The Perfect German Bread Recipe: Easy and Delicious! With Seeds, Rye, Spelt, and Wheat Flour ✪ MGR
Recipe Link below ???? How to bake the best German bread? Easy with this recipe! The mix of rye, spelt and bread flour with pumpkin, sunflower, and flax seeds is wonderfully moist and soft with an amazing taste!
In the video, I‘m using my breadmaker but I‘m also explaining how to make it with a mixer and regular oven.
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The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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100% Whole Grain Rye Sourdough Bread
It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
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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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???? To learn more about bread making click here ⤵️
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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#Bread #Baking #ChainBaker
German Rye Bread Recipe | Roggenbrot
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German Rye Bread Recipe
250 gr - All Purpose Flour
500 gr - Rye Flour(whole-grain)
11 gr - Dry Yeast
450 ml - Lukewarm Water
1 tbsp - Cider Vinegar
1 tbsp - Molasses
1 tbsp - Oil ( Vegetable or Olive)
Salt
50 gr - Sunflower Seeds
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Best Black Bread Recipe - Russian Black Rye Bread With A Fun Twist!
Surprise your family with this best black bread recipe!
This Russian black rye bread will be an instant hit and family favorite - check out the recipe in this video.
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Today, we're going to make the best black bread recipe - the Russian black rye bread. It's amazingly delicious. This bread recipe is taken out of my Satisfied cookbook. So if you want the recipe, go ahead and check out the satisfied cookbook. And I give this cookbook away free as an ebook to everyone who purchases Mills from our website.
Best Black Bread Recipe:
Ingredients:
1-1/4 cups warm water
2 tablespoons apple cider vinegar
1/4 cup molasses
1/4 cup honey
2 tablespoons cocoa powder (organic)
1/4 cup melted butter
2 tablespoons salt
1 tablespoon yeast
1 tablespoon onion flakes or minced onion
1 tablespoon crushed caraway seeds
1/4 teaspoon fennel seeds
2 cups milled rye flour
3 cups wheat (spelt, kamut, emmer, einkorn, hard white or hard red)
Bake for about 40 minutes at 350 degrees Fahrenheit. The internal temperature should be around 180 to 185 degrees.
For the glaze:
1/2 cup cold water
1 teaspoon cornstarch (non GMO verified)
There you have our Black Russian rye bread. It's a lot of words for loaf of bread. But here's our takeaway. Understand what's going on around the world. There are people in Russia who need us to pray for them. There are people in Ukraine that need us to pray for them. Remember, teach your children about history. The people in Ukraine and the people in Russia. A lot of them are related. They get separated when the country is divided. A lot has happened to those in that land over there. And yet God is still there, God is still at work. Yet. He's asking us to pray to intercede for those people. So as you serve this bread make it a reminder to pray for the people in Russia, to pray for the people in Ukraine, and to pray for people around the world.
Let's bring your family's back to the table. Let's enjoy fellowship together. Let's eat together. And let's pray together.
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This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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