Dark Pumpernickel Onion Bread
This modified recipe from King Arthur's website yields rye bread superior to any store-bought option. Converted for long fermentation to eliminate phytic acid and enhance flavor, it can be made with freshly ground or packaged flours.
This modified recipe from King Arthur's website yields rye bread superior to any store-bought option. Converted for long fermentation to eliminate phytic acid and enhance flavor, it can be made with freshly ground or packaged flours.
- 1 1/2 cups warm water
- 1 cup rye flour
- 2 1/4 cups bread flour or 2 cups spring wheat flour
- 1/4 cup potato flour or potato flakes
- 2 tablespoons non-diastatic malt powder (optional)
- 2 tablespoons unsweetened cocoa or 1 tablespoon powdered caramel
- 1 teaspoon deli rye flavor (optional)
- 2 tablespoons minced dried onions
- 1 to 3 tablespoons caraway seeds (depends on preference
- 1 1/2 teaspoon salt
- 2 tablespoons vegetable oil or nut oil
- 1 tablespoon vital wheat gluten
- 1/2 teaspoon instant yeast
- 1 tbsp. braggs apple cider vinegar or other brand
- Carbohydrate 29.9292084671024 g
- Cholesterol 0 mg
- Fat 0.713691434083887 g
- Fiber 5.66132589599358 g
- Protein 4.5927754547999 g
- Saturated Fat 0.0809058267999811 g
- Serving Size 1 1 Recipe (69g)
- Sodium 2.8354938487379 mg
- Sugar 24.2678825711088 g
- Trans Fat 0.240118250371495 g
- Calories 141 calories
Step-by-step
* Mix dry ingredients and then add wet ingredients.
* Mix all ingredients until cohesive. For electric mixers, use the paddle on speed 1.
