Dark Rye Bread

How to make dark rye bread at home.

Описание:

Steve the Bread Guy shows you how to make homemade dark rye bread. Even if you've never made bread by hand before , you can do it by following along. Here are the ingredients you'll need: 2 tsp instant yeast; 2 tsp salt; 2 cups of warm water; 2 tbsp dark molasses; 2 tbsp cocoa powder; 2 cups white flour; 3 cups of dark rye flour. Get your stuff together and let's get baking! For the recipe and more videos go to www.takebackthebread.com/rye.html

Комментарии:

Bluewo1f пишет: Thank you Steve ! Really appreciate this video !

stevethebreadguy пишет: Hi Vanceland,
Rye flour doesn't have mucf if any gluten, so we add white flour to give the bread some structure - keeps it from becoming a pancake. Are you allergic to wheat or to gluten? The gluten is pretty important to making bread rise and stay risen. I haven't tried it with oat or rice flour.

Russell Sweet пишет: No KNEEDING ? Thats why the bread is only a inch high.

jamaicanveteran92 пишет: whats vegan alternative for yeast?

cocinademaria пишет: wonderful recipe, now that my doctor has put me in a strict diet this will help me sooo much...Thank you for sharing \r
Maria

stevethebreadguy пишет: It would be nice if we could make all rye breads, but they don't rise very well. Rye flour doesn't contain gluten, which is good news if you are allergic. However, the bad news is that gluten is the protein that gives the bread its ability to rise and maintain its structure. Without gluten, the bread won't puff up and stay that way. So, we add a cup or two of regular white flour so the bread with have a good structure.

Steve the Bread Guy

victory01 пишет: why do you punch it down and let it rise again?

KJP`s corner пишет: What happens then, is you will have a genuine ryebread. Im a scandinavian person where the bread is from originally, and im telling you that real ryebread doesnt have an ounce of whitebread, not to mention sugar! Those are industy tricks to lowen the production costs, nothing more. Im leaving off eaven the yeast!. salt is an option but if you dont like it, it wont differ the great flavour of the ryebread at all.

44manton пишет: Hi Steve Would it be possible to make two seperate loafs in bread pans, instead of the round loafs with the rye recipe. Thank you

ludwig123456789 пишет: You can also buy gluten to add to your flour----and this is especially needed addion for Rye bread unless you chance ending up with a brick. I only found this out accidentally from a flour mfg-- the 'dose' is usually 1/2 to 1 teaspoon per 2 loaves. If you are doing Jewish style rye--adding caraway seeds to it (if you do not like seeds--use powder or caraway oil---(a little dab will do ya). a SMALL addition of allspice will help the Caraway flavor come out much more.

Bluewo1f пишет: Hi Steve I would like to pint out that 25 mins at 350f baking time is not long enough my bread came out soggy and gave me gas. maybe around 1 hour is good.

sgcin210 пишет: My husband will love this bread. I can hardly wait to try it. Thank you so much. Mrs.Clarke from Texas

ishouldplayzelda пишет: i cannot for the life of me find dark rye anywhere in stores and i've checked 5 freaking stores so now i need to make some. btw i need dark rye so that i can make kvass

vanceland пишет: @stevethebreadguy Allergic to wheat. Not sure about gluten, but that is probably in there as well. I may experiment a bit with this using xanthum gum in place of gluten, and replacing the white flour with oat flour. I'll let you know how it turns out.

sourdoughgirl1 пишет: Wow that loaf looks beautiful! What starter do you use? I use Sourdough International's and I love it!

HotPhlash пишет: Also...on this YT video you say 2 cups flour, then you say 1 1/2 cup and on your website your written recipe says 2 cups. Which is right?

Damien McLaughlin пишет: Steve,

I really enjoy your videos! I just have a couple of questions for you. First, is there any difference between the dark rye bread you have made in this video and pumpernickel bread? If they are different then is there any chance of you making a pumpernickel bread video? Also, how would one go about making a "marble" loaf like what is found in the specialty bread section of most large grocery stores.

Thanx!

