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!
How Traditional Pastrami Is Made In New York City | Regional Eats
Pastrami on rye has been a New York staple since the 1900s. They can be bought at old-school Jewish delis like Pastrami Queen. The cured meat was brought back in the late 19th and early 20th centuries when a wave of Eastern European immigrants came to the East Coast. Although delis like Pastrami Queen are nowadays a rarity, pastrami on rye is still a huge part of New York’s soul. The pastrami meat is essentially pickled, which was originally meant to preserve the meat. Pastrami can be cured or brined for 5 days to a whole week and is meant to be juicy and tender. Insider's Medha Imam takes a closer look at how pastrami is nowadays prepped for NYC delis.
Editor's Note: The pronunciation for mashgiach was incorrect in this video. We regret the error.
MORE REGIONAL EATS VIDEOS:
How English Bacon Is Made | Regional Eats
How Capocollo (Gabagool) Is Made In Italy | Regional Eats
How Traditional Cumberland Sausages Are Made In England | Regional Eats
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#Pastrami #NewYorkCity #RegionalEats
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How Traditional Pastrami Is Made In New York City | Regional Eats
Making Katz's Deli Pastrami and Corned Beef Sandwich - The King of All Sandwiches in the World!
This video is an epic content which is spread over social media about legendary Katz's Delicatessen in New York. Enjoy..
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Watch Langer’s Deli Owner Norm Langer Prepare Their Legendary Corned Beef & Pastrami Sandwiches
Watch Norm Langer, the owner of Los Angeles’ iconic Langer’s Deli, prepare their legendary corned beef & pastrami sandwiches on Goldbelly TV! Langer’s was founded by Norm’s father, Al, in 1963, and today it’s renowned as one of the very best Jewish delis in America and has won two James Beard Awards. Combined with their cornmeal-crusted, double-baked rye bread, this housemade pastrami and corned beef sandwich kit is any sandwich lover’s dream. Shop now to have it delivered to your door!
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How to Make Deli Style Jewish Rye Bread...It's Easy and Tasty
Jewish Deli Rye bread is easy to make. Start the night before. In a mixing bowl combine 1/2 teaspoon of yeast with one cup of warm water and a spoon if sugar. When foamy or bubbly, add one cup of rye flour, one cup of bread flour, a quarter cup of canola oil, a quarter cup of dill pickle juice, a teaspoon of salt, 2. tablespoons of caraway seeds,, and quarter teaspoon of onion powder. Mix together and let stand, covered, overnight.
#homemadebread #rosieokelly
Next day, add one and one half cups of bread flour and knead thoroughly. Let rise twice. Form into a round loaf and sprinkle with caraway seeds.Bake at 400 degrees for 50 minutes to an hour. If you wish, brush after a half hour with egg wash and bake another 15 minutes for a nice finish. You will have to resprinkle top with caraway seeds.
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Corned Beef Reuben Sandwich on the Blackstone Griddle
One of my favorite sandwiches is a Corned Beef Reuben Sandwich. It has Rye Bread, Corned Beef,sauerkraut, Swiss Cheese, and thousand island dressing.
The griddle I use is the Blackstone Griddle. I love using the Blackstone Griddle because it gets hot fast and clean-up is easy. This entire cook took less than 10 minutes and the Corned Beef Reuben Sandwich turned out amazing.