This video is the easy and definitive guide to making Rye Bread at home. All you need is a super active sourdough and a few other ingredients that you may already have at home. The result will be an extremely tasty and healthy bread that will take your breakfasts and sandwiches to another level.
This is the recipe from the video
Water Roux
30g Rye
1 tbsp Millet
2 tbsp Milled Buckwheat
130 ml Hot water
Bread
Water Roux
200g Rye Sourdough Starter
1 tbsp Honey
8g Salt
150ml Water
200g Rye
200g Whole wheat flour
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Gluten Morgan everyone and welcome to another baking video today we’re going to bake sourdough Ry bread in case you don’t have rice sourdough starter you can use the one that you have at home but always check that it is active like the one you’re watching right now and
We’re also going to a much more flavor Milling malted cereals and then we’ll make with that a r or a tan s and the best part of all is that this bread is really delicious and very healthy too so let’s start with the formula remember that you can download my app totally
Free for Android or iPhone here I have the two cereals that we’re going to add into the Ry bread on the left side I have minute and on the right side I have back WD both are malted but what is malting molting is light toasting so
These cereal are going to add much more flavor into our bread so why don’t we meal Them [Applause] okay done oh this smells delicious it’s going to make much more texure our rye bread I hope you could smell this too so now that we’re done Milling we’re going to make this GR in French or tansung in Japanese with a little bit of this mil
Cereals a little bit of Rye flour and boiling water what we’re going to do is to precook a little bit of dough and this is going to give the bread m more moisture and durability so let’s do it in the bowl we add the r flour and now
We add the molded cereals and finally hot water and we start mixing while it goes cutting down what we have to look for is not to leave so many chunks floating inside so mix it well at the beginning you’ll see that it’s a little bit more liquid but as the
Flow gets hydrated you’ll see that it’s going to become more dense and that’s all okay so now while it continues cooling down we need to let it rest for around 4 hours yes I know it’s quite a lot but it’s going to be worth it it’s
Been 4 hours yes I know in addition time time flies so let’s check the T sound wow it smells Incredible wow it looks like a mousse I could try it now that we have all the ingredients we’re going to to start with the dough which is really really easy because R bread you don’t need to knit at all it is super simple so in the bow we’ll
Start adding one by one all the ingredients and then with this whisk we’ll start mixing everything looking good looking good and the dough will be ready as soon as all the ingredients are Incorporated okay so that’s it and as you can see it’s a very stiff dough it’s
Not too hydrated but it’s okay now we need to let it rest for around two to four hours till it grows a little bit it won’t double in size but it’s going to be a little bit more fluffy I leave it here on the counter and I’ll see you in
A few hours are you lost with all the sour dough bread recipes that you find on the internet would you like to learn all the tips and tricks to make your own sourdough bread at home then I have the solution I have designed the perfect Master Class of sourdough bread just
Made for you by clicking the link on the description you will learn how to make and take care of your sourdough starter how to knit shape ferment and bake your sourdough bread how to use and read the baker’s percentage all the basic techniques to bake like a pro at home
And how to read and understand your D don’t miss out on it and click the link on the description right Now so as you can see the bread has risen a little bit not too much but a little bit so the thing is and which give us the clue that the bread is ready to be shaped are all this pockets on top of the dough this means that we’re ready
To continue so we sprinkle some rain flow on top of the counter and we un mold the dough yes it’s really really stiff but very well proofed so this is really easy we pull the edges towards the center of the dough trying to make it round this is like a ball which in
French is Bowl now we cover it with some more R flour and we transfer it to a biton upside down okay bread shaped so now we have to let it rest for around two more hours yes I know it’s a little bit long it’s worth it but at least we
Haven’t KN it at all so I’ll see you in a few minutes all right by the magic of the gluten it’s been 2 hours and the bread is ready to be baked w wow here I have my D oven already preheated at 482 de F so now it’s time to bake so we
Sprinkle a little flour on top of the skillet and now very carefully we unmold the bread this time there’s no need for scoring this bread is really really simple now we put the lid and take it to the oven for the first 10 minutes then we’re going to lower the temperature
Time to remove the lid now we lower the temperature to 430° F and we’ll leave it there for 30 minutes more good the bread is Ready maybe you might be wondering why this bread has no crackle on top of it the thing is that this bread is okay because it has fermented pure baking which means that the all the fermentation was completed before I baked it and didn’t finish its experimentation in the oven so this way
Is much better so let’s open open it I know I should have waited to open it up till tomorrow Maybe in two or 3 days because this kind of red in haaste when you give it more time but in this video I had no more time so I had to do
It but it smells incredible so I really need to try it right now It’s really really complex this bread all the mixture of the cereals that we used are really interesting flavor toasty nutty very humid at the same time maybe because this bread is not yet that cold I should have waited till tomorrow but it’s ah perfume incredible and so
Moist M and then comes the acid the acid very Char characteristic of the sourdough starter and even when you use R is even a little more acid but in a good way but I think we can do it even Better butter takes bread to another level it’s a very simple and incredible combination so please leave me comments if you do this bread at home please give it some more time don’t cut it so fast like I did and as you know share it like
This video and I’ll see you on the next one good morg to Everyone I hope you have enjoyed this video and if you want to learn more about sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was especially designed for you