How To make Crusty Rye Bread

The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread

This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :
How to make Rustic bread without dutch oven: Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.

We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.

The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.

Making bread in Dutch oven will help you get rustic crust and soft crumb bread

If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO : This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.

One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO : which is also made from straight dough.

We also have No knead cranberry walnut bread recipe VIDEO : which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.

Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes

What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.

What is the difference between poolish and biga 
Biga and poolish are types of pre-ferments used in Italian and French baking respectively. 
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.

How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.

Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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Crusty Bread Rolls (the best)

How to make Crusty Bread Rolls, simple step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
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Making Rye Bread in a Bread Making Machine

After three years I've finally perfected the rye bread recipe!
Here's the link to one of my first videos when I first got the bread machine in 2016:
You can see how the top of the crust has fallen in and it got worse as I processed more batches. I suspect the fix may be using less yeast & less brown sugar?

45: A little RYE goes a long way... - Bake with Jack

Hey peeps, try swapping out the wholemeal flour in my Simple Cob Loaf recipe for wholemeal Rye flour and see what an amazing difference it makes. Recipe is here:

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Fast no Knead Rye Bread | So Easy Anyone Can Make

#Rye#bread#pastry#

This is the best and easiest bread recipe ever.Years I am making this bread every week and it’s still a hit!

Ingredients :

600 g wheat or bread flour
200 g rye flour
16 g salt
7 g dry yeast
600 ml water room temperature
a little rye flour for shaping

Bake 480°F -50-60 min

????- Very important !!!

????Before baking put the saucepan in cold oven for 30 min at 480°F.
????Put the bread in warm saucepan and bake 30 min.
????After 30 min remove the lid and continue to bake a another 20-30 min

Ингредиенты :

600 г пшеничной или хлебной муки
200 г ржаной муки
16 г соли
7 г сухих дрожжей
600 мл воды комнатной температуры
немного ржаной муки для формовки хлеба.

Выпекать 240°С- 50 - 60 мин

????- Очень важно!!!
????Перед началом выпечки в холодную духовку поставить кастрюлю и разогреть при температуре 240°С в течении 30 мин
????аккуратно выложить хлеб
????выпекать 30 мин под крышкой и 20-30 мин без крышки

The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread

This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.

We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.

Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt

Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
pH meter to check acidity:
Weck starter jars:

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make your starter more active:
Recommend sourdough bread recipe:
Sourdough starter:

Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread

#germanbread #rye