How To make Finnish Sour Rye Bread
3 1/2 c Rye flour
3 c Warm water, flat beer
Buttermilk or potato water 1/4 c Warm water (100-105o)
3 1/2 c Or 4c all purpose flour
1 Egg lightly beaten with
1 tb Water
1 pk Dry yeast
2 tb Salt
four days ahead of bread making, prepare the starter: combine 1 cup rye flour with 1 cup liquid, cover loosely and set in a warm place. Stir once or twice each day, adding more liquid if the mixture becomes too dry. it should bubble and give off a strong odor. when ready to prepare the dough, put the starter in a large mixing bowl, add 2 more cups of whatever liquid was used and stir. Dissolve the yeast and salt in 1/4 cup warm water and stir in. Then beat in the remaining rye flour and up to 4 cups of the white flour one cup at a time to make a somewhat soft biscuit like dough firm enough to hold it's shape. It should not be too sticky. turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes. Divide the dough into two equal parts and shape into balls. Place in two buttered bowls, turning to coat the dough with the butter. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place on a buttered baking sheet, cover and let rise again until doubled in bulk, about 40 minutes. Bake in a preheated 400o oven about 45 minutes or until the loaves sound hollow when tapped with the knuckles. Ten minutes before the loaves are done, brush the tops with the egg wash. cool, covered with towels to prevent the crust from hardening. James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
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100% Rye Bread with Sourdough - No wheat added! ✪ MyGerman.Recipes
A pure German rye bread that has no wheat flour! Very rustic and delicious - a must try! ???? Recipe link below
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Quest for Sourdough Finland - the tradition of rye breads.
Embark on a cinematic journey with our sourdough librarian, delving into the rich tradition of Finnish rye bread. Discover the soulful connection between breadmaking and the essence of Finnish culture. #FinnishRyeTales #QuestForSourdough #SourdoughJourney #SourdoughBread #sourdough
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How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe
Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.
The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.
Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.
-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.
-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.
???? Get the recipe ➡️
To find the rye malt search for 'fermented rye malt' on ebay.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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Why Finnish rye bread is world's best bread
It might look different and be as hard as nails, but Finnish rye bread is the world's best bread. Here's why #shorts
SOURDOUGH Ryebread 100% Whole Grain
Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
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Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
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How To Make Easy No-Knead Sourdough RYE Bread | Full Recipe
I have said it before, and I will say it again – rye bread is one of the easiest breads to make of all.
But just because it is easy does not mean that it is bad. Quite the opposite – this is one of the best breads ever. The rich flavour that it has and all the seeds in it just make it something special. It is also very customisable as you can replace the black treacle with malt syrup, honey or any other sweet syrupy substance. The seeds can also be mixed and matched, and you can use nuts too.
???? Get the recipe ➡️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
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???? If you would like to support my work click here ⤵️
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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#Bread #Baking #ChainBaker