How To make Crusty Rye Bread
2 c Rye flour
1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
2 tb Cider vinegar
1/2 c Unbleached white flour
In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9" round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes.
How To make Crusty Rye Bread's Videos
Crusty, Chewy Rye Bread
This is my favorite rye bread recipe and it is not hard to do. Give it a try.
45: A little RYE goes a long way... - Bake with Jack
Hey peeps, try swapping out the wholemeal flour in my Simple Cob Loaf recipe for wholemeal Rye flour and see what an amazing difference it makes. Recipe is here:
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The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread
This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.
We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.
Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
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Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
#germanbread #rye
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!
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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- EASY BAGUETTE:
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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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Easiest Ever NO KNEAD Rye Bread Recipe | How To Make It By Hand
My rye bread recipe was already super simple. But now I have made it even simpler by turning it into a pan loaf. By fermenting and baking the loaf in a tin we are skipping a few steps, and this will also mean that we do not need a basket for fermentation. If you have never tried making rye bread, then this one should definitely be on your list of future bakes. The flavour is so complex not only because of the distinct taste of rye, but also because of prefermenting half of the total flour in the recipe. This adds a sour note to it. You can customize it with any additional seeds or nuts as well.
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