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#Rye Bread

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@maurizio

Nothing quite like making rye bread at home. Recipe link in my profile for this 90% whole-grain beauty! https://www.theperfectloaf.com/sourdough-90-rye-bread-recipe/ #sourdough #bread #baking #german #rye #ryebread #wholegrain #sourdoughbread #sourdoughbaking #theperfectloaf #asmr #asmrfood #asmrcommunity

#Rye Bread Reel by @the.practical.kitchen - I love a deli sandwich on rye bread, hbu? Get my recipe at the link in my bio and on ThePracticalKitchen.com! No mixer needed, this is a super simple — I love a deli sandwich on rye bread, hbu? Get my recipe at the link in my bio and on ThePracticalKitchen.com! No mixer needed, this is a super simple soft sandwich bread with lots of great caraway flavor made with bread flour and rye flour. ⁠ ⁠ https://thepracticalkitchen.com/seeded-rye-bread-loaf/

#Rye Bread Reel by @zinikim (verified account) - Rey 100% mini bread 호밀 100% 미니

완벽하게 식히고 난 후에 자르세요 안 그러면 저처럼 떡집니다😂

호밀 180g (100%)
물 162g (90%)
소금 3.6g (2%)
스타터 81g (45%)

Rye 180g (100%)
Water 16 — Rey 100% mini bread 호밀 100% 미니 완벽하게 식히고 난 후에 자르세요 안 그러면 저처럼 떡집니다😂 호밀 180g (100%) 물 162g (90%) 소금 3.6g (2%) 스타터 81g (45%) Rye 180g (100%) Water 162g (90%) Salt 3.6g (2%) Starter 81g (45%) *Do not cut until at least 2 hours after baking #sourdough #sourdoughbread #bread #recipe #breadrecipe #homemadebread #homemadesourdough #homebaking #rye #ryebread #levain #levainbread #sourdoughbaking #sourdoughbaker #sourdoughrecipe #homemadefood #사워도우 #홈베이킹 #레시피 #발효빵 #빵 #호밀빵 #홈베이커 #르방

#Rye Bread Reel by @the.sourdough.girl - Do you love a good Rye bread? 🍞 🤎

If yes, then I have a delicious sourdough rye bread recipe you can try 👇🏻

But first, follow my page for all my — Do you love a good Rye bread? 🍞 🤎 If yes, then I have a delicious sourdough rye bread recipe you can try 👇🏻 But first, follow my page for all my sourdough tips, tricks & recipe shares @the.sourdough.girl And SAVE this reel so you can come back for this recipe when your ready 🤗 100 grams sourdough starter 350 grams water 300 grams rye flour (I used Anita’s Organic) 200 grams of AP flour (Five Roses) 15 grams honey 10 grams of salt Mix all the ingredients together until a shaggy dough (no I didn’t autolyse 🫣). I let it sit for 1 hour and then started a series of 6 stretch & folds 30 min apart. If your dough seems dense or dry in the beginning just wet your hands to help add a little moisture. Rye flour does not have as much gluten in it so it needs to be worked quite a bit to develop that gluten structure. Be gentle with your stretch and folds as it has a tendency to want to tear easier. Each stretch & fold you’ll notice the dough getting better and better. I bulk fermented for about 10+ hours. The dough was quite sticky after bulk fermentation for shaping so I used rice flour and my metal scrape to help shape this dough. Make sure to use rice flour in your banneton to prevent sticking (be generous). Cold proofed overnight (approximately 13hrs) Score & Bake in Dutch Oven with two ice cubes at 450 lid on for 25min and lid off for 20min. Voila! Comment ME and I’ll send you a link to my free ebook on exactly how to create & nurture your very first sourdough starter 🫶 #sourdoughbreads #sourdoughstarter #sourdoughclub #sourdoughlove #bakesourdoughathome #beginnersourdough #wildyeast #artisanbread #realbread #freshbread #artisansourdough #breadbakery #authenticsourdough #craftsourdough #sourdough #wildyeaststarter #sourdoughforbeginners #breadforbeginners #bakingbasics#sourdoughloaf #sourdoughfromscratch #homemadesourdough #sourdoughbread #homemadekitchen #sourdoughrrecipes

