Sentences with phrase «using rye bread»

Using rye bread can make a sandwich much healthier and help with weight control as well.

If you like caraway, be sure to use rye bread with caraway seeds.

Grandma Olson used rye bread / so do I. Otherwise, this was great.

Kvass is a traditional fermented beverage from Russia that typically uses rye bread.

Not exact matches

I mostly use rye flour when I bake bread and caraway seeds is a classic spice to use in Finnish breads!

I shall make these over the long weekend using the rye flour I bought for last year's bread cookbook challenge, but didn't use.

This recipe is the simplest ferment I know, using just cabbage, salt and the traditional caraway seeds (optional; but which reminds me a little of rye bread).

Whisk the bread, wheat, and rye flours in the bowl of a stand mixer (you can also use a bread machine to make the dough).

I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».

To start, I have seen some books suggested dark rye flour, bottled distilled or spring water or even pineapple juice to attract the growth of the right microorganism in the starter but I have used just tap water, rice syrup and bread flour to start mine...

It has many similar applications to barley and wheat and is used in products such as bread, flour, whiskey, vodkas, and rolled rye.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Ingredients: Pumpernickel rye bread Bat cookie cutter 1 Container Boulder Organic Roasted Tomato Basil Soup Directions: Use a bat shaped cookie cutter to cut out pumpernickel bread.

If you use another type of bread, you may have to add more because rye bread is so heavy.

Of course, the Bohemian Rye bread also uses rye flour.

Normally I made my øllebrød in the classic way, with old rye bread left - overs (And i use water, not beer, that works great as well.

I have a question - your dark rye bread uses a 6 1/2 x 4 ″ pan, this uses a different size.

I had always thought caraway as a spice to use with rye sourdough bread, but this bread demonstrated me how -LSB-...]

I use commercial whole wheat and rye flours in bread, with just a little bread flour, but I am on the track of a freshly - milled whole wheat flour.

The term meteil in French bread baking refers to a blend of flours used to make the dough, generally wheat and rye flour.

Some say the starter should only have rye flour and water as ingredients, but I used a few slices of stale rye bread to speed up the process and that worked beautifully.

No one in my family used to bake rye bread, so this recipe is a combination of many I found online and in cookbooks — mainly one great little book called Suomen maakuntaleivät (Finnish Regional Breads) by a Finnish celebrity cook from the eighties, Jaakko Kolmonen.

We learned that it's also great on rye bread, pancakes, and even in savory dishes if used judiciously (and with the vanilla extract omitted).

I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I used a mixture of 1/3 rye and 2/3 wite spelt flour which led me to use 2 cups of water than the stated 1 1/2 cups.

I also made the «rye» bread but didn't have the right kind of seeds, so I used sunflower seeds and that too was so yum.

And then I used the Zo bread maker baking cycle for rye bread.

I think of the dried starter more as a fun «fast - food» option I guess... But to bake actual 100 % whole rye bread I definitely use my own starter!

There's a bit of wheat and yeast in the ingredients so the bread's softer than real rye bread — good to use for burgers.

Often used in whole grain rye breads such as German Vollkornbrot.

To make bread using the traditional method, whisk together the instant yeast, flours, milk powder, salt, sugar, seeds and rye flavor in a large mixing bowl.

Used this in my rye bread recipe passed down in the family and it did improve the bread which was already delicious

My next favorite thing to do with cacao powder: when Pamela's Gluten - free Bread Mix is getting boring and I start craving rye bread, I use coffe or teccino (which is gluten - free) instead of water in the recipe, and add a heaping tablespoon of cacao powder and another of caraway seeds, and POOF: gluten - free almost - rye bread.

Ingredients: 3 T butter / 4 garlic cloves, thinly sliced / About 1/4 — 1/2 loaf of rustic bread, torn into pieces — use whatever you have, a combination is good too, especially if you add some rye bread / 1/4 lb.

Quick question though, my starter is part bf and part rye so if I used that and just added white bread flour that shouldn't change the taste to much should it

Love that you used rye flour bread here.

Used our homemade sourdough rye bread and it was perfect.

I used to eat a lot of this dark, rye bread when I first moved to Germany, but nowadays I actually prefer other type of breads.

No, I don't use any vital gluten; just the sprouted rye for the starter, then the sprouted spelt for the bread.

If you do enjoy gluten, note that wraps and bread made using spelt and rye flour are the easiest to digest as they contain low levels of gluten.

I used my rye sourdough starter for stiff sourdough starter for this recipe but I put a dash / pinch of instant yeast on the final dough because I was afraid it wont work again, with the help of a very tiny amount of instant yeast I'm sure it would work well my bread was soft inside and crunchy outside.

I used a mixture of bread flour, whole wheat flour and rye flour.

1 (five - pound) top or bottom round beef roast Beef rub (your favorite or use the recipe below) 4 Kaiser rolls (or rye bread) 1 thinly sliced sweet onion (Maui, Vidalia or Walla - Walla) BBQ sauce to taste Tiger Sauce to taste

St. Anthony is also the patron saint of ergotism, a poisoning caused by the ingestion of alkaloids produced by the Claviceps purpurea fungus that infects rye and other cereals that are used to make bread.

Using flour with low gluten content (Substitute only part of the bread flour for rye flour, whole wheat flour, or other whole grain flour; use bread flour instead of All - purpose flour.)

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients except rye flour.

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

Print Scandinavian Rye Bread Scandinavians have been using rye flour for generations in making their characteristic flat breads and hearty rye loaves.

I love to use organic sourdough or rye bread.

Wraps and bread made using spelt and rye flour are the easiest to digest (other than bread made from gluten free grains, nuts and seeds) as they contain low levels of gluten.