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
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
Provided by Barney Desmazery
Categories Buffet, Side dish
Prep Time 1 hours
Cook Time 1 hours
Yield Makes 1 loaf (cuts into 12-15 slices )
Number Of Ingredients 5
Steps:
- Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active. If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
- Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don’t worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- Work the salt into the dough then leave, covered, for another 2 hrs.
- Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it’s risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- 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.
Nutrition Facts : Calories 180 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 7 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.86 milligram of sodium
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DARK RYE LOAF | BREAD | RECIPES | DOVES FARM
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Reviews 4.9
- Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved. Add 300ml cold water and stir to combine. Put the flours, yeast, sugar and salt into a mixing bowl and blend them together. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead. Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb bread tin. Knead the dough for 50 presses then shape it and put it into the prepared tin. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes. Pre-heat the oven 20 minutes before you plan to bake. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.
CARAWAY SEED RYE BREAD RECIPE: HOW TO MAKE IT
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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HOMEMADE RYE BREAD RECIPE | FOOD NETWORK
Reviews 4.7
Total Time 3 hours 15 minutes
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
- Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
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