How To make Buttermilk Rye Bread
1 1/2 LB LOAF:
1 1/3 c Buttermilk
OR 1 3/8 Cup water AND 5 Tb Buttermilk Powder
3 c Bread flour, + 1 Tbs
3 ts Gluten
1 c Med. rye flour
1 1/2 ts Salt
1 1/2 tb Butter or margarine
2 tb Brown sugar
1/4 ts Baking soda
1/4 ts Caraway seeds (more or less
To taste 3 ts Red Star dry yeast
Place all ingredients in bread pan, select Light Crust setting, and press Start. This is a very reliable recipe that works well in our Hitachi 101. Book suggests: * For DAK/Welbilt Machines: Add 3 Tbls more of buttermilk / or water. * For Panasonic/National Machines: Use 4 1/2 teaspoons yeast. Taken from Bread Machine Magic Typed by Dale and Gail Shipp
How To make Buttermilk Rye Bread's Videos
Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker
Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too!
The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds provides extra nutritional value and helps the bread retain more water keeping the crumb moister for longer. If you have never used a soaker before, then this will be a perfect introduction. To learn more about soakers check out the Principles of Baking playlist on my channel.
I used barley, buckwheat, oats, black sesame seeds, and millet in my soaker and covered the loaf in sunflower seeds. The beauty of this recipe is that you can customize it however you like with your favourite grains and seeds. The soaker can be prepared as little as 3 hours ahead of making the dough. I left mine to soak for 24 hours.
The dough is cold bulk fermented which means that the initial fermentation is done in the refrigerator for up to 24 hours. It gives the bread a more distinct flavour and texture. A long fermentation also helps with breaking down the gluten in the dough making it more easily digestible. A slow fermentation also gives us great flexibility on when to bake the bread as it can be fermented for as little as 12 hours and up to 24 hours.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 intro
0:53 Ingredients & equipment
1:22 Making the soaker
2:42 Mixing the dough
4:54 Cooling, folding & cold bulk fermentation
5:55 Final shaping
7:45 Final proofing & baking
8:39 The result
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Breadmaking - Buttermilk Rye Whole Wheat Bread
Part of the bread making series. Baking Buttermilk Rye Whole Wheat Bread.
The full recipe and instructions can be found on page 160 in this book:
Music from bensound.com
Rye Bread in the Bread Machine!
Rye bread is full of flavor and easy to make in a bread machine. I use the regular loaf setting.
Bread Machine, Zojirushi Home Bakery Virtuoso ► (Amazon Affiliate)
Ingredients for 2 Pound Loaf:
1 1/3 cups water
1/3 cup brown sugar
2 Tablespoons Powdered Milk
2 teaspoons kosher salt
3 cups flour
1 cup dark rye flour
3 Tablespoons butter
2 ½ teaspoons bread machine yeast
2 teaspoons caraway seeds
Finnish Round Rye Bread! (Recipe)
This is a very simple recipe. It's one of my favorite breads to make and eat! When I make this bread it brings back so many wonderful memories! I hope you enjoy it as much as I do!
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Finnish Round Rye Bread
3 1/2 tbsp. yeast
1 3/4 cups buttermilk
1 3/4 rye flour
1 cup white flour
1/2 tbsp. salt
2 tsp. white vinegar
Heat buttermilk in sauce pan till it gets lukewarm.
Put yeast in a bowl and pour the buttermilk on top. Stir and let sit for a minute. Mix the rye flour, salt and vinegar into the yeast mixture and stir well. Add white flour, mix and transfer it to your work top.
Knead dough for 7-10 minutes. Place in a greased bowl, cover and place it in a warm spot for 1 1/2 hours.
Knead dough lightly and roll into circle, 1/2 inch thick.
Cut out a circle in the center. Prick the bread all over with a fork. Transfer the bread to a baking sheet, lined with parchment paper cover and let rise for 1 hour.
Brush the bread with warm water and bake at 375 degrees F for approximately 25 minutes.
Let cool and enjoy!
No Knead Rye Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make No Knead Rye Bread. This rustic looking No Knead Rye Bread has a beautiful golden brown crust and a wonderfully soft and tender crumb. It has a pleasant rye flavor, and while optional, I just love this bread with caraway seeds. As with all No Knead Breads it is easy to make because, as its name implies, there is no kneading of the dough.
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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.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker