RYE BREAD

RJ said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Anyone have a "classic" dark rye recipe ?

<rj>

molasses

the officious 411 said:

RJ said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

Quoted message said:

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

Quoted message said:

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Quoted message said:

Anyone have a "classic" dark rye recipe ?

Quoted message said:

<rj>

molasses

I use a pinch of onion "powder" too.
Cocoa, Onion Powder, Caraway seeds, Molasses.
Dee

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Anyone have a "classic" dark rye recipe ?

<rj>

What planet are you from? Rye bread does not need coffee, cocoa, molasses,
etc. You must be from the Midwest, or some other godforsaken place. It gets
white flour, rye flour, caraway seeds and sometimes finely minced onions.
Period. Anything else is church picnic nonsense.

RJ said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

Pumpernickle IS rye bread, it's a dark coarse sourdough bread made of
unbolted rye flour.. but rye bread is not pumpernickle. You can't
make a pumpernickle-rye combo entirely with an ABM, you need to make
up two separate doughs and make up the loaves by hand... or choose one
or the other.

The colorant for pumpernickle is burnt sugar... a West Indian
ingredient... it's cheap, very potent (a few drops goes a long way), a
small bottle will last most of your life. Hispanic markets sell
burnt sugar for dirt cheap, it's used for black soups/stews, and black
cakes/breads. Using coffee will screw up pumpernickle.

http://www.westindianshop.com/index.asp?PageAction=VIEWPROD&ProdID=923

Btw, ABMs don't do a very good job with rye or pumpernickle... you
need to add too much wheat flour to get the rise in so short a time
and the texture will suffer... if not it will fall and be like hocky
pucks... but if you like the typical fluffy stupidmarket style in the
plastc bags go for it.

Sheldon

JoeSpareBedroom said:

"<RJ>" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

Quoted message said:

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

Quoted message said:

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Quoted message said:

Anyone have a "classic" dark rye recipe ?

Quoted message said:

<rj>

What planet are you from? Rye bread does not need coffee, cocoa, molasses,
etc. You must be from the Midwest, or some other godforsaken place. It gets
white flour, rye flour, caraway seeds and sometimes finely minced onions.
Period. Anything else is church picnic nonsense.

You're the baker's idiot.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"<RJ>" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

Quoted message said:

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

Quoted message said:

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Quoted message said:

Anyone have a "classic" dark rye recipe ?

Quoted message said:

<rj>

What planet are you from? Rye bread does not need coffee, cocoa,
molasses,
etc. You must be from the Midwest, or some other godforsaken place. It
gets
white flour, rye flour, caraway seeds and sometimes finely minced onions.
Period. Anything else is church picnic nonsense.

You're the baker's idiot.

Sheldon

Aw...whatsa matter, baby Sheldon? Did I beat you to it? I said what you
wanted to say. Go take your lithium.

Sheldon said:

The colorant for pumpernickle is burnt sugar... a West Indian
ingredient... it's cheap, very potent (a few drops goes a long way), a
small bottle will last most of your life. Hispanic markets sell
burnt sugar for dirt cheap, it's used for black soups/stews, and black
cakes/breads. Using coffee will screw up pumpernickle.

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW). It's even dirt cheaper than buying it. Melt a
half cup of sugar and a little water over medium heat in a
non-stick skillet or pan, removing from heat when it starts to
smoke. Add a couple TB water and heat again until it's
dissolved, adding more water if necessary.

-sw

JoeSpareBedroom said:

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Anyone have a "classic" dark rye recipe ?

<rj>

What planet are you from? Rye bread does not need coffee, cocoa, molasses,
etc. You must be from the Midwest, or some other godforsaken place. It gets
white flour, rye flour, caraway seeds and sometimes finely minced onions.
Period. Anything else is church picnic nonsense.

The coffe and/or cocoa are for black bread - schwartzbrot (sp?). Made
with rye flour, but not rye bread.

- Mark

On Mon, 11 Jun 2007 16:28:34 -0700, "<RJ>" <[email hidden]>

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Anyone have a "classic" dark rye recipe ?

<rj>

James Beard's Sourdough Rye - probabyt not suitable for ABM.

http://www.ichef.com/recipe.cfm?task=display&recipeid=81180&itemid=81518

- Mark

RJ said:

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

they didn't and they don't.

Quoted message said:

Anyone have a "classic" dark rye recipe ?

try http://samartha.net/SD/procedures/PPN01/index.html;
and yes, you have to make it in the oven.

hth --Stephanie

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RJ said:

Anyone have a "classic" dark rye recipe ?

try http://samartha.net/SD/procedures/PPN01/index.html;
and yes, you have to make it in the oven.

hth --Stephanie

I've used Samartha's method for pumpernickel a few times. The bread is
excellent. I highly recommend it.

-Mike

Steve Wertz said:

Sheldon said:

The colorant for pumpernickle is burnt sugar... a West Indian
ingredient... it's cheap, very potent (a few drops goes a long way), a
small bottle will last most of your life. Hispanic markets sell
burnt sugar for dirt cheap, it's used for black soups/stews, and black
cakes/breads. Using coffee will screw up pumpernickle.

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW). It's even dirt cheaper than buying it. Melt a
half cup of sugar and a little water over medium heat in a
non-stick skillet or pan, removing from heat when it starts to
smoke. Add a couple TB water and heat again until it's
dissolved, adding more water if necessary.

A half cup of sugar won't make much more than 1 ounce... what a waste
of time... like messing up your kitchen to bake two cookies.

