Hi! Just took time to prepare and finally baked it tonight! Thanks for sharing this recipe! ! It smells very special ! This is my first time to make this kind of bread. (You know here in Japan you could not find any 100%rye flour bread even bakery) super excited !!Looking forward my breakfast tomorrow morning! By the way, a couple of days before I followed your cheese corn bread recipe and it came out absolutely the same with yours and of course super tasty!! Thanks a million!!
Well, I tried it and it was excellent. (I added some caraway too.) Very good recipe and method. I took some up to my neighbours the other evening for dinner with some friends: they're all food professionals in various ways, and it got the thumbs up! Thank you very much. I'm making some more right now, in fact!
Thank you! This video answered a lot of questions I had regarding Sourdough-Rye-Bread kneading , texture and baking. Your videos are so full of knowledge - thanks for sharing!
Hello, My starter that I just made on day 1 was a lot more solid than yours. I used organic medium rye flour, exactly a cup of flour, and a cup of water. I live in Florida and after 48 hours it smelled bad. Like pungent rotting fruit. Because it's hot and humid here should I adjust the time it sits between feedings? Thank you for your help!!!
Can you make a video or tell me more about how to keep your starter, how to use it after it has been sitting in the fridge? Do discard any of the starter or do you keep adding 1 cup of each. If you could walk me/us the audience through the process of using and reusing the starter it would super helpful!
I love it. I want to make. I made before rye bread and I think turned out good. This one looks even better! Can I use this starter sourdough with whole wheat flour and make bread? It will work in a bread machine? Any suggestions what cycles to use if the machine doesn’t have a sourdough cycle? I have a Zojirushi which I can program manually.
My grandma used to make a very dark dense danish rye bread. She would put stale beer in it. Have you heard of this method ? I have been hoping to find something close and this bread is it.., Thank you 🙏🏻
oh my this looks like something I buy from an "off beat" store here where I live - dense and chewy I bet - a little more work than I want right now but I am keeping this for later when I can find a warm spot in the house - right now we are having ice storms and the only warm spot is next to the heater lol great video - love your instructions too
I make Danish-style rye bread with a half-wheat half-rye starter, using half and half for the bread itself. Different method too. I like it very much, but I'm definitely going to try this version too. Thanks very much: really enjoy your videos. Very clear. Greetings from south London!
It looks excellent, and in fact this is the only recipe I have seen that there is no cheating in it. Pure hundred percent Rye bread. In the last few days, I have thought a lot about how to plan a pure Rye bread. Your recipe is a great help for my journey into the Rye world. Thank you
Hello lady, If i want to make a whole bread with the recipe of the Rye rolls, do i have to cover the bread with alu-foil during baking!!?? Or do i need some cup of water in the bodem of the oven!?? I want a very hard crust!!
Don't forget to discard some before you feed it or else will you will end up with a huge amount! Also feed equal parts of whatever you start with so if you have about a half a cup of starter at half a cup of flour and 1/2 a cup of water
Excellently presented. I know a master baker who has a windmill & he makes this superb bread and of course the sourdough starter is not only distinctive but is also much better for the stomach. Healthy. I now have six in the freezer! Looking forward to the rye starter buns.
Love your videos...thanks for this one I love 100% Rye bread it was great to see your videoa becuase I don't often succeed - I get a very dense brick -- will try your receipe - In the menatime I am also trying a Polish sourdough recipe but that one has very high hydration so you get a stiff slurry (like mixed concrete consistency) and that seems to work better with larger air pockets/ pores.
My husband was married to a Dane for years and one of the things she made he loved was a heavy dense bread for open face sandwiches. She's not willing to share the recipe so I have been looking for years for a recipe close to it. I think this may just fit the bill. Thank you Titli.
