Low Carb Dark Rye Bread 1.3g Net Carb Per Slice / Weight-Loss & Diabetic Bread Recipe
Dark Rye Bread
This recipe makes about 19 slices, 1.3g net carb per slice.
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
*Please note that if you live in a dry climate, an extra 15-30g of water may be needed for this recipe.
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* All ingredients must be at room temperature.
WET
160-170ml warm water
1 tsp honey
11g dry instant yeast
DRY
100g lupin flour
110g vital wheat gluten flour
90g brown flaxseed meal
30g black sesame seed flour
25g pumpkin seed flour
40g allulose sweetener (adjustable to your preference)
4g-6g fine sea salt (adjustable to your preference) UPDATED
1 TBSP Caraway seeds, fennel seeds and/or star anise seeds - UPDATED
2 whole eggs (101g)
30g butter
1/4C sunflower seeds (optional) - to enhance the taste
Please note that every oven is different and I usually pre-heat my oven for min 3 minutes before baking.
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ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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1 Potato 2 eggs! Quick recipe perfect for breakfast. Delicious potato omelet recipe
1 Potato 2 eggs! Quick recipe perfect for breakfast. Delicious potato omelet recipe
If you have 1 potato and 2 eggs at home, make this quick potato omelet recipe for breakfast. This is a super easy and delicious potato omelet recipe, hope you like and make this potato egg recipe.
Ingredients and recipe:
Chop 1 potato
Pour some olive oil in a pan
Place the potato slices in the pan
Fry for 3 minutes on medium-heat
Crack 2 eggs in a bowl
Salt and black pepper
Chop 2 green onion
Add to the bowl with the eggs
Mix well
Pour into the pan
Sprinkle 50g shredded cheese on top
Fry for 3-5 minutes on medium heat
Done!
#potatopancake #potatosnacks #potatoomelette #eggomelette #potatochips #potato #potatoomelette #breakfastrecipe #homemaderecipes #delicious_at_home #potatoes #recipes #potatoesrecipes #asmr
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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:
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Russian Black Bread (Borodinsky bread) #1
Recipe:
255 g warm water
7 g instant yeast
14 g brown sugar
106 g dark rye flour
300 g bread flour (divided into 200 g and 100 g)
28 g butter
30 g molasses
8 g salt
18 g baking cocoa
1 g espresso powder
28 g cider vinegar
5 g caraway and fennel seeds (two teaspoons caraway, 1/4 tsp fennel)
In your mixing bowl, combine sugar, water, and instant yeast, allowing to bloom for about ten minutes.
Begin to mix on slow, adding in the 200 g of bread flour slowly. Then add in the rye flour. As they start to incorporate, scrape down the sides of your bowl and add in the remaining ingredients. Leave the 100 g aliquot of flour aside. When the dough is uniformly mixed, slowly add in the 100 g of bread flour and mix at medium speed, scraping down the sides, until the dough is fully hydrated. It will become elastic and pull away from the sides of the bowl, clinging to the dough hook, when this process is progressed. This will take about 5-7 minutes of mixing.
Turn out onto a lightly floured surface and knead until dough bounces back when pressed gently with fingertips. Form into a ball, and put in an oiled bowl, rolling the top to coat well. Allow to stand in a warm place until it has doubled in volume.
Preheat oven to 350F (160C)
Turn out onto the lightly floured surface again, and punch down briefly, then form into loaf. Place in a pan lined with parchment paper and allow to rise for about 30 minutes in a warm place. Score loaf, and place into the oven for about 40 minutes, until the top of the loaf sounds hollow when tapped firmly. Remove from the pan and allow to cool on the rack. Butter top of loaf while cooling if you prefer a softer crust. Slice when only slightly warm for best slices, or eat hot and delicious but less neatly.
Link to blog post:
Fact(s):
“...the name of this bread most probably first appeared after the October Revolution (1917), as no mention of this name was made before 1920. In fact, the modern recipe did not appear in print before 1933, first in internal memos of a Moscow baking plant. However, in the literature of breadbaking of the end of 19th century, a number of similar recipes exist, though caraway seeds were usually used instead of coriander.” - Wikipedia
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