How to bake Jewish Rye Bread
This bread recipe intrigued me because it uses something I never tried before—sour pickle juice. This is the juice in a jar of pickles. I did some research and several web sites said to save the juice and use it to ramp up the flavor in some foods, such as potato salad. I like that idea. So I made this bread and the result was delicious. I think I would like this best for pastrami sandwiches.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
Corn Rye Wheat Bread
Clare is back at the Beehive Oven, this time to bake Corn Wheat Rye Bread.
Corn Rye Wheat Bread Recipe
Mix together: 1 1/2 cornmeal
2 cups hot water
The mixture should be the consistency of mashed potatoes.
Adjust the amount of water if necessary.
Let rest till cool.
To the cool mixture add:
1 1/2 cups of rye flour or pumpernickel meal.
1 3/4 cup water
2 cups of starter rye
2 tablespoons of molasses or barley malt syrup
Let the mixture rest for 20 minutes
Add: 4 2/3 cup of bread flour
2 teaspoons instant yeast
2 teaspoons salt
Mix well until the dough comes together.
It is tender like a biscuit dough.
Place the dough into an oiled bowl.
Turn over so the top of the dough has some oil on it.
Let the dough rise till double in bulk. Gently pull and fold. Divide the dough for the bread pans. Let rise till dough pan is full or double in bulk.
Pre-heat oven to 425 degrees.
Spray water into the oven to create steam.
Put pans into oven.
After 20 minutes, turn the oven temperature down to 400 degrees.
Bake for 25 minutes.
Check to see if done.
The loaves should be browned and have pulled away from the sides of the pans.
First cooling set bread pans on their sides.
Let rest 5-7 minutes. Slide out of pans and let bread continue to cool on rack.
Enjoy!
Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps
Fire up your blender and get that bread. ????
The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.
Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.
How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.
#blenderbread #quickbread #glutenfree #riceflour
Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.
Did this bread cause the Salem Witch Trials? | Ancient Recipes With Sohla
In this Halloween edition of Ancient Recipes, Sohla recreates two recipes with a spooky past. First, she bakes a rye bread that may have been responsible for the Salem Witch Trials. Then she crafts the original Halloween treat - Druid Soul Cakes!
THE RECIPES
Rye Bread Recipe:
- ½ cup medium grind cornmeal
- 1 tablespoon kosher salt
- ½ cup ale barm
- About 5 cups rye flour
- About 1/2 cup of lukewarm water
1. In a medium saucepan or cast iron skillet, bring 2 cups of water to a boil. Whisk in the cornmeal and salt and simmer until thickened. Transfer to a large bowl and set aside to cool until lukewarm.
2. Add rye flour & salt to a large bowl and mix together.
3. Add ale barm & cooled corn meal. Mix until evenly combined.
4. Gradually add water until a dough starts to form.
5. Knead for about 6-8 minutes. The dough will likely be stickier than a normal bread dough you are used to.
6. Place the dough into a greased bowl. Cover and let rise for an hour.
7. Divide the dough into 2 loaves. Roll into large balls & punch down slightly. Cover & let proof for about 2 hours.
8. Heat the oven with a baking stone to 375F. Transfer the bread to the stone and bake until it sounds hollow - about 45 minutes.
Druid Soul Cake Recipe:
- 6 ounces unsalted cultured butter, room temperature
- 6 ounces mild honey
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped fresh rosemary
- Big pinch saffron threads
- 1 pound whole wheat flour
- ½ cup ale barm
- 4 ounces dried currants
- Whole milk
1. Cream together the butter, honey, cinnamon, rosemary, and saffron until fluffy.
2. Add the flour, ale barm, and mix to combine.
3. Fold in the currants so they’re evenly dispersed.
4. Break up the dough into 1” balls. Press them gently into a cookie shape until they’re about 1/4” thick.
5. Use a butter knife to mark each soul cake with a cross. Brush each one with milk.
6. Bake at 375F until golden - about 10 to 15 minutes.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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Sohla El-Waylly
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Diana Davis
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Ken Albala
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Donna's Corn Free Cocoa test and Marbled Rye Bread
Demonstration of the differences in Cocoa. Added the Black Velvet cocoa to my Rye bread recipe {See video The marbled rye bread came out beautifully.
Added 1 extra Tablespoon of canola oil to recipe and used 2 Tablespoons of 100% Honey to the recipe instead of maple syrup. Honey is a Humectant that helps to keep moisture in the bread. Make sure to use 100% Honey. Anything else is cut with Corn Syrup.
BE SURE TO LIKE, COMMENT, SUBSCRIBE AND HIT THE BELL FOR NOTIFICATIONS.
THANK YOU!!!
Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living
Martha Stewart demonstrates how to bake classic rye bread. Slices of this loaf make a perfect foundation for almost any sandwich, or serve them hot and fresh with a little bit of butter. Caraway seeds in the dough and on top give this bread an herbaceous, nutty flavor that complements the rustic essence of rye flour. Martha's recipe makes two loaves, so save one for later….if you can resist eating it now!
#MarthaStewart #Bread #Baking #Rye #Recipe #Sandwich
00:00 Introduction
00:35 Ingredients In The Stand Mixer
1:52 Kneading And Proofing
2:47 Making Two Loaves
3:52 Baking Instructions
4:15 Final Result
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Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living