This looks really nice! I made a similar loaf recently and added some caramelized onions. Pumpernickel would be something entirely different to me, but I guess that name is used for many different kinds of breads throughout the world :-)
I had a really fun time making the bread. Unfortunately my bread didn't turn out quite right. It came out underdone and significantly flatter than your bread. I cooked the bread at 380 for an hour and almost an hour at 350 and it still came out wet looking on the inside. Maybe I didn't let it cool enough before cutting it, could you help me brainstorm about what could have went wrong. Also I had a question about the sourdough starter, when I keep it in the fridge how often do I feed it and do I mix the water/flour separate and then added to the starter or add directly to the starer. Thank you so much for your recipes. Also the crust turned out extremely hard, I am not sure why? The top crust is good but the sides and the bottom are beyond hard, I just want to know what went wrong before trying again.
+Olga Koutseridi Did you let it cool to room temp before cutting it open? Breads should rest for about an hour or so as they finish baking outside the oven while they cool. I suspect the tough crust was from being in the oven that long. If you keep your starter in the fridge, I usually take it out of the fridge and feed it about 24 hours before i want to use it.
A great recipe! I Baked once, followed the recipe exactly and the bread was delicious. Part of the family said it a bit of a sour taste So the second time I added 2 tablespoons sugar I also added caraway seeds and 2 tablespoons of ground flaxseed . Because of the flaxseed I add some water to the dough. The result is perfect! Thank you for your videos and your wonderful site.
Thanks for you recipe!! After 24 hours, your recipe calls for adding another cup each of flour and water followed by another 24 hours. Can you save a day by starting with two cups of each -- why do you do it in two stages?
Hi. Thanks for this recipe. I'm halfway through making the starter. After my first loaf, once the starer is in the fridge how do I make the next loaf? Do I just take it out of the fridge and start again at the refreshment stage?
If you cover the starter with a loose weave cloth instead of a plastic wrap, it will catch the wild yeast from the air and make a more bubbly, lovely result and there will be a better rise on the loaf. It's amazing!
The rise is determined by the amount and strength of the gluten. Rye flour has poor quality gluten and therefore you cannot get a light open structure using only rye flour, whatever yeast you use..
It is an entirely different loaf! In a video coming in a couple of weeks you'll see me make some sourdough rye rolls using a 50:50 mix of rye and white flours.
Can't we just create as much starter as we need in the first place instead of storing it in a jar that's effectively open to the outside air? If I don't want to use starter, do I use yeast or buttermilk or both? If yes to the buttermilk, how much for this recipe? And the gluten in rye is called secalin, I think, that doesn't make it "inferior", it's "different"! Finally, I would have added a couple of tablespoons of molasses.
This is a recipe for a sourdough rye bread. If you don't want to use a starter don't use this recipe. If you only ever intend to make this recipe once then make as much starter as the recipe describes. From a breadmaking perspective the gluten in rye is weak and does not support the structure of the loaf well at all, therefore from a breadmaking perspective the gluten is inferior to that from modern wheats. Maybe you should take a look at my recipe for pumpernickel. That is a rye bread with molasses added.
I'm thinking about making my own sourdough Rye bread but something a little lighter. I'm fed up the shop bought gluten free loaves and they are so expensive... I wonder if it's possible to combine gluten free flours and to make a sourdough version that's lighter than standard Rye bread
Titli! You missed out vital information. Like what does 'a nice warm place' actually mean? I found a nice warm place and think that I have killed my sourdough starter. I could have done with more precise instructions really such as between 20-28 degress c. I'll have to try again. Any more precise info will be greatly appreciated
How hot is your house that you could kill sourdough? Warm means somewhere like above the refridgerator/ not in a window or a hot oven :) Anyway, she doesn't come here anymore because of rude people, so she wont answer your question.
@@khricket my house is freezing right now! It was appx 20 degrees C at the time of question though. I'd placed the mixture on a heat matt which had a thermostat and was wondering what temp was optimal. 36 degrees Celcius appears too high ;-) Come back Titli!! The bread that I eventually made was gorgeous based upon her advice :-)
Hi. I am in day 2 of my sourdough starter, and my mixture has risen to the top of the plastic wrap, and its not even a day yet, just a few hours. should i wait until a day or is it okay to use it after 12 hours?
