How to Make Easy No-Nonsense Rye Bread | Detailed Recipe
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- Опубліковано 21 січ 2020
- Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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#Bread #Baking #ChainBaker - Навчання та стиль
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
What can I substitute for the White Rye?
Is it Ok to add shea seeds??
❤❤❤❤❤ I love it
I really wanted to work with rye flour and I was on a brink of insanity cause I was expecting the same results as with the regular bread flour...untli I watched your video. What an eye opener! Thank you.
A RYE opener hehehehehe
yeah lmao I am mixing with a spatula and it's extremely confusing, I can't imagine someone trying to knead it on the counter or somethng
Thank you so much for this rye bread recipe! with only rye flour!
Absolutely wonderful. Your recipe and also your instructions are much better then others.
I made this rye bread first loaf ever, really exciting pre ferment tried to crawl out of the jar! It tastes amazing and I’m very proud 😊
More rye bread recipes coming very soon 😎
the result looks incredible. will try this one soon.
I made it today!!! It was awesome thank you so much for this recipe!!
Awesome! 🤩 I'm glad you liked it. It's one of my favourite breads ever :)
Thank you! I did it! Smooth video and great narration.
Beautiful, can't wait to try this!! Thank you so much
Ive been making rye bread for a long time but this recipe looks amazing. Thank you for an amazing tutorial, I will be making this tomorrow when my pre ferment is ready. Watch this space.
Thank you so much! :) Let me know how you get on :)
I'm so excited and it's in it's final stage for resting. 1.5 hours to go!
Awesome! Make sure the top of it is full of cracks. Then you know it’s ready for the oven :)
WOW!! Great recipe. I can't wait to try it out. Thank you. Hello from São Paulo, Brazil.
Hello Fabio! Thank you so much. Let me know how it turns out 🤝
THIS IS ART !
This is awesome. I gonna try this myself today. Love ryebread with 100% rye :-)
It's one of my favourite breads ever :)
Nicely presented👍 Looks delicious🤤
Thank you 🤩
Charlie, Its me again.
The first time i made it, the preferment and the finished dough was too watery and spread out in a different shape. The crust was a bit to thick as i think i put so much flour on top because it was flimsy when going in to the pan, although it was still delicious. The second time today I used less water and my pre-ferment was not sticky when i went back after 12 hours, it was sticky when I made it. now i just added more flour to make the texture more like yours. I am in USA and may have had trouble with the measurements. but it is the easiest and most delicious recipe ever.
I tried to made a homemade loaf of bread in March with the lock down here in NYC. It looked like a brick, it tasted like a brick, and it was dry and weighed like 20 pounds and cost 45.00 with all of the ingredients. I thought i would never be able to do it.. and with this video, You do make it seem so easy. I put it together so quickly today the second time i am making it. Thank you so! I am getting better thanks to your direction!!
Linda
Wow that’s great! I’m so happy it worked out at the end. all we can do is live and learn. On to many many more great loaves ;) it is a very sticky dough, there’s not much way around it. The best thing to do is roll it around in a lot of flour. It does spread out a bit that’s true. There are many factors that affect the end result. Be it the wetness, or the state of the preferment or maybe you’re just not used to handling this glue like mass. I know I wasn’t in the beginning 😄 but either way you made it work and that’s the best part 👍🏻
[Brick] That sounds lie my first loaf. 🤣
Lockdown added 20 lbs to my body weight because I got darn confident and good at bread making.
Pre ferment is doing its thing, making the bread first thing tomorrow morning. I'll follow up with my thoughts when it's done!
Great video, thanks for the inspiration!
Awesome! :) Good luck.I'm looking forward to hearing about the result 👍
@@ChainBaker update and question. I have made it twice so far and its one of my favourite breads! Earthy, slightly sweet flavour, combined with the crunch of the seeds is amazing.
One question though, both times I made it, it deflated slightly while baking. First time I did a diamond pattern score, which mightve been a bit much. Second time I copied your score, and it deflated less, but it was still a bit noticeable. Any idea why this might be happening? I followed everything pretty much step by step
There is no escaping the deflating. The dough is loose because there is no gluten so as soon as you cut it then it will collapse a bit. You could try not scoring it at all and letting it crack open naturally or you could make it in a loaf tin. But there is nothing wrong with it deflating a bit. I have a really nice rye bread recipe coming out in the coming weeks. It will be more bouncy and chewy and keep its shape better too. If you liked this one, then you should definitely give that a go ;)
@@ChainBaker that sounds great! Thanks for the reply, I'm very much looking forward to that video!
Keep doing what you're doing!
I'm just happy that you're enjoying my recipes :) Thanks!
Thank you very much for the lovely recipe 🙏🏻🍀
Thank you! 🙏 I'm so glad you like it 😊
Where do I find you recipe? please!
It is in the link below the video 👍
This is a very forgiving recipe, I messed up with putting the preferment in the fridge, the unit conversions, overproofed and even used the wrong amount of water and it was still edible, lol. plus it was an odd size tin and I had to use a round bow to bake it in. I'm giving it another go with much more attention and a small tin I bought just for this.
OH OH OH....THIS IS ONE MY FAVORITE BREAD, ONE PIECE CAN HOLD A WHOLE DAY UP WITH FULL STOMACH. GONNA GIVE A TRY. THANKS.😻
Made this one last weekend and oh my soul it was DELICIOUS! Mine didn't have the kind of rise that I would have liked but the flavour was perfect! Thanks for a fantastic video, it was exactly what I needed!
Seriously, this is like the ninth(!) video I’ve watched and the first one that’s at all useful. And the other eight were German videos were alleged(!) world champion of bread baking!
I'm the champion of easy recipes 😄 if you are looking for more rye bread videos I have about 8 on my channel 🍞
Many thanks for all your efforts you put in here while sharing your love for baking (enjoying) bread. What would you do different if using a starter?
Nothing much. Just ferment it for longer :) Cheers!
I made this yesterday and it was delicious. I didn't have black treacle so added a mixture of golden syrup and honey, which seemed to work OK. I also added a few teaspoons of fennel seeds because I didn't have a vat of spare seeds sitting around, and the taste definitely came through.
The only issue I had was with the shape. I found it quite difficult to turn the bread out into my pot, maybe because I was using a deep stock pot. Some of the air seemed to come out of the bread, and it ended up quite flat after baking.
Any tips on handling the dough and keeping its shape would be really helpful!
Any syrup works ok in this dough ;)
Yeah a deep pot is definitely a challenge. what you can do it cut out a piece or parchment paper with long sides which you can hold on to. Invert the bread on the parchment paper and then using the 'handles' place it into the pot.
The deflation might be because the dough or starter were slightly over fermented thus weakening the structure. but at the end of the day if it tastes good that's all that matters :)
@@ChainBaker Nice one, thanks. I'll try the parchment trick.
What fantastic bread and sandwich...looks very nutritional...
I just eat the lox with a little lemon juice...but this recipe is tops.
Hi Charlie, I'm going to make this recipe today and wanted to find out if I could use dark rye flour instead?
You can do that for sure. It will work just as well 👍🏻😉
Here in the USA we don’t have treacle, but i think molasses might be the same thing? Ive also used barley flower honey.
Yeah it’s all basically liquid sugar at the end of the day. Barley malt syrup is also a good one. And all of them work well in rye bread for sure.
Finally I can make rye bread for some Kvass thank you very much
Homemade kvass sounds awesome. I have never tried making it :)
Well that should be interesting keep up the good work
Hi!! Thank you for the recipe! Amazing!
Do you think I can replace the white rye flour with dark rye flour?
Trying to make this tomorrow 😍
Hey! Yes you can use dark rye instead of white. It will be even tastier :)
I want to do a rye /bread flour mix. do you have a recommendation on the percentage. I was thinking of 100grams or less rye the rest bread flour and doing a poolish or Biga. the rye flour looks so different than white.
You can definitely do that. Swapping 100g rye with 100g wheat would make the bread a bit lighter I'd say. There should be no need to adjust anything else.
