How To make Scandinavian Rye
Medium size loaf: 1 cup water :
or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel -- grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast
>From: bj29@mirage.skypoint.com (bjjan)
How To make Scandinavian Rye's Videos
Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living
Martha Stewart demonstrates how to bake classic rye bread. Slices of this loaf make a perfect foundation for almost any sandwich, or serve them hot and fresh with a little bit of butter. Caraway seeds in the dough and on top give this bread an herbaceous, nutty flavor that complements the rustic essence of rye flour. Martha's recipe makes two loaves, so save one for later….if you can resist eating it now!
#MarthaStewart #Bread #Baking #Rye #Recipe #Sandwich
00:00 Introduction
00:35 Ingredients In The Stand Mixer
1:52 Kneading And Proofing
2:47 Making Two Loaves
3:52 Baking Instructions
4:15 Final Result
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Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living
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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Rugbrød: The Ultimate Guide to Danish Rye Bread
Danish rye bread: Rugbrød
For the pre-soak you need the following ingredients:
- 150g cracked rye grains
- 100g sunflower seeds
- 40g sesame seeds
- 100g sourdough
- 175g dark beer
In the evening, mix all the ingredients and let them ferment at room temperature overnight.
For the main dough you need:
- The pre-soak
- 155g rye flour
- 155g water
- 16g salt
Mix all the ingredients and put them in a (greased) loaf pan. Leave to ripen at about 15-20°C until the evening.
In the evening put in the oven and bake at 165°C for 1:15h.
After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.
EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)
EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)
12 hours before mixing
400 g Rye Berries (grain)
700-800 g water
Mix and Soaking for 12 hours
Measure up
200g dark rye flour (Safe for the day after)
Then make the the beginning of the rye dough
700g Water
300g Rye starter
600g Dark rye flour
25 g Roasted barely
35g salt
Mix all the ingredients together in your mixer to create the dough.
Scrape excess dough from the side of the mixing bowl to prevent a crust
from hardening. Cover the bowl with saran wrap and place a kitchen towel
over it. Let it sit at room temperature for 12 hours
The next day, strain the excess water from the rye berries, mix with the
dough and the rest of the rye flour in a mixer..
Spray your bread forms with non-stick oil and fill in the dough. Poke the
dough with a spatula to get out the air bubbles. Let the dough sit in the
bread form in a warm place for 2-3 hours before baking.
Preheat the oven to 345°Ff and bake for 1-1.5 hours. Check the internal
temperature of the bread with a thermometer to read 206-208°F.
When the temperature is reached, remove the bread and wrap with a
kitchen towel for 2 hours before eating. The bread will be best the
next day.
Chapters:
0:00
0:07 Montage
0:50 Intro to Rye bread
1:00 Soaking the rye berries
1:32 Grinding the rye
3:39 Mixing the first part of the dough
7:26 12 Hours later
8:18 Mixing the second part of the dough
10:36 Filling the bread forms
12:05 proofing the dough
13:20 Left over dough
13:48 Poking the dough
14:30 Baking the Bread
16:16 Taking the bread out
17:39 Packing the bread
17:59 Cutting the bread
Slow Fermented 100% Rye Bread Recipe with Seeds & Raisins | Super Simple and Easy
Rye bread is my favourite kind of bread. I have said it many times – if I could only eat one kind of bread for the rest of my life it would be rye bread. There are thousands of rye recipes around because it can be such a simple bread to make, and the versatility and customizability is endless. You can add any seeds that you like to it. You can sweeten it with various syrups of honey.
You can make it with a yeasted preferment or a sourdough starter. You can bake it low and slow like a pumpernickel or you can bake it like a regular loaf.
No matter what you do you will get a sturdy loaf which will stay fresh and moist for many days and will develop even more great flavour over time.
Cut it thin and top it with your favourite toppings. It goes well with anything!
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World’s Easiest No-Knead Deli Rye Bread (no mixer… “hands-free” technique)
There is nothing better than a hot pastrami sandwich on fresh from the oven deli rye bread.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with the handle end of a plastic spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (that’s right… I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the loaf for me).
Thanks – Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.