RYE BREAD
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!
Provided by Rachel Farnsworth
Time 2h15m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
- Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
- Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
- Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
- Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
- Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
- Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Nutrition Facts : Calories 1950 kcal, Carbohydrate 408 g, Protein 59 g, Fat 7 g, Sodium 3528 mg, Fiber 33 g, Sugar 2 g, ServingSize 1 serving
JOSH'S MARBLED RYE BREAD
This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h35m
Yield 1 loaf (16 pieces)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.
Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
OLD MILWAUKEE RYE
I think Bernard Clayton would love to have this recipe tried more. I made 2 round loaves out of this, but I'm sure you could shape it to suit your needs. Also, this is a three day 'sour' or 'sponge', but the only maintenance is a daily stir. I used a food processor, and learned that it wasn't recommended for a reason (!), so I'll just post the 'by hand' way. I just wanted to add a thanks to those that tried and loved this recipe, and decided to review it and add pictures. Thank you, and I'm glad you derived as much pleasure out of it as I did.
Provided by OH795
Categories Breads
Time P3DT3h
Yield 2-4 Loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Prep:.
- To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
- This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
- On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
- Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
- Kneading:.
- Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
- First Rise:.
- Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
- Punch down and let rise an additional 10 minutes.
- Shaping:.
- I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
- Second Rise:.
- Cover loaves and let them double, about 40 minutes.
- Preheat oven to 375F 20 minutes before baking.
- Baking:.
- Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
- Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
- Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
- Cool on metal racks.
- Keeps for a week in a plastic bag, or you can freeze it for months!
- Enjoy!
Nutrition Facts : Calories 169.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 15.6, Sodium 300, Carbohydrate 32, Fiber 3, Sugar 2.2, Protein 4.9
OLD MILWAUKEE RYE BREAD RECIPE
Provided by Hester
Number Of Ingredients 14
Steps:
- SPONGE: Dissolve yeast in water. Stir in rye flour. Cover tightly. May be used any time after 6 hours up to three days. On bake day, uncover sponge, sprinkle on the new yeast and add water. Blend well. Add molasses, egg, salt, rye flour and 2 cups white flour. Beat until smooth. Add oil, stir in the balance of the flour 1/2 cup at a time. Knead for 5 minutes. Let rise 1 hour & 10 minutes. Punch down and let rise 10 minutes. Shape into 2 loaves. Let rise 40 minutes. With a razor, slash diagonal cuts on loaves. Bake at 375F for 40 minutes. Brush with butter after removing from oven.
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