That looks great Charlie, although not my favourite. My wife is from Scandinavia, they love the rye bread. She is making it with no preferment, made on the same day. It is called thin rye bread. It gets rolled out to about 3-4 mm thickness. Then stamped out with a big cup and pierced all over with a fork. Then fermented under a slightly dampend towel. I am the baker. I use my trusty steel plate to bake them on at 200 degree c. Baking time is only 10 min. They puff up very strong. Once cooled down, my wife halves them horizontally, and puts them in the still warm oven to dry. Next time we make some, I will take some picture to post on flickr.
Kind of like this ? ua-cam.com/video/JuxAvnh5tHQ/v-deo.htmlsi=7P0Kp9Qn0s-aT-U2
@@ChainBaker That is very much like it. This reason why ours puff up I suppose is, because I use a preheated steel to bake on. Also we didn't let it ferment that long. BTW I like your idea to make it softer and then open up on one side, for some stuffing.👍
Hi there - I am making this right now (waiting for the pre-ferment) and I know you have answered this before…your recipe on the site has you using Rye (assuming dark?) for the pre-ferment and then white rye for the rest of the dough. I don’t have white rye and I am worried that just using dark rye like you suggest in your comments would make it very dense. Am I overthinking this OR should I use all purpose / bread flour instead to lighten it? Thanks for all the great work you do!!
Hey! There's nothing to worry about :) it works just fine with either of those 👍 just make sure it has risen well before baking and it will be all good.
Thanks
Thank you! 🤩
This is epic 🙌!!!!!!!!!!!! 🤤🤤🤤❤️
😁 one of my favourites for sure!
@@ChainBaker I love rye bread ! I will try and let you know 😊👍 xx
Hello my Friend, I enjoyed you Video, Instructions and explanation is easy to follow and its a great recipe. You added seeds what type of seeds did you add???
I live in Thailand and many ingredients are hard to get, I made my own Molasses from raw Dark Muscovado Sugar that is easily found here. I have Caraway seeds and can get many other seeds but not sure which ones would be best suited, could you give me an idea of what is preferable,
thanks in advance
Barry
Hey Barry, thanks! :) When it comes to seeds it's up to what you like. I used caraway, linseeds, sunflower seeds. Sometimes I add pumpkin seeds and fennel seeds too. With the syrup you can certainly experiment too as any sweet syrupy thing will work quite well 👍
yum.
Would it be possible to substitute the white rye flour in the main dough with regular rye flour? If yes, would other ingredient amounts like the amount of water need adjustments to compensate it somehow?
Yes, increase the water to 200g in the main dough.
Hi
Thank you so much
What cn I add as N alternative to the black trecle
And is it essential?
Any sweet syrup you like. Or just leave it out :)
Hi Charlie, what about the measurements for your Preferment, how much yeast and flour do you use? Do you have the whole recipe somewhere? :-) First time bread maker! thank you in advance.
Hi! :) you can find all of the recipes right under my videos in the description 👍🏻
Hi. I did follow your video, point to point. So good so far. Do you cover the dough while proofing?? I didn't do it this time, but for the future want to know if I should cover it or not. Usually I cover it for the wheat bread. Not sure about this one. Any suggestions? Ps: I have a feeling that this recipe will come out perfect. Thank you for the effort for making this useful video. Regards.🙏
It's always good to cover it no matter what kind of bread it is :)
I'm baking it today
How did it turn out?
hows bout using sourdough starter in place of yeast preferment ? thank you for sharing your time and passion here
You can definitely do that. It will work well here :)
Hiii@ Can I use barley malt instead of black treacle? Also, I don't have a skillet or a pan that I can cover the bread with, can I bake it on a flat tray? Thanks!
Any sweet syrupy thing will work just fine :) And yes you can bake it on a tray. In that case turn down the oven temperature to 160C (320F).
@@ChainBaker thanks, so 1 full hour at 160 Celsius, correct? I do have a thermometer so J can check the dough's temperature.
