Easiest Everything Rye in the Bread Oven, by Joy the Baker
This beauty has fast become my favorite kitchen tool. - Joy Wilson (@JoyTheBaker), on her new Bread Oven. Visit our website to learn more + to get Joy's Easiest Everything Rye Bread recipe.
Easiest Everything Rye Bread:
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The Effect of Steam When Baking Bread
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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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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Sunglass
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Baking Bread with Lava in Iceland
Siggi Rafn Hilmarsson is an Icelandic baker with an interesting technique. He buries his dough 16 inches underground where it actually bakes from the natural heat generated by Iceland's volcanic hot springs. Why doesn't Siggi just use a conventional oven? Come on. His method is WAY cooler.
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Boiled Cider Rye Bread - Martin Bakes at Home
Join Martin and Arlo as they walk through Martin's Wood’s Boiled Cider Rye Bread recipe using our Organic Medium Rye Flour. 100% rye breads require special handling. In this video, Martin shares his tips and tricks for mixing and shaping 100% rye breads and pairs his beautiful baked loaves with unique toppings for an afternoon snack.
Follow along with the recipe here: