This easy homemade rye pizza dough has become a staple in our house. Made with pantry staples, it makes for a tasty lunch or dinner when you don't know what else to make!
Discover the best things to do in medieval town of Rye, East Sussex. Explore the quaint Mermaid Street, Ypres tower, Nature Reserve and more in 2 days in Rye.
Everything you love about nutty, earthy deli-style rye bread in the form of deliciously chewy bagels. Made with an organic medium rye flour and caraway seeds makes them perfect for serving up rye bagel Reubens and BLTs, though they're also great toasted with a shmear of cream cheese.
Danish rye inspired paleo seeded rye bread recipe - made with almond flour, soaked cracked rye, sunflower and pumpkin seeds, and flax
This Keto Rye Bread recipe is the answer to your low carb sandwich dreams. It is quick and easy to make, with only a few ingredients that are easily found in your local grocery store. You can even make it in your bread machine using the dough cycle. This Keto Rye Bread Recipe is the perfect companion for any dinner or for grilled cheese sandwiches.
Aren’t tortillas always made from corn or wheat? Actually, flatbreads made with all kinds of foraged grain were the first breads humans ate. These original breads were so good, in fact, that they inspired the cultivation of crops, changing history forever. Just like our ancestors, we're using a mix of grains in this tortilla recipe: rye brings tenderness and a gentle natural sweetness, while all-purpose flour adds strength, making the dough easy to handle and the resulting tortillas sturdy enough for an abundance of your favorite fillings.
My Gluten Free Rye Bread Recipe is so authentic in both taste and texture that you'll never believe it's made without rye.
This robust Danish Rye Bread is packed with nutrients, has an excellent texture and absolutely fabulous flavor!
Traditional Danish recipes are rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural Danish foods on or near
My husband is a very patient person. He puts up with a lot in support of my baking hobby (even considering that he's a happy beneficiary of it). A fine (or sometimes more than fine) dusting of flour over pretty much the whole house, equipment overflowing the cupboards and stacked on the floor and every available surface, books that leave no shelf space for so much as a phone directory -- none of this elicits even the bat of an eye from this man. So when he casually and calmly mentioned one day recently that my ingredients were overrunning the
Rye is an old school grain, that often tastes best with long slow fermentation. That makes it the perfect choice for sourdough baking, where the natural sourdough culture can work its magic over an extended
This is the best, softest, most flavorful Rye Bread you will EVER try, passed down in our family for 3 generations. The recipe is from my husband's great-grandma Prudy, who was Swedish. Rye bread has a reputation for being heavy and sour, but this recipe is the exact opposite: it is light and fluffy, with an earthy, nutty flavor. There is nothing like it.
A visit to Rye is like a step back in time. Discover the top things to see and do and the best places to eat and stay in this charming medieval town.
Planning a weekend or day trip to Rye, East Sussex? Check out this ultimate guide to exploring this Rye getaway from London.
This Eastern European Rye Bread is soft and light with a crispy crust. It is perfect for deli style sandwiches. I was a little nervous about this bread at first, mostly because the dough requires quite a bit of kneading, which is something that normally turns rye dough into glue (at least for me). The dough started out really sticky and glue-like, but an amazing thing happened. After about eight minutes of kneading with the stand mixer on medium speed, the dough became smooth and easy to work with. This bread also managed to survive a major goof on my part. After the first rise, I carefully shaped the dough and placed it in a heavily floured towel for the final rise. Then I realized that there should have been a second rise before shaping. Doh! I quickly pulled the loaf out of the well flowered dish towel sling I'd placed it in to rise, rubbed it with wet hands to try to absorb the flour coating into the dough, and gave it a couple of kneads. Miracle of miracles, it rose up again!! Regarding the dish towel "sling," there's a photo of how I suspended a loaf like this in this post. It's pretty fun explaining to your family why it's hanging there. Bottom line? I loved how this bread turned out! It's probably the most success I've had with traditional deli rye. Today, the