I've tried it, many years ago before I found a plcae to buy it, it's
not the same as the commercial stuff that simmers all day... and how
is hanging over a stove stirring at least a $1 worth of sugar for at
least an hour cheaper than something that costs about $2, comes in
it's own bottle, and lasts a lifetime, not to mention adds the proper
acrid flavor, no fuel spent, and no pan to clean... your time is
worthless.

Burnt sugar is probably the least likely ingredient I'd bother to
make... one little accident and what a mess to clean, worse than
cleaning up a pint bottle of spilled black ink.

I have an 8 ounce bottle of Finast brand burnt sugar I bought for
under a dollar like 18 years ago (I remember because it was when I
moved into my last house and there was a big Hispanic market a couple
blocks away, Brentwood Market). The bottle contains about 5 ounces...
I'm good for another 20 years. LOL

You probably carve your own toothpics rather than pay 50 cents for a
box of 250... you need to get a life, Steve.

Sheldon

Sheldon said:

Steve Wertz wrote:

Quoted message said:

Quoted message said:

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW). It's even dirt cheaper than buying it. Melt a
half cup of sugar and a little water over medium heat in a
non-stick skillet or pan, removing from heat when it starts to
smoke. Add a couple TB water and heat again until it's
dissolved, adding more water if necessary.

A half cup of sugar won't make much more than 1 ounce... what a waste
of time... like messing up your kitchen to bake two cookies.

It will make 4 ounces of properly diluted liquid/flavoring. It's
not like you're not likely you're going to use it all in a week.
or a month. And even *you* said "a little bottle will last you a
lifetime", hypocrite.

Quoted message said:

I've tried it, many years ago before I found a plcae to buy it, it's
not the same as the commercial stuff that simmers all day... and how
is hanging over a stove stirring at least a $1 worth of sugar for at
least an hour cheaper than something that costs about $2, comes in
it's own bottle, and lasts a lifetime, not to mention adds the proper
acrid flavor, no fuel spent, and no pan to clean... your time is
worthless.

Well, it's not hard to make except if'n you're an idjut. It's
very easy as I've done it many times. And it's not easy to find,
and when you do, it'll be a lot more than $2 for 99% of the rest
of us.

Now go wallow in your ignorant bliss, y'old sourpuss.

-sw

Quoted message said:

On Mon, 11 Jun 2007 16:28:34 -0700, "<RJ>" <[email hidden]>

Quoted message said:

I dug out the ABM, and I'm ready to make
some pumpernickle rye bread.

Quoted message said:

So far, recipes I've seen call for
strong coffee, or cocoa powder
to get the deep brown color.

Quoted message said:

I can't picture the old Slavs or Germans
adding coffee or cocoa to their bread mix.
For one thing, it's got to affect the flavor.

Quoted message said:

Anyone have a "classic" dark rye recipe ?

Quoted message said:

<rj>

James Beard's Sourdough Rye - probabyt not suitable for ABM.

http://www.ichef.com/recipe.cfm?task=display&recipeid=81180&itemid=81518

- Mark- Hide quoted text -

- Show quoted text -

I didn't think sourdough starter is made with yeast, as indicated in
this recipe.

But who am I to say, I though I was making pumpernickel, when all the
time it was black bread made with rye. We like it with the Carnegi
Deli Meat.

Quoted message said:

Sheldon said:

The colorant for pumpernickle is burnt sugar... a West Indian
ingredient... it's cheap, very potent (a few drops goes a long way), a
small bottle will last most of your life. Hispanic markets sell
burnt sugar for dirt cheap, it's used for black soups/stews, and black
cakes/breads. Using coffee will screw up pumpernickle.

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW).

coat it with olive oil first and you'll be fine

JoeSpareBedroom said:

What planet are you from? Rye bread does not need coffee, cocoa, molasses,
etc. You must be from the Midwest, or some other godforsaken place. It gets
white flour, rye flour, caraway seeds and sometimes finely minced onions.
Period. Anything else is church picnic nonsense.

Real pumpernickel doesn't have (white) wheat flour because it us made
from 100% rye. That and the baking technique are what give it the dark
color.

George wrote on Tue, 12 Jun 2007 07:22:24 -0400:

??>> What planet are you from? Rye bread does not need coffee,
??>> cocoa, molasses, etc. You must be from the Midwest, or
??>> some other godforsaken place. It gets white flour, rye
??>> flour, caraway seeds and sometimes finely minced onions.
??>> Period. Anything else is church picnic nonsense.
??>>

This thread was originally about pumpernickel. I've never made
it and usually just buy the imported stuff in delis or even my
local Giant grocery.

Kosher delis that have their own bakeries are my favorite source
of (light-colored) seeded rye bread; a good one around here is
Katz's in Rockville. With apologies to the haters of frozen
dough, the local Giant store store sells LaBrea seeded rye bread
that is my favorite when I can't get the real stuff. Just to add
another IMHO, unseeded rye is not worth the trouble of eating
:-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

tert in seattle said:

Quoted message said:

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW).

coat it with olive oil first and you'll be fine

That has only been shown to work for meat, Mr. Dumass. But I see
you're paying attention to all my posts. How flattering.

-sw

Quoted message said:

tert in seattle said:

Quoted message said:

Make your own burnt sugar (AKA "Caramel Color", a pure
carcinogen, BTW).

coat it with olive oil first and you'll be fine

That has only been shown to work for meat, Mr. Dumass. But I see
you're paying attention to all my posts. How flattering.

-sw

whatever you say, "Steve"