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!
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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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About the Channel:
Hi there! This is our new channel dedicated to Vegan recipes!
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.
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#Bread #Rye #AngryBroccoliRecipes
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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How To Make Rye Crispbread from scratch ✪ MyGerman.Recipes
How to make Crispbread with rye flour - very easy and delicious! With very few ingredients, you can make this recipe and have your own, clean crispbread!
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✅ Original Recipe in German on streusel.ch
The Best Rye Bread You've Ever Made
The unique taste and texture of rye bread is what makes it so addictive, and it is guaranteed to disappear quickly once it's set on a dinner table.
Compared to wheat bread, rye is considered more nutritious, and its flour contains less gluten. It’s also said to have less impact on blood sugar than white bread, thanks to it having a lower glycemic index.
If you are a bread-baking fiend and would like to get on the rye bread bandwagon, here’s the best rye bread recipe you will ever make. Get your Dutch oven out and treat yourself to its irresistible taste.
#Bread #Baking #Recipe
Read Full Recipe:
German Beer bread, the making of????????
Beer bread is super tasty, you can use your favorite beer (substitute part of the water for the amount of beer used) and any combination of flours you chose! For this recipe, I used a German Beer and whole wheat flour that I milled fresh along with a high protein bread flour to help support the seedy mix and create a fluffier crumb structure. For how-to videos on baking whole wheat bread: including my recipe, mixing, kneading, folding, shaping and baking techniques, check out the video links below, enjoy!!!
Videos in this Mini Series
Part 1 - About flour and Mixing
Part 2 - Hand Kneading
Part 3 - Fold & Stretching techniques
Part 4 - Preshaping
Part 5 - Preshaping continued
Part 6 - Final Shaping
Part 7 - Final Shaping continued
Part 8 - Baking & Hot out the Oven
Part 9 - The Results-
For more info check out the following links as well:
Sourdough Delight Bakery (where I bake)
Authentic White Tiger Kung Fu (where I train)
Social Media (join me)
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