How To make Buttermilk Rye Bread

German Brotchen Buttermilk Rye Rolls

Buttermilk Rye Rolls Recipe:

In this video I will show you how to make wonderfully moist and chewy buttermilk rye rolls. They are not only delicious but also very healthy and are the perfect bun for all kinds of sandwiches and go very well as a side for soups.

Rye Sourdough Made Five Ways - Martin Bakes at Home

Martin and Arlo are back! To introduce our new Organic Medium Rye flour, Martin makes Sourdough Rye FIVE different ways. From dried cranberries, dates, and a sunflower seed crust, all the way to a caraway loaf with onions and black pepper, and much more.

Along the way he highlights rye's versatility, offers tips for good fermentation, and shows easy variations.

Check out the starting recipe:

And grab your own bag of rye flour:

Jewish Rye Bread

The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread


Jewish Rye/ Eastern European Rye Bread
Yield: 2 large loaves, weighing 1 pound 13 ounces (834g)

*The caraway seeds are optional, but I highly recommend using them both crushed and whole.

Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
Oven temp 425°F or 218 ℃

In the bowl of a stand mixer with the dough hook attached; mix together:

2-3/4 cup of warm water (680g)
3 tablespoons of vegetable shortening
3 cups of light or medium rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour.
1 tablespoon plus 1 teaspoon of instant yeast
1 tablespoon of sugar
Mix on the lowest speed and slowly add:

3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)

Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:
2 teaspoons of kosher salt
2 tablespoon caraway seeds ( grind 1 tablespoon in a spice grinder, and keep 1 tablespoon whole)

Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.

Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
Cut the dough into two even pieces. For each piece:
Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.

Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃

Cool on a rack. This bread stores well for a few days. It can also be frozen.

Buttermilk Rye

Tried a new recipe. Good, but not enough rye taste.

How to Make Delicious Seeded Dark Rye Bread Sandwich Rolls

The inspiration for this recipe came from a comment by our resident bread guru Kevin. He mentioned that he’s working on a rye ciabatta, and that sparked an idea in my mind. I started writing the recipe right away. Seeing what I made and what Kevin has posted on our Flick group I can say my bread is quite different. His one is definitely more of a ciabatta. Mine is more of a roll made using some ciabatta making techniques.

Still, it’s a great bread and it is made using one of my favourite doughs ever. It’s just another application for it if you don’t want to stick to making loaves. There is another version which was turned into a breakfast muffin that worked really well too.

That’s what breadmaking is all about for me – experimentation. There can be infinite adjustments made to any dough and it can be shaped and baked in every which way. And rarely will it fail because it’s so forgiving. No matter what you do it will still be at least edible in the end. And if you do it right, then it will look good too.

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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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