.
- Dough:.
- Mix together all the dough ingredients. Drain the soaked berries and seeds and mix them into the dough.
- See pages 142-4 for how to mix your dough before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2-6 hours - see instructions on pages 144-5.
- Bake the bread following the instructions on page 145, for approximately 50-60 minutes.
- Recipe courtesy of MEYER'S BAKERY by Claus Meyers.
- Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.
Nutrition Facts : Calories 1855.3, Fat 61.2, SaturatedFat 9.9, Sodium 3998.5, Carbohydrate 246.5, Fiber 82.8, Sugar 3.4, Protein 129.6
RYE BREADSTICKS WITH CARAWAY SEED
Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 2h5m
Yield 24 sticks
Number Of Ingredients 10
Steps:
- Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Brush lightly with melted butter; sprinkle with caraway seed.
- Bake at 400*F for 15 to 20 minutes or until done.
- Remove from baking sheets; cool on wire racks. Enjoy!
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2
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