SANDWICH RYE BREAD FOR BREAD MACHINES
This recipe was inspired by one on King Arthur Flour, but I have simplified it a good deal. (Theirs has mustard seed and instant mashed potatoes.) The secret ingredient for getting that rye bread sourness -- pickle juice!
Provided by Debtex
Categories Yeast Breads
Time 4h11m
Yield 1 1.5 lb loaf, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Put ingredients in the bread machine in the order listed. Use the whole wheat cycle.
Nutrition Facts : Calories 192.4, Fat 2.4, SaturatedFat 0.3, Sodium 293.4, Carbohydrate 37.7, Fiber 3.4, Sugar 2.5, Protein 5.1
SOURDOUGH RYE BREAD
I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.
Provided by pammyowl
Categories Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
- Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
- Let rise, take out and form as desired.
- Let rise again, and heat your oven to 350.
- Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
- Let cool completely, slice and enjoy!
SUOMALAISRUISLEIPä (FINNISH RYE BREAD)
I've always loved rye bread, and this is a good one. Especially spread with a bit of cream cheese. It's also good served with Kesäkeitto (Finnish Summer Vegetable Soup). Prep time also includes time needed for the dough to rest. Posted for Zaar World Tour 05
Provided by Amis227
Categories Yeast Breads
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
- Beat until smooth.
- Stir in enough all-purpose flour to make the dough easy to handle.
- Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
- Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
- Dough is ready if indentation remains when touched.
- Punch down dough; shape into a round, slightly flat loaf.
- Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
- Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
- Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.
Nutrition Facts : Calories 333.2, Fat 4.5, SaturatedFat 0.6, Sodium 876.4, Carbohydrate 64.7, Fiber 6.4, Sugar 3.8, Protein 8.7
SOURDOUGH RYE BREAD WITH CARAWAY
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
Provided by Susiecat too
Categories Sourdough Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sourdough starter with warm water with a whisk until thoroughly combined.
- Add rye flour a little bit at a time, incorporating well before each addition.
- Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
- Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
- Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
- Punch down dough, cut in half and form loaves.
- Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
- Preheat oven to 350°F.
- Bake for 30 - 35 minutes, bread will appear lightly browned.
- Cool on racks.
- Freezes well.
KING ARTHUR SOUR DOUGH BREAD
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h25m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sponge:.
- I medium mixing bowl mix starter and flour together.
- Mix in water.
- Stir for several minutes to activte gluten.
- Cover and set aside in warm place for 18-20 hours.
- When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
- You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
- Dough:.
- Add flour to all of sponge along with the waater, salt and yeast.
- Stir to form a shaggy mass.
- Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
- Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
- Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
- After an hour ad again at the 2 hour make, ently deflate and fold over few times.
- In 2-3 hours the dough should have almost doubled.
- Shaping:.
- Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
- Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
- Baking:.
- Preheat oven to 475F,
- Trun loaves out onto floured aker's peel or stone.
- Slash loaves several times
- Just before placing in oven spritz several times with water.
- Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
- Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
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THE EASIEST RYE BREAD EVER - KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (59)Total Time 21 hrsServings 1
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the ingredients in a medium bowl or the bowl of a stand mixer., Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're mixing by hand.
- The texture of the dough will be soft and sticky due to the pumpernickel flour., Cover the bowl and let the dough rise at room temperature for 2 hours.
CLASSIC RYE SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (40)Total Time 3 hrs 55 minsServings 1Calories 100 per serving
- Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.
- Combine the dough ingredients and mix and knead everything together — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
- Place the dough in a greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 to 2 hours, or until it's nearly doubled in bulk. Even if rising takes longer, give it enough time to become quite puffy.
- Divide the dough in half and shape each half into a ball. Place the balls side by side in a lightly greased 9" x 5" loaf pan. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. Tent the pan loosely with greased plastic wrap.
CARAWAY RYE BREAD - KING ARTHUR BAKING
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4.5/5 (166)Total Time 3 hrs 25 minsServings 1Calories 100 per serving
- In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.
- Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead., Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth.
- The nature of rye dough is to be sticky, so don't be tempted to add too much flour., Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes., Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf.
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