How to Make Jewish Deli Style Rye Bread - Light Caraway Rye with Dark Rye Flour
Growing up, my grandparents always had amazing, fresh caraway rye on the table, and I later found out why. They lived near an awesome little Jewish deli and bakery. It's the kind of place that makes matzo balls that are so good, everyone around kind of just gives up making their own. So now that I'm all growed up, I decided it's about time I make my own tangy, caraway studded loaves of light rye. Full disclosure, it's been a bit since I've had that rye so this might not be exactly the same, but it's damn good, and damn close.
00:00 - Hey!
00:38 - Making a Poolish
01:53 - But I don't wanna make a poolish.
05:20 - Let's Make a Sandwich
Recipe:
200g water, cool temperature
pinch dry active yeast
87g dark rye flour
113g unbleached all-purpose flour
116g water, room temperature
2 tsp dry active yeast
20g demerara sugar (or brown, or white sugar)
20g vital wheat gluten
5g salt
241g unbleached all-purpose flour
2 tbsp caraway seeds (1 mixed, 1 on top)
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#bread #cooking #rye
No knead, easy, simple ingredients ~Rye Bread Recipe[Gourmet Apron 416]
===== Ingredients =====
-For dough
All purpose flour 400 g
Dark rye flour 50 g
Active dry yeast 1/4 Tsp
Salt 1/4 Tsp
Warm water 300 ml
===== Recipe =====
Warm water, yeast into bowl & mix well.
Add flour salt into the bowl.
Mix until all dough come together.
Cover dough and keep to warm place(I keep inside of oven. just turn on the light)
------ ( Optional ) -----
Let rest for 10-15 minutes.
Stretch the dough.
Let the dough rise until double in size.
Gently make flatten the dough & fold 1/4 each side of dough.
Then fold in half & pinch the end of dough.
Place the dough on baking sheet seam side down.
Let it rise until double in size.
Preheat oven for 210°C or 410°F.
Bake for 20-25 minutes.
===== Related Video =====
Brioche Recipe
100% Whole Wheat Bread Recipe
Soft & Fluffy Homemade Bread Recipe
Cookie Bread Recipe
===== Equipment =====
Camera: Fujifilm X-T20
Tripod : Neewers 60 Carbon
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World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
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RYE BREAD RECIPE: New York Deli Style Rye
Mama's Rye Bread is made from all natural, and organic ingredients. It has a crisp crust and a chewy crumb, with caraway seeds, just like a New York Deli!
This is the perfect loaf for a Reuben sandwich, a ham & Swiss or even a nice grilled cheese sandwich. I also use this loaf for my spinach dip! I make it into a round, then I hollow it out and fill it with the dip. All the soft, chewy center pieces get diced up for dipping ;)
VIEW RECIPE HERE:
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1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
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Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
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#beginnerbread #easybreadrecipe #bread
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Sourdough Crusty Loaf, Amazing recipe.
How to make a delicious Sourdough Crusty Loaf, simple step by step instructions, from start to finish.
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