Tuesdays with Dorie group is baking Eastern European Rye from the wonderful book, Baking with Julia (as in Julia Child) by Dorie Greenspan. To see how other bakers fared, follow this link. Eastern European Rye Makes two loaves Ingredients 1 1/2 tablespoons active dry yeast 2 3/4 C tepid water (80 to 90 degrees F) 1 T sugar 1 scant tablespoon salt 1/4 C vegetable shortening 3 C medium rye flour 1 T ground caraway seeds (I ground them in a spice grinder) 1 1/2 T caraway seeds 3 T vital wheat gluten 3 1/2 C (approximately) bread flour 1 large egg white 1 tsp cold water Caraway seeds for sprinkling Instructions Place the yeast in the bowl of a stand mixer, and add 1/2 C of the water and a pinch of the sugar. Let sit for 5 minutes. Add the rest of the water, the rest of the sugar, the salt, and the shortening. Add the rye flour and caraway seeds to the bowl and stir with a spoon until it is fully incorporated. Move the bowl to the mixer. Using the dough hook, mix in the vital wheat gluten. Add 2 1/2 C of the bread flour, and mix on medium low, adding more flour until the dough is soft and clears the sides of the bowl, about 3 minutes. Knead the dough on medium speed for about 8 minutes, until the dough is smooth. I mixed mine for the full eight minutes. Place the dough into an oiled bowl, cover, and let rise for about 90 minutes, until doubled. Deflate the dough and let it rise again, until doubled, about 45 minutes. Press the dough into a 7 inch by 9 inch rectangle, and, beginning with a shorter side, roll it into a log, sealing the dough as you roll it up. Tuck in the ends, place it in a floured towel, and suspend it from a drawer (I just tuck the towel into the drawer and shut the drawer). For detailed shaping instructions, see Cathy's post here. Let rise for 30 minutes. It will be quite puffy. Preheat the oven to 425 degrees F and set it up for steam (I use a broiler pan on the lowest rack, in which I add boiling water. I also spray the oven walls with water after loading the bread). When the loaf is ready, brush it with the egg white and water wash, and sprinkle with caraway seeds. Slash the dough three times on the diagonal. Load the loaf onto the baking stone or baking sheet, and bake for 30 minutes. Turn the oven down to 375 degrees, and bake for 10 to 15 minutes more, until it reaches an internal temperature of 200 degrees F. Turn the oven off, and let the loaves sit for 5 minutes more. Let cool completely on a wire rack. Yeastspotted!
How many can you name off the top of your head?
These Rye Shortbread Cookies are made with 100% Rye flour, brown butter, and a small amount of brown sugar and are perfect tea time cookies.
The perfect healthy honey cookies for ROSH ASHANA, or for an every day healthy snack.
Limpa is a lightly sweet rye bread with a hint of orange flavor. This traditional Swedish bread makes great ham sandwiches or you can just spread it with butter and eat it as a snack.
Rye grain has many uses, for flour, beer, whiskeys, and even some vodkas. It can also be eaten whole, as rye berries (cooked), or as rolled...
My husband is half Finnish so he grew up on Finnish Rye Bread, and now that we live across the country from his mom, he doesn’t get it very often. Well, he decided last week that he was going…
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire
I bought a small bag of Gardetto’s snack mix during my ten minute break from class tonight. I always feel guilty when I pick them over other snacks because just the small bag had 2g of trans …
These sourdough rye pancakes use traditional sourdough method to rid flour of antinutrients so it is healthy to consume. They are so fluffy and delicious!
Home-Made Rye Cookies Recipe (for S'mores) My secret recipe (well, not so secret anymore!) is like a Digestive-Graham Cracker lovechild. Made with a rye flour blend...
Before we get started, an announcement ! Dave, from Happy Acres Blog , will guest author next week’s recipe! If you’ve never seen his blog, you’re in for a real treat! His writing is informative and straight-forward, pictures are to die for, and his narratives are both relaxing to read and highly
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. —Deborah Maki, Kamloops, British Columbia
This version of soda bread is full of hearty rye flavor, and just as easy to make as your typical soda bread recipe.
These homemade rye crisp crackers are intensely flavored with the rye and caraway flavors of a traditional rye bread or cracker.
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Although learning to grind flour at home may seem intimidating to beginners, grinding seeds is very easy and not at all time-consuming.
