RYE BREAD
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 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
CLASSIC RYE BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
RYE BREAD
This is Grandma Olson's rye bread recipe, posted here for safekeeping! This recipe makes two large loaves. They keep well on the counter for at least 4 or 5 days, maybe longer - one has never made it that long without being eaten around here. The bread freezes well too - slice it first so you can go directly from freezer to toaster!
Provided by Elle_mnop
Categories Yeast Breads
Time 4h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine yeast and 1/2 cup of lukewarm water (100-120 degrees Farenheit) and stir to dissolve any lumps. Cover with plastic wrap and set aside while the yeast rehydrates, 5 minutes or so. It will be a little bubbly and yeasty-smelling when it's ready.
- Meanwhile, gently heat 2 Cups of milk in the microwave or on the stovetop until warm to the touch but not bubbling.
- In a very large bowl, combine shortening, brown sugar, and salt and mix until well combined. Add the molasses and the warmed milk, stir. Take the temperature of your mix here if you can - anything warmer than 120 will need to cool a few minutes to avoid killing the yeast.
- Add your yeast to the milk mixture along with the rye flour, stir until combined. Once the rye flour is incorporated, begin adding the unbleached flour, 1 Cup at a time stirring in each cup before adding another, until the mix begins to pull away from the sides of the bowl.
- Turn your dough out onto a floured surface and kneed, adding flour as needed to prevent it from sticking too badly to your hands or counter, for 8-10 minutes. You could have a slightly springy, glossy ball when you're finished kneeding.
- Place your dough ball into a large bowl sprayed will nonstick spray, turning the ball over once so all surfaces are coated. Cover with a tea towel and set in a warm spot for 1 to 1 1/2 hours until approximately doubled in size.
- Turn your risen dough out onto a lightly floured surface and press the air out gently with your hands. Kneed again a few times, and place back into a greased bowl, turning once, and cover again to rise for another hour.
- After the dough has risen a second time, turn it out onto a floured surface. Press the air out of it gently, and cut in half with a large knife.
- Stretch each half into a rectangle, with the short side of the rectangles approximately the length of your bread pan. Starting on the short side, roll each rectangle up to make a log, and place seam sides down into 2 greased 5x9 pans. You can score the tops of the loaves now, if you like. Cover and allow to rise one last time, about one hour or until the dough rises at least as high as the edge of the pans.
- Preheat your oven to 350 with the rack positioned in the middle of the oven and bake loaves for 50 to 60 minutes. Remove from the oven and turn out of pans immediately. Cover with a tea towel and allow to cool completely before slicing.
Nutrition Facts : Calories 188.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 2.9, Sodium 305.3, Carbohydrate 36.2, Fiber 1.6, Sugar 7.1, Protein 4.5
RYE BREAD - THE REAL STUFF
Most recipes I've seen for sour dough rye bread contain things that aren't really needed - like wheat, yoghurt, molasses or even vinegar! This is the way to make it properly and as you can see, it's very, very simple.
Provided by Jan Andersen
Categories Sourdough Breads
Time P2DT2h
Yield 1 bread
Number Of Ingredients 3
Steps:
- This is the way to make a real rye bread (as opposed to a bread containing rye flour).
- I have deliberately not given any measures.
- Firstly, I don't know, secondly, you can't make a proper bread if you simply measure up things and mix them together.
- Instead you need to produce a dough that feels right- don't worry, it's easy.
- First make a sour dough starter.
- Simply mix some flour- one or two cups- with water to make a thick, but rather runny paste.
- Put salt on top to stop it moulding, put a lid on and place it in a nice, warm place, eg on a radiator.
- Note: This procedure won't succeed if there are no natural yeasts and acid bacteria in the flour or the air.
- I have never had a problem, but who knows how things are where you live.
- After a few days it will be foaming and have a sour smell; I personally find the smell rather foul, but that's the way it should be, as long as it is sour and not turning any strange colour or getting mouldy.
- When the starter is ready, mix it with some lukewarm water.
- If you made your starter with one cup of flour, use~1 pint of water now.
- Add some salt.
- At this point you can add some 'roughage' too, like soaked, whole rye kernels or whatever.
- As the last step begin adding rye flour while mixing until the dough is firm enough to hand-knead.
- Tip it out on a floured table and continue adding flour and kneading until you feel the dough is 'right': when it doesn't stick too much to everything.
- Put it in a baking tin and leave it to rise; this can take quite a long time, maybe 8 hours.
- If you let it rise too long, it can turn very sour, but I usually leave for 4- 8 hours.
- Finally bake it at perhaps 125- 150 degrees Centigrade- haven't got a clue what it is in Fahrenheit, but it's not very warm.
