A pure rye bread that has no wheat flour! Very rustic and delicious – a “must try”!
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A pure rye bread that has no wheat flour! Very rustic and delicious – a “must try”!
Recipe Link:
Blog:
Instagram:
Pinterest:
Facebook:
source
You must be logged in to post a comment.
Very interesting, I have been baking Sourdough bread for a few years now, because I live in Australia. Your preparation seems to vary from what I am used to. I have a starter which has been fed on a regular base with flour and water to equal amounts. I refresh it in the morning when I want to make my bread. I only use about 120g of active starter for a 1kg finished bread. Once it has been kneaded and risen for about 2-3hours, I form my loaf and place it in the banneton basket and put it in the fridge, and leave it there for 10-12 hours before I bake it.
I wonder If it would taste different in the end. I will try your method, and see if it any different in taste and texture.
Thanks! I've been using this recipe obsessively until I was able to turn out a good loaf. Question: my starter doubles in about 5 hours. During the first part of the recipe you let it sit overnight. When I do that it is flat the next day. Is that what you get?
For how long should I bake it?
@4:22 I thought I was gonna have to wait around for 24 hours…..
Sorry if this was already asked….when making the bread or after, you will have two starters? Didn't you use one starter to make the bread dough and then had another starter when mixing it?
Such a beautiful loaf of bread. I have some rye starter (started it with wheat in 2019) that I’m using to make this today. And wow are you right, this *is a super sticky dough!
💗
What kind of yeast are you using? Can the packaged yeast be used?
Lovely looking loaf! It would have been nice if you could have cut it, so we could see the crumb!
I absolutely LOVE this video – with the basic instructions, it is so easy to follow!
Hello Barbara, thank you for your sharing . Your recipe is wonderful , and i followed it and made a very nice rye bread ! My husband and I love it very much ! There is a question I would like to ask , May I know why need boiling water (50 degree) to mix the rye ? Looking forward your reply ， thank you so much !
Thank you. Feel like I finally found the information I've been looking for. Subscribed now and happy.
Bin Back-Neuling. Dein Brot sieht sooo lecker aus! Wie lange braucht das Brot im Oven? Danke 🙏
Please tell me where you got those beautiful, round-bottom mixing bowls? I've been looking for those for many years. Thank you.
Can’t wait to try this out. Did I miss the baking time?
And how to do gluten-free bread
Where and how to make sourdough
wow what a nice technique, by using only rye flour
Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!
Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.
Good morning , i think i can make rye bread soon, (maybe) today ,did i miss your video on how much time you baked your bread? Sorry maybe i am having a senior moment ! Thank You ! Guten Tag !
This isn't the right place to say this but I will. This German lady is soooo sexy!!!
Thank you! I love rye bread!
This the most commonly eaten bread in Finland, dark and sour. no sweeteners just whole grain rye flour, water and salt and some add caraway .
I don't like to cook my bread to high a heat. What will happen if I cook the rye dough on a moderate oven
Thank you for this! I’m looking to have 100% rye sourdough and it is so hard to find, so I have to try to make it.
risen past participle of to rise is risen.
Please add the ingredients in this video ….It’s dificul for foreigners to see