MyGrandmasMolasses пишет: Thanks for making this easy, step-by-step video!

bloortv пишет: Dear Qieth,
Where do you live? Here in North America, dark rye is fairly rare, certainly not a daily bread for most people.
Steve the Bread Guy

Qieth пишет: It's funny to look at the way you talk about dark rye bread. I live in a country where Dark Rye bread is something we eat almost every single day. We still cheat with white bread, though :P

stevethebreadguy пишет: Actually, it already has gluten in it due to the two cups of white flour. And yes, as it is, it makes pretty good sandwich bread.
Steve

kafkaian пишет: Thanks for your efforts Steve - appreciated. I love your approach and will be making this and sourdough shortly.

Ian, West Midlands, England, UK

HotPhlash пишет: on this video you show putting 2 Tbsp. of Molasses
but on your written instructions on your site you say 1/4 cup (which = 4 Tbsp.) which is right?

xXxDRCLAWxXx пишет: i would suggest adding 2 bakers percent of high gluten flour ...... also mixing it out a little more . the dough looked a little undermixed ... as you said in previous post on this thread gluten is important for strength and proof height.... you forgot one of the most important parts of baking a dark grain bread..... oven spring....and more importantly maintaining oven spring ....dark grain breads have a tendency to collapse in the gelatinization stage in the oven ...so mixing is paramount

emmj пишет: Steve, if I may humbly suggest, please try not to add salt on top of your yeast, it can damage the cells, and this is why perhaps you are using so much yeast, I normally use 1/3 of what you added for the same amount of flours. Try to add yeast at the very end, when the concentration will be lower (more diluted) and less aggressive to the yeast. Moreover, try to let it leaven for a longer time, over 6 hours at least, so as to develop more enzimatic activity on your dough. Happy baking! Egberto

Elane Horhi пишет: why making it rise twice?

jacelyte пишет: so, not adding the brown sugar and molasses would result in a light rye bread ? and what about butter milk, necessity ?

Clifford Simmons пишет: Don't eat on camera for gods sake. I don't need to hear you chew

Kurt Schneider пишет: Thanks stevethebreadguy! This was a very good video...from start to finish!...:) I will definitely try this recipe....

drthecat пишет: @stevethebreadguy
Steve,

Are you anything to Terry Gilliam, at all?? You're the spit of him.

Nice video, it's the first time I've ever baked anything and I can honestly say that it came out recognisable as bread. Could you specify how big your cups are though? Also, indifferent points in the video you threw in some more flour, and I didn't really know why. Could you outline a few of these things in future?

Cheers,

Ro

vanceland пишет: Great Video, and very complete with your instructions. Thanks. Do you have any suggestions for this recipe without white flour? Have you tried it with Rice or Oat flour? reason = allergies to wheat.

ludwig123456789 пишет: However, I noticed that you are putting salt into the bread which according to Clayton's book kills yeast and also Oil which suffocates it. NEVER mix oil into the recipe or salt so I was taught via Paul Clayton's book--which put me to some sucess...\r
So I notice that your white bread rises nicelywith salt and oil but your rye falls sorta on the flat side. How and why your bread rises nicely and also I can I get pullman sized rye loaf or round ones come out like I see at the store.\r


anytube2010 пишет: If I don't necessarily want the dark color, can I just omit the cocoa and molasses altogether? Also, is instant yeast same as active dry yeast? Can I use same quantity of active dry yeast? Thanks!

hud1hud пишет: So cocoa and Molasses turns it brown? What about the dark rye flour? Do you ever use instant coffee?

I and seeking a recipe to emulate the dark colored, light and fluffy but sweet loaves served at restaurants like the cheese cake factory. Do you have one I could try?

stevethebreadguy пишет: Yes, you could make this bread without the cocoa and molasses. However, they are the reason the bread turns so dark brown, so removing them would take away the colour. It would also be a little less sweet, but adding a few tablespoons of sugar would compensate for that.

Steve the Bread Guy

jamaicanveteran92 пишет: @NonsensicalHandle Yeast isn't healthy, look it up.

thevillage0802 пишет: Hey Steve,
Thanks for posting this vid. I made two loaves and they were the tits!

Th3R3alD3alGaming пишет: Dude look at the #swag earring. Can you show us how to make that?

stevethebreadguy пишет: Yes, the cocoa and molasses make it brown. Most dark rye flours on their own don't yield very brown loaves when you bake them. I have heard of people using instant coffee, but I haven't died it myself, not being a big fan of coffee.
I'm afraid I don't go to the restaurant you're talking about, so I can't help there. These dark ryes that I make are dark, but ryes are rarely fluffy. That honour usually goes to white bread, which they may have coloured.
Steve the Bread Guy

UniqueTaste83 пишет: Hi I have watched your channel a few days ago, and very much enjoyed your video! I tested out the Bread and it came out fantastic just the same as yours did! Classic, one worth repeating over and over again- fabulous!

positivepath1 пишет: this looks wonderful.. pleased to learn how to do this.. Thank you :)

TheDanishCatLover пишет: This is not rye bread.... Go find a Danish recipe from a Danish channel if you want REAL rye bread...

DynamicMindLv пишет: Liol.. i can get in stores in Latvia.. .Stores are full of it cuz its our national bred... White bread sucks its not healthy...

KJP`s corner пишет: That`s great to hear :) I`ve baked ryebread for two years and still think its the best breadkind there is

GonzifyYourself пишет: Hi Steve, what is the reason of punching it and deflating the dough half way through the rising?
Excellent video BTW. I want to try it tomorrow. I am thinking about making a tiny change using black bean flour for color and adding black olives in the dough :)

SistaSledge101 пишет: steve would this make good sandwich bread if i added some gluten to it? let me know thanks

Elane Horhi пишет: Why not all rye flour? Wouldn't that be healthier?

Faethe пишет: If I made these half or third the size, would they still cook properly?

Raymond Chi Chung Yau пишет: cocoa powder??? shouldn't it naturally come out brown without any colourants?

teasemegirl пишет: Hi Steve! I'm relatively new at bread making and I was just wondering if it's possible to make a dark sourdough rye bread? I was just curious since I am rather infatuated with my sourdough starter at the moment. Thanks for the great videos!

talentlover2 пишет: What would happen if I do not use cocoa powder?

Iamawake100 пишет: Could you use Spelt flour instead of white flour?

sherry bear пишет: I made sourdough rye this weekend and it rocked! I'll have to look for those rye flakes that you put on the top of one of your loaves. I used the egg white, but I added caraway seeds to the top. Nummy, but they're messy :D. I made one of mine into a loaf (baked it on a pizza stone) and made big sandwich/burger sized buns with the other half. Bread baking ROCKS! :0)

J Marty пишет: @jamaicanveteran92 What do you mean? This isn't a video on vegan stuff figure it out on your own. Besides yeast is a spore like a mushroom what is wrong with yeast? Quit being a Sally and eat some meat.

Bluewo1f пишет: Thank you Steve ! Really appreciate this video !

stevethebreadguy пишет: Hi Vanceland,
Rye flour doesn't have mucf if any gluten, so we add white flour to give the bread some structure - keeps it from becoming a pancake. Are you allergic to wheat or to gluten? The gluten is pretty important to making bread rise and stay risen. I haven't tried it with oat or rice flour.

Russell Sweet пишет: No KNEEDING ? Thats why the bread is only a inch high.

jamaicanveteran92 пишет: whats vegan alternative for yeast?

cocinademaria пишет: wonderful recipe, now that my doctor has put me in a strict diet this will help me sooo much...Thank you for sharing \r
Maria

stevethebreadguy пишет: It would be nice if we could make all rye breads, but they don't rise very well. Rye flour doesn't contain gluten, which is good news if you are allergic. However, the bad news is that gluten is the protein that gives the bread its ability to rise and maintain its structure. Without gluten, the bread won't puff up and stay that way. So, we add a cup or two of regular white flour so the bread with have a good structure.

Steve the Bread Guy

victory01 пишет: why do you punch it down and let it rise again?

