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 Deli Rye Bread | Perfect Jewish Style Sandwich Loaf Recipe
This is an awesome alternative to the regular white sandwich loaf.
By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented.
I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques & Recipes’. This book taught me most of the things I know. You can check it out in my Amazon shop if you are interested.
There is one major difference that I made to the recipe. The original one was made with sourdough. But my starter has been slumbering in the fridge for ages and I wanted this bread as soon as possible. So, I changed it to commercial yeast. And the result is awesome. Of course, the sourdough version would have a more intense flavour and a more substantial crust and crumb.
But this yeasted version was great regardless. Soft and fluffy inside, thin crust and still great flavour because of the wholemeal rye preferment. Since there are no additions to this dough except caraways seeds, it is important to use wholemeal rye as white rye does not give off much flavour.
Kneading this dough by hand will be a small challenge as after the addition of the rye preferment the situation will get quite sticky, but I will show you how to alleviate that in the video.
You can make this a freestanding loaf and final proof it on a tray. You can proof it in a bread basket and invert it onto a preheated pan and bake it that way. Or you can do what I did and make it in a loaf tin. You can also find the tin with a lid that I use in my Amazon shop.
???? Get the recipe ➡️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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CHAPTERS
0:00 Intro
0:46 Ingredients & equipment
1:25 Making the preferment
2:22 Mixing the dough
4:19 Bulk fermentation & folding
5:43 Final shaping
7:14 Final proof & baking
8:00 The result
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#Bread #Baking #ChainBaker
Rustic Rye Bread Recipe For Bread Machine (Wholesome & Full Of Flavor)
This rye bread recipe for bread machine is lower in gluten than your average white loaf but still has a soft and full texture with a rustic crisp, crackly crust. Here is the best bread maker rye bread recipe.
➡️ 11 Bread Machine Tips For Beginners To Get You Started -
➡️ Simple Honey Oat Bread Machine Recipe (Makes Soft And Hearty Loaf) -
Video Chapters:
0:00 Intro
0:39 How to make rye bread in bread machine
01:42 Final rye loaf
Best rye bread recipe for bread machine
It can be hard to get homemade breadmaker bread as soft and fluffy, so I have been experimenting with many different recipes and ingredients ratios, and that recipe seems to produce the best loaf of rye bread without being too tense and heavy but still has an earthy and rich taste to it.
If you have come up with a successful bread maker rye bread recipe on your own, please let us know in the comment below.
Here is how to make this rye bread recipe for bread machine.
In the bread pan, add:
One and third cups of lukewarm water ( 300 ml).
One-third cup of brown sugar.
2 Tablespoons of powdered milk.
Two teaspoons of salt.
Three cups of all-purpose flour.
One cup of dark rye flour, which is also known as whole grain rye flour and pumpernickel flour.
3 Tbsp of room temperature butter.
And 2 ½ teaspoons of bread machine yeast. Active dry yeast or instant yeast will work as well.
Now close the cover of the bread machine and set the baking cycle to Basic or White Bread Cycle, and press start.
About 5 to 10 minutes before the end of the kneading cycle, add two teaspoons of caraway seeds for a slightly nutty flavor and that rugged, rustic appearance.
Now let the bread machine finish the baking cycle. Once finished, remove the bread pan and place the loaf on a cooling rack for 15-20 minutes before slicing.
This rye bread has a delicious, slightly sweet smell, and it is not too dense and heavy as 100% whole rye bread would be. It is still quite soft but has a deep, earthy rye flavor, full of character.
Check out also this super easy and soft Honey Oat Bread Recipe that I have modified for a bread machine. I have let the link above.
Check It Out Now!
The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
For more cool recipes, healthy tips have a look at our Healthy Blog:
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker
Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too!
The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds provides extra nutritional value and helps the bread retain more water keeping the crumb moister for longer. If you have never used a soaker before, then this will be a perfect introduction. To learn more about soakers check out the Principles of Baking playlist on my channel.
I used barley, buckwheat, oats, black sesame seeds, and millet in my soaker and covered the loaf in sunflower seeds. The beauty of this recipe is that you can customize it however you like with your favourite grains and seeds. The soaker can be prepared as little as 3 hours ahead of making the dough. I left mine to soak for 24 hours.
The dough is cold bulk fermented which means that the initial fermentation is done in the refrigerator for up to 24 hours. It gives the bread a more distinct flavour and texture. A long fermentation also helps with breaking down the gluten in the dough making it more easily digestible. A slow fermentation also gives us great flexibility on when to bake the bread as it can be fermented for as little as 12 hours and up to 24 hours.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
???? Share your bread pictures here ⤵️
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Chapters
0:00 intro
0:53 Ingredients & equipment
1:22 Making the soaker
2:42 Mixing the dough
4:54 Cooling, folding & cold bulk fermentation
5:55 Final shaping
7:45 Final proofing & baking
8:39 The result
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.