Bread without kneading, incredible recipe for tasty sourdough rye-bread [tutorial, how to make]
Who says bread making has to involve strenuous kneading? It doesn’t have to be like that! Michel teaches us how to make sourdough rye-bread. The great thing about his recipe is there is no kneading involved. The preparation of this bread is done in 10 minutes.
Here is the list of ingredients:
590 grams / 1.3 pound of rye flour
540 ml / 18.3 fl oz of water
13 grams / 0.46 oz of salt
6 grams / 0.21 oz of sourdough bread starter
TL;DW
Mix all the ingredients. Put in breadform and leave in a warm place to rise for 24 hours. Bake at 200 degrees for 1 hour and 5 min.
Check out Michel and Sina at their permaculture garden:
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.
BE SURE TO LIKE, COMMENT, SUBSCRIBE AND HIT THE BELL FOR NOTIFICATIONS.
THANK YOU!!!
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!
RYE BREAD RECIPE: New York Deli Style Rye
Mama's Rye Bread is made from all natural, and organic ingredients. It has a crisp crust and a chewy crumb, with caraway seeds, just like a New York Deli!
This is the perfect loaf for a Reuben sandwich, a ham & Swiss or even a nice grilled cheese sandwich. I also use this loaf for my spinach dip! I make it into a round, then I hollow it out and fill it with the dip. All the soft, chewy center pieces get diced up for dipping ;)
VIEW RECIPE HERE:
COME SAY HI!
Facebook:
Instagram:
email: MamaNature107@gmail.com
SHOP MY PRODUCTS!
My super-duper, microfiber, microsilver, textured KITCHEN CLOTH:
Keyword search tool for YouTube (TubeBuddy) -
Make sure you subscribe to my channel! :)
Disclaimer: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with informative, free content!
Sharing homegrown wisdom to help you stay well in mind, body and spirit!
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
REUBEN SANDWICH on HOMEMADE MARBLE RYE
Go to to try your first month for $19. The reuben is such a colossal treat of a sandwich. It’s packed with flavor and really hits on all levels when it’s made well
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
LOAF PAN:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
---
RECIPE
---
CORNED BEEF:
▪175g salt
▪50g sugar
▪15g pink salt (not himalayan)
▪10g black peppercorns
▪5-6 dried bay leaves
▪4-5 whole cloves
▪10g mustard seed
▪4 garlic cloves, smashed
▪1000g/mL cold water
▪8-10lb (4kg) beef brisket
▪1000g ice cubes
Trim excess fat from beef and remove any silver skin. Cut in half.
Into a large (4qt) pot, combine all ingredients except beef and ice and bring to boil. Remove from heat and allow to infuse for another 20min. Add ice.When melted, pour into a deep 6qt container, then submerge beef and refrigerate to cure for 10 days.
Rinse brine from beef. Place in cooking vessel (either slow cooker or dutch oven), add water to just cover. If using dutch oven, bring to simmer on the stove, then cover and cook at 250F/120C for 4-5hrs. If using slow cooker, cook for 4-5hrs.
------
MARBLE RYE
▪275g warm water
▪4g instant yeast
▪15g or 2 1/2tsp salt
▪330g bread flour
▪100g dark rye flour
▪300g poolish or sourdough starter (see below for poolish recipe if using poolish)
▪15g caraway seeds
▪15g molasses
▪10g cocoa powder
Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3min or until combined. Increase to high and continue mixing for 4min. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30sec on medium to incorporate.
Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to dough still in mixer bowl and mix on low for 30, then increase speed to high for another 30 or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30min.
Perform strength-building fold to both doughs as shown @5:07. Cover again and allow to rise at room temp for 90min.
Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into loaf as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.
Score top of loaf, place preheated 460F/235C oven, spray loaf and oven well with water, and bake for 15 min. Reduce heat to 400F/205C and continue to bake for an additional 20min.
------
POOLISH
▪150g water
▪Pinch instant yeast
▪150g bread flour
Stir, cover, and allow to ferment for 12-24 hours.
------
RUSSIAN DRESSING
▪1 egg yolk
▪20g red onion, diced and rinsed
▪5g or ½ lrg clove garlic
▪30g bread and butter pickles
▪5g salt
▪2g black pepper
▪50g ketchup
▪20g sriracha
▪275g neutral oil (avocado, light olive, canola, etc)
Blend all ingredients except oil until broken down, then with blender running slowly stream in oil until the oil is well emulsified.
------
TOPPINGS/THE BUILD
▪Swiss cheese slices
▪Sauerkraut (i recommend bubbies brand or another simple, naturally fermented brand)
Onto a slice of marble rye, layer a slice of swiss followed by beef (cut to desired thickness), and generous portion of kraut. Spoon & spread russian dressing on the second slice of bread. Lightly toast sandwich to melt cheese.
-----
VIDEOS SHOWING HAND MIX METHOD:
Seeded Sourdough:
Focaccia:
Ciabatta:
------
CHAPTERS
0:00 Intro
0:18 Corning/Trimming the Beef
2:30 Mixing the Marble Rye
5:41 Ad
6:44 Checking the Beef pt 1
7:17 Creating the Marble
8:57 Checking the Beef pt 2
9:49 Scoring and Baking Rye
11:03 Russian Dressing
12:03 The Build
14:04 Let's Eat This Thing
#reuben #sandwiches #marblerye
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!