#rye flour

[fullcravings]

Super Chewy and Nutty Rye Chocolate Chip Cookies

#chewy #rye #chocolate chip #cookies #brown sugar #recipe #rye flour #chocolate chunk #hummingbirdhigh

[morethansalad]

Nettle Bread Rolls with Lemon and Tarragon (Vegan)

#vegan #appetizer #easter #bread #diy #bread rolls #stinging nettles #wild food #lemon #tarragon #yeast #rye flour #oat flour #spelt flour #olive oil #agave nectar #sea salt

[breadbythehour]

Beginner Dark Rye Sandwich Bread

Check out my new Beginner Dark Rye Sandwich Bread Recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

17 Grams (1 Tablespoon) Dry Active Yeast

240 Grams (1 Cup) Warm Water

70 Grams (1/4 Cup) Molasses

150 Grams (1 1/2 Cups) Rye Flour

360 Grams (3 Cups) All-Purpose Flour or Bread Flour*

25 Grams (1/4 Cup) Dutch Cocoa Powder**

13 Grams (2 1/4 Teaspoons) Fine Sea Salt

7 Grams (1 Tablespoon) Caraway Seeds, Plus More for Sprinkling

60 Grams (1/4 Cup) Butter, Melted

1 Egg

This loaf also has an optional egg wash if you want to top it with caraway seeds:

1 Egg

1 Tablespoon Water

Additional Equipment

Standing Mixer with Dough Hook

Measuring Cups and Spoons

Kitchen Scale

Large Container with Lid

9.5-inch by 5-inch Baking Pan

Baking Brush

Wire Cooling Rack

Probe Thermometer

Oven Mitts

Instructions

In the bowl of a standing mixer, combine the warm water, molasses, and active dry yeast. Stir until all the grains dissolve. Let sit until foamy, about 10 to 15 minutes.

In a separate mixing bowl, whisk together your flours, Dutch cocoa powder, salt, and caraway seed.

With your dough hook attachment, set your mixer to low and pour in your dry ingredients. Gradually add the melted butter and egg. Mix until the dough pulls away from the sides of the bowl.

Shape your dough into a round and transfer to a lightly greased container. Cover and let your dough rise until double in size, about 1 hour to 1 1/2 hours.

Shape your dough into a sandwich loaf and transfer to a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until dough is above the lip of the pan, about 45 minutes to 1 hour.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Beat together the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash mixture over the top of the bread. Sprinkle with caraway seeds.

Bake your bread for 20 minutes. Tent with aluminum foil, and then bake another 20 to 25 minutes until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius). Bottom will sound hollow when thumped.

Turn out loaf onto a wire cooling rack. Let cool completely before slicing and serving.

Enjoy

#bread #bread recipes #yummy #yummy food #tasty #tasty food #yumminess #tasty recipes #bake from scratch #Rye #Rye Bread #Rye Flour #Rye Sandwich Bread #Dark Rye #Dark Rye Bread #Dark Rye Sandwich Bread

[danu2203]

BIG FRIDAY FISH NIGHT...FOR ONE! THE LAST CATFISH FILLET FIRED IN OLIVE OIL AND RYE FLOUR BREADING, TATER TOTS, JALAPEÑO HUSH PUPPIES , GARDEN SALAD AND JALAPEÑO BOMBERS...EAT IT!

#CATFISH #RYE FLOUR #JALAPEÑO HUSH PUPPIES #JALAPEÑO BOMBERS #GARDEN SALAD #TATER TOTS #SEAFOOD #FOOD #SUPPER #DINNER

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.

#vegan #food #organic #fermenting #plant based #crueltyfree #govegan #healthy #fermentation #ehlers danlos syndrome #sourdough starter #sourdough bread #sourdough #rye starter #rye flour #wholemeal flour #kitchenaid #brod and Taylor

[choclette8]

Rye Sourdough Pancakes

Soft, light and pliable English type pancakes made with rye sourdough. The recipe is a great way to refresh sourdough or use surplus discard.

