Everyone needs to remember: these ladies are making a bread in their opinion is easy and best. It's their opinion. As the daughter of a bread maker for Sunbeam breads, every bread is made different and everyone's taste is different. That's why so many brands and flavors.
I was in Finland many years ago and we had a rye pizza that was amazing. Beautiful thin, crisp crust that didn’t get soggy… I’ve looked for it everywhere, in many trips to Finland and throughout Scandinavia, and I‘ve never found it again. You should try to make it-it’s totally worth it!
@ I wish I knew! Finely milled rye flour, probably hydrated like a flatbread. Possibly prebaked for 2 minutes before adding toppings? But these are guesses. I should get brave enough to try it-if I do, I’ll post, but if anyone else tries, please post both successes and failures!
Why yes, this recipe segment did end rather abruptly. The final 50 seconds: Bridget: What is it about rye bread? It has such a distinct flavor. Nothing else compares to it. B: This was bar none an A1 loaf of rye bread. Spectacular! Thank you so much Erin! Erin: Thank you, Bridget. That was fun! B: It was fun for me too! And it will definitely for you as well to make this hearty homemade rye. It starts with using a mix of rye and all-purpose flour, create a makeshift steam oven by pouring boiling water into a loaf pan and brush a cornstarch mixture onto the baked loaf for a shiny, soft crust. B: So from America's Test Kitchen, a fabulous recipe for deli rye bread. You can get this recipe and all the recipes for this season along with product reviews and select episodes. And those are all on our website. B: Still no corned beef? E: B: Okay, whatever.
I’m here because I love ATK and all of the work that goes into recipe development. The hydration level of this loaf looks awesome. However, it’s very difficult to calculate given that you use ounces and cups. I know you’ve heard this before, but would you please consider using metric measurements? Surely the home cooks savvy enough to watch this channel either have a kitchen scale or would be willing to shell out the dough for one, yes?
I made a loaf of rye bread, a couple of weeks ago. The dough was sticky and very difficult to work with. The end result was a disappointment. What I made was a *brick of bread not a loaf. I’ll be trying this recipe. Thanks so much & Happy New Year!
Would you get that crusty outside? I’ve never thought to use tangzhong in a loaf that has a rustic crust. You have given me a challenge. Thank you. :-)
in your first bread baking book … you used bread flour 11 ounces and 1 cup rye (5-1/2 oz) , less yeast, and honey instead of molasses. Will that recipe still make a good deli rye bread?
I saw someone comment that they loved the recipe from 1998, and was looking for it . It may be a different one from the one you are looking for but here is the 1998 recipe : SPONGE (make 2 - 2½ hours ahead) ¾ cups rye flakes (optional) 3 cups (15oz) all purpose flour 2¾ cup water 2 tablespoons honey 1½ teaspoon instant or rapid rise yeast. I used 3 teaspoon fresh baker’s yeast. DOUGH 1½ cups (7½ oz) all purpose flour. 3½ cups (12⅛ oz) rye flour 2 tablespoons caraway seeds 2 tablespoons vegetable oil 1 tablespoon salt Cornmeal. 1 large egg white beaten with 1 tablespoon of milk Procedure For the optional rye flakes, toast off in oven or in frying pan. Add all items together and mix until combined. Let stand at room temp for 2 - 2½ hours or until bubble form all across the surface. When the sponge/poolish is ready, combine all the rest of the ingredients into the mix except for 1/4 cup of the rye flour. Mix in stand mixer if possible, if not, well you are going to have to try to work with it on a floured surface. It’s doable, but it’s not easy. Put into bowl covered and let rise for 1 - 2 hours or double in size. When doubled in size, form in either one large loaf or two smaller ones. To shape, roll out the dough into a square and then roll up the square like a jelly roll. Make sure it’s tight. Tuck in the edges and make sure it’s even. Place on a cornmeal lined baking sheet and let rise for another hour or so. Brush with egg wash and do your slices. Try to keep the egg wash from pooling down into the baking sheet otherwise you will encounter sticking. Bake at 425°F for 15 minutes, then turn down oven to 400°F and bake for another 15-20 minutes depending on loaf size. Make sure to flip bread halfway through the process so the underside can bake through if you do not have access to a baking stone.
If someone is looking for the one that uses a sponge and honey instead of molasses from ATK 1998 version here it is: someone commented that they loved this version and was looking for it: SPONGE (make 2 - 2½ hours ahead) ¾ cups rye flakes (optional) 3 cups (15oz) all purpose flour 2¾ cup water 2 tablespoons honey 1½ teaspoon instant or rapid rise yeast. I used 3 teaspoon fresh baker’s yeast. DOUGH 1½ cups (7½ oz) all purpose flour. 3½ cups (12⅛ oz) rye flour 2 tablespoons caraway seeds 2 tablespoons vegetable oil 1 tablespoon salt Cornmeal. 1 large egg white beaten with 1 tablespoon of milk Procedure For the optional rye flakes, toast off in oven or in frying pan. Add all items together and mix until combined. Let stand at room temp for 2 - 2½ hours or until bubble form all across the surface. When the sponge/poolish is ready, combine all the rest of the ingredients into the mix except for 1/4 cup of the rye flour. Mix in stand mixer if possible, if not, well you are going to have to try to work with it on a floured surface. It’s doable, but it’s not easy. Put into bowl covered and let rise for 1 - 2 hours or double in size. When doubled in size, form in either one large loaf or two smaller ones. To shape, roll out the dough into a square and then roll up the square like a jelly roll. Make sure it’s tight. Tuck in the edges and make sure it’s even. Place on a cornmeal lined baking sheet and let rise for another hour or so. Brush with egg wash and do your slices. Try to keep the egg wash from pooling down into the baking sheet otherwise you will encounter sticking. Bake at 425°F for 15 minutes, then turn down oven to 400°F and bake for another 15-20 minutes depending on loaf size. Make sure to flip bread halfway through the process so the underside can bake through if you do not have access to a baking stone.
@@lilyleung2237 And? That's when this recipe was first published by Cook's Illustrated/ATK. So the recipe's been around for 8 years* - it that bad in some way? Other fun facts: This video is from a Season 24 episode of ATK TV and first aired on PBS almost a year ago. It was recorded months earlier, likely in April 2023. There's another recipe featured from this same season that was from 30 years ago. 😲 *At least - recipes are developed far in advance of publication.
Oh no, I hope it works out because I want to try it and use a scale. But since they already had everything measured out in the video and announced that they used.... Ounces, I assume they weighed it out and the amounts listed in the description box link to recipe is what they said verbally I am hoping it works out. Unless the rye or AP you used has a different absorbency rate because of the brand of flour also the water content should only be 1 2/3 cups and do not include the other 1/2 cup because that other 1/2 cup is for the cornstarch slurry to put on top of the bread once it comes out of the oven
Love the “Going to work quickly here” while leaving the oven door open to let the heat escape and cool off the oven. And is there any way Bridgette can say “Gotcha” more during the shows? Hearing someone say”Gotcha” is like nails on a chalkboard.
Why not just bake the bread at 350 degrees F. for 5 or 10 minutes longer ? That way you'll have a softer crust but it will still be baked through and you'll avoid acrylamides which form at temperatures above 350 degrees.
There's no decent rye bread in North America, unless it's made by someone who is following any of north European bread making traditions. They are just not getting it here.
I am celiac and I can’t eat rye, for a moment they confused me! I love bread and although many gluten free breads are available, none taste like rye or pumpernickel bread, I miss the taste!
Rye contains a form of gluten, but not the type of gluten proteins that forms bread structure. To be accurate, Erin should've specified "to form structural gluten".
Calm down, everyone, especially Europeans. We all know Americans can't bake proper bread, especially Rye Bread. But this is an American attempt to make something other than white toast bread. I'm sure it will be fine but nothing like the bread in Europe or Canada (Canadians make bread on par with Europe).
Begging your finest pardon, but I'm probably as American as one can be, and I make an array of very fine breads without even consulting my own recipes. That's how long I've been making them, in spite of the fact that I can no longer tolerate gluten. (Life is brutally unfair sometimes.)
Nothing odd about it. Perhaps they are unconcerned with TRENDS, and follow personal STYLE, instead. Vastly different concepts. Anecdotally, practicality informs my own personal style, which is classic, rather than trendy.
Ah, the use of the cherished lame. Someday we must discuss that. Since there is no real need for decorative cuts in a oaf of bread, the idea is probably prehistoric and related to superstition. Perhaps our ancestors first used cave lion claws to make a ritual pattern on the bread before it was baked. You can read my essay on the subject, when it is completed, for a reasonable cost.
You don't need "decorative" cuts, but there absolutely is a need for cuts (otherwise a loaf tends to expand by ripping along the edge), so why not make them pretty?
They didn't say they were trying to make a Scandinavian style rye - they're making an American deli rye bread: “Unlike German and Scandinavian rye breads, which are dark, crumbly and dense, American deli rye relies on the addition of wheat flour to make a loaf that lighter in both color and texture.…” Former Cook's Illustrated Editor Andrew Janjigian, who developed this recipe
Let’s complete our sandwich with some individually wrapped American processed cheese food slices, iceberg lettuce, Miracle Whip, yellow mustard, and a tasteless supermarket tomato.
Everyone needs to remember: these ladies are making a bread in their opinion is easy and best. It's their opinion. As the daughter of a bread maker for Sunbeam breads, every bread is made different and everyone's taste is different. That's why so many brands and flavors.
I was in Finland many years ago and we had a rye pizza that was amazing. Beautiful thin, crisp crust that didn’t get soggy… I’ve looked for it everywhere, in many trips to Finland and throughout Scandinavia, and I‘ve never found it again. You should try to make it-it’s totally worth it!
Interesting...Please....But what is THE recipe that we sould make it with?
@ I wish I knew! Finely milled rye flour, probably hydrated like a flatbread. Possibly prebaked for 2 minutes before adding toppings? But these are guesses. I should get brave enough to try it-if I do, I’ll post, but if anyone else tries, please post both successes and failures!
Love rye! Merry Christmas everyone!
Merry Christmas beautiful ladies!!!!
Why yes, this recipe segment did end rather abruptly. The final 50 seconds:
Bridget: What is it about rye bread? It has such a distinct flavor. Nothing else compares to it.
B: This was bar none an A1 loaf of rye bread. Spectacular! Thank you so much Erin!
Erin: Thank you, Bridget. That was fun!
B: It was fun for me too! And it will definitely for you as well to make this hearty homemade rye. It starts with using a mix of rye and all-purpose flour, create a makeshift steam oven by pouring boiling water into a loaf pan and brush a cornstarch mixture onto the baked loaf for a shiny, soft crust.
B: So from America's Test Kitchen, a fabulous recipe for deli rye bread. You can get this recipe and all the recipes for this season along with product reviews and select episodes. And those are all on our website.
B: Still no corned beef?
E:
B: Okay, whatever.
Rye is my fav, as well as sourdough, which is similar. In fact, I'm gonna throw in the oven a loaf of the half baked sourdough they sell at Costco.
Well, that was a pleasantly simple recipe.
Great recipe, thanks. I brush the crust with melted butter to soften it after baking but I’ve never tried your method. Interesting.
I’m here because I love ATK and all of the work that goes into recipe development. The hydration level of this loaf looks awesome. However, it’s very difficult to calculate given that you use ounces and cups.
I know you’ve heard this before, but would you please consider using metric measurements? Surely the home cooks savvy enough to watch this channel either have a kitchen scale or would be willing to shell out the dough for one, yes?
Like a ryestone cowboy 🤠
Milwaukee Rye from the Settlement Cookbook is fantastic
Merry Christmas my friend ❤🎄🤶🏻🎁🎅🏻🎄❤️
I made a loaf of rye bread, a couple of weeks ago. The dough was sticky and very difficult to work with. The end result was a disappointment. What I made was a *brick of bread not a loaf. I’ll be trying this recipe. Thanks so much & Happy New Year!
Very nice sharing ❤❤❤❤❤
Now, let's try that again as a sourdough loaf. 😊 So done with commercial yeast breads.
I have a loaf of rye/sourdough in my frig waiting for me to bake.
Theres a great bakery in Santa Barbara, CA called Deux. They had a rye bread called "Russian Rye". Rebranded and reborn- Ukrainian rye. It's delish.
Wasn’t Ukraine part of “The Pale of Settlement” in Russia that forced many Jewish people to live?
Aha
Israeled!!!
They might as well have rebranded it not see rye
Syrian bread !
Can you use a Dutch oven ? I don't mind it being a crusty loaf.
I’m a fan of seedless rye bread though
Would Tangzhong not make the texture of the loaf ideally soft as a sandwich bread?
Would you get that crusty outside? I’ve never thought to use tangzhong in a loaf that has a rustic crust. You have given me a challenge. Thank you. :-)
Is that about a 65% hydration? How about a sourdough variation?
This video makes the attempt at rye bread not daunting at all! thanks!
I will make this for sure! And then I will try adding sourdough! Sourdough Rye is dreamy!
I don’t get corn-starch slurry thing at all.
What is in butter these days that butter doesn’t soften when left out
1:25 rye does have gluten though? I looked it up to see if I'd misremembered, and the Mayo Clinic confirms.
I think she meant it doesn't enough/as much as wheat. So the texture of the bread is off if you only use rye.
King Arthur sells rye bread flavor enhancer . . .
Timely, my store finally has rye flour. I wish they had explained the reason for all the folding. Does dough origami make the loaf better? How?
It builds structure into the dough
@@debbiew1782 How?
👍
When did this video originally air?
13 Jan 2024
in your first bread baking book … you used bread flour 11 ounces and 1 cup rye (5-1/2 oz) , less yeast, and honey instead of molasses. Will that recipe still make a good deli rye bread?
I saw someone comment that they loved the recipe from 1998, and was looking for it .
It may be a different one from the one you are looking for but here is the 1998 recipe :
SPONGE (make 2 - 2½ hours ahead)
¾ cups rye flakes (optional)
3 cups (15oz) all purpose flour
2¾ cup water
2 tablespoons honey
1½ teaspoon instant or rapid rise yeast. I used 3 teaspoon fresh baker’s yeast.
DOUGH
1½ cups (7½ oz) all purpose flour.
3½ cups (12⅛ oz) rye flour
2 tablespoons caraway seeds
2 tablespoons vegetable oil
1 tablespoon salt
Cornmeal. 1 large egg white beaten with 1 tablespoon of milk
Procedure
For the optional rye flakes, toast off in oven or in frying pan. Add all items together and mix until combined. Let stand at room temp for 2 - 2½ hours or until bubble form all across the surface.
When the sponge/poolish is ready, combine all the rest of the ingredients into the mix except for 1/4 cup of the rye flour. Mix in stand mixer if possible, if not, well you are going to have to try to work with it on a floured surface. It’s doable, but it’s not easy. Put into bowl covered and let rise for 1 - 2 hours or double in size.
When doubled in size, form in either one large loaf or two smaller ones. To shape, roll out the dough into a square and then roll up the square like a jelly roll. Make sure it’s tight. Tuck in the edges and make sure it’s even.
Place on a cornmeal lined baking sheet and let rise for another hour or so. Brush with egg wash and do your slices. Try to keep the egg wash from pooling down into the baking sheet otherwise you will encounter sticking.
Bake at 425°F for 15 minutes, then turn down oven to 400°F and bake for another 15-20 minutes depending on loaf size. Make sure to flip bread halfway through the process so the underside can bake through if you do not have access to a baking stone.
If someone is looking for the one that uses a sponge and honey instead of molasses from ATK 1998 version here it is: someone commented that they loved this version and was looking for it:
SPONGE (make 2 - 2½ hours ahead)
¾ cups rye flakes (optional)
3 cups (15oz) all purpose flour
2¾ cup water
2 tablespoons honey
1½ teaspoon instant or rapid rise yeast. I used 3 teaspoon fresh baker’s yeast.
DOUGH
1½ cups (7½ oz) all purpose flour.
3½ cups (12⅛ oz) rye flour
2 tablespoons caraway seeds
2 tablespoons vegetable oil
1 tablespoon salt
Cornmeal. 1 large egg white beaten with 1 tablespoon of milk
Procedure
For the optional rye flakes, toast off in oven or in frying pan. Add all items together and mix until combined. Let stand at room temp for 2 - 2½ hours or until bubble form all across the surface.
When the sponge/poolish is ready, combine all the rest of the ingredients into the mix except for 1/4 cup of the rye flour. Mix in stand mixer if possible, if not, well you are going to have to try to work with it on a floured surface. It’s doable, but it’s not easy. Put into bowl covered and let rise for 1 - 2 hours or double in size.
When doubled in size, form in either one large loaf or two smaller ones. To shape, roll out the dough into a square and then roll up the square like a jelly roll. Make sure it’s tight. Tuck in the edges and make sure it’s even.
Place on a cornmeal lined baking sheet and let rise for another hour or so. Brush with egg wash and do your slices. Try to keep the egg wash from pooling down into the baking sheet otherwise you will encounter sticking. Bake at 425°F for 15 minutes, then turn down oven to 400°F and bake for another 15-20 minutes depending on loaf size. Make sure to flip bread halfway through the process so the underside can bake through if you do not have access to a baking stone.
Good video, but I really wish that they'd use the metric measurements for their baking recipes
They do - at least for the amounts of rye and wheat flours and water. They're in the written recipe.
But in the link the recipe is from 2017
@@lilyleung2237 And? That's when this recipe was first published by Cook's Illustrated/ATK. So the recipe's been around for 8 years* - it that bad in some way?
Other fun facts: This video is from a Season 24 episode of ATK TV and first aired on PBS almost a year ago. It was recorded months earlier, likely in April 2023. There's another recipe featured from this same season that was from 30 years ago. 😲
*At least - recipes are developed far in advance of publication.
Possible to have the recipe in grams ?
In the written recipe the primary ingredients are in grams.
Has anyone actually tried the recipe yet? I think I will brush it wirh butter instead of cornstarch slurry.
Erin’s lame’s first name is Lan.
Curious you don’t measure in grams so baker’s percentages would be clear.
I used the measurements they said and ended up with a liquids mess. They must have used way more than 12 Oz wheat and 8 oz rye flour.
Oh no, I hope it works out because I want to try it and use a scale. But since they already had everything measured out in the video and announced that they used.... Ounces, I assume they weighed it out and the amounts listed in the description box link to recipe is what they said verbally I am hoping it works out. Unless the rye or AP you used has a different absorbency rate because of the brand of flour also the water content should only be 1 2/3 cups and do not include the other 1/2 cup because that other 1/2 cup is for the cornstarch slurry to put on top of the bread once it comes out of the oven
@@lilyleung2237 It could be a result of lots of factors. It is possible I did something wrong. Good luck! I hope you have success!
Love the “Going to work quickly here” while leaving the oven door open to let the heat escape and cool off the oven. And is there any way Bridgette can say “Gotcha” more during the shows? Hearing someone say”Gotcha” is like nails on a chalkboard.
Why not just bake the bread at 350 degrees F. for 5 or 10 minutes longer ? That way you'll have a softer crust but it will still be baked through and you'll avoid acrylamides which form at temperatures above 350 degrees.
It’s terrible you can’t get recipe without giving your email 😢
What is a Lame?
It's a razor on a stick , you can use a sharp or serated knife
As a Dane. That's not rye.
There's no decent rye bread in North America, unless it's made by someone who is following any of north European bread making traditions. They are just not getting it here.
You are correct BUT this is not meant to be that style of Rye. This is meant to be a “deli” style “American“ Rye bread.
We have rye whiskey, though.
@@WastrelWay Dip some ham in that and you've got lunch!
My Finnish father would say the same
Right off the bat they are lying. Rye does include gluten.
I am celiac and I can’t eat rye, for a moment they confused me! I love bread and although many gluten free breads are available, none taste like rye or pumpernickel bread, I miss the taste!
Rye contains a form of gluten, but not the type of gluten proteins that forms bread structure. To be accurate, Erin should've specified "to form structural gluten".
Calm down, everyone, especially Europeans. We all know Americans can't bake proper bread, especially Rye Bread. But this is an American attempt to make something other than white toast bread. I'm sure it will be fine but nothing like the bread in Europe or Canada (Canadians make bread on par with Europe).
Canadians eat the same bread as people from the US.
You haven’t eaten artisan breads in the US. What small bakeries that still bake bread do a pretty good job.
lol. Never visited America, I see.
Begging your finest pardon, but I'm probably as American as one can be, and I make an array of very fine breads without even consulting my own recipes. That's how long I've been making them, in spite of the fact that I can no longer tolerate gluten. (Life is brutally unfair sometimes.)
Your country is still owned by England. Enough said.
Confused 😢
When i watch this channel, i feel like all the women look like they’re from 40 years ago (the style, not their ages).
Odd, right?
Nothing odd about it. Perhaps they are unconcerned with TRENDS, and follow personal STYLE, instead. Vastly different concepts. Anecdotally, practicality informs my own personal style, which is classic, rather than trendy.
Ah, the use of the cherished lame. Someday we must discuss that. Since there is no real need for decorative cuts in a oaf of bread, the idea is probably prehistoric and related to superstition. Perhaps our ancestors first used cave lion claws to make a ritual pattern on the bread before it was baked. You can read my essay on the subject, when it is completed, for a reasonable cost.
You don't need "decorative" cuts, but there absolutely is a need for cuts (otherwise a loaf tends to expand by ripping along the edge), so why not make them pretty?
Noone from Scandinavia would recognise that bread as proper rye bread.
They didn't say they were trying to make a Scandinavian style rye - they're making an American deli rye bread: “Unlike German and Scandinavian rye breads, which are dark, crumbly and dense, American deli rye relies on the addition of wheat flour to make a loaf that lighter in both color and texture.…” Former Cook's Illustrated Editor Andrew Janjigian, who developed this recipe
It's not supposed to be, it's Deli rye. They're different.
@@charlieharris3240he doesn’t work for them anymore? What happened?
@@lemonz1769 Nunna yo bidniess. You betta rotate yo mental processes away from that thinking like they rotate that bread in the oven.
Let’s complete our sandwich with some individually wrapped American processed cheese food slices, iceberg lettuce, Miracle Whip, yellow mustard, and a tasteless supermarket tomato.
First