Check it after 50 minutes just to be safe 👍
@@ChainBaker allrighty! The starter almost exploded in my jar! 😄 I heard some squeaky noise and it was the dough proofing and trying to get out! Then ai trabsfered it into a larger container just to be safe. We will see the final result tomorrow! 🙏
Wow that's quite active 😂 just keep an eye on it so it doesn't over ferment. Although rye bread is more forgiving. Let me know how it goes :)
Thanks Charlie for the recipe! I am confused about the final cooking temperature because I've watched so many people make Rye bread. Some say to cook at a higher temp and others who use a lot of presoaked cracked rye or a lot of seeds seem to cook at a lower temp for a longer bake. Can you help me to understand why all the variables in temp? I also see that your banneton size seems smaller than traditional.... enough to fit into the dutch oven. What size is it please?
Hey! Thanks for watching :) as a general rule I would say it’s like this - the wetter and denser the dough the longer you have to bake it on a lower temperature. Because of the density it takes a long time for the heat to get to the center of the loaf. Thus if baked at a high temperature the outside would burn before the inside has baked. Some breads like pumpernickel are baked on very low temp for 12 hours even. The banneton I use is 21cm (8in) in length. It comfortably fits a 1kg loaf :)
Thanks Charlie :) I was thinking that the Dutch oven kept it from burning. My loaves have been coming out a little dark but tasty. I wrap them in a towel to keep them from getting hard. I just ordered some 5" round and 6" round bannetons but didn't see this 8" loaf style. I'm going to try making the 5" round bread to use for a portebella mushroom burger and the 6" to gift bread to my Mom. Shipping is expensive! One more question please... I've heard that the final internal temperature for 100% Rye is 212 F and others say 205 and for Rogbrot it's 200... so if I'm grinding my own rye berries to make flour am I shooting for somewhere in the middle? What if I presoak cracked rye for part of the recipe.... does the final temp change? I'm new to this and am just trying to figure out the why. I appreciate your reply!
I wrap mine in foil 😄 but a towel works just as well. The dutch oven does keep it from turning dark too quickly, but once you remove the lid then it will continue darkening. I always bake any bread to 200. Most foods including bread would be too dark by the time the internal temperature reaches 212. I thi k if you go for 205 then you will be safe with any bread :)
Great answer, Ty! Rye breads are such a different breed!
Hi. I have dry/powdered molasses, is it a substitute for treacle?
Sounds like it could be 😅 try and dissolve a tablespoon of it in a tablespoon of boiling water and see what you get. And if it looks and tastes ok then make the bread with it 👍🏻
Can I 'make' white rye flour by sifting dark rye flour?
Hi, thanks for the amazing recipe!
Would appreciate help
I tried to make it and it came out wet on the inside and hard on the outside.
I don't have an iron pan like yours so I use a regular baking pan.
Are there any recommendations on what to do?
Thanks :)
Did it rise well before you baked it? Was the dough very loose and wet when you made it? Perhaps your flour is a bit different. Try using a bit less water so that the dough is drier which will give it more ability to rise and keep its shape. Try fermenting for longer to ensure it fills up with gas and has a more open crumb. You don't need that pan to make this bread.
2 failed ryes later i found your video, bread is proofing now. Lets see how it goes
Do you have any record for strong flavor of rye/pumpernickel bread that isn't dense?
I do have a few rye bread recipes and a new one coming soon, but I have not yet made pumpernickel. It is on my list though.
The new rye will be slow fermented and quite flavourful albeit sweet 😁
I made the pre ferment about 4 days ago and have kept in out. Can I still use it? or do i have to make it fresh again?
You could probably use it, but it might be too sour. Smell it. If it’s super acidic then just make a new one. If it’s kind of sweet and doesn’t burn your nostrils then you’re good to go 😄
Thank you so!!!
Look delicious and decided to bake it today. I was not able to get Dutch Oven this morning and have to laof on a baking tray. I plan to put loaf on a baking paper and then simple on a tray. Would that work? For how long time I should bake in this way? TIA
Update: my loaf went flat once took out from benetton and put int he oven :(.
