Recipe Crusty Rye Bread (Bread Machine
Recipe - Crusty Rye Bread (Bread Machine
INGREDIENTS:
●1 3/4 cups water
●3 tablespoons olive oil
●2 teaspoons sea salt
●3 tablespoons turbinado sugar
●2 1/2 cups naturally white flour
●1 1/2 cups rye flour
●1 1/2 teaspoons guar gum
●3 tablespoons powdered soy protein concentrate (or milk powder, soy milk powder, zaar rearranges the desciption)
●2 teaspoons bread machine yeast
●1 tablespoon caraway seed
●1 teaspoon caraway seed
●1 egg white
World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
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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
No Knead Rye Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make No Knead Rye Bread. This rustic looking No Knead Rye Bread has a beautiful golden brown crust and a wonderfully soft and tender crumb. It has a pleasant rye flavor, and while optional, I just love this bread with caraway seeds. As with all No Knead Breads it is easy to make because, as its name implies, there is no kneading of the dough.
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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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Mein Bauernbrot, a no-knead German crusty bread
Scroll down for recipe or see my website here:
This “Bauernbrot” baked in the Dutch oven is easy and authentic, even a six year old can make it. I wished I’d known about this recipe 30 years ago. Recipe can be found below or on my blog
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Danish Dough whisk can ordered here:
Cast iron Dutch Oven (Place the dough on lid and pot on top for easy handling):
Diastatic malt to improve the texture and crust, promote strong rise:
Recipe:
Prep Time
15 minutes
Cook Time
45 minutes
Wait Time
18 hours
Ingredients
3 cups bread flour, I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour.
Optional: add Rye and Spelt flour
Mix as desired.
1/4 tsp. active dry yeast
1 tsp Diastatic Malt (“Krume” or dough enhancer)
1 1/4 tsp. salt
1 cup dark beer, 1/2 cup water, 2 tbsp vinegar
Instructions
Mix together the flour, diastatic malt (optional), yeast and salt
Add to the flour lukewarm water with the dark beer and a little vinegar.
Mix with hands or a Danish Dough Whisk (from Amazon)
Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place.
Scoop out dough, lie on board with flour. Do not knead!
Form a loaf by flatten it first, then fold.
You can let it rest in a cotton towel, but don’t have to.
Wipe the bottom of the Dutch oven with vegetable oil.
Preheat oven to 480 to 500 degrees with Dutch oven inside.
Slash or cut the top of the bread a single crescent line with a sharp knife or razor blade, also called “lame”, a crisscross pattern 1/4 to 1/2 inch deep. Don’t cut too deep.
Place the dough in hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake an additional 10 to 25 minutes. The aroma is in the crust, therefore I prefer it dark with the lid off for 15 to 25 minutes.
Let cool completely on rack before cutting.
Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag.
Defrost the slice in microwave for 1 minute, or just toast.
Notes
Cool on rack before cutting. Will last 2 to 3 days in paper or wrapped in plastic. Slice and freeze in ziplock bag, microwave 30 seconds and/or toast.
Double the recipe:
If you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds.
Order a Danish Dough Whisk here.
To promote a strong rise, great texture and crust order active Diastatic malt here