Crusty Beer Rye Bread | Super Easy and No Knead
This beer rye bread is one of my favorite bread recipes that requires no special tool and no-knead. The long proofing at room temperature does all the work to develop the flavor and structure of this bread so I love making this bread when the weather and temperature are mild (not scolding hot). What is great about this bread receipt is time, beer, and yeast do all the work for you to have this incredible rustic and crusty bread. Once you make this, there is no turning back to store-bought so-called artisan rye bread. As for beer, I typically use IPA beer because that is what I like. Select beer you like to drink. I think stronger the flavor of beer. It will bring the extra flavor and smell in your bread. If you try, let me know how it turns out. Also, let me know if you have any questions or comments.
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Fleischmann's Instant Dry Yeast Vacuum Pack 1lb . This is My favorite yeast to use. How to sore and keep your yeast alive: keep it in a airtight Ziploc bag and in a refrigerator. Please take out the amount you need and let it sit at room temperature for at least half hour before using)
Ingredients
• 3 cups all-purpose flour (15 ounces)
• 1 cup rye flour (5 ounces)
• 1 cup room temperature water (8 ounces), room temperature
• 1 cup room temperature beer (8 ounces), room temperature
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 tablespoon caraway seeds( optional, if you do not like caraway seeds, supplement with what you like or just skip it)
Dough prepping Instructions
• Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see. It will be soft and shaggy looking.
• Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours(indoor temperature of 65-75 F would be ideal). The dough will almost double in volume.
• Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well.
• Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.
• With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.
• Position the dough in the center of the floured parchment paper, seam-side down.
• Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid
• Let it rise for another 2 hours.
Baking Instructions
• Position the oven rack in the center of the oven.
• Place a heavy Dutch oven in the oven. Include the lid if you are sure the knob is oven-safe to 500 F, or if you have removed the knob. My Dutch oven shape is oval and 6.6 qt. If you have a Dutch oven that is 4-6 4 to 6 quarts, it would be ideal, and your bread would have more heights
• Preheat the oven to 500 F.
• Carefully remove the hot Dutch oven from the oven
• Reduce the oven temperature to 425 F.
• Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot dutch oven. Place the lid on the pot and put it back in the oven.
• Score the loaf. This is super important. Soring helps releasing steam and expanding the loaf during baking
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for about 20 minutes longer.
• When the bread is golden brown on top and you tap it sounds hollow, the bread is ready!
The hardest part would be waiting for the bread to cool down. I left my bread on a wire rack for 10 minutes, and then I cut a piece and had with some butter and home-made mixed berry jam! Yum!! So great!
This bread freezes well. Just slice the bread and cover tightly individual slices of bread with a plastic wrap. Pull out from your refrigerator as needed.
It goes well with a soup, salad, cheese, etc. I hope you like this recipe as much as I like! Thank you!
#noknead #artisanbread #beerryebread
The EASIEST Bread EVER! Crunchy, No Knead Recipe.
Today is another cold winter day on the homestead and perfect for some hot soup and homemade bread. Today we are showing you how to make this amazing crunchy no knead bread. You won't believe how simple it is!
Recipe:
3 Cups Flour (Bread or All Purpose)
1/4 Tsp. Yeast
1 Tsp. Salt
1 1/2 - 1 3/4 Cup Water
#nokneadbread #easybread #dutchovenbread
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Homemade crusty loaf, with or without a dutch oven
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link:
***RECIPE***
2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)
The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.
About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.
Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.
These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.
Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.
The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now.
Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.
Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
Crusty Beer Bread (Hand-Kneaded)
This is my own recipe. The bread has a crackling crisp crust and a deep, fermented taste and aroma. Ingredients and measurements are listed below - please watch the video for full directions.
