Meyers Dark Rye Bread With Rye Berries Pumpkin Seed Recipes

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/.

Steps:

• Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
• When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
• Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

Steps:

• On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
• Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
• On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
• Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
• Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

Steps:

• In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
• Let cool to room temperature.
• Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy.
• Beat in pumpkin using an electric mixer.
• Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
• Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl.
• Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
• Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour).
• Punch dough down and divide in half.
• Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
• Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
• Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
• Let cool on racks completely before slicing.