I'm now doing fine with
my dry rye bread.
Not exact matches
It makes a beautiful gift if you tuck it in a basket with a
dry smoked sausage, fresh
rye bread, imported beer or nippy cheddar cheese and fine water crackers.
I love to add savory flavors to my
breads (sun -
dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of
rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.
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
2 packages (1 1/2 tablespoons) active
dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium
rye flour 3 cups unbleached, all - purpose or
bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
Both of our spelt
breads are leavened with a
rye sourdough starter and the balance of flour is 100 % spelt flour: 100 % whole grain spelt in the case of the Spelt Levain, and a blend of Type 85 % (lightly sifted, so that 85 % of the original Whole Grain remains) and 100 % whole spelt, in the case of Spelt Levain with
Dried Pears.
Sponge (takes 2 hours) 2 tsp active
dry yeast or 3/4 oz fresh yeast 2 cups tepid water (460 ml) 2 cups unbleached ap or
bread flour (140 white +140
rye) 1/2 cup sugar (90 gr)
It gets its deep flavor from liquid smoke and fresh sage, and goes especially well with a
bread that has a lot of flavor of its own — like the
dried Finnish sour
rye bread pictured below.
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!
Jim Bathie Ingredients Cooking spray 1 cup chopped broccoli 2 large eggs, beaten 2 tablespoons feta cheese, crumbled 1/4 teaspoon
dried dill 2 slices
rye bread, toasted.
For dark
rye 2/3 cup warm water 1 teaspoon active
dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup
bread flour 1 cup light
rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg white
For light
rye 2/3 cup warm water 1 teaspoon active
dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup
bread flour 1 cup light
rye flour 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl
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.
This
bread is very much like a gluten free version of
rye bread, being dense, filling and a little
dry.
Try: The «Hot Vegas» sandwich (vegan) in
rye bread, with hummus, tofu, avocado, sun -
dried tomatoes, chipotle, spinach and red onions.
Ingredients 1
rye bread roll 1 tbsp of low fat hummus 60g roast beef 1 roasted artichoke 2 long slices of roasted zucchini 1/4 roasted capsicum sliced 3 lettuce leaves 4 semi sun
dried tomatoes
Examples of carbohydrate - containing foods with a low GI include
dried beans and legumes (like kidney beans and lentils), all non-starchy vegetables, some starchy vegetables like sweet potatoes, most fruit, and many whole grain
breads and cereals (like barley, whole wheat
bread,
rye bread, and all - bran cereal).