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
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
Simple 100% Whole Grain Rye Sourdough Bread
A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with fresh, whole grain rye flour. It couldn’t be easier!
I hope you enjoy the video. Please let me know in the comments if you have any questions or feedback to share. This recipe is designed to be very simple and straightforward, a great one for beginners! Please feel free to change it to suit your own tastes and needs. For example, you can use less water to make a firmer, free-form dough, or add some sunflower or pumpkin seeds to make a Danish Rugbrod style loaf. The possibilities are endless :)
The recipe is written out below. Feel free to visit me sometime on my Elly’s Everyday Facebook page (lots of recipes posted there)
Or on Instagram @ellys_everyday
RECIPE
600g finely milled whole rye flour, unsifted (the whole grain)
600g water (perhaps use a bit less than I did, but if you're adding lots of seeds then the high water amount will work quite well).
1 - 2 tsp blackstrap molasses (dissolved in some of the water)
1.5 - 2 tsp salt
130g sourdough starter (whole wheat or rye would be ideal).
Mix flour and salt. Mix water and molasses and add to flour. Add in starter and mix until it's all well incorporated. It's a thick, clay-like batter.
Ferment the dough until it rises (this could take anywhere between 4 and 8 hours, depending on the temperature of your home. Mix it again and scoop into a greased loaf pan. Wait for it to rise again then bake at 220°C for 45 minutes. Wrap the finished loaf in a towel to steam the crust as it cools, and wait at least 12 hours before cutting.
This loaf keeps very well and actually gets better after a couple of days! The loaf is quite moist initially, but this evens out after a couple of days. Ideally, you would store this bread for 24-48 hours before cutting.
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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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How to make Whole Wheat Rye Bread? | Cook tasty
Whole Wheat Rye Bread and many more interesting recipes you can find out by visiting our website►
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Whole Wheat Rye Bread recipe:
1. warm buttermilk 250 ml.
2. dry yeast 5g.
3. rye flour 100g.
4. wheat flour 180g.
5. sesame 1 tbsp.
6. sunflower seeds 1 tbsp.
7. pumpkin seeds 1 tbsp.
8. vegetable oil 1 tbsp.
9. butter 1 tbsp.
10. pumpkin seeds.
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In this video we'll tell you how to bake bread. Many people want to learn how to bake delicious homemade bread. And today we give you a homemade bread recipe. This wheat-rye bread is named cereal. How to bake bread cereal and its recipe look in this video. Enjoy watching!
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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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Whole Wheat Rye Caraway Bread Recipe
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