FOOD BREAD 8/6/20 - Pumpernickel Raisin - PICS ADDED, post 11

[Dennis Olson]

This is my most complicated recipe to date.

Water: 3/4c + 3 Tbs (80-90°)
Molasses: 3 Tbs
Vegetable oil: 1.5 Tbs
Salt: 1 1/8 tsp
Bread flour: 1 3/4c + 2 Tbs
Whole wheat flour: 6 Tbs
Rye flour: 6 Tbs
Cornmeal: 1/3 c
Unsweetened cocoa powder: 1.5 Tbs
Instant espresso powder: 3/4 tsp
Yeast: 1 3/4 tsp
Wheat gluten: 1.5 Tbs

Raisins: 1/2c + 1 Tbs
Caraway seeds: 1.5 tsp

Set machine to 1.5 lb loaf, light crust

Add raisins and caraway seeds at add-in timer, or about 5-7 mins from end of knead cycle

ETA: I had to add 3 Tbs water above what the recipe called for to get the correct dough ball consistency.

 

[abby normal]

Damn that sounds good Dennis.

I have been looking everywhere for rye flour, can't find it in stores

 

[Dennis Olson]

I had to get it from amazon.

I have now amassed a truly frightening number of assorted ingredients. I must have 25-30 different components. JUST FOR BREAD!

 

[Dennis Olson]

The result is perfect. A rich medium dark bread, full bodied. Much denser that my granola loaf, so it didn’t rise more than about half that recipe. I’ll take a pic tomorrow. I’m out of light for today. The raisins give a HINT of sweetness throughout without being overbearing.

 

[Squid]

I had to get it from amazon.

I have now amassed a truly frightening number of assorted ingredients. I must have 25-30 different components. JUST FOR BREAD!

The first step, is to admit you have a problem.

‘Hi, I am Dennis and I have a problem with Bread!’

 

[Seeker22]

I will not repeat the words I said upon encountering this thread on Main. My Mother would jump up out of Her grave and slap me.

That stuff sounds so good. Tomorrow, I order Rye flour. Gee, thanks a lot.
These bread threads are such a welcome respite from the crayzeee. More bread; more situps.

 

[jazzy]

oh it must be wonderful! i rarely eat bread but when i do its rye or pumpernickel. man that is good stuff.

 

[abby normal]

Patiently waiting for pictures *cough cough*

 

[DennisD]

Patiently waiting for pictures *cough cough*

It's probably already been eaten by now! Sounded good.

 

[Groucho]

Good for you!!

You did say pics were in the offing, didn't you? And don't even try to tell us the dogs ate the bread.

 

[Dennis Olson]

Here you go. It’s tough to get good light in this house. Note that I used the “light” raisins rather than the standard dark ones. These days, if I sit down with a slice of buttered bread or toast, I’m swarmed by the doggos. They will not leave until they collect their bit.

 

[abby normal]

Golden raisins, yum. So much better than the dark ones. Does that make me racist?

 

[Dennis Olson]

And yes, I’ve gone through about a third of the loaf.

 

[Groucho]

And yes, I’ve gone through about a third of the loaf.

Be very careful. When I got my chops up on bread making, I gained 15 pounds almost overnight. That's good looking bread. The crumb is very consistent.

 

[Dennis Olson]

I couldn't figure out what you meant by "crumb", so I dug around and found an OUTSTANDING "how-to and troubleshooting" page:

Help! My Homemade Bread Is Too Crumbly

Homemade bread is great, but it can also be too crumbly. Bread baking has many variables, so here's the things you can do to reduce the crumb.

www.thespruceeats.com

 

[bev]

I posted pictures in Granny’s Kitchen today of the cheese batter bread I made with SouthernBreeze’s recipe. Really good, really easy.