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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Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
More Great Bread Ideas
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Ingredients Below
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Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels -
** I have been told that the Wikipedia says Bake for 20 Hours and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a *fraction* of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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#bread #germanrecipe #breadrecipe
How to Make a Black Charcoal Sourdough Loaf | Charcoal Bread Recipe
This black charcoal sourdough bread is the perfect spooky Halloween bake. It has a light and open crumb and super soft texture. Goji berries popping with sweetness and contrasting the blackness with their bright red colour it is sure to impress anyone.
Activated charcoal is commonly used to help with digestion, but it is also quite popular for creating black foods. It has no flavour so the only thing you get from it is the colour. Goji berries are sweet and tangy, and they are a superfood. Since the bread is naturally leavened, we have all kinds of heathy things going on in here. It may look dark and spooky, but it’s actually good for you.
You can find the charcoal powder and goji berries in my Amazon stores linked below. The bread only requires a little bit of each, but they have other uses so you do not have to worry about having bags of ingredients that will never get used up. Charcoal powder can be used to whiten teeth as funny as that may seem. And goji berries can be incorporated in your daily diet for extra vitamins, minerals, and antioxidants.
The recipe is straight forward made with a leaven and then cold proofed for extra flavour. You can modify the recipe and bake the bread on the same day if you like.
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Principles of Baking
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Chapters
0:00 Intro
0:56 Ingredients & equipment
1:47 Making the leaven
2:47 Mixing the dough
4:24 Bulk proof & folding
7:00 Pre-haping & resting
7:37 Final shaping
8:56 Cold proof & baking
10:56 The result
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#Bread #Baking #halloween
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Best Black Bread Recipe - Russian Black Rye Bread With A Fun Twist!
Surprise your family with this best black bread recipe!
This Russian black rye bread will be an instant hit and family favorite - check out the recipe in this video.
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Today, we're going to make the best black bread recipe - the Russian black rye bread. It's amazingly delicious. This bread recipe is taken out of my Satisfied cookbook. So if you want the recipe, go ahead and check out the satisfied cookbook. And I give this cookbook away free as an ebook to everyone who purchases Mills from our website.
Best Black Bread Recipe:
Ingredients:
1-1/4 cups warm water
2 tablespoons apple cider vinegar
1/4 cup molasses
1/4 cup honey
2 tablespoons cocoa powder (organic)
1/4 cup melted butter
2 tablespoons salt
1 tablespoon yeast
1 tablespoon onion flakes or minced onion
1 tablespoon crushed caraway seeds
1/4 teaspoon fennel seeds
2 cups milled rye flour
3 cups wheat (spelt, kamut, emmer, einkorn, hard white or hard red)
Bake for about 40 minutes at 350 degrees Fahrenheit. The internal temperature should be around 180 to 185 degrees.
For the glaze:
1/2 cup cold water
1 teaspoon cornstarch (non GMO verified)
There you have our Black Russian rye bread. It's a lot of words for loaf of bread. But here's our takeaway. Understand what's going on around the world. There are people in Russia who need us to pray for them. There are people in Ukraine that need us to pray for them. Remember, teach your children about history. The people in Ukraine and the people in Russia. A lot of them are related. They get separated when the country is divided. A lot has happened to those in that land over there. And yet God is still there, God is still at work. Yet. He's asking us to pray to intercede for those people. So as you serve this bread make it a reminder to pray for the people in Russia, to pray for the people in Ukraine, and to pray for people around the world.
Let's bring your family's back to the table. Let's enjoy fellowship together. Let's eat together. And let's pray together.
*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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Cheesecake Factory Brown Bread Recipe
I can’t believe I Kept going to Cheesecake Factory all this time when I could’ve just made this bread at home. That’s right I’m talking about the free chocolatey brown bread that you get right when you say down at Cheesecake Factory.
It’s the main reason I go to Cheesecake Factory. Use this recipe to make the awesome bread right in your own home kitchen.
Timeline
0:00 - Broll
0:19 - Intro
0:45 - Yeast Mixture
1:07 - Make Dough
3:23 - Making Baguette
4:14 - Bake
4:30 - Final Thoughts
Ingredients List
For Yeast Mixture
1 1/2 cup or 375ml water
1 tbsp or 12g sugar
1 packet or 7g yeast
For Dough
2 cups or 240g bread flour
1 3/4 cups or 210g wheat flour
2 tsp or 12g salt
1 tsp or 2g instant coffee
2 tsp or 4g cocoa powder
1/4 cup or 85g honey
2 tbsp or 40g molasses
1 tbsp or 14g butter
1 tsp or 5g oil
Method
I like to start by preparing the yeast mixture. To make the yeast mixture we’re gonna take about 1 1/2 cup or 375ml of water to which we’re going to add 1 tablespoon or 12g of sugar and one packet or 7g of dry active yeast. Stir everything up nicely and put it to the side for 5-10 mins or until bubbles form. Then we’re gonna take about 2 cups or 240g of bread flour and 1 and 3/4 cups or 210g of wheat flour. By the way, you can use all-purpose flour instead of bread flour and it turns out fine. Next Add, 2 tsp or 12g salt, 1 tsp or 2g instant coffee, 2 tsp or 4g cocoa powder. Mix all of the dry ingredients up then add 1/4 cup or 85g honey, tbsp, or 40g molasses. Start mixing it. You can use a mixer or do it by hand. Knead until dough becomes soft, while kneed add about 1 tbsp or 14g butter. Finally, shape the dough into a ball and cover it with 1 tsp or 5g oil . Let it rest for 1 hour. After one hour you wanna take out your dough and Lightly dust it with some flour. Some people don’t like to use flour you can also wet your hands and work the dough. At this step, you are removing any air remaining in the dough. Doing this will remove any air pockets and help make a finer bread. I cut this dough ball into 4 smaller balls. You can shape them in any way you like I went for small baguettes shaped bread. Next, we will add some oatmeal on a plate. We’re gonna top our bread off with some oatmeal as that’s how this bread served at the Cheesecake Factory. To apply the oatmeal first take some water and apply it on top of your bread then place your dough on the plate. For added measure sprinkle some more oatmeal from the top so it adheres properly. Again we are gonna let dough reset for another hour before baking. Finally, bake it at 350°F or 180°Celciius for about 30 to 35 minutes. Once you take it out from the oven wait for at least 15 minutes before cutting the bread. That's pretty much it. Hope you like and enjoy it!
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