How To make Corn Rye

How to make Deli Rye Bread | Perfect Jewish Style Sandwich Loaf Recipe

This is an awesome alternative to the regular white sandwich loaf.
By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented.

I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques & Recipes’. This book taught me most of the things I know. You can check it out in my Amazon shop if you are interested.

There is one major difference that I made to the recipe. The original one was made with sourdough. But my starter has been slumbering in the fridge for ages and I wanted this bread as soon as possible. So, I changed it to commercial yeast. And the result is awesome. Of course, the sourdough version would have a more intense flavour and a more substantial crust and crumb.
But this yeasted version was great regardless. Soft and fluffy inside, thin crust and still great flavour because of the wholemeal rye preferment. Since there are no additions to this dough except caraways seeds, it is important to use wholemeal rye as white rye does not give off much flavour.

Kneading this dough by hand will be a small challenge as after the addition of the rye preferment the situation will get quite sticky, but I will show you how to alleviate that in the video.
You can make this a freestanding loaf and final proof it on a tray. You can proof it in a bread basket and invert it onto a preheated pan and bake it that way. Or you can do what I did and make it in a loaf tin. You can also find the tin with a lid that I use in my Amazon shop.

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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
0:46 Ingredients & equipment
1:25 Making the preferment
2:22 Mixing the dough
4:19 Bulk fermentation & folding
5:43 Final shaping
7:14 Final proof & baking
8:00 The result
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MASHING AN ALL GRAIN CORN AND RYE MIXTURE PART 1

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

How to bake Jewish Rye Bread

This bread recipe intrigued me because it uses something I never tried before—sour pickle juice. This is the juice in a jar of pickles. I did some research and several web sites said to save the juice and use it to ramp up the flavor in some foods, such as potato salad. I like that idea. So I made this bread and the result was delicious. I think I would like this best for pastrami sandwiches.

See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.

Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

Fire up your blender and get that bread. ????

The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.

Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.

How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.

#blenderbread #quickbread #glutenfree #riceflour

Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.

Broa de Milho & Centeio | Portuguese Corn and Rye Bread

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Broa de Milho & Centeio
Portuguese Corn & Rye Bread
150 g rye flour 1.5 cups
150 g corn flour 1.25 cup
375 g boiling water 1.6 cups
100 g bread flour .5 cup + 1 TBSP
10 g salt 2 tsp
For the sponge yeast starter
1 Pack of yeast 2.25 tsp
60 g warm water .25 cup
32 g bread flour .25 cup


Broa de Milho (Portuguese Corn Bread- No rye flour in this recipe)
300 g corn flour 2.25 cups + 3 TBSP
350g boiling water 1.5 cups

100 g bread flour .5 cup + 1 TBSP
10 g salt 2 tsp
For the sponge yeast starter
1 Pack of yeast 2.25 tsp
60 g warm water .25 cup
32 g bread flour .25 cup

Instructions
Weigh out all your ingredients.

Make the sponge:
1. Heat up 1/4 cup of warm water (about 105-115 F.), add a pinch of sugar, and 1 pack of yeast; Let the yeast hydrate for about 5-10 minutes.
2. Add the 1/4 cup of bread flour to the yeast/water/sugar sponge; while the sponge is developing and the yeast is multiplying start working on the rest of the recipe.

3. Put the corn flour and or rye flour in a bowl.
4. Add boiling water over the corn flour (and rye flour if making the corn and rye Broa) and stir until all the flour has been hydrated. Let it cool to room temperature. About one hour



5. Add the bread flour, salt, sponge and knead the dough by hand until it forms a bread dough about 3-5 minutes.
6. Shape the dough into a boule. Then sprinkle the top and bottom of the dough with flour.
Cover the dough with damp Let the dough proof on the kitchen counter under a dish cloth. At least 4 hours (ideally the temperature should be between 80 and 85°F during proofing). Or up to this point you can make it the day before and let it proof overnight for 8 to 12 hours around (70-75°F)

5. Pre-heat the oven to 500°F. If you have a baking steel or pizza stone, you should use that.
Bake the first 20 minutes on 500°F, then turn it down to 430°F
Keep baking until the bread is 195-205°F inside. About another 20 minutes (Total cooking time is about 40 minutes).
Take the bread out of the oven and let it cool completely on a wire rack.
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Corn Rye Wheat Bread

Clare is back at the Beehive Oven, this time to bake Corn Wheat Rye Bread.

Corn Rye Wheat Bread Recipe
Mix together: 1 1/2 cornmeal
2 cups hot water
The mixture should be the consistency of mashed potatoes.
Adjust the amount of water if necessary.
Let rest till cool.
To the cool mixture add:
1 1/2 cups of rye flour or pumpernickel meal.
1 3/4 cup water
2 cups of starter rye
2 tablespoons of molasses or barley malt syrup
Let the mixture rest for 20 minutes
Add: 4 2/3 cup of bread flour
2 teaspoons instant yeast
2 teaspoons salt
Mix well until the dough comes together.
It is tender like a biscuit dough.
Place the dough into an oiled bowl.
Turn over so the top of the dough has some oil on it.
Let the dough rise till double in bulk. Gently pull and fold. Divide the dough for the bread pans. Let rise till dough pan is full or double in bulk.
Pre-heat oven to 425 degrees.
Spray water into the oven to create steam.
Put pans into oven.
After 20 minutes, turn the oven temperature down to 400 degrees.
Bake for 25 minutes.
Check to see if done.
The loaves should be browned and have pulled away from the sides of the pans.
First cooling set bread pans on their sides.
Let rest 5-7 minutes. Slide out of pans and let bread continue to cool on rack.

Enjoy!