It may have over fermented. Or perhaps your flour is slightly different. You could try using less water next time. But even if it falls flat it should result in a tasty bread. How was it?
@@ChainBaker Did you mean over proofed? If so, this is what I thought as well as it happened before when I baked white bread. I proofed 1.5h instead of 2 and it was soo long I guess. Will add less water next time and will keep an eye on proofing. BUT it tastes delicious! Won't bin it :). I baked for 35 min but it looks it needs maybe 45-50 min. What would you suggest without uding Dutch Oven? TIA
Yes! Perhaps your kitchen is warmer so it may have needed less time. You can bake for longer for sure if it needs it. Check the internal temperature. If it's above 94C (200F) then it is done :)
You have such a generous wealth of knowledge. I commend you Sir for being so generous. I do have a question though. This recipe calls for white rye flour, but what would be the outcome if medium rye flour or even more so, rye meal was used? I was looking for rye flour and saw there are several different kinds, then I also found rye meal which uses the whole grain. Have you ever used these? Would more water have to be used? Thank you Charles.
Thank you so much :)
The coarser the flour the more water and time it will require. Using rye meal would not work here as you would likely need to cook it before using it. Here is a pumpernickel recipe that uses rye meal - ua-cam.com/video/LBlr_EA0gvw/v-deo.html
I just made my first rye today. For me, all dark rye flour is too dark for everyday rye. So, I mixed 1pt dark rye flour/ 2pt AP and in place of the preferment I use my sourdough starter. But using the sourdough starter just takes so long. Can you suggest a ratio and any modifications I can try to get closer to your recipe? Tx in advance.
P.S. I bake mine at 475° 20 min, down to 420° for 10 min, removed the top and baked another 20 min. Came out good but would still like to hear your Prof. opinion on the 1/2 ratio.
Because rye flour absorbs a lot more water you may want to reduce the hydration as the dough could become too wet and heavy. And if you would like to speed up the fermentation, then simply make the dough warmer. When it comes to temperature I have found that this kind of bread benefits from a longer bake at lower temp because it is quite dense and it needs extra time for the heat to penetrate to the middle. But perhaps with the 1/2 ratio it can manage. I still think you could bake it at 390F instead.
@@ChainBaker Great thoughts! My dough was pretty wet. I rest/ferment my dough in the microwave with s cup of boiling water. Works like a charm. I'll try all your suggestions, especially the the 390° baking temp.
LOVE YOUR CHANNEL & SUBSCRIBED 👌🧑🍳
@@ChainBaker P.S. Will definitely try the No Knead rye recipe too (traditional jewish rye)!
Could you please tell me, is it possible to place the dough for the last proof into a baking dish, lining with a baking paper and I just bake after? Thanks 🙏🏻
Definitely. I actually have a separate video where I do exactly that :) ua-cam.com/video/WJkcSJHvp2U/v-deo.html
@@ChainBaker thank you, thank you, thank you 🙏🏻 🍀🔆
@@renetapouleva211 😉
@@ChainBaker 😎
This is incredible. Thank you for sharing your work. Just wow. Been on your site as well. I'm new to bread making. Literally- never made it before. I'm wanting to make rye bread and I am wondering if it is OK to substitute white flour with organic whole spelt for this. I have IBD and spelt is best for me. Is this possible and if so anything I should do differently? Your thoughts are greatly appreciated. Cheers from BC Canada 🇨🇦
It's white rye flour not wheat flour. It has less gluten than spelt, so you can just use white rye. Here is a 100% spelt recipe if you're interested - ua-cam.com/video/M2m4c-NSTMI/v-deo.html
@ChainBaker you know I meant to correct that, and I forgot to. Thank you so much for the reply and the link. I will check it out for sure. Love your channel btw. Learning so much 😎
Great recipe. As I am quite beginner the amounts of ingredients would be very helpful.
You can find the written recipe in the link below the video 🙂👍
Hi Charlie, can you make this bread without doing the pre-ferment part, throwing it in all at once instead following step 2 onwards?
Hey! Yes, you can make it that way :)
@@ChainBaker Great Thanks!
