German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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Krosse und leckere Roggenbrötchen aus der Muffinform / Crusty Rye Bread Muffins Recipe / SUB
#Roggenbrötchen #ryebread #brötchenselberbacken
Für den Teig (für 12 Stück):
300 g Weizenmehl T405
200 g Roggenmehl T1150
8 g Zucker
10 g Salz
7 g Trockenhefe
25 g weiche Butter
50 ml lauwarme Milch
250 ml lauwarmes Wasser
Außerdem:
Kerne zum Bestreuen
Backzeit:
18 - 20 Minuten bei 210° C Umluft
Gutes Gelingen und ganz liebe Grüße!
Eure Inna
***
English
For the dough (for 12 pieces):
300 g wheat flour
200 g rye flour
8 grams of sugar
10 g of salt
7 g dry yeast
25 g soft butter
50 ml of lukewarm milk
250 ml of lukewarm water
Furthermore:
Seeds for sprinkling
Baking time:
18 - 20 minutes at 210 ° C circulating air
***
Türkçe
Hamur için (12 adet):
300 gr buğday unu
200 gr çavdar unu
8 gram şeker
10 gr tuz
7 gr kuru maya
25 gr yumuşak tereyağı
50 ml ılık süt
250 ml ılık su
Ayrıca:
Serpme tohumları
Pişirme süresi:
210 ° C sirkülasyon havasında 18-20 dakika
***
русский
Для теста (на 12 штук):
300 г пшеничной муки
200 г ржаной муки
8 грамм сахара
10 г соли
7 г сухих дрожжей
25 г мягкого сливочного масла
50 мл теплого молока
250 мл теплой воды
Также:
Семена для опрыскивания
Время выпечки:
18-20 минут при 210 ° C циркулирующего воздуха
***
français
Pour la pâte (pour 12 pièces):
300 g de farine de blé
200 g de farine de seigle
8 grammes de sucre
10 g de sel
7 g de levure sèche
25 g de beurre mou
50 ml de lait tiède
250 ml d'eau tiède
Aussi:
Graines à saupoudrer
Temps de cuisson:
18-20 minutes à 210 ° C de circulation d'air
***
Ελληνικά
Για τη ζύμη (για 12 κομμάτια):
300 g αλεύρι σίτου
200 g αλεύρι σίκαλης
8 γραμμάρια ζάχαρης
10 g αλατιού
7 g ξηρή μαγιά
25 g μαλακό βούτυρο
50 ml χλιαρό γάλα
250 ml χλιαρό νερό
Επίσης:
Σπόροι για ψεκασμό
Χρόνος ψησίματος:
18 - 20 λεπτά στους 210 ° C κυκλοφορώντας αέρας
***
español
Para la masa (para 12 piezas):
300 g de harina de trigo
200 g de harina de centeno
8 gramos de azucar
10 g de sal
7 g de levadura seca
25 g de mantequilla blanda
50 ml de leche tibia
250 ml de agua tibia
También:
Semillas para rociar
Tiempo de horneado:
18-20 minutos a 210 ° C aire circulante
***
polski
Na ciasto (na 12 sztuk):
300 g mąki pszennej
200 g mąki żytniej
8 gramów cukru
10 g soli
7 g suchych drożdży
25 g miękkiego masła
50 ml letniego mleka
250 ml letniej wody
Również:
Nasiona do posypania
Czas pieczenia:
18-20 minut przy 210 ° C powietrza obiegowego
***
العربية
لتحضير العجينة (لـ 12 قطعة):
300 غرام دقيق القمح
200 جرام دقيق الجاودار
8 جرامات من السكر
10 غرام ملح
7 غرام خميرة جافة
25 جم زبدة طرية
50 مل من الحليب الفاتر
250 مل من الماء الفاتر
بالإضافة إلى:
بذور للرش
وقت الخبز:
18 - 20 دقيقة عند 210 درجة مئوية للهواء المتداول
***
italiano
Per l'impasto (per 12 pezzi):
300 g di farina di frumento
200 g di farina di segale
8 grammi di zucchero
10 g di sale
7 g di lievito secco
25 g di burro morbido
50 ml di latte tiepido
250 ml di acqua tiepida
Anche:
Semi per spolverare
Tempo di cottura:
18-20 minuti a 210 ° C di aria circolante
***
português
Para a massa (para 12 peças):
300 g de farinha de trigo
200 g de farinha de centeio
8 gramas de açúcar
10 g de sal
7 g de fermento seco
25 g de manteiga macia
50 ml de leite morno
250 ml de água morna
Além disso:
Sementes para polvilhar
Tempo de cozimento:
18 - 20 minutos a 210 ° C de circulação de ar
***
Română
Pentru aluat (pentru 12 bucăți):
300 g făină de grâu
200 g făină de secară
8 grame de zahăr
10 g de sare
7 g drojdie uscată
25 g unt moale
50 ml lapte călduț
