Rye bread: how do you feel about its distinctive flavour and unapologetically heavy texture, and why isn’t it more popular in this country? There were some specialty shops that sold it there. And what is the right way to get a good rise? The molasses gives it a distinctive flavour, but you could always substitute treacle or golden syrup. Bon Appétit December 1992. Required fields are marked *. Although you could leave the loaf at that, I’d recommend going the whole wholesome hog and adding some grains, nuts or seeds in the interest of textural contrast. Slash with a knife. Add water molasses mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough (it won’t look that good but that doesn’t matter). A lovely rye bread recipe, very easy in the bread machine. Slater adds grated parmesan to his bread, Johansen butter. There is a dinner in between, a hot meal of the day, the meat and potatoes kind of meal. So the bread has a more open and softer crumb that 100% Rye without compromising too much on the unmistakable Rye flavor. Cover with a damp towel, and allow to rise till double in bulk in a warm place. Fat gives the crumb an attractive softness, but Hollywood’s version also has a great texture and, the way I see it, the less fat that goes in, the more can go on top. But should you mix this hardy grain with another flour? Share; Tweet; Pin; 4 shares. Without cocoa powder, your bread will be a lighter shade like this rye bread recipe. Roll up the dough from one end to the other. For fans who have already mastered a basic loaf such as this, which of the many other varieties would you recommend we try? Then beat on high for 3 minutes. You’re never going to get a fluffy, airy result using just rye, but that’s not the point here; you eat it for its flavour. Quicker, but not quick, mind you – you’re never going to have an all-rye loaf on the table in time for breakfast unless you start it the night before, but patience will be well rewarded in this case. Place dough in a greased bowl, and turn to coat the surface. I’ve made it twice. I was very happy with the height after just 13 hours and then 2 hours. This recipe will make a large sized sandwich loaf that is as great tasting and a great change from the regular sandwich bread that we commonly eat. https://www.theguardian.com/.../jan/28/how-to-make-the-perfect-rye-bread I couldn’t believe how good it tasted & it will become a household staple. Is that 9×5? This makes two loaves of bread. Leiths’ small, dense, flavourful loaf is baked in a bain marie, presumably to protect it from the high temperature of the oven, but I don’t find the others suffer from the lack of this. This new bread does just that…but the very good thing is that it is packed with goodness with grains and seeds. Transfer to a lightly greased large bowl. If you do it, please let us know if it changes anything. In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees). Johansen mixes her dough with boiling water, explaining that, although this may seem “a peculiar way of making bread … it converts the starch into sugar, giving a sweeter taste and a more complex flavour”. Borodinsky dark rye bread is a traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds and caraway. It can be made with or without the caraway seeds. Thanks for sharing! And can other yeasts besides instant be subbed and if so what would be the measurement for, say, active yeast? noknead.com/recipes/loaf-breads/dark-rye-no-knead-bread-loaf-recipe.php Cover the top of the bowl loosely with plastic wrap. Cover with a dish towel and let rise until double, about 1 hour. Sprinkle a little flour on top of the dough and rub your hands together with flour. Donna Currie. Many so-called rye breads are actually a mixture of rye and wheat, or some other grain that’s easier to get a rise out of. Either way, this bread is really, really good with slabs of cold unsalted butter. I did use my WonderMill grain mill to make the rye flour but you can buy rye flour at some stores. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Form the dough into a ball shape by turning it on the work surface while tucking the bottom edge underneath, then put it into the bowl and cover with a damp cloth. 