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
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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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!
The full written recipe:
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Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker
Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too!
The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds provides extra nutritional value and helps the bread retain more water keeping the crumb moister for longer. If you have never used a soaker before, then this will be a perfect introduction. To learn more about soakers check out the Principles of Baking playlist on my channel.
I used barley, buckwheat, oats, black sesame seeds, and millet in my soaker and covered the loaf in sunflower seeds. The beauty of this recipe is that you can customize it however you like with your favourite grains and seeds. The soaker can be prepared as little as 3 hours ahead of making the dough. I left mine to soak for 24 hours.
The dough is cold bulk fermented which means that the initial fermentation is done in the refrigerator for up to 24 hours. It gives the bread a more distinct flavour and texture. A long fermentation also helps with breaking down the gluten in the dough making it more easily digestible. A slow fermentation also gives us great flexibility on when to bake the bread as it can be fermented for as little as 12 hours and up to 24 hours.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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Chapters
0:00 intro
0:53 Ingredients & equipment
1:22 Making the soaker
2:42 Mixing the dough
4:54 Cooling, folding & cold bulk fermentation
5:55 Final shaping
7:45 Final proofing & baking
8:39 The result
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#Bread #Baking #ChainBaker
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100% Rye Sourdough Bread Recipe
100% Rye sourdough bread recipe. This super easy, long-lasting whole grain bread is a great addition to your sourdough bakers tool box.
▼ ▽LEARN SOURDOUGH ONLINE COURSE
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▼ ▽CREATE YOUR OWN SOURDOUGH STARTER
▼ 100% RYE SOURDOUGH INGREDIENTS (MAKES 2)
For the Levain:
300g Rye flour
400g Water
200g Rye starter
Final Dough:
400g Rye flour
300g Boiling water
12g salt
900g levain (all of above)
▼ ▽ TIMESTAMPS
00:00 - Building the levain
00:50 - Mixing the dough
02:06 - Scaling and shaping the dough
02:58 - Final fermentation
03:27 - Baking
03:54 - Removing from the tins
04:50 - Outro
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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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The Perfect German Bread Recipe: Easy and Delicious! With Seeds, Rye, Spelt, and Wheat Flour ✪ MGR
Recipe Link below ???? How to bake the best German bread? Easy with this recipe! The mix of rye, spelt and bread flour with pumpkin, sunflower, and flax seeds is wonderfully moist and soft with an amazing taste!
In the video, I‘m using my breadmaker but I‘m also explaining how to make it with a mixer and regular oven.
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