High Altitude Rye Bread Food
BASIC HIGH-ALTITUDE BREAD
Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.
Provided by Brady McPeak
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine water and yeast and let sit until foamy, about 10 minutes.
- Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g
HEATHER'S HIGH ALTITUDE SOURDOUGH BREAD
A conglomerate of recipes, this is just what worked for me after experimenting at 6,500ft. To make "real" sourdough bread, experts say you should never use yeast. But up at 6,500 ft I found I needed a little kick to get my bread to rise. Experiment at your altitude and location!
Provided by H-grrl
Categories Sourdough Breads
Time P7DT30m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- To make the sourdough sponge/starter, Take 2 cups flour, mix with 2 cups warm water, plus a ½ cup of sugar. Mix and let sit a glass or plastic bowl with a towel on top for about a week in a warm place. After a beery smell starts to develop, you have sourdough starter! Mix any hooch (brownish liquid that may form on top) back into the starter.
- To start your loaf of bread, you must "proof" your sponge. Do this by taking your sponge and adding a cup of flour and a cup of warm water to it. Place the sponge in a glass/plastic bowl covered with a towel, and leave in a very warm spot for an hour or until a frothy surface and beery smell develops. The longer your sponge sits out, the more of a sour flavor will develop.
- From here you can use two cups of the sponge in your recipe and save the other cup in a mason jar in the refrigerator. To the Mason jar sponge, add another cup of flour, and another cup of warm water. Mix well. Loosely cap this jar to let it breathe a little. Don't forget to feed your starter ½ cup flour and ½ cup warm water weekly, or else you should make bread once a week. This is a living yeast culture and should be treated like a pet!
- Place your dry active yeast in ¾ cup warm water. Let moisten and stir.
- To the sponge add sugar, salt, yeast water and oil. Mix well. Knead in a little flour at a time to make a good, flexible dough consistency. In drier climates you may not need all the flour. In humid climates you may need more.
- Lightly grease the skin of the dough so it does not dry out. Let the dough rise in a warm place while covered loosely with a towel for about an hour or until doubled.
- Punch down and knead a little more. Form your loaf. Place it on a lightly greased baking sheet and grease the dough again. You may slit the top at this time. Cover with a towel and place back in your warm spot. Let rise again until doubled.
- You may also use lightly beaten egg whites to coat the dough if you prefer a dark, slick texture after baking.
- Place the loaf in oven; turn it to 350 degrees F. Do not preheat! Loaf is done when a light brown crust forms, and makes a hollow noise when tapped with a wooden spoon, anywhere from 30-45 minutes. Cool before slicing.
Nutrition Facts : Calories 208.6, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 458.2, Carbohydrate 38.5, Fiber 1.6, Sugar 2.2, Protein 5.5
CARAWAY RYE BREAD
This pretty round bread's old-world flavor is so comforting and delicious. Just the right amount of caraway flavors the rye.-Connie Moore, Medway, Ohio
Provided by Taste of Home
Time 35m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 128 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
More about "high altitude rye bread food"
HOW TO ADJUST BREAD RECIPES FOR HIGH ALTITUDE: 9 STEPS
From wikihow.com
83% (98)Estimated Reading Time 4 mins
- Decrease the amount of white flour in the recipe. You may need to use up to 1/4 less flour than the recipe calls for because flour loses moisture at high altitude which creates a dry-tasting finished product.
- Increase the amount of liquid in the recipe if using wheat or rye flour. Add 1 tbsp. or more than the recipe calls for. These coarse flours lose even more moisture than white flour does at altitude.
- Add additional liquid, 1 tbsp. at a time, if the dough seems to dry. Your dough should be soft, moist and pull away from the sides of the bowl after re-kneading.
- Add an additional rising cycle. Good tasting bread depends on a long, slow rising process but bread dough rises twice as fast in high altitude locations.
- Add 1 degree of baking temperature for every 500 feet (152 m) above sea level. At altitude, heat molecules don't have enough energy inside them which results in a lower boiling point but also makes food take longer to cook.
- Use less yeast if all other altitude baking adjustments fail to provide firm bread dough that doesn't collapse after rising and baking.
ADJUSTING BREAD MACHINE RECIPES FOR HIGH ALTITUDE
Expert Advice for High Altitude Bread Baking. A spokesperson for Zojirushi (Maker of the Zojirushi Home Bakery Supreme) suggests trying the following changes individually or together until you achieve success: Decrease …
From thespruceeats.com
From thespruceeats.com
PERFECT HIGH ALTITUDE BISCUIT RECIPE - MOUNTAIN MAMA …
Lightly flour a clean, hard surface and pour out dough- it should want to fall apart. Using a dough cutter, begin collecting the dough and shaping it into a rectangle. Roll the dough out, using a rolling pin, about 1/2 inch thick. …
From mountainmamacooks.com
From mountainmamacooks.com
HIGH ALTITUDE YEAST BREADS - DOUGH-EYED
Instructions. Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed. Meanwhile, in a small saucepan, heat together the whole milk, 1/2 cup of water, canola oil, and salt until about …
From dougheyed.com
From dougheyed.com
BAKING AND COOKING AT HIGH ALTITUDES - BETTYCROCKER.COM
Baking at High Altitudes. At high altitudes: Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster.