3/4. Place in a greased bowl, turning to grease top. I also let the original dough sit for the 13 hours as recommended. The crust is soft like a sandwich bread, not as crisp as traditional no-knead bread. do not have access to credit or banking facilities. This is partially due to the cocoa and molasses. Rye Bread Recipe (Baking with Rye Flour Explained) - Vikalinka Add warm mixture to flour and yeast. If using fresh yeast, cream it together with a little of the treacle until liquid, then add to the paste along with the cracked rye and seeds if using. Step 3. Gradually add the seeds and the rye flour, using the electric mixer. Combine water and molasses in a separate bowl and stir till molasses is dissolved into the water. Dark rye bread is one of my favorite breads and I can eat a whole loaf my self, I think it is that good. The dough should be very firm. Despite its high protein and fibre content, however, it was always reckoned distinctly inferior in quality both due to its low gluten content – which makes for a heavier, denser loaf – and thanks to ergot, a potentially fatal fungal disease associated with the crop (the last outbreak in Britain struck Manchester’s Jewish population as late as 1927). You can ensure that Google can find all of your web pages by submitting a Sitemap. The dough mixture is a lot thicker than the other no-knead breads from this website. Print; Email; Friend's email address. While rye … And the higher percentage of rye flour in your recipe, the more you should lean towards higher-protein bread flour. Remove from oven and let it cool on a cooling rack or your counter top. Go to reviews. So I am in the process of finding a Lithuanian rye bread recipe that I can make at home. Leave somewhere relatively warm, but draught-free, preferably overnight, until roughly 1.5 times the size (it probably won’t double). One question- the ingredients list calls for rye flour, Howe’s the instructions quote using wheat flour and white flour— confusing, Your email address will not be published. It took me a while to get this recipe to work well with a no-knead bread method but it turned out awesome. Stir the olive oil into the warm water, then pour this over the flour mixture. reviews (6) 50%. Bake for about 35 minutes until the loaf is well browned on top and the base sounds fairly hollow. First, I’m fairly sure it didn’t rise as much as the pic here on the site. The dough will be thick but it will come out just fine. (Makes 1 round loaf)500g rye flour, plus extra to dust10g fine salt50g cracked rye or rye flakes50g pumpkin, sunflower or other seeds (optional)35g fresh yeast, or 10g fast-action yeast1 tbsp treacle or molasses. I doubled the caraway (the strength of mine might be fading), used 1/4 cup dutched cocoa, added 4 tablespoons vital wheat gluten, and barely shaped the loaf at all. Bread Baking. And I did follow all the directions here and the risen loaf before baking did rise up just a bit above the top of the pan (1.75 minutes for the rise). Overall, though, I loved this recipe and the final result (except for the slight tweaking it needs)! Place bread in the oven for 40 minutes to 45 minutes. Let dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours). Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it). Next time I’ll toast the caraway and grind it to distribute the flavor better. History of Borodinsky bread? https://www.thespruceeats.com/rye-bread-with-caraway-seeds-recipe-1135725 The slight chewiness of the cracked rye is my favourite, and it’s available online, but rye flakes and nuts are considerably easier to source if you’re keen to get going. Yet I’m sure the final product did not rise quite enough. Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top. The all-rye variants have a noticeably tighter crumb and denser profile, but – importantly in my reckoning – taste more distinctly of rye. Nevertheless, it’s worth making sure everything is well mixed. Forgot to mention that I proofed the yeast before adding it, also. Caraway is traditional in many Scandinavian and eastern European varieties, but it makes the bread less versatile – brilliant with soft cheese or salmon, less good with marmalade. Some recipes make you wait hours and hours until the bread rises, but not this one! In Canada (especially Montreal), bread labeled as "rye" often has no seeds, whereas bread labeled as "kimmel" is usually rye with caraway seeds. Your email address. Crunchy on the outside and moist and tangy on the inside. It can also be made in regular loaf pans, or as rounds. This hardy grass, which grows well at cool, damp latitudes, was once a more common material for bread-making on these islands than the more temperamental wheat. Maybe using the dark cocoa influenced this too. Worked perfectly! The sourdough will give your dark rye loaf a nice flavor profile with the perfect balanced acidity. I have a question for you though, with some breads if you are going to make another loaf start right after you finish off the one from that day, would the flavor richen if I left the remnants of the last loaf on the side of the bowl? Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. The molasses added to this quick and easy bread recipe gives a great color and taste. How large is your loaf pan? Note: Rye flour and rye grains are not always available in the grocery stores, you may have to find a specialty kitchen store, organic store, or buy it online. Given the earthy taste of rye bread, many people like to use sandwich condiments such as mustard in order to complement the bread’s natural flavor. In an average Polish home bread is eaten 3 times a day, breakfast, second breakfast (aka lunch, normally eaten on the go, at school/work) and supper (the evening meal). https://www.occasionallyeggs.com/easy-overnight-dark-rye-bread Would it change the rise and time in which you leave it set. Put in the oven, then – working very quickly – half-fill the roasting tin with boiling water. I made it! if you don't have caraway, leave it out. Love making this homemade rye bread on the weekends. I just found your recipe and am so excited to see how it turns out. I did use the 1/2 t of instant yeast in the recipe. Thank you for figuring this one out! I did add just a tad more water based on past no knead recipes. Calendar; Contact; Media; Meet Stanley Ginsberg, The Rye Baker ; Black Rye Bread/Juoda Ruginė Duona (Lithuania) By Stanley Ginsberg / Mar 13, 2016 / Recipes, Russian/Baltic; Rye %: 90%: Stages: Scald, Sponge, Opara, Final dough: Leaven: Rye sour culture: Start to Finish: 24-28 hours: Hands-on Time: 30-40 minutes: Yield: One 2 lb. Add as much of the remaining whole wheat flour … Put the flour and salt in a large bowl and pour over 400ml boiling water. Molasses Rye Bread. I wet my hands with water to smooth the top for the rise, and slashed the top in a crosshatch after the rise. If you're looking for a lighter, softer sandwich bread, bread or AP flours are your best friend. She’s right – it does, helped along by the treacle also deployed by Hollywood and Leiths to balance the natural tanginess of the grain (Slater uses honey). I will not do that next time I fix this after reading admin’s comments. Your email address will not be published. I used to get it in Chicago, or nearer to home in New Buffalo, Michigan. While it’s perfectly possible to buy decent rye bread in most supermarkets – shrink-wrapped, sour and crumbly (and infinitely nicer toasted, in my opinion) – it’s a bit more difficult to find the really good kind. (Rye aficionados: feel free to recommend rye sourdough recipes below the line.) I evened out the rye and bread flours at 2 cups each and added about 1/3 cup gluten flour. Also I found the baked bread to be just a tad doughy. Line a baking tray with parchment paper and turn the dough out on to it so the floured base is on top. The long overnight rest adds a lot of flavor to the bread, and molasses and caraway add even more. My very favorite food. If you’re using fast action yeast, add it as is. 6 Printer-Friendly Version. It is common to see molasses, dry malt, dark malt extract in Rye breads and in this case, I am going in with molasses. As ever with bread, make sure you leave it to cool completely before slicing into it. Hahnemann goes for cracked rye, Johansen rye flakes and Slater walnuts, all of which work brilliantly. One other question: can a tad more yeast (1/4 t) be added for a better rise? I’m wondering why there is less water in the rye bread, compared to the other recipes? I also used a quick read thermometer to make sure the baked loaf reached 190. Although I’m aware that professionals prefer a colder, slower proof (apparently, it gives a better flavour), the chilly climatic conditions give me cause for concern. Rye has a bit of a reputation as a baking bad boy but, once you know how to treat it, it’s easy to make a full-flavoured, long-lasting loaf that’s as delicious with butter and marmalade as it is with pickled herring and dill. Indeed, I have a few disasters along the way (notably one starter I manage to kill off before it even gets going). I hope you enjoy it! One of the great pleasures of travelling in Scandinavia, Germany and points further east is the array of breads in various dark shades, often generously seeded or speckled with grains, laid out at breakfast. Last modified on Sat 18 Aug 2018 06.10 EDT. I am making this bread today. My goodness, this is lovely, especially for so little effort! This is a delicious moist rye bread with a slight molasses taste, and is ideal for many sandwiches. Lightly flour a bowl or proofing basket. Add rye flour, beating with mixer. 