Beer Rye Bread with Caraway Seeds #shorts Crusty, Rustic, and No-Knead
Thank you for watching! This overnight beer bread is no-knead and very simple to make. just mix and let the time do the work for you!.
Full version of this bread video is
Ingredients
• 3 cups all-purpose flour (15 ounces)
• 1 cup rye flour (5 ounces)
• 1 cup room temperature water (8 ounces), room temperature
• 1 cup room temperature beer (8 ounces), room temperature
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 tablespoon caraway seeds( optional, if you do not like caraway seeds, supplement with what you like or just skip it)
Dough prepping Instructions
• Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see. It will be soft and shaggy looking.
• Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours(indoor temperature of 65-75 F would be ideal). The dough will almost double in volume.
• Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well.
• Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.
• With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.
• Position the dough in the center of the floured parchment paper, seam-side down.
• Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid
• Let it rise for another 2 hours.
Baking Instructions
• Position the oven rack in the center of the oven.
• Place a heavy Dutch oven in the oven. Include the lid if you are sure the knob is oven-safe to 500 F, or if you have removed the knob. My Dutch oven shape is oval and 6.6 qt. If you have a Dutch oven that is 4-6 4 to 6 quarts, it would be ideal, and your bread would have more heights
• Preheat the oven to 500 F.
• Carefully remove the hot Dutch oven from the oven
• Reduce the oven temperature to 425 F.
• Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot dutch oven. Place the lid on the pot and put it back in the oven.
• Score the loaf. This is super important. Soring helps releasing steam and expanding the loaf during baking
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for about 20 minutes longer.
• When the bread is golden brown on top and you tap it sounds hollow, the bread is ready!
The hardest part would be waiting for the bread to cool down. I left my bread on a wire rack for 10 minutes, and then I cut a piece and had with some butter and home-made mixed berry jam! Yum!! So great!
This bread freezes well. Just slice the bread and cover tightly individual slices of bread with a plastic wrap. Pull out from your refrigerator as needed.
It goes well with a soup, salad, cheese, etc. I hope you like this recipe as much as I like! Thank you!
Fleischmann's Instant Dry Yeast Vacuum Pack 1lb . This is My favorite yeast to use. How to sore and keep your yeast alive: keep it in a airtight Ziploc bag and in a refrigerator. Please take out the amount you need and let it sit at room temperature for at least half hour before using)
#noknead #stpatricksday #beerryebread
Danish Rye Bread Recipe | EU Politics Explained by Baking Danish Rye Bread
Some things are easier done than said. This also applies to baking and especially to this Danish rye bread! EU Commissioner Margrethe Vestager talks with Grorg Matthes about Bread Baking, Sour Dough and the links to EU policies.
In our series Baking Bread, EU correspondent Georg Matthes bakes 28 loaves from 28 EU countries and spices his baking instructions with typical anecdotes about each country.
#BakingBread #BreadRecipe #DanishBread
--------------------------------
Subscribe to DW Euromaxx:
Would you like to find out more about Euromaxx?
▸Website:
▸Facebook:
▸Instagram
dw.com/lifestyle is bringing engaging insights into European culture and lifestyles to a global audience.
Dark Stout Bread Recipe | How to Make Rye Bread With Beer
This stout bread is dense, fragrant, full of seeds and has a complex flavour. It is so simple, but in this recipe, I have made it even simpler and fool proof. The rich darkness comes from black treacle, cocoa powder and of course the dark stout. The seeds pop between your teeth as you bite into it.
The best part is that it is so customizable. You can replace the treacle with malt syrup or honey. You could use any seeds that you like.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
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!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
Homemade Dutch Oven Bread
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Sunglass
Licensed via Warner Chappell Production Music Inc.
Created by
Beer Rye Bread
Beer Bread: 1 bottle 12, oz. of warm dark brown beer, ¼ cup bran, 2 cups rye flour, 1 tbsp yeast dissolved in ½ cup warm water, 1 tsp caraway seed powder, 1/8 cup caraway seeds, 1/8 cup sugar, 2 tbsp wheat gluten, 2 cups whole wheat white flour, enough Bread flour( 1 plus cups) to kneed…..let rise until double(covered) about an hour in warm place( 80 degrees)..punch down, let rise again covered in greased covered bean pot (about 20 minutes) or bread pans……..bake 45 minutes at 400 degrees