From bettycrocker.com
From bettycrocker.com
10 HIGH-ALTITUDE BAKING RECIPES THAT REALLY WORK
High-Altitude Chocolate Cake. Melt-in-your-mouth decadent, this moist chocolate cake combines dessert and after-dinner coffee into one. (There's a full 1 ½ cups of hot coffee in the batter!) Greek yogurt and olive oil make the cake sturdy yet soft, while going a bit shy on baking powder helps with the altitude changes.
From allrecipes.com
From allrecipes.com
HIGH ALTITUDE BAKING TIPS — SIMPLY ALTITUDE
Increasing the amount of flour and various liquids will keep the cookie from drying out and give it proper height. Decreasing the baking powder, baking soda, fat or sugars will help the cookie consistency. Increasing the temperature may be needed to make sure the cookie is completely baked. cakes.
From simplyaltitude.com
From simplyaltitude.com
RYE, A HIGH-ALTITUDE CROP - PROMIX
Rye, among the many grains on the market, has uniquely distinctive characteristics compared to the others.
From promix.srl
From promix.srl
A GUIDE TO HIGH ALTITUDE BAKING - JESSICA GAVIN
Flour: Add 1 extra tablespoon at 3,500 feet to help strengthen dough; add an additional tablespoon for every 1,000 feet of elevation after that. Leavening agents (baking soda and baking powder): Decrease by 1/8 teaspoon at 3,000 feet, 1/8 to 1/4 teaspoon at 5,000 feet, and 1/4 teaspoon at 7,000 feet. If the recipe calls for both, decrease both.
From jessicagavin.com
From jessicagavin.com
HIGH ALTITUDE BAKING: ADJUSTING FOR HIGH ELEVATION | WILTON
Add 1 tablespoon of flour at 3,500 feet. Add an additional tablespoon for each additional 1,500 feet. Increase the baking temperature. Increase the oven temperature 15 to 25° F. Because goods will bake faster at a higher temperature, set your time for 5 to 8 minutes less per 30 minutes of baking time in the recipe.
From blog.wilton.com
From blog.wilton.com
HIGH ALTITUDE SOURDOUGH RYE PULL-APART ROLLS - BUTTER & AIR
Preheat the oven to 375 degrees F. Bake at 375 degrees F for 35-40 minutes, until the rolls are deep golden brown. Let them cool slightly, then brush the tops with melted butter (again, not necessary but oh so delicious). Wrap any …
From butterandair.com
From butterandair.com
RECIPE FOR HIGH ALTITUDE RYE BREAD #729359 - ASK EXTENSION
recipe for high altitude rye bread #729359. I am at 8600 ft and would like a recipe for rye bread. Mine uses 2 cups of rye , 6 cups of white flour, 2/3 molasses, 2/3 cup brown sugar, 2 TBS crisco,1 tsp salt 2 1/2 cups milk, 1 1/2 TBS yeast. What am I doing wrong: will rise in a bowl, punch down and put in bread pans.
From ask2.extension.org
From ask2.extension.org
HIGH ALTITUDE WHOLE WHEAT BREAD - THE DIRTY DISH CLUB
Divide into two equal parts and gently shape into a loaf. Put the loaves seam side down into two greased bread pans. Cover with a towel and rise a second time. Preheat your oven to 375° F 30 minutes after the bread starts its second rise. (I like to set the loaves on top of the oven because the heat will help them rise.)
From dirtydishclub.com
From dirtydishclub.com
HIGH ALTITUDE RYE BREAD ~ SEASONED ADVICE ~ ANSWERBUN.COM
In a bread machine, combine water, rye flour, yeast and caraway seeds. Run machine on dough cycle. Let stand overnight. Make the Dough. Mix butter, sugar and salt into scalded mix while it cools. Pour milk mixture into bread machine with the sponge. Add pickle juice, molasses and extra water. Add the flour.
From answerbun.com
From answerbun.com
HIGH ALTITUDES AND YOUR BREAD MACHINE
Decrease yeast – at 4,800 feet I’m using about 25% less yeast that I did at sea level. Increase liquid by 1 to 2 Tablespoons. Decrease sweetener by 1/2 teaspoon. Increase the salt slightly. If the recipe calls for the medium crust setting, try the light crust setting. Try using flour that has a higher protein count.
