RYE BREAD
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
EASY RYE BREAD
I had a request to make "real" Jewish Rye Bread like we used to get on Long Island, NY. After checking out several recipes, I decided to use the method I was already familiar with (see Easy Crusty Bread Roll's) to make two large loaves of rye bread. They turned out delicious! They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time. I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I have given the ingredients in grams. I have also converted the measurements to cups, however, the recipe works best if measured on a scale. Read more: http://www.food.com/recipe/easy-crusty-bread-roll-rsquo-s-447320#ixzz1CpNew1FJ
Provided by lwunder
Categories Breads
Time 6h55m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Weigh out ingredients for the starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
- Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
- Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
- Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours. The yeast will become active during this time.
- Measure out vegetable oil and reserve until ready for use.
- After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
- Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
- Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
- Preheat oven with a pizza stone to 450°F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
- Turn bread dough out onto a lightly floured countertop and divide into two pieces.
- Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
- Cover** and let rise for 45-60 minutes.
- After rising, slash the tops of the loaves using a serrated knife.
- Place the rolls in the oven using a pizza peel.*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
- Bake at 450 F for 15 minutes. Reduce heat to 400 F and continue baking for another 40 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
- Cool on wire racks and enjoy!
- *If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***An inverted cookie tray works in a pinch. ****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.
Nutrition Facts : Calories 2707, Fat 17.6, SaturatedFat 2.3, Cholesterol 0.1, Sodium 3905.7, Carbohydrate 555.3, Fiber 34.9, Sugar 26.1, Protein 76.5
SUPERB RYE BREAD (BREAD MACHINE)
This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.
Provided by The Mad Slovak
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
- Select basic setting (I use basic setting, medium size, light crust) and push Start.
BREAD MACHINE EASY RYE BREAD
Steps:
- Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
- When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.
GERMAN DARK RYE BREAD (FOR BREAD MACHINES) RECIPE
Provided by Duckenoid
Number Of Ingredients 10
Steps:
- Measure warm water and honey into bread pan. Add unbleached flour, rye flour, gluten, cocoa, salt and caraway seeds. Make a well in center of dry ingredients and place yeast in well. Cut butter into four equal pieces and place in corners of bread pan. Follow directions on your bread machine using the Whole Wheat cycle.
More about "bread machine easy rye bread food"
From bakingveganbread.com
From nordicfoodliving.com
From kingarthurbaking.com
From breaddad.com
From pudgefactor.com
From houseofnasheats.com
From lindysez.com
From saladinajar.com
From kingarthurbaking.com
From thestayathomechef.com
From breadmachinediva.com
From therecipes.info
From crecipe.com
From makebreadathome.com
From recipeschoice.com
From hamiltonbeach.com
From rogersfoods.com
From recipes.sparkpeople.com
From therecipes.info
From breadmachinediva.com
From cdkitchen.com
From tfrecipes.com
From allrecipes.com
From bakerology.com
From tfrecipes.com
From hamiltonbeach.com
From faqrecipes.com
From tastyoven.com
From breadexperience.com
From pinterest.com
From allrecipes.com
From quick-german-recipes.com
From breadmakermachines.com
From yummly.com
From redstaryeast.com
From thefreshloaf.com
From therecipes.info
From tasteofhome.com
From yummly.com
From pcseekers.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