Though breads have lately become public enemy
number #1 in America … I LIKE BREAD :-D
Traditional pumpernickel is made with a sourdough
starter base – but I am not a fan of sourdough :-P, so my bread may not be as
healthily beneficial as traditional pumpernickel.
That said, brown breads are more beneficial to
the body than white breads, in regards to vitamins and fiber. Pumpernickel is a
rye bread – it loads your body up with lignans (fiber-associated compounds
found in many plant families), that may help reduce the risk of prostate or
breast cancers. Pumpernickel contains B-complex vitamins – important in the
production of red blood cells; pumpernickel also includes thiamin (B-1), which
is needed to produce energy in the body. It also includes niacin (B-3),
essential in nervous and digestive system health. Folate is also present, as is
manganese – which helps form a potent antioxidant called superoxide dismutase
that scavenges harmful free radicals in the body. Selenium, a trace mineral
essential for proper immune system function is also found in pumpernickel; as
well as calcium and magnesium, essential for building and maintaining strong
bones. Iron, vital for making hemoglobin (a red protein responsible for
transporting oxygen in the blood) is also present in pumpernickel.
Hearty texture, the sweet flavor of molasses, and
the pungent aroma of caraway seeds and chocolate combine to give this country
style round loaf of bread a character all its own. Whether just enjoying a
slice spread liberally with cream cheese – or butter for breakfast, or topped
with a slice of smoked salmon at lunchtime; or as an accompaniment for a robust
winter soup, pumpernickel is perfect for any meal ;-)
Cocoa powder is thought to have been first utilized
by the Mayans of Central America. Cocoa powder is rich in antioxidants that
help reduce inflammation, help blood to flow easier, lower risk of heart attack
and/or stroke, lower blood pressure, improve blood sugar levels, and improve
cholesterol levels, and has a blood-thinning aspect similar to aspirin. Cocoa one
of the richest sources of these antioxidants. Cocoa improves brain function;
and is a natural mood stabilizer. Cocoa may have cancer-protective proprieties.
It is also thought that cocoa may be beneficial to people suffering asthma, as
it contains anti asthmatic compounds such as theobromine and theophylline.
Several studies have explored the protective effects of cocoa against dental cavities
and gum disease: cocoa contains many compounds that that have antibacterial and anti-enzymatic, immune-stimulating proprieties that may contribute to oral health effects.
This Bread is GOOD STUFF! And I choose
bread over pharmaceuticals :-D
I’ve had this this pumpernickel bread recipe for
a long time; it makes a rich, dark, dense old-world bread that smells wonderful
cooking – and tastes heavenly :-D
There are many ways to enjoy pumpernickel – cream
cheese, sliced onion, and tomato; aged cheese sandwich fillings; mustards go
well with pumpernickel, so spread liberally on your next ham/swiss cheese
sandwich; serve a slice of pumpernickel with your next bowl or mug or chili or
winter soup instead of saltines ;-)
I plan on cooking up a batch of Split Pea Soup
this week, so I made rolls, today, instead of loaves. Also, instead of using
cornmeal on the baking sheet, I baked the rolls on a parchment-paper-lined baking
sheet. I like cornmeal: my internal organs do not. Cornmeal will make
the breads more authentic in taste and appearance; and the bright yellow
cornmeal will contrast nicely with the rich brown hued loaves.
Pumpernickel Rolls
COUNTRY PUMPERNICKEL ~ 1 lrg. Loaf or 2 med. Loaves, or 12 rolls
2 packages active dry Yeast * 1-1/2 cups
warm Water * 1/2 cup dark Molasses * 3 cups Rye Flour *
1/3 cup Cocoa powder * 2 Tablespoons Caraway Seeds * 1/4 cup
Shortening * 1 teaspoon Salt * 2 to 2-1/2 cups all purpose Flour *
1/2 cup Raisins (optional) * 2 to 3 Tablespoons Cornmeal (optional)
* Additional Caraway Seeds (optional)
In a large bowl, dissolve yeast in warm water.
Stir in molasses and let mixture sit until foamy – about 10 minutes.
Yeast mixture
Yeast mixture "foaming".
Add rye flour, cocoa powder, caraway seeds,
shortening, and salt to the yeast mixture: beat until smooth. Stir in enough
all-purpose flour to make dough easy to handle. Turn dough out onto a lightly
floured surface, and knead until smooth and elastic – about 5 to 10 minutes.
