Dark Rye Bread (German) using 100% Rye Flour - Ivo's recipe and tips
Today I share my recipe and tips for making an amazing, German, Dark Rye Bread, using 100% rye flour! A delicious and nutritious bread that is not your typical gummy Sticky bread - in fact, the crumb is dry and amazing!! Just follow the recipe noted below and the related notes below it. Enjoy :)
00:00 intro
01:12 starting the dark rye dough
09:47 30 mintues later kneading again
12:33 11.5 hours later, into banneton
16:02 1.5 hours later, preheating oven
17:04 oven preheated, rye dough into dutch oven and oven
19:25 30 minutes later, lid off now
20:04 20 minutes later out of the oven, let cool
21:37 2 hours of cooling later
24:38 dark rye taste test
26:20 outro
Vital Wheat Gluten Flour:
dark rye flour:
banneton bread-proofing basket:
Vital Wheat Gluten:
Diastatic Malt Powder:
Bread lame:
Yeast:
Bread Knife:
Ivo’s Dark German Rye Bread using 100% Rye Flour
Ingredients:
• 400 grams (14.2 oz) Dark Rye Flour (my flour was 9.3% protein)
• 2 TSP (8 grams) (.28 oz) Diastatic malt Powder (optional but preferred)
• 1 1 /2 TSP salt (10 grams) (.35 oz)
• 34 grams (1.2 oz) Vital Wheat Gluten (this brings the flour to 15% Protein)
• 1/8 TSP (.50 grams) (.017 oz) instant or active dry yeast
• 200 grams (7.05 oz) of active sour dough starter
• 225 or 250 Grams (7.9 oz or 8.8 oz) Dark (German) beer at room temp
Process:
• Mix all dry ingredients together, then add the sour dough start and the beer. Mix to form a dough and then knead for 3 – 5 minutes.
• Cover dough and let rest 30 minutes, then knead again for 3 – 5 mins
• Place dough in a container with a lid, and let rest, covered, for 11 – 12 hours, until about doubled in size
• Remove dough from container and shape the dough by doing a gentle “4-fold” (i.e. lift up one side and fold it on top of the dough- work your way around the dough doing this lift and fold, 3 more times.
• Then shape the dough into a round, then place it into a banneton that has been lined with flour (the flour will prevent sticking and whole wheat flour works best). Cover and let rest for 2 hours
• (After 1 1 /2 hours have passed, put an empty Dutch oven with a lid, into your oven and start to preheat oven to 400 degrees F (205 C) )
• Remove Dutch Oven (using Oven Mitts) from oven and carefully place the dough inside. With a bread lame (or blade) score the top of the dough, ¼ to ½ inch deep (6 mm to 12 mm) making 3 - 4 cuts in any shape you want
• Place lid on Dutch oven and return to main oven. Bake at 400 degrees F (205 C) for 30 minutes with the lid on
• After 30 minutes, remove lid and continue to bake for 20 more minutes at a minimum, up to 30 minutes
• Remove bread and let cool on a cooling rack (or on a wooden board) for a minimum of 4 hours, but a longer cool down period is preferred, in fact, let it cool over night or 8 – 12 hours is even better!!
• Enjoy
NOTES: The crumb of your bread should be dry and not sticky nor “gummy”. This is one of the advantages of this recipe ????
If for some reason your dough is sticky or “gummy” then try using the lower amount of beer (i.e. 225 grams or even can go as low as 200 grams) and also make sure your cook time is long enough.
If you are using sour dough discard, then be sure to use more yeast, such as at least ¼ tsp instead of the 1/8 tsp.
My Kitchen Gear
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My Bread Book by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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► USA (similar)
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Thank you!
German Beer bread, the making of????????
Beer bread is super tasty, you can use your favorite beer (substitute part of the water for the amount of beer used) and any combination of flours you chose! For this recipe, I used a German Beer and whole wheat flour that I milled fresh along with a high protein bread flour to help support the seedy mix and create a fluffier crumb structure. For how-to videos on baking whole wheat bread: including my recipe, mixing, kneading, folding, shaping and baking techniques, check out the video links below, enjoy!!!
Videos in this Mini Series
Part 1 - About flour and Mixing
Part 2 - Hand Kneading
Part 3 - Fold & Stretching techniques
Part 4 - Preshaping
Part 5 - Preshaping continued
Part 6 - Final Shaping
Part 7 - Final Shaping continued
Part 8 - Baking & Hot out the Oven
Part 9 - The Results-
For more info check out the following links as well:
Sourdough Delight Bakery (where I bake)
Authentic White Tiger Kung Fu (where I train)
Social Media (join me)
Beer Rye Bread with Caraway Seeds #shorts Crusty, Rustic, and No-Knead
Thank you for watching! This overnight beer bread is no-knead and very simple to make. just mix and let the time do the work for you!.
Full version of this bread video is
Ingredients
• 3 cups all-purpose flour (15 ounces)
• 1 cup rye flour (5 ounces)
• 1 cup room temperature water (8 ounces), room temperature
• 1 cup room temperature beer (8 ounces), room temperature
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 tablespoon caraway seeds( optional, if you do not like caraway seeds, supplement with what you like or just skip it)
Dough prepping Instructions
• Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see. It will be soft and shaggy looking.
• Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours(indoor temperature of 65-75 F would be ideal). The dough will almost double in volume.
• Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well.
• Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.
• With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.
• Position the dough in the center of the floured parchment paper, seam-side down.
• Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid
• Let it rise for another 2 hours.
Baking Instructions
• Position the oven rack in the center of the oven.
• Place a heavy Dutch oven in the oven. Include the lid if you are sure the knob is oven-safe to 500 F, or if you have removed the knob. My Dutch oven shape is oval and 6.6 qt. If you have a Dutch oven that is 4-6 4 to 6 quarts, it would be ideal, and your bread would have more heights
• Preheat the oven to 500 F.
• Carefully remove the hot Dutch oven from the oven
• Reduce the oven temperature to 425 F.
• Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot dutch oven. Place the lid on the pot and put it back in the oven.
• Score the loaf. This is super important. Soring helps releasing steam and expanding the loaf during baking
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for about 20 minutes longer.
• When the bread is golden brown on top and you tap it sounds hollow, the bread is ready!
The hardest part would be waiting for the bread to cool down. I left my bread on a wire rack for 10 minutes, and then I cut a piece and had with some butter and home-made mixed berry jam! Yum!! So great!
This bread freezes well. Just slice the bread and cover tightly individual slices of bread with a plastic wrap. Pull out from your refrigerator as needed.
It goes well with a soup, salad, cheese, etc. I hope you like this recipe as much as I like! Thank you!
Fleischmann's Instant Dry Yeast Vacuum Pack 1lb . This is My favorite yeast to use. How to sore and keep your yeast alive: keep it in a airtight Ziploc bag and in a refrigerator. Please take out the amount you need and let it sit at room temperature for at least half hour before using)
#noknead #stpatricksday #beerryebread
Introduction to No-Knead Beer Bread (a.k.a. Artisan Yeast Beer Bread)
The purpose of this video is to introduce those of you who make beer bread to the no-knead method of making dough and introduce those of you who make no-knead bread to beer bread. One simple recipe with hundreds of options... simply by changing your wet ingredient... the beer... from a lager, to an amber, or a hefeweizen you can have a new and uniquely flavored bread.
The no-knead bread making method has revolutionized bread baking. The average family can now have bakery quality artisan bread fresh from the oven in their own homes with little or no-kneading... Mother Nature does the kneading for you. No mixer... ingredients can be combined with a spoon... it's almost as easy as easy as making a bowl of Campbell's soup.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
Making Rye Bread in a Bread Making Machine
After three years I've finally perfected the rye bread recipe!
Here's the link to one of my first videos when I first got the bread machine in 2016:
You can see how the top of the crust has fallen in and it got worse as I processed more batches. I suspect the fix may be using less yeast & less brown sugar?