GERMAN DARK RYE BREAD
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).
Provided by Dee514
Categories Yeast Breads
Time 1h55m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
- Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
- Add to dry mixture.
- Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
- Beat 3 minutes at high speed.
- Then by hand, stir in enough rye flour to make a soft dough.
- Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
- **Cover, and let rest 20 minutes.
- Punch down dough.
- Divide in half.
- Shape into 2 round or oval loaves on greased baking sheets.
- Brush with small amount of cooking oil.
- Slash tops with knife.
- Cover; let rise until double (45-60 minutes).
- Bake at 400 degrees for 25-30 minutes.
- Remove from baking sheets, place on racks to cool.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
- Proceed with the recipe as stated.
RYE BEER BREAD
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Provided by Kitty
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 15h50m
Yield 24
Number Of Ingredients 10
Steps:
- Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
- The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
- Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
- Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g
GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
GERMAN STYLE GREY BREAD (RYE-WHEAT MIX) GRAUBROT
As a German living in the U.S. I tried my best to reproduce the German Graubrot aka. Grey bread. This mixed bread is heavy on salt for U.S. standards. But that is the way I like it. I hope you enjoy it.
Provided by bur0203
Categories Yeast Breads
Time 3h35m
Yield 2 2 small breads, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1.) In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
- 2.) Add the rye flour and Caraway seeds, mix in with a wooden spoon
- 3.) Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
- 4.) Add salt, whole wheat flour and bread flour. Mix in with a wooden spoon.
- 5.) Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though).
- 6.) Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
- 7.) Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
- 8.) Punch down dough and shape into two breads and place into greased pans.
- 9.) Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
- 10.) Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
- 11.) Place bread on wire rack and let it cool down.
Nutrition Facts : Calories 264.1, Fat 1.3, SaturatedFat 0.2, Sodium 587.6, Carbohydrate 54.3, Fiber 7.1, Sugar 2.9, Protein 7.8
GERMAN RYE BEER BREAD
Make and share this German Rye Beer Bread recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all ingredients in bread machine.
- Program basic cycle and crust settings. Press start.
Nutrition Facts : Calories 2275.4, Fat 24, SaturatedFat 11.8, Cholesterol 45.8, Sodium 4825.7, Carbohydrate 433.2, Fiber 26.4, Sugar 35.2, Protein 55.4
DELICIOUS GERMAN RYE BREAD
This recipe for rye bread makes a medium-sized, heavy loaf. It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey. Mmmm!
Provided by wildschwein
Categories Yeast Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
- Add the remaining ingredients to the well.
- Mix all ingredients initially with a wooden spoon, until roughly mixed.
- If mixture seems too dry, add a little more water/beer.
- Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
- Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
- Leave to prove for 2 hours.
- After 2 hours, preheat oven to 200°C.
- Take the cover off the mixing bowl. Punch the dough down in the center.
- Lightly oil a baking tray or loaf tin and dust with flour.
- Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
- Leave alone until nearly doubled in size.
- Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
- The loaf should be cooked when it gives a hollow sound when tapped.
- Allow to cool before serving - it is usually better the day after baking.
- Enjoy!
Nutrition Facts : Calories 1937.9, Fat 35.8, SaturatedFat 5.4, Sodium 4695.1, Carbohydrate 370.2, Fiber 58.8, Sugar 24.7, Protein 58.9
GERMAN RYE BREAD
"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."
Provided by Taste of Home
Time 1h
Yield 4 loaves (8 slices each).
Number Of Ingredients 11
Steps:
- In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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