Making Rye Bread in a Bread Making Machine
After three years I've finally perfected the rye bread recipe!
Here's the link to one of my first videos when I first got the bread machine in 2016:
You can see how the top of the crust has fallen in and it got worse as I processed more batches. I suspect the fix may be using less yeast & less brown sugar?
The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread
This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :
How to make Rustic bread without dutch oven: Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.
We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.
The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.
Making bread in Dutch oven will help you get rustic crust and soft crumb bread
If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO : This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.
One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO : which is also made from straight dough.
We also have No knead cranberry walnut bread recipe VIDEO : which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.
Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes
What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.
What is the difference between poolish and biga
Biga and poolish are types of pre-ferments used in Italian and French baking respectively.
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.
How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.
Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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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)
Be sure to let me know in the comments if you make this and tag me in pictures on Instagram or Twitter so I can repost them! And of course, don't forget to like this video if you enjoyed it, or if you learned something new. Be sure to subscribe and follow me on social media if you want to see more of what I'm working on in my kitchen!
#bread #cooking #rye
Mein Bauernbrot, a no-knead German crusty bread
Scroll down for recipe or see my website here:
This “Bauernbrot” baked in the Dutch oven is easy and authentic, even a six year old can make it. I wished I’d known about this recipe 30 years ago. Recipe can be found below or on my blog
As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you:
Danish Dough whisk can ordered here:
Cast iron Dutch Oven (Place the dough on lid and pot on top for easy handling):
Diastatic malt to improve the texture and crust, promote strong rise:
Recipe:
Prep Time
15 minutes
Cook Time
45 minutes
Wait Time
18 hours
Ingredients
3 cups bread flour, I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour.
Optional: add Rye and Spelt flour
Mix as desired.
1/4 tsp. active dry yeast
1 tsp Diastatic Malt (“Krume” or dough enhancer)
1 1/4 tsp. salt
1 cup dark beer, 1/2 cup water, 2 tbsp vinegar
Instructions
Mix together the flour, diastatic malt (optional), yeast and salt
Add to the flour lukewarm water with the dark beer and a little vinegar.
Mix with hands or a Danish Dough Whisk (from Amazon)
Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place.
Scoop out dough, lie on board with flour. Do not knead!
Form a loaf by flatten it first, then fold.
You can let it rest in a cotton towel, but don’t have to.
Wipe the bottom of the Dutch oven with vegetable oil.
Preheat oven to 480 to 500 degrees with Dutch oven inside.
Slash or cut the top of the bread a single crescent line with a sharp knife or razor blade, also called “lame”, a crisscross pattern 1/4 to 1/2 inch deep. Don’t cut too deep.
Place the dough in hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake an additional 10 to 25 minutes. The aroma is in the crust, therefore I prefer it dark with the lid off for 15 to 25 minutes.
Let cool completely on rack before cutting.
Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag.
Defrost the slice in microwave for 1 minute, or just toast.
Notes
Cool on rack before cutting. Will last 2 to 3 days in paper or wrapped in plastic. Slice and freeze in ziplock bag, microwave 30 seconds and/or toast.
Double the recipe:
If you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds.
Order a Danish Dough Whisk here.
To promote a strong rise, great texture and crust order active Diastatic malt here
The best Jewish Sourdough Rye Bread Recipe | Foodgeek Baking
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A Jewish sourdough rye bread recipe as known from the delicatessens and sandwich shops of New York City. Amazing, crusty, soft crumb and with delicious caraway seeds.
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00:00 Teaser
00:11 Intro
00:20 Introduction
03:04 Mixing the dough
05:52 Stretch and fold
07:56 Divide & Pre-shape
09:08 Final shape
11:52 Baking
13:45 Crumb reveal
14:21 Eating
15:09 B-roll
15:49 Conclusion
Crusty, Chewy Rye Bread
This is my favorite rye bread recipe and it is not hard to do. Give it a try.