Rye Ground Linseed Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RYE GROUND LINSEED BREAD

Enjoy a slice of sourdough rye bread, a tasty home-kneaded bread recipe with spelt flour and other organic ingredients.

Provided by Ramona's Cuisine -

Categories     Other Breads

Time 1h10m

Number Of Ingredients 9



Rye ground linseed bread image

Steps:

  • 1. In a large bowl mix in the flours, sprinkle the salt more towards the edges. Form a well in the middle. Make sure salt is not sprinkled in this well.
  • 2. In a cup/mug mix the yeast with the sugar and pour 100 ml lukewarm water. Mix well until both sugar and yeast dissolve. You could leave it in the cup or pour it in the well formed in the flour. I recommend the latter as leaving it in the cup requires that you keep an eye on it as it will overflow so, best is to pour it in and set aside for around 20 minutes.
  • 3. Once the yeast has become all a big bubble start kneading the bread. Pour the remainder of the water and the buttermilk and the crushed linseed. Mix very well and knead until the dough no longer sticks to your hand. This will probably take 4-5 min or so.
  • 4. Gradually add the olive oil while still kneading. Feel free with punching, slapping, stretching, whatever you feel like doing with it but as I said the low gloutenous flours do not require that much working but maybe half the time (5-6min instead of 10-12 min what would be needed for a higher gluten flour).
  • 5. When finished, smooth the surface into a big ball and cover.
  • 6. Allow to prove for as many hours as you fancy. I normally leave it between 4-8 hrs.
  • 7. When finished with proving just put into the baking tray.
  • 8. Allow to prove again for an extra hour or so and then place in the oven. Bake at 190 C for 40-50 min.
  • 9. When ready, turn oven off and allow a good 20-30 min to cool.
  • 10. Take out of the oven and cover with a towel for another 20-30 minutes outside the oven. Then, take out from baking tray and serve slightly warm or cold with anything you like, whether that is sweet or savoury. Simply divine! P.S. break it if you want to eat it pretty warm and only cut when it has completely cooled.

1 kg rye flour
250 g spelt flour (light)
250 ml water (lukewarm)
200 ml butter milk
100 g linseed (crushed/ground)
18 g dry yeast (fast action yeast is best)
2 tsp himalayan salt (or sea salt, or kosher salt)
1 tbsp sugar
4-5 tbsp olive oil

NORDIC WHOLE-GRAIN RYE BREAD

Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.

Provided by Julia Moskin

Categories     breads

Yield 2 large or 3 medium loaves

Number Of Ingredients 9



Nordic Whole-Grain Rye Bread image

Steps:

  • On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
  • Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
  • On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
  • Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
  • Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature
2 cups/250 grams medium rye flour
½ teaspoon/2 grams active dry yeast
2 cups/340 grams cracked rye berries or coarse rye meal
1 cup/170 grams sunflower seeds
4 cups/400 grams medium rye flour
4 teaspoons/20 grams kosher or coarse sea salt
3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
½ teaspoon/2 grams active dry yeast

RYE BREAD

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios

Provided by Cassie Best

Categories     Lunch, Side dish

Time 50m

Yield Makes 1 loaf

Number Of Ingredients 6



Rye bread image

Steps:

  • Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
  • Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
  • Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
  • Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium

200g rye flour, plus extra for dusting
200g strong white or wholemeal flour
7g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
1 tsp caraway seed (optional)

More about "rye ground linseed bread recipes"

SOFT SANDWICH BREAD WITH FLAX RECIPE | KING ARTHUR BAKING
Web Combine all the ingredients, and mix and knead, by hand, mixer, or bread machine, to make a soft, smooth, slightly sticky dough. Place the dough …
From kingarthurbaking.com
4.4/5 (91)
Calories 120 per serving
Total Time 2 hrs 30 mins
  • Combine all the ingredients, and mix and knead, by hand, mixer, or bread machine, to make a soft, smooth, slightly sticky dough., Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's almost doubled in size, about 60 to 90 minutes., Lightly grease a 9" x 5" loaf pan.
  • Gently shape the dough into a smooth log, and settle it into the pan, smooth side up., Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", 30 to 60 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer.
soft-sandwich-bread-with-flax-recipe-king-arthur-baking image


RYE BREAD WITH MOLASSES AND CARAWAY RECIPE - SERIOUS EATS
Web Apr 10, 2012 1 1/4 cups water 2 1/4 teaspoons instant yeast, divided 6 3/4 ounces (about 1 1/4 cups) bread flour 1 teaspoon salt 1 tablespoon …
From seriouseats.com
4.5/5 (2)
Category Bread
Cuisine American
Calories 153 per serving
rye-bread-with-molasses-and-caraway-recipe-serious-eats image


RYE AND GROUND LINSEED BREAD | RECIPELION.COM
Web 250 ml water (lukewarm) 200 ml butter milk 100 g linseed (crushed/ground) 18 g dry yeast (fast action yeast is best) 2 tsp himalayan salt (or sea salt, …
From recipelion.com
Estimated Reading Time 3 mins
rye-and-ground-linseed-bread-recipelioncom image


