Donna's Corn Free Rye Bread for Everyone
This recipe can be done the way I did it in the video or you can make it in a bread machine on the dough setting and then remove the dough and shape it like you want, let it rise again and then bake. Delicious!
Recipe is: 1 1/8 to 1 1/4 c. water, 1T. canola oil, 2 T. Pure Maple Syrup, 2 tsps. yeast, 2 tsps. caraway seed, 2 c. flour, 1 1/2 c. rye flour [light or dark], 1 tsp. pure sea salt.
Place all ingredients in bread machine or bowl as listed. Set bread machine to dough setting hit start. When done, remove dough, shape the way you want and let rise for 45 minutes. If no bread machine, place ingredients in bowl in same manner as bread machine. Mix well, then knead for 5 to 10 minutes until elastic. Cover and let rise 1 1//2 hours. Punch down, shape and let rise again for 45 minutes. Preheat oven to 425 degrees. Place loaf in oven and bake for 25 minutes. 1 beautiful loaf of bread.
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Donna's Corn Free Cocoa test and Marbled Rye Bread
Demonstration of the differences in Cocoa. Added the Black Velvet cocoa to my Rye bread recipe {See video The marbled rye bread came out beautifully.
Added 1 extra Tablespoon of canola oil to recipe and used 2 Tablespoons of 100% Honey to the recipe instead of maple syrup. Honey is a Humectant that helps to keep moisture in the bread. Make sure to use 100% Honey. Anything else is cut with Corn Syrup.
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The Best Pumpernickel Rye Bread-So Delicious!!
This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour. This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture.
This recipe needs a stand-mixer or hand kneading. If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out. If you like my video, please subscribe and give me a thumbs up.
Thank you very much for watching. Happy Baking and Cooking!
Blog Recipe
Ingredients
· 4 tablespoons salted butter, soften, plus more for brushing
· 1/2 teaspoon sugar
· 1 envelope (2 1/4 teaspoons) instant yeast
· 1 3/4 cup warm water
· 1 teaspoon instant espresso powder
· 2-3 tablespoons unsweetened cocoa powder
· 2 tablespoons molasses
· 1 1/2 (200 grams) cups rye flour
· 3 cups( 400 grams) bread flour, plus more for dusting
· 2 tablespoons whole caraway seeds, lightly crushed
· 1 tablespoon coarse salt
Instructions
· Grease a large bowl with butter and set aside.
· Prepare wet ingredients by combining 1 3/4 cup warm water with Instant espresso powder, unsweetened cocoa powder, and molasses. Stir well until well-combined.
· Prepare dry ingredients. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, salt, sugar, and instant yeast. Make sure the yeast would not touch salt directly. Mix all dry ingredients until well-combined.
· Add the wet dry ingredients to the bowel with dry ingredients. Mix by a spoon or spatula.
· Turn the mixer on medium to medium low( 2-4 setting of your stand mixer) and mix until dough comes together in a smooth, springy ball around the hook, 10 to 12 minutes.
· Add softened butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball.
· Transfer to a buttered bowl and cover it with the lid. Let sit at room temperature until doubled in size, about 1 hour to 1 1/2 hours.
· When dough has doubled, turn out onto a well floured work surface. Gently pat the dough out. Fold the dough - left, right, bottom, and top ( check the video to see how I fold). Form into a ball and return to a buttered bowl with the lid closed. Let sit at room temperature until doubled in size again, about 30 minutes.
· Remove from the bowl, work into a ball shape. Place a clean towel in a medium bowl and generously dust with flour. Place the dough, seam-side up, in a bowl. Loosely fold floured towel ends over dough to cover. Let sit at room temperature until doubled, 30 minutes. Preheat the oven to 450 degrees and place a Dutch oven pot in the oven with the lid to preheat.
· When dough is ready, carefully remove the lid, pull back corners of the towel, and flip the towel upside down to transfer bread to the heated pot, seam-side down.
· Score the dough on the top with a sharp knife and using an oven mitt, cover with lid.
· Return the pot to the oven and bake for 20 minutes with the lid on.
· Remove the lid and continue to bake for 20 to 30 minutes more.
· Take the baked bread out of the oven and leave it on a cooling rack. Let cool completely before cutting.
#ryebread #artisanbread #easybread
Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living
Martha Stewart demonstrates how to bake classic rye bread. Slices of this loaf make a perfect foundation for almost any sandwich, or serve them hot and fresh with a little bit of butter. Caraway seeds in the dough and on top give this bread an herbaceous, nutty flavor that complements the rustic essence of rye flour. Martha's recipe makes two loaves, so save one for later….if you can resist eating it now!
#MarthaStewart #Bread #Baking #Rye #Recipe #Sandwich
00:00 Introduction
00:35 Ingredients In The Stand Mixer
1:52 Kneading And Proofing
2:47 Making Two Loaves
3:52 Baking Instructions
4:15 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living
Jewish Corn Rye Bread
Cara De Silva, journalist and daughter of Yiddish writer Meyer Krawetz, reminisces about the breads of her childhood and hearing Yiddish spoken around the table.
To learn more about the Yiddish Book Center’s Wexler Oral History Project, visit: