This Rye Bread Needs No Kneading! ???? - Angry Broccoli Recipes
This is my favorite bread recipe. It needs no kneading, it's very easy to make and you get this absolutely amazing artisan bread just like grandma used to make! Oh, and that crunch - music to my ears!
And it's vegan!
Wanna buy me a cup of coffee so I could make more videos? Yay!
Here is the full recipe:
???????? Ingredients:
- 1 ½ cup warm water
- 2 tsp. of oil
- 2 tsp. of molasses
- 2 cups of rye flour
- 1 cup of white flour
- 2 tsp. of salt
- 2 tsp. of cocoa powder
- ½ tsp. of dry yeast
- 2 tsp. of caraway seeds
- 1 tsp. ground coriander seeds
???????????? Instructions:
1. Mix warm water, oil, and molasses.
2. Combine all the dry ingredients in a separate bowl, add water - mix and stir together.
3. Cover the dough and let it rise in room temperature for at least 12 hours.
4. Next, preheat a cast iron pot for 30 minutes at 450F° without a lid.
5. Meanwhile, gently shape the dough into a ball by using a little bit of flour, and place it on a parchment paper.
6. Proof the dough for the second time for 30 minutes.
7. Place the dough with the parchment paper into the hot cast iron pot, cover it with a lid and bake it for about 35 minutes.
8. Next, open the lid and bake it for another 10-15 minutes.
9. Make your favorite sandwich and enjoy! ????
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About the Channel:
Hi there! This is our new channel dedicated to Vegan recipes!
If you are here, then we are assuming you are hungry. Well, that's great! We make fresh and healthy oriented dishes. Often with unusual ingredients and different dietary preferences. Of course, sometimes everybody need a cheat day, so we also have some “guilty treats” recipes to offer.
Feel free to stay and explore the variety of the recipes and cooking tips that we have to offer.
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#Bread #Rye #AngryBroccoliRecipes
Bread Machine Pumpernickel Bread Recipe
Bread Machine Pumpernickel Bread Recipe
How To Make a Pumpernickel-Rye Sourdough Loaf | A Simple Recipe for Artisan Bread Lovers
Welcome to Farmbread! Today I'm sharing one of my favorite recipes - an easy yet incredibly flavorful Pumpernickle-Rye Sourdough loaf. I use the simple molasses technique to create a beautiful dark color and add three different types of seeds for a full aromatic experience!
Recipe for 1 Loaf:
adapted from Artisan Sourdough Made Simple by Emilie Raffa:
Ingredients:
50 g active starter
365 g warm water
40 g molasses
120 g rye flour
380 g bread flour
9 g pink himalayan salt or sea salt
20 g olive oil
5 g each of fennel, caraway and anise seeds
Directions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine well. Cover with a damp cloth and let rest for 45 minutes.
After the dough has rested, add the oil and seeds. Massage into the dough by folding the sides up and over the center. Continue until the seeds and oil are well integrated. Then shape into a ball and cover with plastic wrap and a towel.
For the bulk rise, let the dough rest at room temperature until double in size, about 8-10 hours.
Once the dough has doubled in size, remove it from the bowl onto a floured surface to shape it. Shape the dough according to your proofing basket. Let it rest for 10 minutes, and then gently use a bench scraper to lift the dough and set it into the floured proofing basket, seam side up.
Cover the dough and let it rest until it's puffy but not quite doubled in size, about 1.5 - 2 hours. At the 1-1.5 hour mark, preheat your oven to 450 degress f. Make sure to have your bake ware preheating in the oven at this time as well.
Once the dough is ready to bake, remove your pan from the oven and gently flip your dough into the pan. Score as you'd like. Then bake for 20 minutes covered, followed by 30 minutes uncovered.
I'd love to hear if you try this out! Feel free to reach out with any questions. As always, thanks so much for watching!
Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple:
Bench Scraper:
Danish dough whisk:
Lame:
Oblong baker: or
Oblong proofing basket:
Scale:
Wondermill:
#sourdough #artisanbread #homemadebread #breadmaking #pumpernickle #ryebread #molasses #wondermill #freshmilledflour #Farmbread #scandinavian #deliciousness #aromatherapy #fennel #anise #caraway #organic #natural #simpleliving #easyrecipe #bakeathome #sourdoughmadesimple
Pumpernickel Spinach Dip Recipe • Perfect Party Food! - Episode #193
Bonjour my friends! In this episode I'll show you how to make my Pumpernickel Spinach Dip recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread
This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.
We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.
Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
pH meter to check acidity:
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make your starter more active:
Recommend sourdough bread recipe:
Sourdough starter:
Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
#germanbread #rye
Recipe Pumpernickel Bread Recipe
Recipe - Pumpernickel Bread Recipe
INGREDIENTS:
●1 teaspoon active dry yeast
●1/3 cup warm water (110to 115 )
●1 tablespoon molasses
●1 tablespoon reduced-fat butter
●1/2 ounce unsweetened chocolate, melted
●3/4 teaspoon white vinegar
●1/4 teaspoon salt
●3/4 cup rye flour
●1/4 to 1/2 cup whole wheat flour