Breadmaker Pumpernikle Bread

Pumpernickel Bread 1.5 pound Loaf        

Makes servings USMetricAdjust Recipe (Help)

 

I love my bread machine. I use it often. If you don't have one, get one. You will be pleasantly surprised what you will be able to accomplish. Many times I use the machine just to mix and proof the dough, tumping it out   onto a bread stone to bake the bread once it is done rising. If the bread requires dusting with meal or grain, this is when I do it.

I have attempted a 100% rye bread on numerous occasions with mixed results. Mostly bad results. You need the glutens to make the bread rise properly.

 

We can supply you with a bread kit that is premixed less the wet ingredients. Our flour is whole grain, not milled and separated then recombined. We can grind your flour with two mixed textures or even whole berries to customize the style of bread you bake.

 

Measure ingredients exactly. In bread making, even a tiny variation will throw it off. Use the back edge of a butter knife to level off measuring cups and spoons.

 

 1/8 cups warm water

                       

1 1/2 tablespoons vegetable oil

                       

1/3 cup molasses

                       

3 tablespoons cocoa

                       

1 tablespoon caraway seed (optional)                        

 

1 1/2 cups bread flour

                                        

1 cup rye flour

                       

1 cup whole wheat flour

                       

1 1/2 tablespoons vital wheat gluten                          

                       

2 1/2 teaspoons bread machine yeast

 

Follow your bread maker instructions for rye bread settings, put ingredients in the machine, start it up and forget about it till its done. 

 

 

http://allrecipes.com/recipe/bread-machine-pumpernickel-bread/

 

BTW... I use this recipe, but it isn't mine. You can find it and Pin it at the above link.

 

Next, are a couple of my own .... 

Chistmas and Winter Baking.

My favorite baked good made with rye is 100% rye muffins. They don't rise as much as wheat, but they are delicious. We use dried blueberries, so they caramelize into nicely sweet tidbits.

Here is the recipe:

Blueberry and Rye Muffinsyields 12 muffins
2 cups Elliott Family Farms Whole Grain Rye Flour
3/4 cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 tablespoon corn starch ( xanthan Gum and / or guar gum may be used )
½  cup of butter
1 teaspoon vanilla extract
2 cups blueberries dried / fresh/ frozen blueberries


Preheat oven to 400 degrees.  Line 12-muffin tin with cupcake liners.
Combine dry ingredients except the blueberries in a medium bowl.  I combine the wet ingredients separately in another bowl or large or measuring cup, then to the dry and mix until just combined.  Fold in 2 cups of blueberries.  Evenly distribute the batter between the 12 cups in the muffin pan.Bake for 30 minutes.  Remove from oven and allow to cool before serving. 

Pumpkin Bread with Rye

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup of water
3 cups of sugar
2 1/2 cups of all purpose flour
1 cup of Elliott Family Farms Whole Grain Rye Flour
2 teaspoons of baking soda
1 1/2 teaspoons of salt
1 teaspoon ground cinnamon

1 teaspoon ground nutmeg                                                                     

1/2 teaspoon ground cloves                                                    

1/4 teaspoon ground ginger

 

Preheat oven to 350 degrees.

 

Mix dry and wet ingredients separately you should melt the butter and mix it with the wet ingredients. Mix together until blended. Pour equally into 3 7"x3" loaf pans. Bake for 50 minutes or until a toothpick inserted into the bread comes out clean,

 

The rye bread will be quite a bit darker than one made from wheat flour. This is a much cake as it is bread. I will update this with pictures tomorrow, when I start baking for Christmas!

Fall Planting

We plant our small grain in the winter. We raise rye and winter wheat. This years crop looks good and was about 3" tall at the time of this photo in early December.

We plant this crop no till and fertilize in early spring with liquid organic fertilizers. The crop is scouted through out  the growing season for pests and disease. Organic remedies are used for both if necessary.  Incidence of disease in our crops is very low.

How our Rye Flour is Grown.

Our whole grain rye flour is grown organically on our farm in Eastern Texas. It is seeded no till with a grain drill into crop residue or grass pasture, depending on rotation. The  grass is dormant during the winter and the rye quickly out paces the grass in early spring.

The seed is open pollinated and saved from the last years crop. A variety of soil amendments are used to enhance fertility. These include but are no limited to fish emulsion, bone meal, composted manure and the like.

The field is mowed very close and the drill adjusted to the correct seed depth and drop rate. Seed placement coverage are very important for proper germination.

http://youtu.be/DRSD3YiIW2Y

Why Whole Grain Rye?

Let us start by stating rye is good. We on the Elliott Farm have always loved dark rye bread. We have experimented with rye muffins, biscuits, cookies, pizza crust and oh so many other things! Rye flour is NOT easy to use and learning to bake with it is a bit of a challenge. However, the things we make most are fairly easy to make. First off, rye takes a while to proof. It is very low in glutens and they are different glutens than you find in wheat bread.

This blog is about our flour, how we use it, how to store it and how we grow it.

Though out the growing season, you will see the new crop develop. You will see us care for it, you will see us harvest it. Eventually, you will see us mill it. You will see us bake with it extensively.

We intend to be at the Dallas Farmers Market often, milling the flour with our tabletop mill while you wait and selling it locally with no expensive shipping charges.

See you there and as often as we can, in this blog!