Danish Rye Bread (Rugbrød)
Try this recipe for at traditional Danish Rye Bread (Rugbrød).
Find the recipe here:
Music:
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!
Wanna buy me a cup of coffee so I could make more videos? Yay!
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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My Baby Knows (Instrumental Version) - Johan Glossner
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#Bread #Rye #AngryBroccoliRecipes
Swedish Rye Bread
Guest Steve Hanson teaches host Deborah Anderson how to make Swedish Rye Bread recipe from scratch. Find the recipe at nex-tech.com/localflavor
This Unique Rye Bread Contains More Seeds Than Flour! No-knead 100% Wholegrain Rye Recipe
Rye bread is my favourite bread of all time and I have mentioned it quite often. But there is someone who loves it even more than I do – my brother. Appreciation for good food and ingredients that go in it run deep into our culture. So, it is not uncommon for someone who does not cook or bake very often to have a good few recipes of their own. Be it adaptations or their own creations.
My brother eats a lot of rye bread, and he can sometimes bake it several times a week. I was instantly intrigued by his recipe because of one unique quality which is the amount of seeds in it. This bread has more seeds than flour. Because of that it also contains more water than flour. Both make for an interesting thought on what classifies as bread. For me, this is one of the ultimate breads. High nutritional value, great taste, and awesome keeping quality. It is dense and heavy and will stay fresh for days.
???? Get the recipe ➡️
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???? Find all the things I use here ⤵️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:50 Ingredients & equipment
2:07 Mixing
3:50 Shaping
5:12 Proofing & baking
6:41 Cooling & the result
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#Bread #Baking #ChainBaker
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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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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The Most Easy Recipe for Finnish Rye Bread (Ruisleipä) At Home
Finnish Rye Bread (Ruisleipä) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture.
ingredients:
0.5 warm water.
7dl rye flour.
1.5dl flour.
30g yeast.
2tsp salt.
1tbs syrup.
Used Tools:
Mixing Bowl Heavy Duty Stainless Steel
ANTIQUE PRIMITIVE WOODEN WOOD BREAD CUTTING BOARD.