Jewish Rye Bread
The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread
Jewish Rye/ Eastern European Rye Bread
Yield: 2 large loaves, weighing 1 pound 13 ounces (834g)
*The caraway seeds are optional, but I highly recommend using them both crushed and whole.
Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
Oven temp 425°F or 218 ℃
In the bowl of a stand mixer with the dough hook attached; mix together:
2-3/4 cup of warm water (680g)
3 tablespoons of vegetable shortening
3 cups of light or medium rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour.
1 tablespoon plus 1 teaspoon of instant yeast
1 tablespoon of sugar
Mix on the lowest speed and slowly add:
3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)
Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:
2 teaspoons of kosher salt
2 tablespoon caraway seeds ( grind 1 tablespoon in a spice grinder, and keep 1 tablespoon whole)
Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.
Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
Cut the dough into two even pieces. For each piece:
Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.
Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃
Cool on a rack. This bread stores well for a few days. It can also be frozen.
Icelandic Rye Bread - Martin Bakes
Have you ever eaten Icelandic Rye Bread (Rúgbrauð)? Martin and Arlo are here to make it easy — and eclectically flavorful!
Watch them top their Rúgbrauð with smoked salmon, pickled herring, fresh ricotta, pickled veggies, crumbled egg, and much more. As Martin says, Mix it up, try something new, and surprise your mouth with each delicious topping combination.
Follow along with the recipe: bakewith.us/IcelandicRyeBread
And pick up some of our Organic Medium Rye: bakewith.us/OrganicMediumRyeFlour
Easy Recipe for Polish Buttermilk Rye Bread - Chleb Na Maślance
FULL RECIPE
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Rye Sourdough Made Five Ways - Martin Bakes at Home
Martin and Arlo are back! To introduce our new Organic Medium Rye flour, Martin makes Sourdough Rye FIVE different ways. From dried cranberries, dates, and a sunflower seed crust, all the way to a caraway loaf with onions and black pepper, and much more.
Along the way he highlights rye's versatility, offers tips for good fermentation, and shows easy variations.
Check out the starting recipe:
And grab your own bag of rye flour:
How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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Rye bread made at home
Rye bread, simple easy step by step instructions from start to finish.
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written recipe for the Rye bread
How to make Butter at home video
Ingredients
400g / 14oz Wholemeal Rye Flour
200g / 7oz White bread flour
400mls / 400g / 14oz Warm water 35°C / 95°F
2tsp / 7g instant or active dried yeast, if using fresh yeast 20g
2tbls / 30g /1oz Black treacle or Molasses (Black strap if possible)
1tsp / 8g Salt
2tbls / 30g / 1oz Vegetable or olive oil
1tsp / 8g Sugar
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Front porch blues by Chris Haugen
Lazy River Rag By Dan Lebowitz