Thanks a lot, now it's in the oven and it looks good 🇿🇦
Nice one! Good luck with the bake 😉
It came out great but taste... I will work on it
Do you not like the flavour? Did you use the same ingredients as in the recipe? If yes, then that is exactly how it's meant to taste. but of course there are ingredients you could swap out to make it different. Instead of the black treacle you can use a different sweet syrup and of course all of the seeds can be changed too 👍 let me know how it goes if you decide to experiment :)
I didn't have a sweetening staff and worst of all I used Chia seeds. Next time will try your ingredients not sure if they are available in South Africa.
@@zamambomkhize8865 yeah the syrup really makes a difference. Black treacle,malt syrup,molasses or even honey can be used. When it comes to seeds I would avoid chia as they get that sticky texture when you add water to them. Use some sunflower, pumpkin and linseeds. I'm sure they sell them everywhere 👍🙂
Thank you so much for the recipe. Could you make a version of rye flour mixes with white flour?
Thank you :))
It is on my future projects list 👍
@@ChainBaker I can’t wait 😃
Viet Tuan Nguyen experiment until then 😄
@@ChainBaker you just got yourself a new subscriber 👍🏻
Thank you so much 🙏 welcome to the channel 🙂
Hello agaig, I just ordered Rye Flakes and Whole Rye Grains on line I think they will be a nice choice.
Awesome! You might have to soak the whole rye grains. I would suggest pouring over some boiling water and leaving them to sit overnight and then draining them and adding to the dough 👍
Quick question about the proofing. Should the dough be covered with something to keep it from drying out? Or does the dusting of flour serve the same purpose?
Dough like this does not suffer from drying nearly as much as a white wheat dough would. There is no need to cover it.
I have a question! Can I cut the bread with any design? To let the steam out? Or do you recommend the cuts you made?
Cut it any way you like 😉
Hey, so cool! But, what type of seeds did you use? Ty for the video(( from CALIF)!
Heey thank you :) I used sunflower seeds, linseeds and caraway seeds :)
Love this recipe. Can I do it without molasses to avoid the sugar?
Yes leave it out :)
I've been looking for a 100% rye bread recipe and this looks amazing!! What size Kilner jars are you using?
I think it's 0.5L Check out the rye bread playlist on the channel. I have 10 more rye bread recipes lined up that I will start publishing from tomorrow.
Hi! Would like to try this recipe. Does it work ok if you double the mix for a larger loaf? Thanks!
It should work. But be aware that this dough is weak and the heavier you make it the more difficult it will be for it to rise taller rather than spread out sideways.
Can you do Westphalian Pumpernickel? It is described in Stanley Ginsberg's book "The Rye baker."
Oh yes proper pumpernickel is definitely on the future projects list! Thanks :)
Thank you for great video! Can I use whole grain rye flour? I want to try right away !
Yes you can. It will work just as well for this recipe. Cheers!
@@ChainBaker thank you for your fast reply! By the way I’m from Belarus but I was thinking about baking of Latvian Rupjmaize bread))
You know I should do that one day too 😄
Let me know how you get on with this and the rupjmaize!
I have a Belarusian rye bread on the channel too. Would love some feedback from a Belarusian 👍
@@ChainBaker Will make Belarusian in a couple of days ( have all the ingredients) , will let you know about the result . Latvian is more complicated I think. Would be great to see a homebaker-friendly version of Latvian on your channel . Happy baking!
I recently started a keto diet but really really miss my bread 😢 i read that i can eat rye bread !! I just mixed the pre dough, will continue tomorrow, cant wait
I don't think rye is at all keto friendly 🤔
@@ChainBaker I have been doing the so called keto for 2 weeks now. I gave up bread,pasta, potatoes,pizza,sweets everything ! I feel hungry and sick all the time , can't sleep all for losing 1 kg in 2 weeks? Fuck that
Yummy new friend
I made your preferment as instructed but it came out very dry and crumbly. Is there a different absorption rate using dark rye than white rye? I had to add an additional 100 grams of water to smooth it out.
You are right. Dark rye does absorb water better than white since it contains more bran.
On my second attempt. Got a scale. Just shaped the dough. My white flour ended up between some sections in the pre shape. I'm worried this will cause it to break apart at those sections. Thoughts? Thank you
Should be ok. The dough is so wet that it will probably soak up that flour. And regardless it is loose anyway, so a little bit of flour in the cracks won't hurt too much. Just leave it to proof until it's nicely cracked all over and it'll be good to go!
@@ChainBaker thank you for the support. My wife is laughing at me. I am determined to get this right. :)
She won't be laughing when she's chowing down on a delicious piece of rye bread! 😁 Let me know how it turns out.
Can I use honey instead of treacle? And also can I use dark rye flour instead of white?
You certainly can. It will work just the same 👍
If I dont have treacle and use honey, will it still be dark?
Tricia in the Metro it will be just slightly lighter in colour. The flour itself makes the bread look dark.
Looks yummy, the bread with toppings. What's the black sticky thing you stirred in the mixture that looked like molasses?
Black treacle.
@@ChainBaker never heard of it
Can you use a stand mixer for this, or is hand mixing preferred?
You can.
Thank you for the recipe. Quick question, I read somewhere that if you put the salt and yeast together before you put flour in it may kill the yeast. But you are saying to put them before?
That is just an old myth. I will soon publish a video in which I will show that it makes no difference :)
@@ChainBaker Thank you so much. Excited to make this recipe. Gonna make both my Eastern European and my Jewish side of the family proud 💪
Please provide the quantities and name of the dark ingredient and where can we procure it
Thanks
It’s black treacle. And you need around 1 tablespoon. It is written down in the recipe. You can use a little more or less to your liking. Most shops here in the UK have it in stock. If you can’t find black treacle where you live then any dark sweet syrup will do.
From 🇿🇦 will try. My first attempt before I came across this you tube was the disaster
This one is so simple there is nothing that can go wrong 👍 just let it rise until it's visibly puffed up and you'll be golden ;) let me know how it goes :)
Can you make this using sprouted rye flour?
Definitely. Just keep in mind that some sprouted flour will absorb more water so you may want to add 5-10% more water to keep the consistency 👍
Hi Charlie is for For the pre-ferment whole rye flour or white rye ? X
I used white rye for the pre-ferment as well as the main dough.
Can I use dark rye flour? What adjustments should I make?
You certainly can. No need to adjust anything. I am using wholemeal rye in the video. I think it’s more or less the same thing. There is enough water in the recipe to hydrate any kind of flour 👍🏻
@@ChainBaker The recipe is great and the bread came out yummy. Thank you, great channel. I added coriander seeds and it tasted as a famous Borodinsky bread However, my bread did not raise as much , about 1.5 inch. Any suggestions? I am in Boston, USA.
That’s awesome! :) you might have to proof it for a little longer next time then it would expand a little more.
What kind of toasted seeds did you use?
I used sunflower seeds, linseeds & caraway seeds 👍🏻
I have a dark rye flour can I use that?
It’s true doesn’t have to much gluten?
Thank you.
Yes, dark rye flour will work perfectly well. It is true. Rye flour has a different ratio of the proteins that make up gluten thus the gluten that it has is very weak. It is not gluten free, but the gluten is not there in a technical sense 👍
@@ChainBaker Thank you so much for your quick response.This will be first time making rye bread. Merry Christmas and a happy new year!
Greetings from Romania 🇷🇴
Awesome! Just let it rise well untill you see cracks on it otherwise it will be too dense 😉 Happy holidays to you too 🎄 let me know how it came out.
Your recipe calls for rye flour and white rye flour. Can dark rye be used instead? That is the only flour available . What seeds do you prefer? Thanks!
You can use all dark, yes. Increase the amount of water in the main dough to 190g. I like sunflower, flax, caraway, fennel. It depends on my mood too :)
I would really like to try this. I live in Germany and all the flours have a number. Do you happen to know which rye flour number you use in your recipe? If not, no worries I will experiment. Thank you in advance. I am really enjoying your recipes. 👌🏻
I think it's like this - the higher the number the 'darker' the flour. I use white rye flour in this one, so should be a low number. If I'm not wrong :D
@@ChainBaker Thank you so much for the information and for taking the time to help. Then I think I have to try Typ 815 or 997. I will let you know if it’s successful. 😌
Do we have to put it into a jar with a seal? Doesn’t the yeast need air?
Not at all. It's best to not have the seal there. But it does not hurt it either :)
Hey! If I want to leave out the seeds or use less, how should I adjust the hydration?
I'd reduce the amount of water in the main dough to 120g.
@@ChainBaker Thanks!
Btw can you give a rough estimate when you will be doing a show on this Westphalian pumpernickle? Just the month woukd be ok. I have a family member who is diabetic. I think this is a bread he might be able to eat. I was going to make it myself but would rather follow your procedure.
Pete w it will be a while before I do it because I have too many projects in the works at the moment. But the thing is that this rye bread has mostly the same ingredients as a pumpernickel would. So if he can eat pumpernickel then surely he would be able to eat this too :)
After 12 hours your preferment looks like my rye sourdough starter. Are they the same thing?
The method is similar, but the results they produce are a world apart when it comes to flavour.
Looks yummy; however, I clicked every link you gave and did not find the recipe! Where is it?
It's below the video title. Click 'show more'
Hi we need to know how much you put in the ingredients thank you
The written recipe is in the link below the video.
What kind of seeds mix do you suggest to add? Do you roast them in advance?
I think I used sunflower, pumpkin, and caraway. You can toast them or not it's up to your taste 👍
@@ChainBaker Thank so much for your reply! Appreciate your responsiveness!
Hi Charlie,
Could I just make the bread without treacle? What would be the result ?
Thank you for uploading this :)
Treacle adds a rich and sweet flavour and a dark colour. You could make it without,but it would lose some of those distinct characteristics. You can also replace the treacle with honey or any kind of sweet syrup :)
@@ChainBaker Would molasses work?
Definitely. All kinds of sweet syrups work well in a dough like this one 👍
@@ChainBaker Thanks! I just put the preferment together and plan on trying this recipe tomorrow. I may have overtoasted my seeds though. lol
@@jammer1962 If they don't taste bitter you should be fine! :) Make sure to proof the loaf until it's nicely puffed up as it will not rise much in the oven. It should gain most of its volume during fermentation. Let me know how it goes!
What happens if you make it without the treacle? Does the sugar play an important part in helping the yeast rise the dough?
It's just there for flavour and sweetness. You can leave it out for sure 👍
Thanks man! As soon as I'm out of this damn diet I'll be sure to make a proper Belarus bread!
I tried make this bread and screwed something up. Bread was not baking on the inside and baking it longer did not help that. Pre-ferment looked right. Loaf puffed up after proofing but plopped during baking. I used whole grain sprouted rye flour. I have 0 knowledge about baking but would really like to make this right, can you advise please
It could have been over proofed a bit. And perhaps the flour did not absorb the water as effectively making the dough a bit weaker. Try using a bit less water and baking it a bit sooner. Alternatively, try this for an easier bake - www.chainbaker.com/easiest-ever-rye-bread-pan-loaf-recipe/
You could dissolve the sugarpaste in a bit of the water which you heat up.
Can I use only dark rye for both steps ?
Yes. But you may need to add more water.
What is the difference between rye flour and white rye flour?
Thx for sharing the recipe
The same as whole wheat and white wheat. White rye is sifted and the bran is removed. Whole rye contains the bran and is more nutritious.
Thanks for lovely recipe...my question is, if I choose not to put 120g of seed instead...let's say I prefer to add 50g, do I need to compensate 70g weight with extra Rhye flour??
I don't think it will make much of a difference. The rye flour absorbs water a lot more effectively than the seeds do. Keep it as it is.
@@ChainBaker ...so you mean...if i add only 50g seeds, I no need to add 70g of flour to compensate, right?
@JBC100 yes.
@ChainBaker ...Thank you so much