Donna's Corn Free Rye Bread for Everyone
This recipe can be done the way I did it in the video or you can make it in a bread machine on the dough setting and then remove the dough and shape it like you want, let it rise again and then bake. Delicious!
Recipe is: 1 1/8 to 1 1/4 c. water, 1T. canola oil, 2 T. Pure Maple Syrup, 2 tsps. yeast, 2 tsps. caraway seed, 2 c. flour, 1 1/2 c. rye flour [light or dark], 1 tsp. pure sea salt.
Place all ingredients in bread machine or bowl as listed. Set bread machine to dough setting hit start. When done, remove dough, shape the way you want and let rise for 45 minutes. If no bread machine, place ingredients in bowl in same manner as bread machine. Mix well, then knead for 5 to 10 minutes until elastic. Cover and let rise 1 1//2 hours. Punch down, shape and let rise again for 45 minutes. Preheat oven to 425 degrees. Place loaf in oven and bake for 25 minutes. 1 beautiful loaf of bread.
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Vonnie's Bread Machine Dilly Deli Rye
Delicious, easy rye bread with a twist
RECIPE:
1 1/2# loaf
1/2 c lukewarm water
1/2 c lukewarm dill pickle juice
1 egg, room temp
1 1/2 T. oil
2 c. bread flour
1 c. pumpernickel rye flour (or just rye if you can't find pumpernickel)
1 tsp salt
2 T. sugar
1 1/2 tsp dill weed (I use 2!)
2 tsp bread machine yeast
My machine loads liquids first. Then load dry in order given. Be sure to keep salt in corners so it doesn't touch yeast too soon and kill the yeast. I bake mine on light.
Katz's Corned Beef History | Behind The Counter at Katz's Deli
On this week's episode of Behind the Counter, we're taking a deep dive into our corned beef process. It may be a simple recipe, but it requires a lot of patience! And once corned beef is prepared properly, it's a versatile deli staple that we use in many of our classic dishes.
Want to learn more? Check out our website for more history, deli FAQs, and our nationwide shipping program:
Check back each week for more exclusive content from Katz's Deli!
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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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!
Rye Sourdough Made Five Ways - Martin Bakes at Home
Martin and Arlo are back! To introduce our new Organic Medium Rye flour, Martin makes Sourdough Rye FIVE different ways. From dried cranberries, dates, and a sunflower seed crust, all the way to a caraway loaf with onions and black pepper, and much more.
Along the way he highlights rye's versatility, offers tips for good fermentation, and shows easy variations.
Check out the starting recipe:
And grab your own bag of rye flour: