How To make Whole Wheat Rye Bread
2 pk Dry yeast
1/2 c Warm water (105-115 degrees)
1/3 c Molasses
1 tb Salt
1 tb Caraway seeds
1/4 c Shortening
1 3/4 c Lukewarm water
1 1/2 c Rye flour
1 1/2 c Whole wheat flour
3 c All-purpose flour; 3 to 4
1 Egg white; slightly beaten
Recipe by: Southern Living
Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in molasses, salt, caraway seeds, shortening, 1-3/4 cups water, rye flour, and whole wheat flour. Beat at medium speed of an electric mixer until smooth. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Place loaf, seam side down, on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush loaf with egg white. Bake at 400 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped.
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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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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
This Unique Rye Bread Contains More Seeds Than Flour! No-knead 100% Wholegrain Rye Recipe
Rye bread is my favourite bread of all time and I have mentioned it quite often. But there is someone who loves it even more than I do – my brother. Appreciation for good food and ingredients that go in it run deep into our culture. So, it is not uncommon for someone who does not cook or bake very often to have a good few recipes of their own. Be it adaptations or their own creations.
My brother eats a lot of rye bread, and he can sometimes bake it several times a week. I was instantly intrigued by his recipe because of one unique quality which is the amount of seeds in it. This bread has more seeds than flour. Because of that it also contains more water than flour. Both make for an interesting thought on what classifies as bread. For me, this is one of the ultimate breads. High nutritional value, great taste, and awesome keeping quality. It is dense and heavy and will stay fresh for days.
???? Get the recipe ➡️
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???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Share your bread pictures here ⤵️
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Chapters
0:00 Intro
0:50 Ingredients & equipment
2:07 Mixing
3:50 Shaping
5:12 Proofing & baking
6:41 Cooling & the result
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100% Rye Sourdough Masterclass With Patrick Ryan
100% Rye Sourdough Masterclass With Patrick Ryan - Firehouse Bakery.
Patrick Ryan owner of Firehouse Bakery will be making a 100% rye sourdough. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it.
You can get the full recipe over on ilovecooking.ie under the bread section or here
Also make sure to subscribe to Patrick's YouTube channel here
Simple 100% Whole Grain Rye Sourdough Bread
A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with fresh, whole grain rye flour. It couldn’t be easier!
I hope you enjoy the video. Please let me know in the comments if you have any questions or feedback to share. This recipe is designed to be very simple and straightforward, a great one for beginners! Please feel free to change it to suit your own tastes and needs. For example, you can use less water to make a firmer, free-form dough, or add some sunflower or pumpkin seeds to make a Danish Rugbrod style loaf. The possibilities are endless :)
The recipe is written out below. Feel free to visit me sometime on my Elly’s Everyday Facebook page (lots of recipes posted there)
Or on Instagram @ellys_everyday
RECIPE
600g finely milled whole rye flour, unsifted (the whole grain)
600g water (perhaps use a bit less than I did, but if you're adding lots of seeds then the high water amount will work quite well).
1 - 2 tsp blackstrap molasses (dissolved in some of the water)
1.5 - 2 tsp salt
130g sourdough starter (whole wheat or rye would be ideal).
Mix flour and salt. Mix water and molasses and add to flour. Add in starter and mix until it's all well incorporated. It's a thick, clay-like batter.
Ferment the dough until it rises (this could take anywhere between 4 and 8 hours, depending on the temperature of your home. Mix it again and scoop into a greased loaf pan. Wait for it to rise again then bake at 220°C for 45 minutes. Wrap the finished loaf in a towel to steam the crust as it cools, and wait at least 12 hours before cutting.
This loaf keeps very well and actually gets better after a couple of days! The loaf is quite moist initially, but this evens out after a couple of days. Ideally, you would store this bread for 24-48 hours before cutting.
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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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