250 ml apă călduță
De asemenea:
Semințe pentru stropire
Timp de coacere:
18 - 20 minute la 210 ° C aerul care circulă
***
עִברִית
לבצק (עבור 12 חתיכות):
300 גרם קמח חיטה
200 גרם קמח שיפון
8 גרם סוכר
10 גרם מלח
7 גרם שמרים יבשים
25 גרם חמאה רכה
50 מל חלב פושר
250 מל מים פושרים
גַם:
זרעים לזלפה
זמן אפייה:
18 - 20 דקות בטמפרטורה של 210 מעלות צלזיוס
***
latviešu
Mīklai (12 gab.):
300 g kviešu miltu
200 g rudzu miltu
8 grami cukura
10 g sāls
7 g sausā rauga
25 g mīksta sviesta
50 ml remdena piena
250 ml remdena ūdens
Arī:
Sēklas kaisīšanai
Cepšanas laiks:
18 - 20 minūtes pie 210 ° C cirkulējoša gaisa
***
lietuvių
Tešlai (12 vnt.):
300 g kvietinių miltų
200 g ruginių miltų
8 gramai cukraus
10 g druskos
7 g sausų mielių
25 g minkšto sviesto
50 ml drungno pieno
250 ml drungno vandens
Taip pat:
Pabarstymui skirtos sėklos
Kepimo laikas:
18 - 20 minučių esant 210 ° C cirkuliuojančiam orui
***
čeština
Na těsto (na 12 kusů):
300 g pšeničné mouky
200 g žitné mouky
8 gramů cukru
10 g soli
7 g suchých droždí
25 g měkkého másla
50 ml vlažného mléka
250 ml vlažné vody
Taky:
Semena pro kropení
Doba pečení:
18-20 minut při 210 ° C cirkulujícího vzduchu
***
български
За тестото (за 12 парчета):
300 г пшенично брашно
200 г ръжено брашно
8 грама захар
10 г сол
7 г суха мая
25 г меко масло
50 мл хладко мляко
250 мл хладка вода
Също:
Семена за поръсване
Време за печене:
18 - 20 минути при 210 ° C циркулиращ въздух
This Rye Bread Needs No Kneading! ???? - Angry Broccoli Recipes
This is my favorite bread recipe. It needs no kneading, it's very easy to make and you get this absolutely amazing artisan bread just like grandma used to make! Oh, and that crunch - music to my ears!
And it's vegan!
Wanna buy me a cup of coffee so I could make more videos? Yay!
Here is the full recipe:
???????? Ingredients:
- 1 ½ cup warm water
- 2 tsp. of oil
- 2 tsp. of molasses
- 2 cups of rye flour
- 1 cup of white flour
- 2 tsp. of salt
- 2 tsp. of cocoa powder
- ½ tsp. of dry yeast
- 2 tsp. of caraway seeds
- 1 tsp. ground coriander seeds
???????????? Instructions:
1. Mix warm water, oil, and molasses.
2. Combine all the dry ingredients in a separate bowl, add water - mix and stir together.
3. Cover the dough and let it rise in room temperature for at least 12 hours.
4. Next, preheat a cast iron pot for 30 minutes at 450F° without a lid.
5. Meanwhile, gently shape the dough into a ball by using a little bit of flour, and place it on a parchment paper.
6. Proof the dough for the second time for 30 minutes.
7. Place the dough with the parchment paper into the hot cast iron pot, cover it with a lid and bake it for about 35 minutes.
8. Next, open the lid and bake it for another 10-15 minutes.
9. Make your favorite sandwich and enjoy! ????
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If you are here, then we are assuming you are hungry. Well, that's great! We make fresh and healthy oriented dishes. Often with unusual ingredients and different dietary preferences. Of course, sometimes everybody need a cheat day, so we also have some “guilty treats” recipes to offer.
Feel free to stay and explore the variety of the recipes and cooking tips that we have to offer.
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#Bread #Rye #AngryBroccoliRecipes
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:
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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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ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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