KJP`s corner пишет: What happens then, is you will have a genuine ryebread. Im a scandinavian person where the bread is from originally, and im telling you that real ryebread doesnt have an ounce of whitebread, not to mention sugar! Those are industy tricks to lowen the production costs, nothing more. Im leaving off eaven the yeast!. salt is an option but if you dont like it, it wont differ the great flavour of the ryebread at all.

44manton пишет: Hi Steve Would it be possible to make two seperate loafs in bread pans, instead of the round loafs with the rye recipe. Thank you

ludwig123456789 пишет: You can also buy gluten to add to your flour----and this is especially needed addion for Rye bread unless you chance ending up with a brick. I only found this out accidentally from a flour mfg-- the 'dose' is usually 1/2 to 1 teaspoon per 2 loaves. If you are doing Jewish style rye--adding caraway seeds to it (if you do not like seeds--use powder or caraway oil---(a little dab will do ya). a SMALL addition of allspice will help the Caraway flavor come out much more.

Bluewo1f пишет: Hi Steve I would like to pint out that 25 mins at 350f baking time is not long enough my bread came out soggy and gave me gas. maybe around 1 hour is good.

sgcin210 пишет: My husband will love this bread. I can hardly wait to try it. Thank you so much. Mrs.Clarke from Texas

ishouldplayzelda пишет: i cannot for the life of me find dark rye anywhere in stores and i've checked 5 freaking stores so now i need to make some. btw i need dark rye so that i can make kvass

vanceland пишет: @stevethebreadguy Allergic to wheat. Not sure about gluten, but that is probably in there as well. I may experiment a bit with this using xanthum gum in place of gluten, and replacing the white flour with oat flour. I'll let you know how it turns out.

sourdoughgirl1 пишет: Wow that loaf looks beautiful! What starter do you use? I use Sourdough International's and I love it!

HotPhlash пишет: Also...on this YT video you say 2 cups flour, then you say 1 1/2 cup and on your website your written recipe says 2 cups. Which is right?

Damien McLaughlin пишет: Steve,

I really enjoy your videos! I just have a couple of questions for you. First, is there any difference between the dark rye bread you have made in this video and pumpernickel bread? If they are different then is there any chance of you making a pumpernickel bread video? Also, how would one go about making a "marble" loaf like what is found in the specialty bread section of most large grocery stores.

Thanx!

MyGrandmasMolasses пишет: Thanks for making this easy, step-by-step video!

bloortv пишет: Dear Qieth,
Where do you live? Here in North America, dark rye is fairly rare, certainly not a daily bread for most people.
Steve the Bread Guy

Qieth пишет: It's funny to look at the way you talk about dark rye bread. I live in a country where Dark Rye bread is something we eat almost every single day. We still cheat with white bread, though :P

stevethebreadguy пишет: Actually, it already has gluten in it due to the two cups of white flour. And yes, as it is, it makes pretty good sandwich bread.
Steve

kafkaian пишет: Thanks for your efforts Steve - appreciated. I love your approach and will be making this and sourdough shortly.

Ian, West Midlands, England, UK

HotPhlash пишет: on this video you show putting 2 Tbsp. of Molasses
but on your written instructions on your site you say 1/4 cup (which = 4 Tbsp.) which is right?

xXxDRCLAWxXx пишет: i would suggest adding 2 bakers percent of high gluten flour ...... also mixing it out a little more . the dough looked a little undermixed ... as you said in previous post on this thread gluten is important for strength and proof height.... you forgot one of the most important parts of baking a dark grain bread..... oven spring....and more importantly maintaining oven spring ....dark grain breads have a tendency to collapse in the gelatinization stage in the oven ...so mixing is paramount

emmj пишет: Steve, if I may humbly suggest, please try not to add salt on top of your yeast, it can damage the cells, and this is why perhaps you are using so much yeast, I normally use 1/3 of what you added for the same amount of flours. Try to add yeast at the very end, when the concentration will be lower (more diluted) and less aggressive to the yeast. Moreover, try to let it leaven for a longer time, over 6 hours at least, so as to develop more enzimatic activity on your dough. Happy baking! Egberto

Elane Horhi пишет: why making it rise twice?

jacelyte пишет: so, not adding the brown sugar and molasses would result in a light rye bread ? and what about butter milk, necessity ?

