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
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This is how rye bread is made in Iceland's hot springs. #bread #howitsmade #hotsprings
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The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Plant Based Rye Bread Recipe | Archipelago Bread (Saaristolaisleipä)
Funny enough I came across this Vegan Finnish Archipelago bread (Saaristolaisleipä) watching Netflix where one of the episodes was filmed exactly in Finland. I got interested and definitely was keen on making it. I made my 2 favourite vegan versions plus included my secret cashew & dill spread recipe.
Enjoy watching!????
LET'S BE FRIENDS
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Recipe #1:
150 Plant Based milk
Around 1/2 lemon juice
6g Dried yeast
30g Malt syrup
Dry ingredients:
1/2 tsp salt
65g Spelt grains OR Pearl Barley (boiled and drained)
10g rye bran
60g Rye flour
70g Malted Wheat flour
Syrup: 2 Tbsp malt syrup + 4 tbsp water.
Recipe #2:
150g Orange juice
12g Fresh yeast
30g Malt syrup (+2 tbsp for coating later)
Dry ingredients:
0,5 Tsp Salt
65g Spelt grains OR Pearl Barley (boiled and drained)
12g Rye bran
50g Wholemeal flour
80g Malted Wheat flour
Rye bread made at home
Rye bread, simple easy step by step instructions from start to finish.
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written recipe for the Rye bread
How to make Butter at home video
Ingredients
400g / 14oz Wholemeal Rye Flour
200g / 7oz White bread flour
400mls / 400g / 14oz Warm water 35°C / 95°F
2tsp / 7g instant or active dried yeast, if using fresh yeast 20g
2tbls / 30g /1oz Black treacle or Molasses (Black strap if possible)
1tsp / 8g Salt
2tbls / 30g / 1oz Vegetable or olive oil
1tsp / 8g Sugar
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Front porch blues by Chris Haugen
Lazy River Rag By Dan Lebowitz
How to Make Easy Homemade Rye Bread
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required!
________________________________________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________
How to Make Homemade Rye Bread
INGREDIENTS
1 1/2 tablespoons yeast
2 cups warm water
1 1/2 tablespoons salt
1 1/2 tablespoons caraway seeds
1 1/2 cup rye flour
3+ cups all-purpose flour
cornmeal for dusting
1/4 tsp cornstarch + 1/4 cup water
INSTRUCTIONS
In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
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