Knead in raisins, if desired.
Place dough in a greased bowl; turn once to
grease the top. Cover and place in a warm location until doubled in bulk –
about 1 hour/1-1-2 hours.
Dough prepared to rise.
Punch dough down and let dough rise again until
doubled – about 20 minutes.
Grease a baking sheet; sprinkle with cornmeal.
Punch dough down and shape into desired bread shapes. Score tops of loaves with
a sharp knife; of the tines of a fork; sprinkle with additional caraway seeds,
if desired. Let rise again in a warm location – 40 minutes.
Rolls prepared to rise
Heat oven to 375-degrees. Bake until breads sound
hollow when gently tapped – about 30 to 35 minutes for loaves; 15 to 20 minutes
for rolls. Remove from baking sheet and cool on wire rack.
**********
Sweet Potato Muffins
Sweet potatoes are available year around in most
States. The sweet potato is a native of
South America – and can be grown successfully in the southern States (historical
notes mention sweet potatoes being grown in the area now known as Louisiana, in
1540). The Incas and the Mayans of Central America – south of Mexico, grew
several varieties of this vegetable. Spanish and Portuguese sailors introduced
this potato to India, China, Malaya, Philippines, and the West Indies. American
History records the sweet potato being grown in the Virginian colonies in 1648.
And sweet potatoes helped southerners survive the Revolution and Civil Wars.
During the years between 1836 and 1936, Georgia was the leading producer of
sweet potatoes.
One medium-sized sweet potato provides more than
twice the recommended daily allowance of Vitamin A – 36 percent of the allowance
of Vitamin C – and 10 percent of the daily Iron needed.
One medium-sized sweet potato provides more than
twice the recommended daily allowance of Vitamin A – 36 percent of the allowance
of Vitamin C – and 10 percent of the daily Iron needed.
Cinnamon is an aromatic spice obtained from the
inner bark of trees scientifically knowns as Cinnamomum – stems are cut from
these trees, the inner bark ectracted; woody parts removed. When the bark
dries, it forms strips that curl, called cinnamon sticks. These sticks can be
ground into powder. A medicinal study has shown cinnamon’s antioxidant activity
to outrank garlic and oregano as “superfoods”. Cinnamon helps your body fight
infections and repair tissue damage; has been linked to reduce the risk of
heart disease; balances cholesterol levels; has been shown to reduce blood
pressure. Cinnamon can aide in reducing insulin resistance, helping to regulate metabolism and energy levels. Cinnamon is being studies for its potential use in cancer prevention/treatment, and Parkinson’s disease – cinnamon helps protect neutrons, which improves motor function. Animal studies, using cinnamon
research, has also been showing positive feedback in regards to how two
compounds in cinnamon appear to be able to inhibit the buildup of a protein
called tau in the brain – which is one of the hallmarks of Alzheimer’s disease.
In fact, cinnamon is so powerful that it can even be used as a food preservative. Cinnamon has been used as in ingredient, dating as far back as ancient Egypt. It used to be quite rare and very valuable. Cinnamon, in the ancient
world was tagged as a gift fit for kings.
Spicy and mist, these fragrant muffins are a
welcome treat for breakfast; or with a Country-Ham or Fried Chicken Supper.
Make the mashed sweet potato before you start
this recipe: boil water; drop potato into water and boil 20 minutes: peel
and mash. Cool.
SWEET POTATO MUFFINS ~ 12 ct., 2-1/2” muffins
1-1/2 cups unsifted all-purpose Flour * 1/4
cup light-Brown Sugar * 1 Tablespoon Baking Powder * 1/2 teaspoon
Salt * 1/2 teaspoon ground Cinnamon * 1/4 teaspoon ground Nutmeg *
1 large Egg * 1/2 cup Milk * 1 cup cooked, mashed, large Sweet Potato *
1/4 cup Butter or margarine, melted * 1/2 cup dark seedless Raisins
Heat oven to 400-degrees. Grease 12 muffins cups.
In a medium bowl, combine flour, brown sugar, baking
powder, salt, cinnamon, and nutmeg.
In a small bowl, beat together egg, milk, sweet
potato, and butter. Add Dry ingredients; stir just until dry ingredients are
moistened. Stir in raisins.
Spoon mixture into muffin cups; bake 15 to 20
minutes – or until light browned. Serve warm.
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