#Rye Flour

[fullcravings]

Super Chewy and Nutty Rye Chocolate Chip Cookies

[morethansalad]

Nettle Bread Rolls with Lemon and Tarragon (Vegan)

[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

[punkbakerchristine]

rye bread!

i was going to make a jewish loaf but we don’t have caraway seeds or pickles (maybe next time? 😉)

[askwhatsforlunch]

Maple Rye Banana Bread

Soft, moist and delicately nutty, this delicious Maple Rye Banana Bread makes a delicious use of over-ripe bananas, and a scrumptious afternoon treat! Happy Sunday!

Ingredients (makes a loaf):

1 ½ cup plain flour

½ cup rye flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

4 tablespoons butter

3 over-ripe bananas

2 tablespoons demerara sugar

1/3 cup pure Canadian Maple Syrup

2 large eggs

1 teaspoon Homemade Vanilla Extract

2 tablespoons milk

1 1/2 tablespoon pure Canadian Maple Syrup

Butter a large loaf tin, and line with baking paper. Set aside.

In a medium bowl, combine plain flour, rye flour, baking powder, bicarbonate of soda and salt. Give a good stir and set aside.

Melt butter in a small saucepan over medium heat. Remove from heat once butter is melted; set aside.

Preheat oven to 175°C/345°F.

In a large bowl, mash bananas thoroughly with a fork. Stir in demerara sugar and half of the Maple Syrup, then add the eggs, one at a time, whisking well after each addition. Finally, gradually whisk in Vanilla Extract and milk.

Gently stir rye flour mixture into banana mixture with a rubber spatula until just blended. Then, stir in remaining Maple Syrup and melted butter until well-blended. Pour batter into prepared loaf tin, and drizzle with Maple Syrup, swirling it into the batter with the blade of a knife.

Place in the middle of the warm oven. Bake at 160°C/320°F, for 1 hour or until a toothpick inserted in the middle of the cake comes out clean. 

Let Maple Rye Banana Bread cool slightly before removing from the pan, and placing onto serving tray.

Serve Maple Rye Banana Bread with a nice cuppa.

[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.

[foodfarrago]

rye brownie cookies with caramelized white chocolate

[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…

[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.

[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.

[fullcravings]

Rye Chocolate Chip Cookies

[morethansalad]

Concord Grape & Rosemary Focaccia / Schiacciata Con l’Uva (Vegan)

[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.

[askwhatsforlunch]

Cocoa Nibs and Pear Loaf

Today is Mum's (and King Charles III's) birthday, and although we will be celebrating at the weekend, I had to bake something nice enough today! This deliciously moist Cocoa Nibs and Pear Loaf, with preserved pears from our tree, is that and then some. Just what's needed to celebrate a special day (but which you can also have if for you it's just Thursday!)

Ingredients (makes a loaf):

4 tablespoons unsalted butter

1 3/4 cup plain flour

1/2 cup rye flour

1/3 cup demerara sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon salt

6 large eggs

1 jar Pear and Ginger Preserve

1/3 cup cocoa nibs + 1/2 tablespoon for sprinkling

Preheat oven to 160°C/320°F. Generously butter a large loaf tin. Set aside.

In a small saucepan over a low flame, melt butter. Once melted, remove from the heat; set aside.

In a large bowl, combine plain flour, rye flour, demerara sugar, baking powder, bicarbonate of soda and salt. Give a good stir, and dig a well in the middle.

Break the eggs into the well, and stir well with a wooden spoon until just blended.

Add three-quarters of the Pear and Ginger Preserve and reserved melted butter. Give a good stir.

Finally, gently fold in cocoa nibs, until no white streaks of flour remains, but do not over-mix.

Spoon batter into prepared tin, and sprinkle cocoa nibs on top. Place in the middle of the warm oven, and bake, at 160°C/320°F, until a beautiful golden brown colour, and a toothpick inserted in the middle of the loaf comes out clean.

Allow to cool, 5 minutes, before transferring onto serving tray, and generously brushing with remaining Pear and Ginger Preserve.

Serve Cocoa Nibs and Pear Loaf warm or cooled, with a cup of tea or coffee, or a coupe of chilled Champagne!

[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.

[foodfarrago]

gideon's bakehouse chocolate chip cookies