***** This sour dough rye bread would not have the gluten. Do you believe this is the best low gluten bread you could make? I learned the hard way about wheat. I ate a loaf of wheat bread a day for a year and put on some weight. I like a thick hearty bread like this.
Just made a fully wholemeal sourdough rye loaf. It's sticky and moist and tastes beautiful but I can't slice it because it crumbles and pills too much. I forgot to add the salt - could that be the problem?
Thank you for the video. I have been looking for someone to teach me how to make rye bread who is not an arrogant bread snob that scoffs at anyone and distorts their face at the mention of "instant yeast" My mom loves rye bread. She grew up in a very polish household, so I wanna make it for her. Is this the correct recipe for an eastern european rye bread?
Hi: I am married to a Dane and I haven't been able to find a recipe for a rye bread that he feels is like the bread he had growing up in Denmark. I would love to try this recipe but I am unsure about your measurements for the starter and refresher. I know there is a difference in liquid measurements between Canada and the UK. I believe you measure a liquid cup as 10oz. whereas in Canada a liquid cup is 8oz. Is it possible for you to provide the measurements for the starter and refresher in a universal measurement such as grams, deciliters, or ounces. I would be very grateful. Thank you so much. Peace and Plenty Dorcas
Here we have a cup equal to 250 ml, but for this recipe it doesn't really matter. The important thing is to have equal volumes of flour and water, and add equal volumes again for the refreshment. You should end up with much more starter than you need to make one loaf. Then to replenish the starter add equal volumes again. :-)
***** Thank you very much. Have started my starter and I'm anxious to make the bread. Probably will be Tuesday. I've had a look at your website and am looking forward to trying many of your recipes. Peace and Plenty Dorcas
Wonderful instructions and visuals! You have a lovely voice.
Hi! Just took time to prepare and finally baked it tonight! Thanks for sharing this recipe! !
It smells very special ! This is my first time to make this kind of bread. (You know here in Japan you could not find any 100%rye flour bread even bakery) super excited !!Looking forward my breakfast tomorrow morning!
By the way, a couple of days before I followed your cheese corn bread recipe and it came out absolutely the same with yours and of course super tasty!!
Thanks a million!!
Well?? how was it :) im exited :D
Rye bread is my favourite. I must make this. Cheers, Titli. Xx
Well, I tried it and it was excellent. (I added some caraway too.) Very good recipe and method. I took some up to my neighbours the other evening for dinner with some friends: they're all food professionals in various ways, and it got the thumbs up! Thank you very much. I'm making some more right now, in fact!
Thank you!
This video answered a lot of questions I had regarding Sourdough-Rye-Bread kneading , texture and baking.
Your videos are so full of knowledge - thanks for sharing!
Love your style thanks for your wonderful videos
Must say I loved the taraaah : )
Hello, My starter that I just made on day 1 was a lot more solid than yours. I used organic medium rye flour, exactly a cup of flour, and a cup of water. I live in Florida and after 48 hours it smelled bad. Like pungent rotting fruit. Because it's hot and humid here should I adjust the time it sits between feedings? Thank you for your help!!!
Thank you so much for video .And I love your voice like from some fairy tale movie 🌹
how much starter did u put back into d container n how much into d bread? tq.
380 gram. what i figured from this video it should be almost a 1:1 ratio with starter and rye grind.
this lady is amazing like talking to family made my day!!!
I'm making these tomorrow. Thank you for this! I love this video darling!
Can you make a video or tell me more about how to keep your starter, how to use it after it has been sitting in the fridge? Do discard any of the starter or do you keep adding 1 cup of each. If you could walk me/us the audience through the process of using and reusing the starter it would super helpful!
Yes I also would love to see a video regarding the starter storage and maintaining it :)
I watched this because this was only video with loaf that looked like the ones I cooked. Thank you!
Very well presented thank you for sharing Will try this recipe
Love your presentation and your lovely accent!
I love it. I want to make. I made before rye bread and I think turned out good. This one looks even better!
Can I use this starter sourdough with whole wheat flour and make bread? It will work in a bread machine? Any suggestions what cycles to use if the machine doesn’t have a sourdough cycle? I have a Zojirushi which I can program manually.
It's best if you have a bread machine, to use it for mixing and let it bake in a real oven. That's what many bread people say, anyway.
How much starter did you use to make the bread?
My grandma used to make a very dark dense danish rye bread. She would put stale beer in it. Have you heard of this method ? I have been hoping to find something close and this bread is it..,
Thank you 🙏🏻
oh my this looks like something I buy from an "off beat" store here where I live - dense and chewy I bet - a little more work than I want right now but I am keeping this for later when I can find a warm spot in the house - right now we are having ice storms and the only warm spot is next to the heater lol
great video - love your instructions too
Niiiiice bread thank you
looks soooo perfect, reminds me of the bread I ate in poland, except they would put seeds in the dough and on top!!
thanks well explained
I have subscribed, I like how you narrate,, thanks
be careful with rye though, it can have strange side effects ua-cam.com/video/7vTmB_CUFVM/v-deo.html
This was very interesting, a bit different from the usual bread making. It looks really, really good!
I make Danish-style rye bread with a half-wheat half-rye starter, using half and half for the bread itself. Different method too. I like it very much, but I'm definitely going to try this version too. Thanks very much: really enjoy your videos. Very clear. Greetings from south London!
It looks excellent, and in fact this is the only recipe I have seen that there is no cheating in it. Pure hundred percent Rye bread. In the last few days, I have thought a lot about how to plan a pure Rye bread. Your recipe is a great help for my journey into the Rye world. Thank you
Hello lady, If i want to make a whole bread with the recipe of the Rye rolls, do i have to cover the bread with alu-foil during baking!!?? Or do i need some cup of water in the bodem of the oven!?? I want a very hard crust!!
Don't forget to discard some before you feed it or else will you will end up with a huge amount! Also feed equal parts of whatever you start with so if you have about a half a cup of starter at half a cup of flour and 1/2 a cup of water
Excellently presented. I know a master baker who has a windmill & he makes this superb bread and of course the sourdough starter is not only distinctive but is also much better for the stomach. Healthy. I now have six in the freezer! Looking forward to the rye starter buns.
this looks amazing! I've been trying to figure out how to make the non-seeded rye bread for the perfect Reuben Sandwich!
Love your videos...thanks for this one I love 100% Rye bread it was great to see your videoa becuase I don't often succeed - I get a very dense brick -- will try your receipe - In the menatime I am also trying a Polish sourdough recipe but that one has very high hydration so you get a stiff slurry (like mixed concrete consistency) and that seems to work better with larger air pockets/ pores.
Thank you very much! I used your recipe today! I love rye bread and sourdough bread, but never try sourdough rye bread!
My husband was married to a Dane for years and one of the things she made he loved was a heavy dense bread for open face sandwiches. She's not willing to share the recipe so I have been looking for years for a recipe close to it. I think this may just fit the bill. Thank you Titli.
Hello, can I know the sizes of the mold? Thanks, greetings from Italy
Mmmmm, that looks delicious. Bet this'd be spectacular with thin sliced ham and horseradish.
This looks really nice! I made a similar loaf recently and added some caramelized onions. Pumpernickel would be something entirely different to me, but I guess that name is used for many different kinds of breads throughout the world :-)
Fantastic video ! I finally got my confidence to try this 💝 Thank you !
Great channel
That's a fabulous looking bread! I love it thank you
How long can we keep the starter for?
