Danish/German/Polish brown bread?

[LauraBL]

Does anyone have a recipe tried or untried for a dark, hearty, nutty-like, grainy (did I use enough adjectives? haha)dark brown bread like you can find in Denmark and Germany? Sometimes I buy a very very small highly processed loaf from world market and I've tried a fresher loaf from a Polish bakery, but it wasn't quite what I was thinking about.......

I used to have a roommate from Denmark and she said we didn't have the right kind of stuff to make it!!! I just refuse to believe it.

Thanks in advance for any help or advice.

Laura

[sneezles]

These are untried bread machine recipes I have:

Czech Peasant Bread
Beer Rye Bread
German Pumpernickel Bread
Russian Black Bread

Can post any if you'd like-may take awhile! ;)

[LauraBL]

Sneezles-

I'd like to try the German Pumpernickel and the Czech Peasant Bread. Please post at your leisure, I probably won't get into serious baking until the weather cools off.

Thank you

Laura

[funnybone]

Here are some from www.breadworksinc.com I saw Betsy Oppenneer on with Sara Moulten once and have checked her site many times. I'm not sure if these are what you are looking for, but here are a couple of her recipes.



OLD WORLD RYE BREAD

Makes 1 Large or 2 Medium-sized Round Loaves

This hearty rye bread is made with a sponge. It’s rolled in rye flour which gives it an extremely rustic appearance. It is a favorite in the Midwest where there is a dense population of middle European settlers. The sponge sits for 1 to 3 days. The longer it sits, the tarter it becomes. A three-day sponge is quite potent, but wonderful. The bread does take extra time, but you get what you pay for whether it is time or money!

For the sponge:
1 scant tablespoon or 1 (¼-ounce) package active dry yeast
1½ cups warm water (about 105 to 115 degrees)
2 cups rye flour
1 tablespoon caraway seeds
For the bread:
1 scant tablespoon or 1 (¼-ounce) package active dry yeast
1½ cups warm water (about 105 to 115 degrees)
¼ cup molasses
2 tablespoons caraway seeds
1 tablespoon salt
1 cup rye flour
5 to 6 cups unbleached flour

1. For the sponge: In a large bowl, combine the yeast, water, rye flour, and caraway seeds listed for the sponge. Mix well. Cover with plastic wrap and let sit for 1 to 3 days at room temperature, about 65-80 degrees.

2. On baking day soften the yeast in warm water.

3. Add yeast mixture, molasses, caraway seeds, salt, rye flour and 2 cups unbleached flour to the sponge. Beat vigorously for 2 minutes.

4. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.

5. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Rye breads are naturally sticky. Take special care not to add too much flour or this bread gets extremely heavy.

6. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one and a half hours.

7. Turn the dough out onto a lightly oiled work surface. For a very large old world type of loaf, shape dough into one ball. For two smaller loaves, divide the dough in half and shape each half into a ball. Roll each ball in rye flour to completely coat the outside of the loaves. Flatten the top of the loaves and place on a well-seasoned baking sheet.

8. Cover with a towel and let rise for one hour.

9. Preheat the oven to 400 degrees. Place a shallow pan on the bottom shelf of the oven.

10. Just before baking, cut slits about ¼ inch deep in a tic-tac-toe design on the top of the loaf.

11. Reduce the oven heat to 375 degrees. Place one cup of ice cubes in the hot pan on the bottom shelf of the oven. Immediately put the bread in the oven on the rack above the hot pan. Bake the large loaf for about 45 minutes or the smaller loaves for about 35 minutes, or until the internal temperature of the bread reaches 190 degrees.

12. Immediately remove bread from baking sheet and cool on a rack to prevent the crust from becoming soggy.

All Rights Reserved © Betsy Oppenneer
© 1999 The Breadworks, Incorporated



BLACK PEASANT BREAD

(Makes 2 Loaves)

The whole-bodied flavor of this bread has a slightly tangy taste making it perfect to serve with cheeses. Authentic peasant breads are dark, heavy, rustic loaves. Peasants had only coarse flour containing mostly bran and germ since the endosperm portion of the grain had been removed to make light breads for the upper classes. If stale loaves became inedible, they were soaked in liquid then squeezed into a pulp to add to the next batch of bread. Sometimes a stale loaf was grated and the crumbs were used as flour when baking bread. Both of these methods produced a sharp, tangy taste. Today, ingredients like cocoa, coffee, and vinegar are added to peasant loaves to try to duplicate that flavor. As romantic as peasant bread sounds, I seriously doubt any of us could quite stomach the real bread of the old peasants!

