How To make Whole Wheat Rye Bread
2 pk Dry yeast
1/2 c Warm water (105-115 degrees)
1/3 c Molasses
1 tb Salt
1 tb Caraway seeds
1/4 c Shortening
1 3/4 c Lukewarm water
1 1/2 c Rye flour
1 1/2 c Whole wheat flour
3 c All-purpose flour; 3 to 4
1 Egg white; slightly beaten
Recipe by: Southern Living
Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in molasses, salt, caraway seeds, shortening, 1-3/4 cups water, rye flour, and whole wheat flour. Beat at medium speed of an electric mixer until smooth. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Place loaf, seam side down, on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush loaf with egg white. Bake at 400 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped.
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How To make Whole Wheat Rye Bread's Videos
100% Rye Bread with Sourdough - No wheat added! ✪ MyGerman.Recipes
A pure German rye bread that has no wheat flour! Very rustic and delicious - a must try! ???? Recipe link below
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100% Whole Grain Rye Sourdough Bread with Seeds (very easy to make!)
This is the easiest, least fussy whole grain sourdough rye bread you can make! Rye bread with seeds is next level tasty and it's very nutritious, keeps extremely well and there’s no need to worry about gluten development or gluten break down due to overfermentation. This bread is very forgiving!
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SOURDOUGH Ryebread 100% Whole Grain
Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
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Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
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100% Whole Grain Rye Sourdough Bread
100% Whole Grain Rye Sourdough Bread
A very simple recipe with 100% whole grain rye flour made with sourdough
Ingredients:
Preferment
- 50g rye sourdough 100% hydration
- 420g water
- 420g whole grain rye flour
Dough:
- 825 whole grain rye flour
- 725g lukewarm water
- 15g salt
- 50g barley malt (optional)
Full recipe and instructions on my blog at
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Rye And Wheat Flour Bread Recipe
Rye is part of the family of cereal grains, which themselves are edible grasses. The taste of rye bread is not at all like white or whole wheat bread, it has a vibrant, earthy flavour. The dough is more clay-like than elastic this is fine. Don't try to knead it into shape.
Get thermometer for baking and you’ll never have to guess at it again, it gets easier when you have the right tools, temperatures are extremely important while working with yeast and dough.
Simplify your life.
Recipe
Bread flour (sifted) all purpose 240 g
Rye flour 320 g
Warm water 360 ml (40 - 46 °C)
Honey 8 g
Instant yeast Dry 7g
Salt 10 g
#ryebreadrecipe#homemaderyebread
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Bake in a preheated oven for 30 - 35 minutes at 200 °C.
Mom's Easy Whole Wheat Bread Recipe - Natasha's Kitchen
This Rye and Wheat bread recipe is our family favorite. My mom has been making it every week for years and we are passing on this great recipe to you.
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BREAD INGREDIENTS:
►2¼ cups lukewarm water
►½ Tbsp salt
►1½ Tbsp sugar
►2 tsp active dry yeast
►¾ cup whole wheat flour
►¾ cup rye flour
►¾ cup better for bread flour
►plus 2½ cups better for bread flour
►2 Tbsp canola oil plus more to grease counter and pan
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