Clifford Simmons пишет: Don't eat on camera for gods sake. I don't need to hear you chew

Kurt Schneider пишет: Thanks stevethebreadguy! This was a very good video...from start to finish!...:) I will definitely try this recipe....

drthecat пишет: @stevethebreadguy
Steve,

Are you anything to Terry Gilliam, at all?? You're the spit of him.

Nice video, it's the first time I've ever baked anything and I can honestly say that it came out recognisable as bread. Could you specify how big your cups are though? Also, indifferent points in the video you threw in some more flour, and I didn't really know why. Could you outline a few of these things in future?

Cheers,

Ro

vanceland пишет: Great Video, and very complete with your instructions. Thanks. Do you have any suggestions for this recipe without white flour? Have you tried it with Rice or Oat flour? reason = allergies to wheat.

ludwig123456789 пишет: However, I noticed that you are putting salt into the bread which according to Clayton's book kills yeast and also Oil which suffocates it. NEVER mix oil into the recipe or salt so I was taught via Paul Clayton's book--which put me to some sucess...\r
So I notice that your white bread rises nicelywith salt and oil but your rye falls sorta on the flat side. How and why your bread rises nicely and also I can I get pullman sized rye loaf or round ones come out like I see at the store.\r


anytube2010 пишет: If I don't necessarily want the dark color, can I just omit the cocoa and molasses altogether? Also, is instant yeast same as active dry yeast? Can I use same quantity of active dry yeast? Thanks!

hud1hud пишет: So cocoa and Molasses turns it brown? What about the dark rye flour? Do you ever use instant coffee?

I and seeking a recipe to emulate the dark colored, light and fluffy but sweet loaves served at restaurants like the cheese cake factory. Do you have one I could try?

stevethebreadguy пишет: Yes, you could make this bread without the cocoa and molasses. However, they are the reason the bread turns so dark brown, so removing them would take away the colour. It would also be a little less sweet, but adding a few tablespoons of sugar would compensate for that.

Steve the Bread Guy

jamaicanveteran92 пишет: @NonsensicalHandle Yeast isn't healthy, look it up.

thevillage0802 пишет: Hey Steve,
Thanks for posting this vid. I made two loaves and they were the tits!

Th3R3alD3alGaming пишет: Dude look at the #swag earring. Can you show us how to make that?

stevethebreadguy пишет: Yes, the cocoa and molasses make it brown. Most dark rye flours on their own don't yield very brown loaves when you bake them. I have heard of people using instant coffee, but I haven't died it myself, not being a big fan of coffee.
I'm afraid I don't go to the restaurant you're talking about, so I can't help there. These dark ryes that I make are dark, but ryes are rarely fluffy. That honour usually goes to white bread, which they may have coloured.
Steve the Bread Guy

UniqueTaste83 пишет: Hi I have watched your channel a few days ago, and very much enjoyed your video! I tested out the Bread and it came out fantastic just the same as yours did! Classic, one worth repeating over and over again- fabulous!

positivepath1 пишет: this looks wonderful.. pleased to learn how to do this.. Thank you :)

TheDanishCatLover пишет: This is not rye bread.... Go find a Danish recipe from a Danish channel if you want REAL rye bread...

DynamicMindLv пишет: Liol.. i can get in stores in Latvia.. .Stores are full of it cuz its our national bred... White bread sucks its not healthy...

KJP`s corner пишет: That`s great to hear :) I`ve baked ryebread for two years and still think its the best breadkind there is

GonzifyYourself пишет: Hi Steve, what is the reason of punching it and deflating the dough half way through the rising?
Excellent video BTW. I want to try it tomorrow. I am thinking about making a tiny change using black bean flour for color and adding black olives in the dough :)

SistaSledge101 пишет: steve would this make good sandwich bread if i added some gluten to it? let me know thanks
You'll Need:

2 (1 pound) loaves frozen bread dough, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 onion, finely diced
1/4 cup olive oil
1 tablespoon Italian seasoning

Procedures : Thaw frozen bread dough loaves until they can be cut into 1 inch cubes.
Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size.
Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted