Best Austrian Rye Bread Abm Recipes

Austrian Rye Bread (ABM) image

Provided by Outta Here

Time 4h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1 cup water
3 tablespoons honey
1/2 tablespoon oil
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon dried rosemary, crumbled
1 1/3 cups bread flour
2/3 cup rye flour
1/3 cup wheat germ
2 tablespoons vital wheat gluten
2 1/2 teaspoons active dry yeast

Steps:

Nutrition Facts : Calories 158.5, Fat 1.8, SaturatedFat 0.2, Sodium 293.8, Carbohydrate 31.9, Fiber 2.6, Sugar 6.6, Protein 4.7

Austrian Pumpernickel Bread image

Provided by GiddyUpGo

Time 3h

Yield 2 loaves

Number Of Ingredients 12

6 3/4 teaspoons active dry yeast
3/4 cup warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 tablespoons vegetable oil
1 tablespoon caraway seed
1 tablespoon salt
2 1/2 cups dark rye flour
1 cup shredded wheat cereal
1/4 cup cocoa
2 -2 1/2 cups all-purpose flour
cornmeal
butter or margarine, softened

Steps:

Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa.
Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes.
Knead the dough until it is smooth.
Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour.
Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so.
Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.

Nutrition Facts : Calories 1434.6, Fat 21, SaturatedFat 2.6, Sodium 3535.2, Carbohydrate 281.4, Fiber 48.4, Sugar 50.8, Protein 46.5

Light Rye Bread Rolls (Abm) image

Provided by Chickee

Categories Breads

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

300 ml warm water
1 teaspoon parisienne essence
2 tablespoons butter
1 1/2 teaspoons salt
2 teaspoons molasses or 2 teaspoons golden syrup
2 cups bread flour
1 cup whole wheat flour
1 cup rye flour
1/4 cup cocoa
1 (1/4 ounce) packet active dry yeast

Steps:

Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
Put on dough cycle.
After dough cycle is complete, turn out onto a lightly floured surface.
Roll into a log.
Cut log into 6 equal sized pieces, make each piece into a roll.
Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
Bake in a 200 degree oven for 12 minutes.