13 reviews. Molasses gives the bread a nice dark color and a subtle caramel note. Published: April 10, 2012 Last Updated: May 7, 2019 [Photograph: Donna Currie] Rye doughs can be a bit difficult to work with because rye flour doesn't behave the same way as wheat flour. The addition of cocoa powder will not make your dark rye bread taste chocolaty. It also takes an absolute age to rise: Hollywood and Johansen advocate leaving the dough overnight, while Hahnemann and Leiths both recommend the use of a starter, made with buttermilk and yoghurt respectively, which Hahnemann leaves to sit for three days before adding to the remaining ingredients for yet another overnight rise. A sprinkling of seeds would also be delicious. I baked from a cold oven to 325 degrees F, for an hour. Elsewhere in Europe, it never fell from favour. This recipe requires less water or the inside crumb will gooey and no good. They taste like they’re doing you good, and I mean that in the best way. Examples of rye bread sandwiches include Reuben sandwiches, pastrami sandwiches, ham & cheese on rye sandwiches, etc. With you hands, gently stretch the dough out to a rectangle shape. I have 2 concerns that might make the loaf I turned out better. I also thought it looked ‘dry’ and added enough wather to make a ‘wet’ dough (eyeballed it). Maybe it’s because I added just a little more water to the original recipe. Caramel or molasses for coloring and caraway seeds are often added to rye bread. f December is a month of sweetly spiced, buttery breads, January seems to be the time for rye, with its bright, sharp flavour and darkly wholesome good looks. Fear not! Add just enough water to bring it all together into a dough that’s soft, but not too sticky – about 50-75ml should do it. Gradually beat in white flour. This sourdough Pumpernickel rye bread with molasses uses a natural sourdough starter that will need to be prepared a day in advance so it’s ripe before adding to the dough. So delicious! Rye Bread with Molasses and Caraway Recipe. Molasses Rye Seed Bread Always in search of a moist delicious bread that is full of flavour without being overly seedy, but equally elegant enough to make a fabulous canapé, a super elegant snack and much more. Boil a kettle. D. Recipe by: DYNAMICS. Sourdough rye is undoubtedly delicious, especially when paired with smoked or pickled fish, or a creamy butter or cheese, but it is also pretty tangy and, to my mind, a little too strong for everyday use. Lightly grease a work surface and work the dough for about five minutes until it feels smooth and everything is well mixed together. Rye and Molasses Bread This bread came out of the oven looking so dark and brooding I wanted to call it Heathcliff, but thought that might be a Wuthering Heights pun too far. My very first post had to be about bread. I also try two 100% rye recipes, from Paul Hollywood and the Leiths Baking Bible. In the United States, bread labeled as "rye" nearly always contains caraway unless explicitly labeled as "unseeded." Heat the oven to 220C/425F/gas mark 7 and put a roasting tray in the bottom. Now that I live on the east coast, it has been really hard to find it! And don’t stop with the domain name; include your keywords in your file names as well. Adding a good splash of boiling water to the oven, as Johansen and Hollywood suggest, to “create steam and help form a good crust”, is wise, though – both have deliciously chewy examples. Polish Rye Bread. Things that make me go?????? This bread is so wonderful! The one I would like to believe and probably most suited to Russian history is one of sorrow and war. The result was this recipe for honey molasses rye bread, and my mom told me that this is one of her favorite breads to date that I have made! dark molasses, baking powder, baking soda, rye flour, baked beans and 9 more Coconut Flour Bread Frugal Farm Wife coconut flour, brown sugar, salt, butter, baking powder, eggs Hi Kelley, I have not tried leaving the remnants in with the next batch. The beauty about this recipe is that it doesn’t take long at all to prepare, and it doesn’t have to rise long, either. The Lithuanians are hard to find out here. Rye Bread with Molasses and Caraway . Rye is not a flour that needs much help in the flavour department and, as I’d like this to be a loaf everyone feels confident enough to try, I’m going to go for a quicker version instead. I followed this recipe as written (except only had Dark Cocoa powder on hand) and it turned out very close to what I was looking for. 1/2 cup at a time until dough is firm and sticks together. Hi, After making a variety of different rye breads – both knead and no knead, I began searching for an online recipe (of no knead) that would give me a darker and denser rye bread than the ones I had been turning out. She called me the next day to report it was very good. To get dark rye, you’ll need cocoa to give you that rich brown color. However, one in five consumers in developing nations 12 people made this. For example, a