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Receta Pumpernickel Bread, Heartland's Heartland
by Global Cookbook

Pumpernickel Bread, Heartland's Heartland
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Ingredientes

  • 1 Tbsp. active dry yeast
  • 1/4 c. lukewarm water
  • 2 Tbsp. safflower oil
  • 1 Tbsp. caraway seeds
  • 2 Tbsp. grated lemon zest
  • 1 1/2 Tbsp. carob pwdr
  • 2 Tbsp. molasses
  • 1/3 c. dry currants
  • 2 c. 1% low-fat lowfat milk
  • 2 1/2 c. rye flour
  • 3 1/2 c. whole-wheat flour
  • 1 c. unprocessed bran
  • 1/2 c. wheat germ
  • 1/2 c. gluten flour
  • 1/2 c. soaked rye berries

Direcciones

  1. Dissolve yeast in water in small bowl. Combine oil, caraway seeds, lemon peel, carob pwdr, molasses, currants, and low-fat lowfat milk in a large mixing bowl. Add in yeast mix, then stir in rye flour and half of whole-wheat flour, 1 c. at a time. Stir until smooth. Add in bran, wheat germ, gluten flour, and rye berries; mix well.
  2. Place dough on floured board, knead in remaining whole-wheat flour. Knead until smooth and elastic, then form into a ball. Place in an oiled bowl, cover with a damp towel, and let rise until doubled in bulk, an hour or possibly more.
  3. Punch dough down and form into 2 round loaves. Place loaves far apart on a greased large baking sheet. Let rise until almost doubled. Preheat oven to 375 degrees. Brush loaves water and bake for 50 min.
  4. Remove to racks to cold completely before serving.
  5. Makes 2 round loaves.
  6. Cuisine: "Spa Dining"