2 scant tablespoons or 2 (1/4 ounce) packages active dry yeast
2 1/2 cups warm strong black coffee (about 105 to 115 degrees)
1/3 cup vegetable oil
1/2 cup molasses
2 tablespoons caraway seed
2 teaspoons salt
1/2 cup toasted wheat germ
1/4 cup cocoa powder
2 cups rye flour
5 1/2 to 6 1/2 cups unbleached flour
Cornmeal (optional)

1. In a large bowl, stir the yeast into coffee to soften.

2. Add oil, molasses, caraway seed, salt, wheat germ, cocoa powder, rye flour and 1 cup of unbleached flour to the yeast. Beat vigorously for 2 minutes.

3. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.

4. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Rye dough is better if it is still quite tacky at the end of the kneading period.

5. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. For a finer textured bread, punch the dough down. Cover with the towel and let rise again until doubled, about 40 minutes.

6. Turn the dough out onto a lightly oiled work surface. Divide in half and gently knead the dough in a circle to expel the excess gases and to form a ball. Take care not to knead roughly or the smooth outer skin that forms splits and the finished loaf grows into an odd shape. Roll each ball in flour to coat it completely. Place on well-seasoned baking sheets that have been lightly sprinkled with cornmeal. Flatten the top of each loaf slightly.

7. Cover with a towel and let rise until almost doubled, about 45 minutes.

8. Preheat the oven to 375 degrees.

9. Just before baking slit the top of each loaf with a sharp blade in a "tic-tac-toe" design.

10. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

11. Immediately remove loaves from baking sheet and cool on a rack to prevent the crust from becoming soggy.



All Rights Reserved © Betsy Oppenneer
© 2001 The Breadworks, Incorporated

[sneezles]

Here you go, Laura. These are for the 1 1/2 pound size loaf. I do have the measurements for a 2lb loaf if you need them.


* Exported from MasterCook *

Czech Peasant Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup (+2tbs) warm water (80ºF)
1 1/2 tablespoons butter or margarine -- softened
2 tablespoons cider vinegar
2 tablespoons molasses
1/2 ounce unsweetened chocolate -- melted and cooled (1/2 square)
1 teaspoon instant coffee granules
1 teaspoon salt
3/4 teaspoon onion powder
2 1/3 cups bread flour -- unsifted
1 cup rye flour -- unsifted
2 1/4 teaspoons active dry yeast(package)

Measure ingredients into the bread machine according to the manufacturer's instructions. Set the cycle, loaf size and crust setting. Press START.

After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tbs at a time if too dry, or add flour a tbs at a time if too dry.

Remove the bread from the pan when the machine beeps or cycle is complete. Cool on rack before serving.

Description:
"recipe for 1 1/2 pound loaf"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 3g Fat (15.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES :
CYCLE-Whole Wheat
CRUST SETTING-As desired



* Exported from MasterCook *

German Pumpernickel Rye Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups warm water (80ºF)
1 1/2 tablespoons olive oil
1 1/2 tablespoons molasses
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon anise seed
1/4 teaspoon fennel seed
1/4 teaspoon ground coriander
1 cup bread flour -- unsifted
1 cup rye flakes -- unsifted
1 cup whole wheat flour -- unsifted
2 1/4 teaspoons active dry yeast(package)

Measure ingredients into the bread pan according to the manufacturer's directions for your machine. Set the Cycle, Loaf Size and Crust Setting. Press START.

After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tbs at a time if too dry, or add flour a tbs at a time if too wet.

Remove the bread promptly from the pan when the machine beeps or on completing the cycle. Cool on rack before slicing.

Description:
"This is for the 1 1/2 pound loaf size"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 3g Fat (14.8% calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES :
CYCLE-Whole Wheat
CRUST SETTING-As desired

[LauraBL]

Sneezles and funnybone-

Thank you for these recipes. I'll be baking up a storm when fall comes.

Laura

[Terrytx]

I made the Black Peasant Bread last night and it is great. We toasted some for breakfast this morning and the aroma was mouth watering! I havled the recipe and did it on the dough cycle of my bread machine. A beautiful loaf of bread!

[LauraBL]

Terry you rule!

I'm sad to say that I never got around to making any of these last fall. It will be a few months yet until I will willingly heat up the oven for that long. Trying my darndest to avoid it! Glad to hear the bread was lovely.

Laura