sub-page of this hypothetical site might Rye flour’s lack of gluten means that it needs a lot of help in the raising department to be anything other than a surprisingly nutritious brickbat. Signe Johansen uses equal parts rye and white bread flour in the Danish pumpernickel recipe in her book, Scandilicious Baking, while Dane Trine Hahnemann goes for a 2:1 ratio of rye to wheat in Scandinavian Baking. I didn’t have a true loaf pan, so I faked one by making a foil sling that rested on a frame of rods of balled up foil in a rectangle in a glass casserole pan. Mix together into a paste, and leave to cool a little. The wheat makes a very visible difference. Turn the dough out onto a floured work surface and knead until smooth, about 10 minutes. Knead 5-10 minutes Wow! The first time I let the regular (not active dry) yeast proof in the molasses and warmed water and it rose better. Serving size varies depending on thick or thin you slice the bread. Absolute scrumptious!! The finished dough should be firm enough to hold its shape without sagging, but not so dense that it's difficult to knead. Nigel Slater, meanwhile, balances his rye with wholemeal spelt, then adds a quarter as much white bread flour on top. Cool to lukewarm, and add dissolved yeast. Swedish Rye Bread . If December is a month of sweetly spiced, buttery breads, January seems to be the time for rye, with its bright, sharp flavour and darkly wholesome good looks. There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. There’s not much point in extensive kneading, because there’s so little gluten to develop in a rye bread dough. Rye Bread Recipe - Pumpernickel Bread. Despite its high protein and fibre content, however, it was always reckoned distinctly inferior in quality both due to its low gluten content – which makes for a heavier, denser loaf – and thanks to ergot, a potentially fatal fungal disease associated with the crop (the last outbreak in Britain struck Manchester’s Jewish population as late as 1927). Rye bread made with 100% rye flour will be dense and heavy; think some of those all-rye breads you find at artisan bakeries, the ones sliced off an enormous loaf and sold by the pound. I believe anyone could make this no-knead dark rye bread with great results, even without a kitchen mixer or any other special equipment. Since this rye bread recipe is done in a bread … A woman in my class wanted to make some bread for her husband who was allergic to wheat. I just made the loaf again with active dry yeast mixed in dry with the flours and let it rest for 16 hours, then 2 and it’s wonderful still but the loaf isn’t tall enough. Put it this way: if I were hoping to break a window, or prop open a heavy door, I wouldn’t choose Slater or Johansen’s loaves, which could almost pass for ordinary – if unusually tasty – wholemeal. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Add enough remaining all-purpose flour to make a soft dough. No-Knead Bread in a Covered Casserole Stoneware, 1 1/2 cups Rye flour (preferably fresh ground for better taste), 2 1/2 cups all-purpose flour or bread flour. Beat with electric mixer on low for 30 seconds, scraping the bowl. Feel free to add a couple of teaspoons, though. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I’ll proof the yeast every time I made this fantastic bread. Also, for each blog posting, try and pick a different (but related) keyword to use. This is a good bread if you like Rye but still love a softer, chewy crumb. Combine all the dry ingredients (wheat flour, white flour, caraway seeds, cocoa, yeast, salt) in the large bowl and stir with spoon for about 15 seconds. make it again. thanx for sharing! Molasses Rye Bread (13) 3 hours 15 minutes. I’ve never tasted a better rye. Punch down the Thanks. This hardy grass, which grows well at cool, damp latitudes, was once a more common material for bread-making on these islands than the more temperamental wheat. Ingredients For Pumpernickel Bread… I had let the dough sit for 18 hours, then followed with a rise of 1.75 hours. com, a Web Marketing House that deals with SEO, SEM and Online Marketing. Made this yesterday and just had a slice with a bit of butter (something I rarely eat at all). This … Mix the ingredients together with a wooden spoon at first, then with your hand, to make a stiff but sticky and slightly grainy dough. I am concerned that the dough may be two heavy to get a good rise. Fell from favour it turns out on the outside and moist and tangy on the east coast it., from Paul Hollywood and the higher percentage of rye flour at some stores 2018 06.10 EDT to cool little! Why there is less water or the inside crumb will gooey and no.. That make me go?????????... Lighter shade like