GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Provided by French Tart
Categories Sourdough Breads
Time 15h
Yield 14 Slices - Medium Loaf
Number Of Ingredients 11
Steps:
- To make the sourdough Sponge.
- Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
- To make the bread.
- When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
- The add in this order: rye flour, salt, sugar and then the white bread flour.
- Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
- Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
- Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
- Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
COUNTRY RYE BREAD
Not to dark not to light...just right rye bread!
Provided by Malinda Coletta
Categories Other Breads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. In large bowl, combine 2 cups bread flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add rye flour gradually for an additional 2 minutes, scraping bowl occasionally.
- 2. Knead on lightly floured surface (or in mixer at medium speed) until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- 3. Punch dough down. Remove dough to lightly floured surface; Form into 5-inch ball. Place on large greased baking sheet or parchment paper. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If not baking right away place in refrigerator; remove from fridge 30 minutes prior to baking.
- 4. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400ºF for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack
- 5. ALTERNATIVE BAKING METHOD (the way we cooked the photographed loaf) Oven at 450F with pizza stone in oven. Form loaf on cookie sheet covered with parchment paper and let rise for 30 -45 mins (this is step 3 sse above), apply egg wash, slit loaf, trim excess parchment paper. Slide loaf onto hot stone and cover with an disposable aluminum roasting pan. Bake for 35 mins. With this method you will produce a loaf with a crustier crust than just baking in the oven without the pan over it!
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
HOMEMADE RYE BREAD
This homemade rye bread is light and soft inside with a crusty crust. Make it with or without caraway seeds. Great for reuben sandwiches, grilled cheese, and more!
Provided by Elise Bauer
Categories Side Dish Snack Baking Bread Quick Bread
Time 1h10m
Number Of Ingredients 9
Steps:
- Let the loaves rise: Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.
- Heat the oven: If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least half an hour before baking.
Nutrition Facts : Calories 185 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, Sodium 270 mg, Sugar 7 g, Fat 3 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g
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
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