#rye flour

[morethansalad]

Vegan Pumpernickel Bread

[vegan-nom-noms]

No Knead Bread With Carrots and Walnuts

[fullcravings]

Super Chewy and Nutty Rye Chocolate Chip Cookies

[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

[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.

[punkbakerchristine]

rye bread!

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

[hoardingrecipes]

Blueberry Rye Pancakes with Molasses Syrup

[gokuna-arachnid]

2021.07.10 ベーグル