DELI-STYLE RYE - NO KNEADING KNEADED!
This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But "Artisan Bread in Five Minutes a Day" changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust; instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you; it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.
Provided by Sandi From CA
Categories Yeast Breads
Time 35m
Yield 4 1-pound loaves, 16 serving(s)
Number Of Ingredients 8
Steps:
- MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
- ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
- TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
- Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
- Allow to cool before slicing or eating, but when you do -- O'M'GAWD!
BATTER RYE BREAD
Rye, whole wheat flour, and a few other pantry items are all that's needed to make this easy loaf of bread.
Provided by Bren
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
- Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
- Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
- Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 44.4 g, Fat 2.5 g, Fiber 5 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 584.9 mg, Sugar 1.8 g
RYE BATTER BREAD
I can't remember where I got this recipe, but it makes a pretty good tasting bread. Cooking time includes rising time.
Provided by Toby Jermain
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water, and allow to set until foamy, about 10 minutes.
- Mix in remaining ingredients, and beat well until batter is smooth and elastic.
- Pour batter into a well greased 2 pound coffee can or a 2 quart casserole, and let rise for 1 hour.
- Bake in a preheated 350 degF oven for about 35-40 minutes or until loaf sounds hollow when tapped (190 degF internal temperature on an instant reading thermometer).
Nutrition Facts : Calories 237.9, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.8, Carbohydrate 45, Fiber 4, Sugar 0.3, Protein 6.2
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
BEER BATTER RYE BREAD
Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it's great for making sandwiches!
Provided by Olha7397
Categories Yeast Breads
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
- In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
- Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
- Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
- Great Whole Grain Breads B. Ojakangas.
Nutrition Facts : Calories 178.8, Fat 3.4, SaturatedFat 0.4, Sodium 236.8, Carbohydrate 30.7, Fiber 3.4, Sugar 2.4, Protein 4.7
RYE BATTER BREAD
My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.
Provided by duonyte
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
- Add the remaining water, honey, and butter.
- Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
- Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
- Stir down the batter and pour into a greased 9 x 5 loaf pan. Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
- Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
- Note: The batter should be stiff - like a kuchen or other cake batter. It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.
BETTER BATTER RYE BREAD
Very good, very easy. This is a full-flavored rye bread, no kneading needed. Actually, no kneading is possible, since the dough is too soft and wet. Since it is a batter bread, the texture is coarser.
Provided by Well-Aged Cooky
Categories Yeast Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Put butter, sugar, salt, caraway and onions in large mixer bowl. Pour water over and stir. Cool to lukewarm, then sprinkle the yeast over and let it sit for a couple of minutes, no more. Yeast should be get a bit foamy. Mix the bread flour and the cocoa. The cocoa doesn't give it a chocolate flavor, but, like the molasses, darkens the color. Put the regular beaters in the mixer and add the flour mix to the water mix. Beat in slowly, then beat on medium for about 5 minutes, to develop the dough. Switch to the dough hooks, and gradually add 2 cups of the rye flour. The dough should be thick and heavy, but not thick enough to knead. Add a little more rye flour if it's too wet. Spoon into a greased loaf pan, put a little butter on your hands, and pat it down lightly to get into it the corners. Bake at 400 degrees for 40 to 50 minutes. Cool completely before slicing.
- Some people add a tablespoon of instant coffee, to make the bread even darker, or 2 teaspoons of dried dill. Both are really good. You can also substitute plain yogurt for all or part of the butter. If you don't have bulk yeast, use 2 tablespoons. I buy my yeast at a health food store. It's better yeast, and it's a whole lot cheaper.
Nutrition Facts : Calories 199.8, Fat 5.6, SaturatedFat 3.3, Cholesterol 12.7, Sodium 432, Carbohydrate 34, Fiber 3.5, Sugar 3.2, Protein 4.9
More about "better batter rye bread food"
IS RYE BREAD REALLY HEALTHIER THAN WHITE?
From theglobeandmail.com
FAUX RYE BREAD - BETTER BATTER GLUTEN FREE …
From betterbatter.org
RYE BATTER BREAD - FLY-LOCAL
From fleischmannsyeast.com
HOW TO MAKE THE PERFECT MARBLE RYE BREAD
From tasteofhome.com
RECIPE ARCHIVE - BETTER BATTER GLUTEN FREE FLOUR
From betterbatter.org
BETTY'S BUTTERMILK RYE BREAD - GREAT FOR SANDWICHES AND MORE
From commonsensehome.com
THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE RYE BREAD – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
EASY IRISH FAUX RYE BREAD - BETTER BATTER GLUTEN FREE FLOUR
From betterbatter.org
RYE BREAD: TEMP TIPS FOR THE BEST LOAF - THERMOWORKS
From blog.thermoworks.com
10 TASTY RYE BREAD SANDWICHES FOR LUNCH - INSANELY GOOD
From insanelygoodrecipes.com
TOP 10 HEALTHIEST BREADS | BBC GOOD FOOD
From bbcgoodfood.com
IS RYE BREAD HEALTHY?
From healthline.com
CARAWAY-RYE BATTER BREAD - BETTER HOMES & GARDENS
From bhg.com
5 TIPS FOR MAKING RYE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
TASTE-OFF: BEST SUPERMARKET RYE BREADS FOR YOUR REUBEN - THE MERCURY NEWS
From mercurynews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love