Soft, light and pliable English type pancakes made with rye sourdough. They’re a great way to either refresh your sourdough or use up any surplus discard. And you only need four ingredients for the recipe: wholemeal rye flour, water, eggs and olive oil. Well maybe five if you include salt. And following on from last week’s grapefruit curd, I have another egg recipe for you. It must be something…

View On WordPress

#Healthy #rye flour #sourdough

[geckomancyy]

Yeast Bread - Montana Russian Black Bread A hearty bread with a Russian flair, black bread is made with dark beer, coffee, molasses, and caraway seed and is excellent for toast, sandwiches, and serving with soup.

#cocoa powder #caraway seed #black bread #rye flour #beer #molasses #coffee

[vera-frolova]

Apple Crisp with Rye Crumble

When prepared in a cast iron pan, this quick and simple apple crisp is charming and lovely! It is made healthier by using rye flour and unpeeled apples.

#butter #cast iron pan #guest #apples #apple crisp #rye #rye flour

[ericathas]

Doggie Biscuits II

Make something special for your canine friends. These wholesome biscuits are great for big dogs with wheat, cornmeal and rye flour. They are baked overnight to make them extra crunchy.

#flour #rye flour #doggie biscuits ii #chicken broth #yeast

[fullcravings]

Rye Chocolate Chip Cookies

#rye #chocolate chip #rye flour #cookies #food #dessert #brown sugar #recipe #prettysimplesweet

[morethansalad]

Mämmi / Traditional Finnish Easter Dessert (Vegan)

serve with plant-based milk or cream

#vegan #desserts #finnish cuisine #nordic cuisine #easter #mämmi #rye flour #orange #raisins #coconut sugar #sea salt #plant milk

[benjaminfrisch]

Bagels Recipe

These chewy and flavorful pumpernickel bagels have a touch of sweetness from the honey and a hint of sourness from the rye flour. They make a delicious and unique breakfast or brunch option when topped with fresh strawberries.

#salt #rye flour #cornmeal #strawberries #honey #active dry yeast

[alma-azul]

Rye Sourdough Artisan Bagels Recipe

These rye sourdough bagels are chewy and have a wonderful tangy flavor from the sourdough starter. Caraway seeds give them a distinct and delicious flavor that pairs well with cream cheese or smoked salmon.

#bread flour #egg #caraway seeds #salt #sesame seeds #rye flour

[highspeedffff]

Pumpernickel Bagels with Strawberries Recipe

Pumpernickel Bagels with Strawberries - These chewy and flavorful pumpernickel bagels have a touch of sweetness from the honey and a hint of sourness from the rye flour. They make a delicious and unique breakfast or brunch option when topped with fresh strawberries.

#strawberries #bread flour #active dry yeast #cornmeal #honey #salt #rye flour

[woodyallenscenes]

Bagels Recipes

These rye bagels are dense and flavorful, with a slightly sweet molasses flavor. Sesame and poppy seeds add crunch and a nutty flavor.

#egg #vegetable oil #salt #active dry yeast #sesame seeds #rye flour

[jazzeria]

26 Nov - I made a loaf to give to a friend. It... didn't turn out as good as I hoped. It had the gluten issue again.

I didn't make detailed notes on this because I was short on time. But when I saw the soupiness of the dough, I decided to try adding some autolysed plain white dough (about 100g flour + 75g water, mixed together then rested for about an hour, then kneaded to develop gluten).

I think it saved the loaf from being a total muffin brick.

This was also my first time using spelt flour. It made the loaf more interesting, but because of the small amount (I think 50g in the 1kg of flours), I couldn't tell you exactly what flavour spelt has. The bread just tastes....more interesting, more complex. Perhaps slightly nutty? I'm looking forward to baking more with spelt in the future.

#food #bread #baking #sourdough #sourdough bread #home baking #Sir FluffyBuns #Sir Fluffy Buns #sourdough sandwich #spelt #spelt flour #rye #rye flour