Pumpernickel Rye Twist Bread and Potato Sausage Soup

by Michelle on March 17, 2011

We’ve had the most beautiful spring days for almost two weeks now and the days have been warm and full of bright sunshine. But the nights have been cold and then we had a few days of very cold weather and I thought it was going to snow again. So I thought a nice hearty soup was in order and nothing suits hearty better then Potato Soup! I decided to add some of my homemade Mild Italian Sausage and sprinkled some crispy bacon on top. The Potato Sausage Soup was outstanding and Mr. Tastebuds loved it! I had to hide enough for a bowl so I could warm it up for lunch the next day!

But I can’t just serve soup for dinner even if it’s a hearty soup so I decided to make some bread too.

I dearly love to bake bread and bake bread at least once a week. And I’ve been looking for some new shapes and methods for forming bread. A few weeks ago I made Painted Bread with Decorative Roses and this week I decided to try a Rye and Pumpernickel 2-strand Braid which turned out better then I ever could have hoped! It is just gorgeous! I adapted my own Easy Rye Bread recipe and then added some Caramel Coloring that I picked up at Michaels to color the Pumpernickel to a deep, rich brown. But I did consider adding some cocoa powder to color the bread but I might try the cocoa next time.

Potato Sausage Soup
Recipe developed by BigBlackDog

1/2 lb mild Italian Sausage
6 c chicken stock
4-5 medium sized potatoes, diced into 1/2″ pieces
2 tsp olive oil
1 c cream
2 TBL flour
2-3 stalks of celery, diced
2 c carrots, diced
6-8 green onions including tops, diced (save some of the green tops for garnish)
2-3 pieces of bacon, fried crispy
2 sprigs of fresh tarragon or you can use 5-6 large fresh basil leaves, minced
Handful of fresh parsley, minced
2-3 sprigs of fresh thyme
Salt and freshly ground black pepper to taste

1. Fry the bacon until crispy. Set aside until cooled and break up into small bits.
2. Fry sausage until no pink is showing. Set aside until cooled. Either cut into slices or break it up into bit-sized pieces.
3. In a large heavy bottomed pot add olive oil and heat.
4. Add the diced potatoes, carrots, celery and onion and sauté for a few minutes.
5. Add the chicken stock and bring to a simmer. Continue simmering for about 20 minutes or until the potatoes are soft but not mushy.
6. Take 1 cup of the hot chicken stock and add the flour, mixing it until it is smooth. Add to the simmering soup and stir.
7. Simmer until soup thickens.
8. Add the sausage and minced parsley and herbs.
9. Taste and season with salt and pepper.
10. Ladle the soup into bowls, sprinkled bacon and green onion tops. Serve hot with some crusty bread.

Rye Pumpernickel Twist
Recipe developed by BigBlackDog

Barm:
1 c. flour
3/4 c. buttermilk
2 tsp yeast or 1/2 oz fresh yeast
2 tsp honey

Bread dough:
1 c. flour
1 c. rye flour
1 tsp salt
1/2 c. water
2 TBL Molasses

Pumpernickel Bread:
2-3 tsp Caramel Coloring (I used Caramel Coloring by DDWilliamson that I picked up at Michaels)

Egg Wash:
1 egg
2-3 drops of water

2 tsp olive oil, to oil the proofing bowl

Option:
Caraway Seeds

To make the Barm:
Dissolve yeast in 3/4 c. buttermilk and honey. Add 1 c. flour and thoroughly mix with a fork until smooth. Yeast loves air so the more you mix the barm, the more air and the better the rise of your barm. Cover and set aside until it gets all bubbly on the top, maybe an hour or so. Barm can be refrigerated for 1-2 days, but it must be room temperature when you add it to the dough.