- It should bake for at least 2 hours and the door should not be fully closed.
- It is a good idea to spray the bread with water from time to time to ensure that the crust doesn't separate from the rest of the bread.
- This bread will often be very sticky inside when it is fresh.
- The best things to do about it (in my opinion) is to allow the bread to settle- dry out a bit, basically- for a day or two.
- Some people add some wheat flour to the recipe, but that's cheating if you ask me.
- One thing that gives this bread a very nice taste is malt.
- Another thing: horses are crazy about rye bread!
Nutrition Facts :
More about "rye bread recipes"
IS RYE BREAD HEALTHY?
From healthline.com
Estimated Reading Time 6 mins
RYE BREAD RECIPE - BBC FOOD
From bbc.co.uk
10 BEST SANDWICHES WITH RYE BREAD RECIPES | YUMMLY
From yummly.com
RYE BREAD (RUGBROED) RECIPE : SBS FOOD
From sbs.com.au
RYE BREAD - WIKIPEDIA
From en.wikipedia.org
CALORIES IN RYE BREAD AND NUTRITION FACTS - FATSECRET
From fatsecret.com
OUR BEST RYE BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
RYE BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DANISH RYE BREAD RECIPE - THE CLASSIC DARK RYE BREAD
From foodgeek.dk
RECIPES FOR LEFTOVER RYE BREAD - THE SPRUCE EATS
From thespruceeats.com
10 EASTERN EUROPEAN HEARTY RYE BREAD RECIPES - THE …
From thespruceeats.com
BEST RYE BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.4/5 (34)Servings 8
IS RYE BREAD GOOD FOR YOU? HERE'S WHAT HEALTH EXPERTS SAY
From wellandgood.com
RYE BREAD AND DIABETES - THEDIABETESCOUNCIL.COM
From thediabetescouncil.com
RECIPE FOR NORDIC RYE BREAD (THE EASY VERSION) - NORDIC FOOD
From nordicfoodliving.com
RYE BREAD | FOOD FROM PORTUGAL
From foodfromportugal.com
RúGBRAUð - ICELANDIC RYE BREAD - ICELAND FOOD CENTRE
From icelandfoodcentre.com
RYE BREAD | ALLRECIPES
From allrecipes.com
WHAT ARE THE BENEFITS OF EATING RYE BREAD FOR WEIGHT LOSS?
From livestrong.com
RYE BREAD - JO COOKS
From jocooks.com
RUSTIC APPLE-RYE BREAD | FOOD & WINE
From foodandwine.com
TASTE-OFF: THE BEST RYE BREAD (AND THE MANY BAD ONES) - THE …
From mercurynews.com
RYE BREAD BREAD MACHINE RECIPES
From recipes.servegame.org
RECIPE FOR DANISH RYE BREAD - TRADITIONAL AND ORIGINAL RECIPE
From nordicfoodliving.com
HOW TO MAKE THE PERFECT RYE BREAD | FOOD | THE GUARDIAN
From theguardian.com
WHAT CAN I MAKE WITH RYE BREAD? BEST RECIPES & FOOD PAIRINGS
From foodcombo.com
7 TOASTED RYE BREAD SANDWICH IDEAS FOR BREAKFAST, BRUNCH, OR LUNCH
From foodhow.com
IS RYE BREAD GOOD FOR YOU? | NEW HEALTH ADVISOR
From newhealthadvisor.org
ROGERS BASIC RYE BREAD - ROGERS FOODS
From rogersfoods.com
RYE BREAD RECIPE FOR BASIC PUMPERNICKEL LOAF - BREAD EXPERIENCE
From breadexperience.com
RYE BREAD RECIPES - BBC FOOD
From bbc.co.uk
BEST RYE BREAD RECIPE FOR BREAD MACHINE (RUSTIC, FULL OF FLAVOR)
From foodhow.com
EASY RYE BREAD RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
RYE BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
IS RYE BREAD HEALTHY OR NOT | EXPERT OPINION
From edelweissbakeryfl.com
HOW TO MAKE RYE BREAD (WITH PICTURES) - WIKIHOW
From wikihow.com
RYE BREAD - REAL DUTCH FOOD
From realdutchfood.com
THE EASIEST RYE BREAD EVER | KING ARTHUR BAKING
From kingarthurbaking.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
RYE BREAD - SAFE FOOD FACTORY
From safefoodfactory.com
RYE BREAD MEAL IDEAS - GLOBAL TIME ONLINE
From globaltimes-sl.org
#time-to-make #course #preparation #healthy #breads #oven #low-fat #dietary #low-cholesterol #low-saturated-fat #healthy-2 #yeast #low-in-something #equipment
You'll also love