From breadmachinediva.com
From breadmachinediva.com
DOUBLE LIGHT RYE BREAD - KING ARTHUR BAKING
Place the dough in a lightly greased bowl, cover it, and let the dough rise for 60 to 90 minutes, until it's nicely puffy, though not necessarily doubled in bulk. Gently deflate the dough, and divide it in half. Shape each half into a log. Lightly grease two 9" x 5" loaf pans; two 8 1/2" x 4 1/2" loaf pans, or one of each.
From kingarthurbaking.com
From kingarthurbaking.com
HIGH-ALTITUDE BAKING - KING ARTHUR BAKING
Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner. Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe.
From kingarthurbaking.com
From kingarthurbaking.com
BAKING AT HIGH ALTITUDES - HOW TO ADJUST RECIPES - FOODLE CLUB
Baking at high altitudes – adjustments. For easy reference I’ve listed suggested recipe changes in a handy table. Adjustment. 3500 to 6000 ft. 6000 to 8000 ft. 8000 to 10000 ft. Increase oven temperature. 8C / 15F. 11C / 20F.
From foodleclub.com
From foodleclub.com
HIGH ALTITUDE BAKING ADJUSTMENTS - WEBSTAURANTSTORE
Quick Breads. Flour: Increase flour by 1-4 tbsp. Liquid: Increase liquid by 1 tbsp. Leavening: Decrease every 1 teaspoon to ¼ teaspoon. Sugar: Decrease sugar by 1-4 tbsp. Shortening: Decrease shortening by 2 tbsp-¼ cup. Temperature: Increase temperature by 15-25 degrees Fahrenheit. Tips: Adjustments will vary based on quick bread’s texture.
From webstaurantstore.com
From webstaurantstore.com
A GUIDE TO HIGH ALTITUDE BAKING - GEMMA’S BIGGER BOLDER BAKING
As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments. Low air pressure has two main effects on baked goods: They will rise more easily, and lose ...
From biggerbolderbaking.com
From biggerbolderbaking.com
CANADIAN FOOD MANUFACTURER | HIGH ALTITUDE FOODS, …
High Altitude Foods is a Food Manufacturer dealing in superior culinary cuisine combining quality, price, and service to meet your Market’s needs. 604-273-2433 About
From highaltitudefoods.ca
From highaltitudefoods.ca
HIGH-ALTITUDE SANDWICH BREAD | DOUGH-EYED
Instructions. In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy.
From dougheyed.com
From dougheyed.com
7 PRACTICAL TIPS FOR BAKING IN HIGH ALTITUDES
7 – Decrease the Yeast. When making bread, you will again encounter the problem of quick rising dough. To help prevent the bread from rising too rapidly, you should decrease the amount of yeast by 25%. You should add a little more water and flour to help get the correct texture dough after reducing the yeast.
From bakingkneads.com
From bakingkneads.com
BAKING YEAST BREADS AT HIGH ALTITUDES - TASTE OF HOME
Breads & Rolls. High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf. Make these adjustments when baking bread at high altitudes ...
From tasteofhome.com
From tasteofhome.com
HIGH ALTITUDE BREADS - STREETDIRECTORY.COM
If you add the same amount of water to flour in both locations, the dough in the humid climate will be much moister. But the solution is simple: add enough water that the dough is soft and moist. At higher altitudes, your kitchen may be cooler than it is at home. A few degrees difference in temperature will make a substantial difference in the ...
From streetdirectory.com
From streetdirectory.com
HOW DOES ALTITUDE AFFECT BREAD BAKING? - I'M COOKING
How does elevation affect temperature? High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf.
From solefoodkitchen.com
From solefoodkitchen.com
Q&A HIGH ALTITUDE BAKING - ARTISAN BREAD IN FIVE MINUTES A DAY
8. Preheated a cheap (er) 5.5 qt enameled cast-iron oval casserole for 20 minutes. (My range has really, really good oven vents.) 9. After scoring, spritzed the bread with water, and using the flexible plastic cutting board placed the bread with parchment (initially cut to size of the casserole)into the casserole. 10.
From artisanbreadinfive.com
From artisanbreadinfive.com
TRADITIONAL VALAIS RYE BREAD - PRESìDI SLOW FOOD - SLOW FOOD …
The traditional recipe for Valais rye bread only uses flour of pure fine rye bran, water (sourced from the valley) and salt. These ingredients are mixed with the “chef”, which constitutes 10% of the final volume, until a homogenous non-sticky mass is obtained. This is then left for at least 12 hours (up to 15 or 18) when it doubles in volume.
From fondazioneslowfood.com
From fondazioneslowfood.com
HOW ALTITUDE AFFECTS SOURDOUGH BAKING - CULTURESFORHEALTH.COM
Generally, when baking breads at high altitudes, a longer baking time is needed than a recipe calls for. The amount of extra time depends on the exact elevation. The easiest way to judge when a loaf of bread is finished baking is to use a thin-tipped instant-read thermometer inserted into the bottom of the loaf. A temperature of 195°F is a ...
