SUPERB RYE BREAD (BREAD MACHINE)
This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.
Provided by The Mad Slovak
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
- Select basic setting (I use basic setting, medium size, light crust) and push Start.
RYE BREAD
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!
Provided by Rachel Farnsworth
Time 2h15m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
- Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
- Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
- Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
- Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
- Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
- Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Nutrition Facts : Calories 1950 kcal, Carbohydrate 408 g, Protein 59 g, Fat 7 g, Sodium 3528 mg, Fiber 33 g, Sugar 2 g, ServingSize 1 serving
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- 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.
RYE BREAD
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
RYE BREAD
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
Time 50m
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, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
BASIC RYE BREAD
A basic rye bread made in a bread machine. The extra sugar added makes for a better rise.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h5m
Yield 12
Number Of Ingredients 10
Steps:
- Add ingredients according to bread machine's manufacturer's directions.
- Use the whole wheat and light crust settings.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.8 mg, Sugar 5.3 g
HOMEMADE RYE BREAD
This homemade rye bread is light and soft inside with a crusty crust. Make it with or without caraway seeds. Great for reuben sandwiches, grilled cheese, and more!
Provided by Elise Bauer
Categories Side Dish Snack Baking Bread Quick Bread
Time 1h10m
Number Of Ingredients 9
Steps:
- Let the loaves rise: Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.
- Heat the oven: If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least half an hour before baking.
Nutrition Facts : Calories 185 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, Sodium 270 mg, Sugar 7 g, Fat 3 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g
BREAD MACHINE EASY RYE BREAD
Steps:
- Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
- When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.
EASY HOMEMADE RYE BREAD
This Easy Homemade Rye Bread made with caraway seeds tastes delicious and is a wonderful, wholesome change for sandwiches, toast, or just served with butter along with a meal.
Provided by Amy Nash
Categories Bread
Time 2h40m
Number Of Ingredients 10
Steps:
- In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
- Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
- Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
- Place the dough in a large, lightly oiled bowl and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
- When the dough has risen, punch it down and transfer to a clean work surface. Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour until doubled in size again.
- When the dough is close to being doubled in size, preheat the oven to 425 degrees F. Slash the dough with a sharp knife to create gashes on top. Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake. This will create steam that will make for a great crust to the bread. Bake for 30 minutes until crusty and golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 24 g, Protein 4 g, Cholesterol 2 mg, Sodium 341 mg, Fiber 3 g, Sugar 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SUPER EASY BREAD RECIPE FOR BEGINNERS
Discover an incredibly easy one-loaf bread recipe for beginners. It uses just a few common ingredients and is a perfect introduction to homemade bread.
Provided by Elizabeth Yetter
Categories Bread
Time 2h40m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Pour the warm water into a large bowl.
- Slowly stir in the yeast until it is dissolved.
- Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
- Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
- If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
- Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
- Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
- Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
- Punch down the dough.
- Turn the dough out onto a floured board and knead for 5 minutes.
- Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
- Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
- Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
- Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
- Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
- Serve and enjoy.
Nutrition Facts : Calories 136 kcal, Carbohydrate 26 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 2 g, Fat 2 g, ServingSize 1 loaf (serves 12), UnsaturatedFat 0 g
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