6. Avocado Sandwich. Rye bread isn't just for meat-eaters, ya know! This avocado sandwich is loaded with fresh veggies and flavor, along with plenty of color and crunchy texture. If you're not vegan, you can use your favorite cheese instead of dairy-free! And feel free to add bacon if you like. This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia. Go to Recipe. 2 / 5.
Homemade Rye Bread Baking Sense®
Cubano Rye: Use baked ham, roast pork, Swiss cheese, yellow mustard, butter, and pickles. Spread a generous amount of mustard on two slices of rye and fill each sandwich with 3 thick slices of ham, 3 slices of roast pork, 2 slices of Swiss cheese, and a layer of pickles thinly sliced. Use butter on the top of the bread slices and press your. The nutty flavor of our Organic Medium Rye Flour lends itself beautifully to breads of all sorts. When it's time to make sandwich bread or you have a hankering for a crusty artisan boule, try rye. You'll love its chewy texture and depth of flavor. We've gathered 12 of our favorite rye bread recipes to get you started on your scrumptious. Cover the pot with the lid, and place it on a middle rack in the oven. Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer. Remove the bread from the oven and turn it out of the crock onto a rack. Montana Russian Black Bread. 2 Ratings. Sauerkraut Onion Bread. 13 Ratings. Gramma Good's Fennel Bread. 2 Ratings. Batter Rye Bread. 2 Ratings. Browse recipes for rye bread and pumpernickel bread, black bread, and more, complete with ratings, reviews and baking tips.
Homemade Rye Bread
Add the water, sourdough starter, oil, potato flakes, brown sugar, salt, rye flour, bread flour, wheat gluten and yeast to the bowl of a stand mixer fitted with a dough hook attachment. Mix on low. Make the dough: Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon. Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up. Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2½ cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, add the dry ingredients. Whisk to combine. Add the oil or butter and water, and mix until a rough dough forms, about 1 to 2 minutes. Cover the bowl and allow the dough to rest at room temperature for 15 minutes.
Homemade Rye Bread Cafe Delites
Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until. Spray your pans generously with nonstick spray. We are using Prudy's 7×4 inch pans, which makes 4 loaves. There are notes in the recipe card about using 9×5 inch pans. This will make two larger loaves, better for sandwiches. Lay out a silicone mat on your work surface and drizzle with a tablespoon or so of oil.
Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone. Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top. Bake the loaf directly on the stone. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
Caraway Seed Rye Bread Recipe Taste of Home
Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Combine milk, molasses, melted butter, salt, caraway seeds, and all-purpose flour to form a smooth mixture. Gradually add rye flour until the dough is manageable, then knead it for about 10 minutes until smooth. Allow the dough to rise for 1 hour in a greased bowl, covered.