+Vanessa Siah
forever! As long as you feed it and keep it in the right conditions
You are fantastic. Thanks for this pure and straightforward recipe
teşekkürler.. ellerinize sağlık...
after 6th day of your start its now been in the fridge for 2 days untouched whats do i do feed it or wait couple more days??
Thank uuu very much, very detailed , great results
Lovely channel! thank you for sharing
hi can you please do a gluten free soda bread, no eggs or gum, thanks.
Yay, rugbrød!
I had a really fun time making the bread. Unfortunately my bread didn't turn out quite right. It came out underdone and significantly flatter than your bread. I cooked the bread at 380 for an hour and almost an hour at 350 and it still came out wet looking on the inside. Maybe I didn't let it cool enough before cutting it, could you help me brainstorm about what could have went wrong. Also I had a question about the sourdough starter, when I keep it in the fridge how often do I feed it and do I mix the water/flour separate and then added to the starter or add directly to the starer. Thank you so much for your recipes.
Also the crust turned out extremely hard, I am not sure why? The top crust is good but the sides and the bottom are beyond hard, I just want to know what went wrong before trying again.
+Olga Koutseridi Did you let it cool to room temp before cutting it open? Breads should rest for about an hour or so as they finish baking outside the oven while they cool.
I suspect the tough crust was from being in the oven that long.
If you keep your starter in the fridge, I usually take it out of the fridge and feed it about 24 hours before i want to use it.
you sound like Sybil Fawlty
Pumper what? No whey!
Thank you for your nice instruction
No, a week out of your life to make a loaf.!!!
Thanks a lot! You are great☺👍
A great recipe! I Baked once, followed the recipe exactly and the bread was delicious.
Part of the family said it a bit of a sour taste So the second time I added 2 tablespoons sugar
I also added caraway seeds and 2 tablespoons of ground flaxseed .
Because of the flaxseed I add some water to the dough.
The result is perfect!
Thank you for your videos and your wonderful site.
It is supposed to have the sour taste lol, goes great with cheese and butter or cheese and tomato sandwiches. Sugar ew.
Thanks for you recipe!! After 24 hours, your recipe calls for adding another cup each of flour and water followed by another 24 hours. Can you save a day by starting with two cups of each -- why do you do it in two stages?
It needs to develop and from what I've read it needs a good few days to do so, with replenishing every 24 or so hours.
Hi. Thanks for this recipe. I'm halfway through making the starter. After my first loaf, once the starer is in the fridge how do I make the next loaf? Do I just take it out of the fridge and start again at the refreshment stage?
You take part of it, feed and water it and then stick it back in the fridge, ready for the next loaf.
If you cover the starter with a loose weave cloth instead of a plastic wrap, it will catch the wild yeast from the air and make a more bubbly, lovely result and there will be a better rise on the loaf. It's amazing!
The rise is determined by the amount and strength of the gluten. Rye flour has poor quality gluten and therefore you cannot get a light open structure using only rye flour, whatever yeast you use..
Where can I get a pan like that?
if you replaced the rye flour with strong flour, will it be less dense? i'm really just curious
It is an entirely different loaf! In a video coming in a couple of weeks you'll see me make some sourdough rye rolls using a 50:50 mix of rye and white flours.
Can't we just create as much starter as we need in the first place instead of storing it in a jar that's effectively open to the outside air?
If I don't want to use starter, do I use yeast or buttermilk or both? If yes to the buttermilk, how much for this recipe?
And the gluten in rye is called secalin, I think, that doesn't make it "inferior", it's "different"!
Finally, I would have added a couple of tablespoons of molasses.
This is a recipe for a sourdough rye bread. If you don't want to use a starter don't use this recipe. If you only ever intend to make this recipe once then make as much starter as the recipe describes. From a breadmaking perspective the gluten in rye is weak and does not support the structure of the loaf well at all, therefore from a breadmaking perspective the gluten is inferior to that from modern wheats. Maybe you should take a look at my recipe for pumpernickel. That is a rye bread with molasses added.