From culturesforhealth.com
From culturesforhealth.com
HOW TO BAKE SOURDOUGH BREAD AT HIGH ALTITUDE - THE PERFECT LOAF
The best way to determine when your loaf is fully baked through is to use a combination of sensorial and measured inputs: Depending on the bread type, the internal temperature should be near 200-205°F (93-96°C), depending on the style of bread. 1. The crust should be deeply colored throughout.
From theperfectloaf.com
From theperfectloaf.com
HIGH ALTITUDE CRUSTY FRENCH BREAD | BAKING WITH BUTTER & AIR
Pick up the edges of the parchment paper and gently lift the dough into the dutch oven, parchment and all (if not using a dutch oven, place on a baking sheet or stone). Replace lid and put the pot back in the oven. Bake for 25 minutes, then reduce the temperature to 400 degrees and bake another 30 minutes.
From butterandair.com
From butterandair.com
HIGH ALTITUDE BAKING TIPS - BOB'S RED MILL BLOG
High-altitude baking may seem totally baffling, but with some knowledgeable tips and tricks from us, you can find success when baking cookies or preparing food! Read on to learn how to bake perfect pastries in higher elevations. Why is high-altitude cooking and baking different? The answer is lower atmospheric pressure. The higher in elevation ...
From bobsredmill.com
From bobsredmill.com
RYE BREAD AND REUBEN PIZZAS - COOKISTRY
Place bread flour, rye flour, sugar, salt, yeast, and oil in the bowl of your food processor (fitted with the dough blade), and pulse several times to distribute the ingredients. With the processor running, add the water as fast as the flour will absorb it. Continue processing until the dough forms a ball, then an additional 30 seconds.
From cookistry.com
From cookistry.com
HOW DOES ALTITUDE AFFECT BREAD BAKING? - EATING WITH PLEASURE
High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf.
From themagicplatter.com
From themagicplatter.com
20 BEST HIGH ALTITUDE BREAD RECIPES IDEAS | RECIPES, BREAD RECIPES, …
Jul 19, 2020 - Explore Meaghan Boone's board "High altitude bread recipes" on Pinterest. See more ideas about recipes, bread recipes, bread.
From pinterest.ca
From pinterest.ca
TIPS FOR HIGH ALTITUDE BAKING? | THE FRESH LOAF
The most important take away for breads is that at higher altitudes is that you can use less yeast. Your bread will rise faster since there is less atmospheric pressure. So you can use the same amount of yeast and punch it down to let it rise longer or …
From thefreshloaf.com
From thefreshloaf.com
SOFT AND CHEWY RYE BREAD - THE HUNGRY MOUSE
Soft and Chewy Rye Bread: Make the dough. Put the warm water in the bowl of your stand mixer. It should be lukewarm, not hot. (If it’s too hot, it can kill your yeast…leaving you with dough that doesn’t rise.) Add the molasses to the water. Whisk to combine well. Add the yeast to the molasses water. Whisk again to combine.
From thehungrymouse.com
From thehungrymouse.com
HIGH ALTITUDE SOURDOUGH RYE PULL-APART ROLLS | RECIPE
Nov 5, 2020 - Fluffy and buttery, with tangy sourdough and nutty rye, High Altitude Sourdough Pull-Apart Rolls will be welcome at any table.
From pinterest.com
From pinterest.com
MANNA FROM ON HIGH: THE HIGH-ALTITUDE HOMESTEADER BAKES
On a lightly floured surface, press it down with your fingertips until it is a rectangle about 8” x 10”. Fold in the corners, from the upper outside edges into the center, and pinch it into an oval loaf. Place the loaf, seam side down, on a baking sheet sprinkled with cornmeal.
From homestead.org
From homestead.org
HIGH-ALTITUDE NO-KNEAD ARTISAN BREAD - FURROW & TROWEL
Directions. In a small bowl, add the warm water. Stir in honey until dissolved and then stir in active dry yeast and let sit for about 5 minutes until the yeast mixture is foamy and clearly awake. Then in a large bowl, add the flour/s, salt, room temperature water, and yeast mixture. Stir with a spoon until the dough begins to come together.
From furrowandtrowel.com
From furrowandtrowel.com
BAKING IN HIGH ALTITUDE - THE FRESH LOAF
"High altitude has its most pronounced effect on the rising time of bread. The shortened rise period can interfere with flavor development, thus less yeast may be used or the dough may be punched down, allowed to rise a second time, and punched down again before molding into loaves or rolls. Watch carefully to prevent over-rising. Allow dough ...
From thefreshloaf.com
From thefreshloaf.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