How To make Russian Black Bread2
3 1/2 c Cups all-purpose -- to 4 cups
-flour 4 c Rye flour
2 c Whole bran cereal
2 pk Active dry yeast
2 tb Instant coffee
2 tb Caraway seed
1 tb Sugar
1 tb Salt
1 t Fennel seed
crushed
2 1/2 c Water
1/2 c Molasses
1/4 c Butter :
or margarine
1 Square -- (1 ounce)
-unsweetened -chocolate 2 tb Vinegar
1/2 c -Cold water
1 tb Cornstarch
In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar salt, and fennel seed. In saucepan heat together the 2 1/2 cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115 to 120 deg.F) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). (Dough may be slightly sticky because of the rye flour.) Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till nearly double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Shape
each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise till nearly double (30 to 45 minutes). Bake in 375 deg. oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the 1/2 cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves. From The Cookie-Lady's Files
How To make Russian Black Bread2's Videos
Low Carb Dark Rye Bread 1.3g Net Carb Per Slice / Weight-Loss & Diabetic Bread Recipe
Dark Rye Bread
This recipe makes about 19 slices, 1.3g net carb per slice.
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
*Please note that if you live in a dry climate, an extra 15-30g of water may be needed for this recipe.
If you liked this recipe, please like, subscribe and share. Thank you.
* All ingredients must be at room temperature.
WET
160-170ml warm water
1 tsp honey
11g dry instant yeast
DRY
100g lupin flour
110g vital wheat gluten flour
90g brown flaxseed meal
30g black sesame seed flour
25g pumpkin seed flour
40g allulose sweetener (adjustable to your preference)
4g-6g fine sea salt (adjustable to your preference) UPDATED
1 TBSP Caraway seeds, fennel seeds and/or star anise seeds - UPDATED
2 whole eggs (101g)
30g butter
1/4C sunflower seeds (optional) - to enhance the taste
Please note that every oven is different and I usually pre-heat my oven for min 3 minutes before baking.
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LENTIL BREAD Recipe ???????? Gluten Free, Flourless Alternative + Savory Lentil Cake with Cheese and Herbs
For years, like most people, I believed that bread should be made with wheat. But it is possible to make bread with almost any seed. Lentils are a good example of that. Today I want to show you how easy it is to turn lentils into a gluten free bread and also want to take this lentil bread to the next level by turning it into a magnificent savoury lentil cake.
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Lentil Bread
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Serving: 6-8 people
2 cups red lentil
1 cup yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.
• Sieve the lentils and add in the food processor. Pulse until it becomes a puree.
• Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.
• Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds.
• Place the tray into the oven and bake it for 35 minutes.
• Rest for about 30 minutes to cool and eat with loved ones.
Savoury Lentil Cake
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 1 hour and 10 minutes
Serving: 6-8 people
2 cups red lentil
1 cup of yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
250 g halloumi, diced
4 sprigs of spring onion, chopped
15 sprigs of dill, chopped
1/2 teaspoon black pepper
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Make the plain lentil bread mixture by following the steps above.
• Add the halloumi, spring onion, dill, and black pepper into the mixture.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds and put into the oven for about one hour and ten minutes.
• Let it rest for about 30 minutes to cool down and eat with loved ones.
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Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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#bread
BORSCH with flatbread/Russian traditional soup & Ancient Egyptian bread.????❤❤
Borsch and Flatbread Ingredient❤
BORSTCH
Ingredients:
For Stock:
500g beef
2.5L water
1 carrots
1 paranip
300g celeriac
1 onion
2 bay leaves
5 black pepper corn
1 fresh parsley stalk
1/2 tsp salt.
BORSTCH SOUP
Ingredients:
2.5 L beef stock
2 beetroot
1 carrots
100g cabbage
1 onion
2tbs tomato paste
1 tbs Sugar
salt
serve with sour cream on the top, garnish with fresh chop dill and slice lemon.
FLATBREAD:
Ingredients:
250g white flour
4g. yeast
1/2 tsp salt
50ml olive oil
100ml water
ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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JUST 3 DAYS || HOW TO MAKE ALCOHOL || JUST 3 DAYS ONLY || IT IS VERY EASY|| Mr.Maker
JUST 3 DAYS || HOW TO MAKE ALCOHOL || JUST 3 DAYS ONLY || IT IS VERY EASY
ALCOHOL DRINKING IS INJURIOUS TO YOUR HEALTH- THIS VIDEO ONLY FOR EDUCATION- INFORMATION AND ENTERTAINMENT ONLY!! DO NOT TRY THIS AT HOME