RYE AND GROUND LINSEED BREAD
Web Rye and Ground Linseed Bread | AllFreeCopycatRecipes.com Yes, rye bread and spelt flour are naturally low in gluten levels, hence this does not rise like a white flour or any glutinous flour would. "Making …
From allfreecopycatrecipes.com
rye-and-ground-linseed-bread image


HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES
Web Apr 19, 2022 2 tablespoons caraway seeds (optional) 1 tablespoon salt 1/4 cup vegetable oil 1/4 cup cocoa powder (unsweetened) 2 cups rye flour 5 cups bread flour Method Dissolve the yeast: Dissolve the yeast in the …
From simplyrecipes.com
homemade-rye-bread-recipe-simply image


OUR BEST RYE BREAD RECIPES | TASTE OF HOME
Web Dec 2, 2019 Cherish the down-home goodness of freshly baked rye bread with these classic recipes. 1 / 5 Rustic Rye Bread This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. …
From tasteofhome.com
our-best-rye-bread-recipes-taste-of-home image


THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
Web Combine all of the ingredients in a medium bowl or the bowl of a stand mixer. Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're mixing by hand. Using a stand mixer, mix at low speed until …
From kingarthurbaking.com
the-easiest-rye-bread-ever-recipe-king-arthur-baking image


CLASSIC RYE SANDWICH BREAD RECIPE | KING ARTHUR BAKING
Web Bake the bread for 30 to 35 minutes or until its crust is golden brown, and the interior temperature reads 190°F on a digital thermometer. Remove the bread from the oven, turn it out of the pan onto a rack, and brush the top …
From kingarthurbaking.com
classic-rye-sandwich-bread-recipe-king-arthur-baking image


FLAXSEED BREAD (VEGAN + GLUTEN-FREE) - RHIAN'S RECIPES
Web Jan 20, 2020 200 g (1 ⅛ cup) whole flaxseeds * (I used golden but brown works too) 300 g (2 ½ cups) gluten-free flour blend (or sub plain flour if not gluten-free) 4 teaspoons baking powder (ensure gluten-free if …
From rhiansrecipes.com
flaxseed-bread-vegan-gluten-free-rhians image


COUNTRY FLAXSEED BREAD - TASTE OF ARTISAN
Web Apr 29, 2019 Grind flaxseeds and anise seeds. Mix with the flours and salt and set aside. Warm up 200 ml of the water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a …
From tasteofartisan.com
country-flaxseed-bread-taste-of-artisan image


OLD WORLD RYE BREAD MACHINE RECIPE - BAKING VEGAN BREAD
Web For oil-free, add 2 tbsp ground flax and 2 tbsp water, mixed. 2 tbsp fancy molasses. 1 2/3 cups whole wheat flour. 1 1/3 cups all purpose flour. 3/4 cup dark rye flour. 2 tbsp …
From bakingveganbread.com


RYE AND GROUND LINSEED BREAD - RAMONA'S CUISINE | RECIPE
Web 2 reviews · 70 minutes · Vegetarian · Serves 12 · Making bread must be one of the most satisfying of all baking in the world, well…, for me at least. I could make, knead bread all …
From pinterest.com.au


RYE GROUND LINSEED BREAD | RECIPES, YUMMY FOOD, BREAD - PINTEREST
Web Rye Ground Linseed Bread Enjoy a slice of sourdough rye bread, a tasty home-kneaded bread recipe with spelt flour and other organic ingredients. Kitchen Thyme 9k followers …
From pinterest.com


SEEDED RYE SANDWICH BREAD RECIPE | KING ARTHUR BAKING
Web Turn the dough out onto a lightly oiled surface, and shape it into an oval. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap, and …
From kingarthurbaking.com


RYE BREAD RECIPE - BBC FOOD
Web Method. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and …
From bbc.co.uk


SEEDED RYE BREAD RECIPE - HOW TO MAKE RYE BREAD AT HOME
Web Jan 13, 2022 Directions Save to My Recipes Step 1 In a large bowl, stir together water with yeast and sugar. Add flours, salt, and seeds, then stir with a silicone spatula until no …
From delish.com


EASY SEEDED RYE BREAD RECIPE - CLAUS MEYER - FOOD & WINE
Web Dec 7, 2016 3 cups rye flour, preferably organic 2 cups whole-wheat flour 1 3/4 cups cracked rye (see Note) 1 1/2 cups flaxseeds 1 cup roasted salted sunflower seeds 3/4 …
From foodandwine.com


RYE GROUND LINSEED BREAD RECIPES- WIKIFOODHUB
Web 1 kg rye flour: 250 g spelt flour (light) 250 ml water (lukewarm) 200 ml butter milk: 100 g linseed (crushed/ground) 18 g dry yeast (fast action yeast is best) 2 tsp himalayan salt …
From wikifoodhub.com


BEST RYE BREAD RECIPES | KING ARTHUR BAKING
Web Best Rye Bread Recipes The thrill of pulling a loaf of crackling homemade bread from the oven is unmatched. The bread we’ve been especially excited to bake recently? Rye! The …
From kingarthurbaking.com


RYE GROUND LINSEED BREAD - MY RECIPE MAGIC
Web Oct 12, 2018 Enjoy a slice of sourdough rye bread, a tasty home-kneaded bread recipe with spelt flour and other organic ingredients. This site was built to help food bloggers …
From myrecipemagic.com


Related Search