RUSTIC COUNTRY BREAD WITH HONEY BUTTER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
- Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 350 degrees F.
- Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
- For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.
COUNTRY RYE BREAD
Not to dark not to light...just right rye bread!
Provided by Malinda Coletta
Categories Other Breads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. In large bowl, combine 2 cups bread flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add rye flour gradually for an additional 2 minutes, scraping bowl occasionally.
- 2. Knead on lightly floured surface (or in mixer at medium speed) until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- 3. Punch dough down. Remove dough to lightly floured surface; Form into 5-inch ball. Place on large greased baking sheet or parchment paper. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If not baking right away place in refrigerator; remove from fridge 30 minutes prior to baking.
- 4. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400ºF for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack
- 5. ALTERNATIVE BAKING METHOD (the way we cooked the photographed loaf) Oven at 450F with pizza stone in oven. Form loaf on cookie sheet covered with parchment paper and let rise for 30 -45 mins (this is step 3 sse above), apply egg wash, slit loaf, trim excess parchment paper. Slide loaf onto hot stone and cover with an disposable aluminum roasting pan. Bake for 35 mins. With this method you will produce a loaf with a crustier crust than just baking in the oven without the pan over it!
OLD-WORLD RYE BREAD
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Provided by French Tart
Categories Sourdough Breads
Time 15h
Yield 14 Slices - Medium Loaf
Number Of Ingredients 11
Steps:
- To make the sourdough Sponge.
- Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
- To make the bread.
- When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
- The add in this order: rye flour, salt, sugar and then the white bread flour.
- Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
- Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
- Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
- Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
More about "country rye bread recipes"
MOLASSES RYE BREAD - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
4.5/5 (2)Category BreadsCuisine AmericanTotal Time 2 hrs 20 mins
- In a large mixing bowl, combine rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, brown sugar, and salt.
- In a glass measuring cup, combine warm water, molasses, and vegetable oil. Mix into flour ingredients. Add enough remaining all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes.
- Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.
THE BEST RYE BREAD RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Sarah Holden for Food Network KitchenSteps 5Difficulty Intermediate
A QUICK NO KNEAD CRUSTY RYE BREAD - LINDYSEZ RECIPE
From lindysez.com
4.2/5 (35)Category Breads-Biscuits & MuffinsCuisine American, GermanTotal Time 3 hrs 50 mins
DELI RYE BREAD | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
20 TYPES OF BREAD TO KNOW (SOURDOUGH, RYE & MORE) | THE KITCHN
From thekitchn.com
CRUSTY COUNTRY RYE/BAUERNKRUSTENBROT (AUSTRIA) - THE RYE BAKER
From theryebaker.com
THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY RYE BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
COUNTRY RYE BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COUNTRY RYE BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
COUNTRY RYE BREAD | RECIPELION.COM
From recipelion.com
COUNTRY RYE BREAD - COOK WITH BRENDA GANTT
From cookwithbrendagantt.com
RYE BREAD - JO COOKS
From jocooks.com
HOMEMADE RYE BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
You'll also love