WHERE TO GET UNLEAVENED BREAD RECIPES

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ARTISAN SOURDOUGH RYE BREAD – BREADTOPIA



Artisan Sourdough Rye Bread – Breadtopia image

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

ARTISAN SOURDOUGH RYE BREAD - BREADTOPIA



Artisan Sourdough Rye Bread - Breadtopia image

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

UNLEAVENED BREAD FOR COMMUNION RECIPE | ALLRECIPES
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From allrecipes.com
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UNLEAVENED BREAD RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
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Nov 15, 2021 · Unleavened bread is a flat bread that consists of no rising agents. Known as Matzah within the Jewish community--it represents a symbolic element with great importance. This 3 ingredient recipe is a great way to incorporate a Biblical approach to …
From alyonascooking.com
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Nov 30, 2016 · This is a simple unleavened bread recipe. When making unleavened bread you must be somewhat quick. From the time moisture (ex: water) hits the flour, fermentation will start to take place. You must make the transfer to the oven as quick as possible to …
From hebrewliving.com
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UNLEAVENED BREAD RECIPE – HOW TO MAKE AN ISRAELI CLASSIC ...
Apr 17, 2019 · As the name suggests, unleavened bread is a type of bread that does not contain leaven. Leaven or yeast is used in a regular bread to make it rise, just like those fluffy, thick, and soft bread varieties you are familiar with. But unleavened bread is free from yeast. This is why unleavened bread …
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Mar 16, 2021 · Matzo, sometimes referred to as matzoh or matzah, is a thin unleavened bread made from flour and water that’s traditionally eaten during Passover.. Similar in texture and taste to a thick crispy cracker and usually topped with salt and a schmear of butter, most Jewish families nowadays typically buy matzo …
From bakedbree.com
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Unleavened Bread. The Feast of Unleavened Bread is to start on the 15th day of Nisan, the same month as Passover, at twilight. This is a 7-day feast and the first and last days are to be Sabbaths. These Sabbaths differ from the weekly Sabbath (Saturday) and may occur …
From hebrewrootsmom.com
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Nov 05, 2020 · Good tasting bread depends on a long, slow rising process but bread dough rises twice as fast in high altitude locations. Bread dough that rises rapidly will have a strong yeast-flavor and a dry texture. For the best flavor, allow enough time for 2 separate rising …
From wikihow.com
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Jan 04, 2021 · Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week and they came out perfectly and were delicious. For a minute, …
From mycolombianrecipes.com
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Dec 11, 2021 · Get the recipe for soda bread here. ... An unleavened flatbread, originating from the Indian subcontinent, is a perfect accompaniment to curry. ... Flavors of the Med: our best-ever recipes.
From msn.com
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Jun 30, 2021 · It is roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This recipe includes baking powder and curd for the leavening. Naan is such a delish bread …
From vegrecipesofindia.com
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BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
Apr 01, 2020 · Bread made without yeast is prepared very simply – with water, flour and salt. It can be baked in the oven or cooked on the stove. It’s a cross between an Italian piadina and unleavened bread, but it’s always an excellent solution for any time you don’t have bread …
From lacucinaitaliana.com
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ALYONA'S COOKING: SIMPLE COOKING RECIPES & FOOD IDEAS BLOG
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From alyonascooking.com
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WWW.PROSPHORA.ORG - THE HOLY TRADITION OF PROSPHORA BAKING
Jan 29, 1999 · "Keep your nights of watching in the middle of the days of unleavened bread. And when the Jews are feasting, do you fast and wail over them, because on the day of their feast they crucified Christ; and while they are lamenting and eating unleavened bread …
From prosphora.org
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7 MISTAKES EVERY BEGINNER MAKES WHEN BAKING BREAD — EAT ...
Apr 07, 2020 · Time to bake! Here are 3 easy bread recipes for beginners. Take a stab at one of these easy bread recipes. 1. Oven-Baked Buttermilk Loaf Bread "This is definitely the most classic bread recipes to start with, and one of my all-time favorites. Great for …
From eatthis.com
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HOMEMADE MATZOH RECIPE - LEITE'S CULINARIA
Mar 05, 2021 · In order for matzoh to be technically unleavened and appropriate for Passover, according to Jewish tradition, it must be started and completed within 18 minutes. This is because fermentation is believed to happen after 18 minutes of ground grain being in contact with water, and Jewish law requires only unleavened …
From leitesculinaria.com
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THE FOOD TIMELINE: HISTORY NOTES--BREAD
"Bread was the primary product of cereals, at least for the affluent. Recipes appear to be in two general categories: leavened wheat bread and unleavened bread, often mixed with another grain. Breads are very frequently mentioned, but except for a few passages, …
From foodtimeline.org
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SANDWICH BREAD - WIKIPEDIA
Sandwich bread (also referred to as sandwich loaf) is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich bread may be formulated to slice easily, cleanly or uniformly, and may have a fine crumb (the soft, inner part of bread…
From en.m.wikipedia.org
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BANNOCK | THE CANADIAN ENCYCLOPEDIA
Feb 06, 2006 · Bannock [Old English bannuc, "morsel"], a form of bread that served as a staple in the diets of early settlers and fur traders. It took the form of a flat round cake or pancake. Ingredients included unleavened flour, lard, salt, water and sometimes …
From thecanadianencyclopedia.ca
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HOW TO COOL BREAD: 6 STEPS (WITH PICTURES) - WIKIHOW
May 06, 2021 · After making homemade bread, you'll need to cool it after removing it from the oven. To keep the bread in top shape, it needs to be cooled properly to avoid sweating, stickiness, or too much softness. This method relates to yeasted breads, not unleavened …
From wikihow.com
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BREAD | MEANING IN THE CAMBRIDGE ENGLISH DICTIONARY
bread definition: 1. a food made from flour, water, and usually yeast, mixed together and baked: 2. a food made from…. Learn more.
From dictionary.cambridge.org
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This recipe should take you roughly 5-10 minutes to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For similar fun recipes, please visit Bread Dad’s section on Easy Bread Recipes. You will also …
From breaddad.com
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BANNOCK | THE CANADIAN ENCYCLOPEDIA
Feb 06, 2006 · Bannock [Old English bannuc, "morsel"], a form of bread that served as a staple in the diets of early settlers and fur traders. It took the form of a flat round cake or pancake. Ingredients included unleavened flour, lard, salt, water and sometimes …
From thecanadianencyclopedia.ca
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HOW TO COOL BREAD: 6 STEPS (WITH PICTURES) - WIKIHOW
May 06, 2021 · After making homemade bread, you'll need to cool it after removing it from the oven. To keep the bread in top shape, it needs to be cooled properly to avoid sweating, stickiness, or too much softness. This method relates to yeasted breads, not unleavened …
From wikihow.com
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BREAD | MEANING IN THE CAMBRIDGE ENGLISH DICTIONARY
bread definition: 1. a food made from flour, water, and usually yeast, mixed together and baked: 2. a food made from…. Learn more.
From dictionary.cambridge.org
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NO YEAST WHITE BREAD (BREAD WITH BAKING POWDER) - BREAD DAD
This recipe should take you roughly 5-10 minutes to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For similar fun recipes, please visit Bread Dad’s section on Easy Bread Recipes. You will also …
From breaddad.com
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The recipes are taken from a variety of sources. 4,304 users · 36,563 views made by private user. avg. score: 11 of 50 (22%) required scores: 1, 5, 8, 11, 17 list stats leaders vote Vote print comments. type to search. How many have you eaten? Page 1 of 2 1 2. 1. Unleavened Bread …
From listchallenges.com
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CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in between.
From canadianliving.com
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DANIEL FAST BREAKFAST RECIPES, DANIEL FAST BREAKFAST DISHES
Unleavened bread is allowed (flatbread). See #1 under “Food” on my FAQs page for more information. 0. Reply. Brenda 1 year ago Can we use sugar or substitute of anything sweet.. 0. Reply. Kristen Feola. ... Very happy to use your recipes and the comments for my shopping list, especially about the grits. I love the recipes …
From ultimatedanielfast.com
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Sep 24, 2021 · Just like you can use readymade naan bread to make a stunning flatbread dish, you can also use store-bought pita bread. These are especially great for serving a crowd, as they’re more or less individual portions already. BBQ chicken is something I crave …
From insanelygoodrecipes.com
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BREAD IN THE MIDDLE AGES - MEDIEVALISTS.NET
Jul 04, 2013 · One Byzantine church leader denounced the used of unleavened bread, writing “You call bread panis; we call it artos. This is from airoel , to raise, signifies a something elevated, lifted up, being raised and warmed by the ferment and salt; the azym , on …
From medievalists.net
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DIFFERENCE BETWEEN BAKER'S FLOUR AND PLAIN FLOUR | COMPARE ...
Jul 17, 2014 · It is also used for coating food prior to frying in order to give them a crispy exterior. Plain flour is also used as thickening agents for soups, broths etc. Plain flour binds mixtures together while giving it structure and is also ideal for making unleavened bread like naan and other kinds of Indian bread.
From differencebetween.com
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