German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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DARK RYE BREAD - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making DARK RYE BREAD! See recipe below!
To view & download the full recipe, please view it here on our website:
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Ingredients:
2 Cups light rye flour 3 Cups all-purpose whole wheat flour
2 Tsp Yeast, traditional or fast rising 2 Cups, warm water
1 Tbsp butter or margarine 2 Tsp sea salt
2 Tbsp brown sugar 2 Tbsp cocoa powder
1 Tbsp cider vinegar 1 Tsp caraway seeds
1/2 Tsp fennel seeds
Method:
In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading.
Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof.
While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water.
Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough.
After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY!
When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place.
When ready DON’T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8” x 4” loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes.
Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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Principles of Baking
The Steps of Baking
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#Bread #Baking #ChainBaker
German Seeded Rye Bread | Kornbeißer Brot
In this video, I show you how to bake a dense, seeded rye bread from Germany called Kornbeißer Brot. The ingredients used in the recipe are:
A printable recipe can be found at this link:
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Let’s Bake No-Knead Rye Bread
This is a light rye bread perfect for sandwiches and soup. No kneading required. Here's the recipe:
400 g bread flour (scant 3 cups)
100 rye flour (1/2 cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
2 tsps sea salt
2 tsps caraway seeds
Mix of sesame, poppy seeds
The Best Rye Bread You've Ever Made
The unique taste and texture of rye bread is what makes it so addictive, and it is guaranteed to disappear quickly once it's set on a dinner table.
Compared to wheat bread, rye is considered more nutritious, and its flour contains less gluten. It’s also said to have less impact on blood sugar than white bread, thanks to it having a lower glycemic index.
If you are a bread-baking fiend and would like to get on the rye bread bandwagon, here’s the best rye bread recipe you will ever make. Get your Dutch oven out and treat yourself to its irresistible taste.
#Bread #Baking #Recipe
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