4 cups (555 grams) bread flour, scooped and leveled
2 teaspoons (7 grams) instant yeast
2 teaspoons (12 grams) salt
12 ounces (341 ml) beer, at room temperature
1 tablespoon (15 ml) extra-virgin olive oil
Miracle NO-KNEAD Homemade Beer Bread Recipe
EPISODE #410 - How to Make Miracle NO-KNEAD Homemade Beer Bread
FULL RECIPE HERE:
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3 Homemade Breads Easier Than Sourdough
Today, Josh, Nicole, and Trevor are teaching you easy ways to make beer bread, bagels, and white bread using the recipes below! MK #019
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Time Stamps
-------------------------
Beer Bread - 1:00
Cloud Bagels - 6:06
No-Knead Bread - 11:35
Grilled Cheese - 14:52
Recipes
-------------------------
Beer Bread—Josh
Ingredients
* 4 cups flour
* 16 ounces beer
* 1 Tbsp baking soda
* 1 tsp black pepper
* 2 tsp tsp salt
* ¼ cup honey
* 6 Tbsp + 1 Tbsp melted butter
1) Preheat your oven to 375 degrees. In a large mixing bowl, whisk together salt, pepper, flour, and baking soda. In a separate mixing bowl whisk together beer, honey, and 4 Tbsp of melted butter.
2) Add wet ingredients to dry ingredients and thoroughly mix.
3) Grease up a loaf pan with the additional Tbsp of melted butter, and pour batter in until its about ¾ of the way up the pan.
4) Bake at 375 for 45 minutes. Allow to cool for at least half an hour before slicing.
--
Beer Bread Grilled Cheese
Ingredients
* 1 Tbsp butter
* 2 slices beer bread
* 1 slice american cheese
* 1 slice white cheddar cheese
* 1 Tbsp minced jalapenos
* 2 Tbsp honey
* 1 Tbsp hot sauce
* Optional ketchup
1) Heat half the butter in a pan over medium-low heat. Add a slice of american cheese to one slice of bread and cheddar to the other slice of bread. Spread some minced jalapenos between the cheese then sandwich it together.
2) While the sandwich is grilling, whisk together honey and hot sauce for a dankity dank dip.
3) Add the sandwich to the pan and cook for 5 minutes over medium-low heat, then remove from pan, add remaining butter, and cook for an additional 4 minutes, until cheese is melted.
--
Cloud Bagels—Nicole
Ingredients
* 3 eggs, separated
* ¼ tsp cream of tartar
* 3 tbsp cream cheese
* 1 tsp parmesan cheese
* ¼ tsp sugar
* Oil, for brushing
* 1 tbsp sesame seeds
* 1 tbsp flax seeds
* 1 tbsp chia seeds
* 1 tbsp caraway seeds
* 1 tbsp poppy seeds
* 1 tbsp dried minced garlic
* 1 tbsp dried minced onion
* Salt
1) Preheat oven to 300.
2) Separate eggs. Place whites in bowl and whisk with sugar and cream of tartar. To make sure eggs are stiff peaks, flop the bowl over your head.
3) In another bowl, add cream cheese and yolks. Whip until smooth.
4) Fold yolk mixture with white mixture. Toss in your parm.
5)Form into rounds on a lined sheet pan.
6) Put in oven.
7) Bake for 10 minutes.
8) Create your bagel seasoning by adding all the spices/seeds/whatever ya got.
9) Remove bread from oven, brush with oil, sprinkle with bagel seasoning. Put in oven for another 10 minutes.
10) Remove and enjoy!
--
No-Knead White Bread—Trevor
Ingredients
* 3 ½ cups flour
* 1 ½ cups room temp water
* ½ tbsp salt
* 1tbsp yeast - active dry or instant
1) Combine all dry ingredients in a large mixing bowl and stir together until well combined.
2) Mix in water and stir together (it’s important that water is room temp and not too hot or too cold) until a shaggy ball of dough forms and there is no flour left on the bowl.
3) Cover bowl with plastic or moist towel and let sit at room temperature for two hours, then transfer and let rest in fridge for two hours.
4) Preheat oven to 450F
5) Take bowl out of fridge and uncover. Lightly flour a work surface and flour your hands before grabbing a chunk of dough about the size of a grapefruit and forming into a ball or log. Repeat with as many loaves as you want.
6) Place the dough on a parchment lined or lightly greased baking sheet.
7) Let the dough rise for about 60 minutes at room temp.
8) After the dough has risen, slash an x or 3 parallel lines in the top of the dough about a half inch deep and place the dough into the oven at 450F for about 25-30 minutes until it is golden brown.
9) Remove and let rest before entering gluten heaven.