Best German Rye Bread Abm Recipes

DELICIOUS GERMAN RYE BREAD

Steps:

• Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
• Add the remaining ingredients to the well.
• Mix all ingredients initially with a wooden spoon, until roughly mixed.
• If mixture seems too dry, add a little more water/beer.
• Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
• Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
• Leave to prove for 2 hours.
• After 2 hours, preheat oven to 200°C.
• Take the cover off the mixing bowl. Punch the dough down in the center.
• Lightly oil a baking tray or loaf tin and dust with flour.
• Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
• Leave alone until nearly doubled in size.
• Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
• The loaf should be cooked when it gives a hollow sound when tapped.
• Allow to cool before serving - it is usually better the day after baking.
• Enjoy!

GERMAN RYE BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
• Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
• Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
• Cover dough and let rise 1 to 1 1/2 hours or until double.
• Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

GERMAN RYE BEER BREAD

Steps:

• Place all ingredients in bread machine.
• Program basic cycle and crust settings. Press start.

GERMAN RYE BREAD

Steps:

• In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.