***** I am trying to find the pumpernickel recipe, I cannot locate it, even in your Bread Kitchen channel. Can you provide the link? Thank you.
I'm thinking about making my own sourdough Rye bread but something a little lighter. I'm fed up the shop bought gluten free loaves and they are so expensive... I wonder if it's possible to combine gluten free flours and to make a sourdough version that's lighter than standard Rye bread
+Gra Piken Home made breads rule!! Once you go wild yeast you never go back lol. have fun and enjoy.
Jessedog11 You're right. I'm making sourdough bread now. It was a steep learning curve but I got the hang of it eventually
Titli! You missed out vital information. Like what does 'a nice warm place' actually mean? I found a nice warm place and think that I have killed my sourdough starter. I could have done with more precise instructions really such as between 20-28 degress c. I'll have to try again. Any more precise info will be greatly appreciated
How hot is your house that you could kill sourdough? Warm means somewhere like above the refridgerator/ not in a window or a hot oven :) Anyway, she doesn't come here anymore because of rude people, so she wont answer your question.
@@khricket my house is freezing right now! It was appx 20 degrees C at the time of question though. I'd placed the mixture on a heat matt which had a thermostat and was wondering what temp was optimal. 36 degrees Celcius appears too high ;-) Come back Titli!! The bread that I eventually made was gorgeous based upon her advice :-)
Bless you, lovely
Hi. I am in day 2 of my sourdough starter, and my mixture has risen to the top of the plastic wrap, and its not even a day yet, just a few hours. should i wait until a day or is it okay to use it after 12 hours?
Christine Deviana I would use it as it is!
***** This sour dough rye bread would not have the gluten. Do you believe this is the best low gluten bread you could make? I learned the hard way about wheat. I ate a loaf of wheat bread a day for a year and put on some weight. I like a thick hearty bread like this.
Just made a fully wholemeal sourdough rye loaf. It's sticky and moist and tastes beautiful but I can't slice it because it crumbles and pills too much. I forgot to add the salt - could that be the problem?
not baked quite long enough, maybe? just a thought....
Chas Corbet
Thank you. I've since learned that stickiness is a problem inherent to rye breads. Especially wholemeal rye.
maybe less co2
Thank you for the video. I have been looking for someone to teach me how to make rye bread who is not an arrogant bread snob that scoffs at anyone and distorts their face at the mention of "instant yeast"
My mom loves rye bread. She grew up in a very polish household, so I wanna make it for her. Is this the correct recipe for an eastern european rye bread?
You might be better with this one...
ua-cam.com/video/3u2m9FClWIM/v-deo.html
Yes, that seems more like the one. Especially with the caraway seeds. And a little bit less dense.
*HHHHOOOOOOOYYYIII*
Lovley!
Hi: I am married to a Dane and I haven't been able to find a recipe for a rye bread that he feels is like the bread he had growing up in Denmark. I would love to try this recipe but I am unsure about your measurements for the starter and refresher. I know there is a difference in liquid measurements between Canada and the UK. I believe you measure a liquid cup as 10oz. whereas in Canada a liquid cup is 8oz. Is it possible for you to provide the measurements for the starter and refresher in a universal measurement such as grams, deciliters, or ounces. I would be very grateful. Thank you so much.
Peace and Plenty
Dorcas
Here we have a cup equal to 250 ml, but for this recipe it doesn't really matter. The important thing is to have equal volumes of flour and water, and add equal volumes again for the refreshment. You should end up with much more starter than you need to make one loaf. Then to replenish the starter add equal volumes again. :-)
***** Thank you very much. Have started my starter and I'm anxious to make the bread. Probably will be Tuesday. I've had a look at your website and am looking forward to trying many of your recipes.
Peace and Plenty
Dorcas