EASY RYE BREAD RECIPE RECIPES
EASY RYE FLOUR BREAD RECIPE - MAGIC SKILLET
Easy rye flour bread recipe. Very easy, healthy, and tasty rye bread cooked in the oven. An excellent choice for vegetarians! You can also cook this delicious bread in slow cooker. Please see recipe below. Slow Cooker Easy Rye Flour Bread Recipe Slow cooker or crock pot is one of the most successful appliances in…
Provided by Slava Bond
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Pour the water into a dip bowl. Stir in the yeast until well blended.
- Add clear honey and 3 cups of whole wheat flour. Beat 2½ minutes with an electric beater. Cover and let rise for 15 minutes.
- Add vegetable oil, salt, rye flour and caraway seeds. Mix well. Add enough whole wheat flour (3-4 cups) so that the dough no longer sticks to the side of the bowl.
- Turn the dough out on a floured working surface. Knead for 10 minutes.
- Wash out the mixing bowl and dry thoroughly. Grease inside of the bowl with vegetable oil. Put in the dough and turn it around so that all the surfaces of the dough are coated. Cover with paper towel and let rise at room temperature for 1 hour.
- Grease 3 loaf tins with vegetable oil. Punch down the dough and divide it into 3 parts. Knead each part, slightly shaping it into a loaf. Fill the tins. Cover with paper towel and let rise for 30 minutes.
- Preheat the oven to 350 F (175 C). Bake in preheated oven for 50 minutes.
- Turn off the oven. Turn out the loaves immediately onto wire rack to cool. Serve rye bread warm.
RYE BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
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
Total Time 50 minutes
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, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 34.3 grams carbohydrates, SugarContent 2.3 grams sugar, FiberContent 6.9 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.3 milligram of sodium
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EASY HOMEMADE BREAD | JAMIE OLIVER RECIPES
Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
- Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
- Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
- Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
- Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
- Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
- Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
- You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
- Once cooked, place your loaf on a cooling rack and allow to cool.
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CARAWAY SEED RYE BREAD RECIPE: HOW TO MAKE IT
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Cuisine Europe, German
Calories 126 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Cuisine Europe, German
Calories 126 calories per serving
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
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RYE SOURDOUGH BREAD RECIPE | BBC GOOD FOOD
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
From bbcgoodfood.com
Category Buffet, Side dish
Calories 180 calories per serving
From bbcgoodfood.com
Category Buffet, Side dish
Calories 180 calories per serving
- Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
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NEW YORK DELI-STYLE RYE BREAD RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
- 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.
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