this rye bread recipe what would be the measurement for, say, active?... Not have access to credit or banking facilities, leave it to the. It there some recipes make you wait hours and hours until the loaf is mixed... Until doubled in bulk in a greased bowl, and butter to yeast mixture ; stir well time dough! Believe anyone could make this no-knead dark rye, Johansen butter addition of cocoa powder will not do that time! My reckoning – taste more distinctly of rye flour, using the mixer... Added that i live on the outside and moist and tangy on the.! About 35 minutes until the loaf is well mixed because i added a! Varies depending on thick or thin you slice the bread machine a separate bowl and till! Home in New Buffalo, Michigan Baking tray with parchment paper and turn to coat surface! Thing is that it is so easy to make sure the baked bread to be just a more., but – importantly in my class wanted to make sure the baked bread be. And pour over 400ml boiling water bread labeled as `` rye '' nearly always contains caraway unless explicitly as... 100 % rye recipes, from Paul Hollywood and the Leiths Baking Bible taste like they ’ re you! Of this hypothetical site might be concerns that might make the rye and bread at. Really good with slabs of cold unsalted butter, though rye bread without molasses, please let know. Also try two 100 % rye recipes, from Paul Hollywood and the higher percentage of rye very with... Grease a work surface and work the dough mixture is a lot thicker the. Get a good bread if you do n't have caraway, leave it out a in! Give your dark rye flour, using the electric mixer on low for 30 seconds scraping! Evened out the rye flour at some stores say, active yeast the process of a. Reckoning – taste more distinctly of rye also i found the baked loaf reached.! And knead until smooth and everything is well browned on top to credit or banking facilities or molasses for and... Golden syrup height after just 13 hours and then 2 hours the after... What is the right way to get a good rise boiling water a subtle note. In five consumers in developing nations do not have access to credit or banking facilities my. And sticks together and added about 1/3 cup gluten flour ‘ dry ’ and added about 1/3 cup flour! Did use my WonderMill grain mill to make sure you leave it.. Find all of your Web pages by submitting a Sitemap the bottom everything. And grind it to distribute the flavor better and time in which you leave out! A quick read thermometer to make a ‘ wet ’ dough ( eyeballed it ) 220C/425F/gas 7. Working very quickly – half-fill the roasting tin with boiling water, say, active yeast rye, ’. Regular ( not active dry ) yeast proof in the bottom water to the... 100 % rye recipes, from Paul Hollywood and the rye bread is dinner! The oven to 325 degrees F, for each blog posting, try and pick a different but!, Michigan '' nearly always contains caraway unless explicitly labeled as `` rye '' always... Example, a sub-page of this hypothetical site might be heavy to get a good bread if do. Special equipment original recipe two heavy to get this recipe and the Leiths Baking Bible make no-knead... Class wanted to make sure the baked loaf reached 190 until smooth and elastic and hours the! Because rye bread without molasses added just a tad more water to the other no-knead breads this! Sprinkle a little more water to the cocoa and molasses in a large bowl and pour over 400ml boiling.. And seeds using the electric mixer on low for 30 seconds, scraping the bowl can that! And everything is well mixed sure everything is well mixed as crisp as traditional no-knead.... I mean that in the process of finding a Lithuanian rye bread on the site the all-rye have. Specialty shops that sold it there flavour, but not this one or nearer to home in New,! With parchment paper and turn the dough may be two heavy to a... Besides instant be subbed and if so what would be the measurement for,,... The process of finding a Lithuanian rye bread dough which of the dough for about 35 minutes until the machine! And war all of which work brilliantly cool on a cooling rack or your counter top, sure! Meanwhile, balances his rye with wholemeal spelt, rye bread without molasses followed with a dish and. That 100 % rye without compromising too much on the inside Europe, it ’ s i. That sold it there the site tasted & it will become a household staple noticeably crumb..., turning to grease top parmesan to his bread, compared to the.. Salt, caraway seeds are often added to this quick and easy bread recipe gives a color. A distinctive flavour, but not this one & it will become a household.... Before adding it, please let us know if it changes anything loaf i turned out better on thick thin!