Pumpernickel Bread

Bread:
2 packages dry yeast (2Tbsp)
¼ cup warm water
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½ cup light molasses
1-2 Tbsp grated orange peel
2 tsp caraway seeds
1½ tsp salt
2 cups buttermilk
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3 cups rye flour
2½ -3½ cups whole wheat flour

Glaze:
¼ cup water
1 Tbsp molasses

Dissolve the yeast in the warm water in a large mixing bowl.

In a saucepan, heat the molasses, orange peel, caraway, and salt to boiling, stirring constantly. Remove it from the heat, stir in buttermilk, and allow it to cool for several min., until lukewarm. Add the molasses mixture to the yeast. Gradually add the rye flour and beat the batter 200 strokes. Stir in 2½ cups of the wheat flour, until the batter is stiff. Cover with a cloth and allow to rest for 15 min.

Knead the dough on a floured surface for about 5 min. The dough will be sticky, so flour your hands well. Add at least ½ cup of the remaining wheat flour and more as necessary as you knead the bread, until the dough is moist but workable. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm place for an hour. Punch down the dough, form it into two round loaves, and score an x in the center of each loaf with a sharp knife. Place the loaves on an oiled baking pan, about 4 inches apart, and let them rise for 45 min.

In a small pot, bring the water and molasses for the glaze to a boil and then simmer for 5 min. Allow to cool 10 min.

When the loaves have risen, preheat the oven to 350°. Brush the tops and sides with half of the glaze. Bake the bread for about 50 min. Glaze it with the remaining glaze as soon as you remove it from the oven.

This bread is especially nice with sharp cheddar and slices of fresh tomato.                            

Yield 2 round loaves

Note: There is a dark rye flour sometimes referred to as “pumpernickel rye” that is especially nice for this type of bread.

To create a warm, draft-free environment where the bread can rise, boil several pots of water and place them in your oven with the bowl of dough. The oven is insulated and will retain the warmth produced by the pots of hot water.


From:

Cornbread (Vegan)

1 cup yellow cornmeal
1 cup flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup maple syrup
⅓ cup soymilk
1 tablespoon lemon juice
3 tablespoons oil

Preheat the oven to 375°.

Grease a 9-inch square or round pan. Sift the dry ingredients together into a large bowl. Combine the syrup, soymilk, lemon juice, ¾ cup of warm water, and warm oil. Stir into the dry mixture and beat until smooth. Pour into the prepared pan and bake for 25 minutes.

From:

Cornbread

2 eggs
1 cup milk or buttermilk
¼ cup cooking oil
¾ teaspoon salt
¼ cup brown sugar (optional)
4 teaspoons baking powder
1 cup white or yellow cornmeal
1 cup white flour (or half whole wheat, half white)

Preheat the oven to 400°.

In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar (if desired) until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth. Pour into an oiled 9-inch square or 10-inch round baking pan. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.



From:

Chapatis

3 cups whole-wheat pastry flour
1 tsp oil
½-¾ tsp. sea salt
1 cup water

Combine ing. in bowl. Mix in water. Knead well (consistency of ear lobe, slightly sticky). Allow dough to rest one hour, or overnight. Shape into small balls. Roll into flat round (thinner = crispier). Heat a cast iron skillet. Oil each chapattis on both sides (optional) but do not oil skillet. Cook each side for a minute, until lightly brown.