To make the bread dough:
1. In the bowl of your KA mixer fitted with a dough hook, add 1 c. flour, rye flour and salt. If you are using caraway seeds, add them at this time. Mix on low for about a 1 minute until flours and salt are completely incorporated.
2. Add all the Barm and mix. Dough should be dry and shaggy looking.
3. With the mixer on low add the molasses.
4. With the mixer running gradually add the 1/2 cup water just until dough pulls away from the sides of the bowl and wraps around the dough hook. If you do not use all the 1/2 c. water that’s fine. Please see below **NOTE**.
5. Dough should be somewhat sticky but not too wet to easily handle. If the dough is too sticky, just add a TBL of flour and mix for a minute or 2 until completely incorporated.
6. Remove the dough from the mixer and form into a boule or ball. With a sharp knife or a bench knife, cut the dough into 2 pieces.
7. Put one piece of dough back into the KA mixing bowl. With the mixer on medium speed add the 2-3 tsp of Caramel Coloring and mix until completely incorporated. This may take some time and I found it easier to just mix it for about 5 minutes and then remove the dough and knead it by hand until the coloring is completely incorporated.
8. You will need 2 medium sized bowls for proofing. Put 1 tsp of olive oil into each bowl. Dip a paper towel into the oil and carefully wipe all sides of each bowl.
9. Form each piece of dough into a small ball. Take the balls of dough and place each piece in a bowl and then flip it over so that all sides are oiled.
10. Cover the bowls and let rise until doubled about 1-2 hours.
11. When dough has doubled, remove and place on a floured surface. Roll each piece of dough into a long snake about 16-18″ long.
12. Now form the dough into a 2-strand braid. See below video for complete instructions.
13. Place the loaf on a parchment lined baking sheet. Cover with a light towel or plastic wrap sprayed with Pam. Let rise until doubled.
14. When dough is ready to bake, whip egg with water and lightly brush entire loaf. Sprinkle with seeds and again brush with the egg wash to adhere the seeds to the loaf.
15. Bake at 375 degrees for about 40-45 minutes or until internal temperature of bread is between 203-207 degrees and bread is golden brown.
16. Remove to a cooling rack and completely cool before slicing.

**NOTE: Different brands of flour absorb water at different rates, so it’s impossible to say just how much water is necessary to arrive at the correct consistency.

AllRightsReserved@BigBlackDog

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Comments

  • mister anchovy March 17, 2011 at 10:16 pm

    Wow! I love a hearty homemade soup with bread right from the oven. Spectacular.

  • Delishhh March 17, 2011 at 11:09 pm

    I just wanted to say I LOVE THE NEW DESIGN! Your blog looks fabulous!

  • Guff March 18, 2011 at 5:41 am

    New look for Spring!
    Great looking twist, and I love that braiding video. Good to know Michael’s has caramel coloring. We had potato soup last night, sans homemade sausage. Will have to try that.

  • Kayte March 18, 2011 at 6:13 am

    Oh, all of this looks just so delicious…I am a nut for soups, as you know, and this looks just delightful. What a beautiful braid…the coloring is just gorgeous, inside and out…you rock with the breads always…Mr. T was a very lucky diner indeed!

  • patsy March 18, 2011 at 7:53 am

    The soup would be so satisfying with the cool nights we still have here. But, I must say I am quite impressed with the bread you baked! Gorgeous shape and the combination of rye & pumpernickel sounds absolutely mouth-watering! I really need to play with baking bread more, but yeast can be such a scary thing!

  • Kathy Gregson March 18, 2011 at 8:14 am

    Bread and soup look so tastey. I love Potato soup and pumpernickle and rye bread are my favs too. Great photos and good job.

  • Feast on the Cheap March 18, 2011 at 8:57 am

    That soup looks like a bowl of heaven. I love this! I’m adding it to my growing must-try list…

  • kat March 18, 2011 at 9:40 am

    that is a soup I am definitely going to try!

  • judy March 18, 2011 at 2:07 pm

    Really beautiful loaf, Michelle! I still am working on that 2 strand braid–mine comes out looking like a tear shape. Your loaf looks great!

  • Mary J March 20, 2011 at 2:23 am

    Love Potato Soup & new recipes. This bread I will be trying. I even have the caramel color by DDWilliamson to use. Yours looks delicious. Thanks for sharing. M P.S. I like your “Print Friendly” button and the ability to delete sections if desired.

  • A Canadian Foodie March 26, 2011 at 9:42 pm

    Fantastic meal. Simple idea to braid two doughs together – but brilliant, and delicious – expecially with this soup. Love to see the sausage in it. This is a meal I would truly enjoy. What is “barm” – I have heard of poolish, and bigga, but not “barm”. I am assuming it is the same idea?
    :)
    valerie

    • Michelle March 27, 2011 at 9:15 am

      Valerie,

      Barm is a starter to enhance the rise and flavor of bread. It works in the same manner as Biga or Poolish.

      Michelle

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