How To make Finnish Sour Rye Bread
3 1/2 c Rye flour
3 c Warm water, flat beer
Buttermilk or potato water 1/4 c Warm water (100-105o)
3 1/2 c Or 4c all purpose flour
1 Egg lightly beaten with
1 tb Water
1 pk Dry yeast
2 tb Salt
four days ahead of bread making, prepare the starter: combine 1 cup rye flour with 1 cup liquid, cover loosely and set in a warm place. Stir once or twice each day, adding more liquid if the mixture becomes too dry. it should bubble and give off a strong odor. when ready to prepare the dough, put the starter in a large mixing bowl, add 2 more cups of whatever liquid was used and stir. Dissolve the yeast and salt in 1/4 cup warm water and stir in. Then beat in the remaining rye flour and up to 4 cups of the white flour one cup at a time to make a somewhat soft biscuit like dough firm enough to hold it's shape. It should not be too sticky. turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes. Divide the dough into two equal parts and shape into balls. Place in two buttered bowls, turning to coat the dough with the butter. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place on a buttered baking sheet, cover and let rise again until doubled in bulk, about 40 minutes. Bake in a preheated 400o oven about 45 minutes or until the loaves sound hollow when tapped with the knuckles. Ten minutes before the loaves are done, brush the tops with the egg wash. cool, covered with towels to prevent the crust from hardening. James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
How To make Finnish Sour Rye Bread's Videos
Why Finnish rye bread is world's best bread
It might look different and be as hard as nails, but Finnish rye bread is the world's best bread. Here's why #shorts
How to make sourdough rye bread
I love rye bread and this is one of my favourite sourdough bread recipes.
I use white and dark rye flour
Recipe
ingredients
250g/ 9 oz water
140g /5oz strong white bread flour
100g/ 4oz white rye flour
100g/ 4oz dark rye flour
100g/ 4oz rye sourdough starter
5g/0.14 oz salt
1tsp caraway seeds
Method:
mix the water and flours until well combined
cover and rest it for 30 minutes
add the sourdough starter and caraway seeds
fold the starter into the dough
then knead the dough for 3 minutes
rest it for 10 minutes
then add salt
add more water if necessary
knead for 3-4 minutes
let sit for 40-60 minutes
fold the dough 4 times. rest 40-60 minutes between the folds
Preshape the dough when it nearly doubled in size
rest it for 20-30 minutes
sprinkle with rice flour then turn the dough over and shape
put it into a banneton
rest it for a second rise then bake in a preheated oven 230°C 446°F
Bake the bread for 40 minutes with the lid on.
remove the lid briefly after 20 minutes to let the steam out.
After 40 minutes reduce the temperature to 210°C 410°F
remove the lid and bake it further 10 minutes
#sourdoughwithangie
. Music Esther Abrami No.1 A Minor Waltz
Baking traditional Finnish RYE BREAD (dark&sour) at home
I thought to share my way of baking this best bread type there is in the world! ;)
There are definitely a lot of small points & mistakes to learn about from this baking episode! But the final result still became unique and awesome! ;)
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
----------------------
Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
------------------------------------------------------------------------------------
Subscribe to DW Food:
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How to make Finnish rye bread part 1 | Ruisleipä
My quick and easy way to make Finnish rye bread part 1! Simple steps, no need much measurements, baking purely based on skills, experience and texture!
If you want a recipe for my rye starter, comment down below!
#shorts #short #finland #finnish #ryebread #ruisleipä #suomi #finnishryebread #finnishbread #suomalainen #baking #bakingasmr #芬蘭 #北欧 #黑麦面包
SOURDOUGH Ryebread 100% Whole Grain
Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
--
Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
If you enjoy this video and want to see more,
please like, comment and subscribe.
Find us on
or
Thank you for watching!