NATURALLY LEAVENED RYE AND OAT BREAD
Fresh-milled whole grain rye and oat flours take center stage in this delicious, naturally leavened pan loaf. With a smooth texture and earthy-fruity flavors, this bread is fantastic for simple toast or for smørrebrød: small open-faced sandwiches that are topped with smoked fish, cheese, vegetables, or in this photo: cream cheese, salmon roe, and tarragon.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Starter/Levain
- I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
- Mixing and Bulk Fermentation
- Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
- Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
- Shaping and Final Proof
- Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
- Scrape the batter out of your bowl or bucket directly into the loaf pan.
- Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
- Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
- Baking
- Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
- Boil a cup of water.
- Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
- Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
- If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.
OLD-WORLD RYE BREAD
Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
- Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 3 g, TransFat 0 g
RYE BREAD STUFFING
Provided by Ian Knauer
Categories Bread Garlic Side Sauté Thanksgiving Dinner Stuffing/Dressing Apple Caraway Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
- Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
- Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
SWEDISH RYE LOAVES
Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas
Provided by Taste of Home
Time 45m
Yield 3 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough., Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.,
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate, Fiber 2g fiber), Protein 2g protein.
OATMEAL RYE BREAD
This is a dense and delicious loaf from the Vegetarian Epicure Book Two. Note: This calls for 2 cups whole wheat flour and 2 cups all purpose flour - I was out of whole wheat flour when I made this and used 4 cups of white instead and it was delicious, still plenty hearty from the oats and rye. Passive work time/cooking time includes rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 3h20m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
- Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
- When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
- Cover bowl with a towel and put in a warm place for 45 minutes.
- The yeast sponge should rise considerably and be rather bubbly at the end of this time.
- Now sprinkle salt over the sponge and fold together.
- Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
- Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
- Cover and let rise till doubled.
- Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
- Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).
OATMEAL RYE BREAD
Make and share this Oatmeal Rye Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 4h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
- Cool to lukewarm.
- Proof yeast in lukewarm water.
- Add to warm, not hot, oatmeal mixture.
- Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
- Add remaining flour, mixing well after each addition.
- Knead until smooth and elastic.
- Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
- Punch down.
- Divide into two balls.
- Let rest 10 minutes.
- Shape into loaf.
- Place in a greased 5-1/2 x 10-1/2 loaf pan.
- Let rise until doubled.
- Bake 45 minutes in a 375 degree Fahrenheit oven.
- Brush with melted butter if tender crust is desired.
Nutrition Facts : Calories 1800.2, Fat 19.1, SaturatedFat 6, Cholesterol 12.2, Sodium 3533, Carbohydrate 360.3, Fiber 14.4, Sugar 65.8, Protein 42.5
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
BASIC YANKEE BREAD STUFFING
This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
Provided by KRKing911
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
- Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
- Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g
TURKEY WITH RYE DRESSING
My husband created the recipe for this tempting turkey and delectable dressing. It's a feast that seems like Thanksgiving whenever we enjoy it. He gets lots of recipe requests for this memorable main dish. -Joan Vernon, Riverton Utah
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 10-12 servings (11 cups stuffing).
Number Of Ingredients 18
Steps:
- Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 185°, brushing with oil occasionally. Remove all stuffing.
Nutrition Facts :
OATMEAL-RYE BREAD RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 10
Steps:
- Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm. In a separate bowl, proof yeast in lukewarm water. Add to warm, not hot, oatmeal mixture. Add 4 cups flour; beat well. Add remaining flour, mixing well after each addition. Knead until smooth and elastic. Shape in a ball; let rise in a warm place in a lightly greased bowl; cover with a damp cloth, until doubled. Punch down. Divide into two balls. Let rest 10 minutes. Shape into loaf. Place in a greased 5.5x10.5-inch loaf pan. Let rise until doubled. Bake 45 minutes in a preheated 375°F oven. While still warm, brush with melted butter if a tender crust is desired.
OAT-N-HONEY BREAD
You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 35 g, Cholesterol 19.6 mg, Fat 4.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 383.7 mg, Sugar 4.8 g
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