#Rye Bread Reel by @trinehahnemann (verified account) - Rye bread has never been (only) about baking for me. It's about cooking food that sustains you - not just for today, but for the days ahead. Food that — Rye bread has never been (only) about baking for me. It’s about cooking food that sustains you - not just for today, but for the days ahead. Food that is made slowly, eaten often, and shared. Rye bread belongs to my everyday life. To my early mornings and packed lunches. To work, walks, conversations, and quiet meals at home. It asks you to plan. To respect time and fermentation. To accept that good things cannot be rushed. This is the kind of food I believe in. Honest, nourishing, rooted in repetition. Food that makes space for life, instead of demanding attention. On Saturday, I’ll be sharing my rye bread recipe - the one I’ve been baking for years 🍞 #ryebread #sourdough #nordiccooking #cookeveryday #simplefood #foodphilosophy #slowliving #realbread

#Rye Bread Reel by @paindemari - My daughter is a big fan of my rye bread. She actually loves all my bread but if she had to pick one, it would be this one. She and I really love the — My daughter is a big fan of my rye bread. She actually loves all my bread but if she had to pick one, it would be this one. She and I really love the dark chocolate aroma from well-aged rye bread as well as the taste. It's made with not only levain but also with fermented dough and a pinch of dry yeast! Also well-baked rye bread doesn't stick to the knife!! All the students who joined my rye bread class loved the taste and texture of the bread! If you'd like to learn this healthy bread full of fiber, pls visit the linktree above and check out 'online class' there or pls DM me!😍 . . . #seigle #ryebread #levain #fermenteddough #호밀빵 #르뱅 #고생지

#Rye Bread Reel by @asourstory (verified account) - You asked, so here's my seeded rye in all its glory. Probably the easiest bread you will ever make, as easy as a pound cake as you really just mix eve — You asked, so here‘s my seeded rye in all its glory. Probably the easiest bread you will ever make, as easy as a pound cake as you really just mix everything together, put it in a buttered tin, let is rise for a couple hours and bake it. 🤗 I didn‘t really scale the ingredients as with these kinda loaves I really just throw everything together, but those amounts should work. All flours/grains I used you can get @draxmuehle 🤗 Ingredients (adjust for your tin size) 400g type 1150 rye (a higher extracted rye flour, but you can use any even whole rye) 50g black rye (it‘s a very dark and highly active rye flour available in Germany, use whole rye if you don‘t have it) 150g rye starter (you can use at least 30% up to 50%) 400g water 10g salt Seed mix 150g seeds 100g crushed rye 250g water 50g root syrup (or date syrup) Process. I start with mixing water and starter and then add flour and salt and mix until combined. Then it rests for 30-60min and while I rest it I roast the seeds and then add syrup and water and cook until thick. If it‘s thick early on you can add more water. It then cools down a bit but is still warm when I add it to the dough. I fold it in until its all absorbed and sticky. I then butter my tin and add some raw seeds and use very wet hands to form a shape that fits the tin and punch out air and press it into the tin. With a scraper I smoothen the top and add more seeds and crushed rye grains. I then let it rise until the rim of the tin for about 3-5h and bake it 30min at 230°C and 30min at 200°C. I add a little bit boiling water on a hot pan in the beginning to create steam but don‘t add too much as its a very wet dough and it‘ll collapse if the steam lasts for too long. After baking let it rest overnight so it sets. Those 8-12h are important and will give the crumb more stability and have the bread last much longer! A loaf like this will keep for up to 2 weeks! 🥰 - - - #sourdough #rye #ryebread #seededrye #artisanalbread #doughtherapy #baking #bread #homebaking

#Rye Bread Reel by @not.only.bread_ - The Best Rye Bread Recipe - Healthy, Flavorful, and Easy to Make!

I come from Ukraine, where bread holds a central place in our culture 🇺🇦🌾. It is — The Best Rye Bread Recipe – Healthy, Flavorful, and Easy to Make! I come from Ukraine, where bread holds a central place in our culture 🇺🇦🌾. It is deeply connected to many traditions, loved and cherished by all. We have numerous types of bread for every occasion and celebration, but rye bread holds a special place in our hearts. This type of bread has been a staple for our people for centuries, and we adore it! It has a unique flavor, aroma, and is incredibly nutritious. I’m excited to share my favorite rye bread recipe with you here 🫶🏻 🌾 For the Rye Starter (Sourdough): • 270 g rye starter (Note: I don’t keep rye starter regularly, so I used 30 g of my regular 100% hydration wheat starter, fed it with 120 g whole-grain rye flour and 120 g water, left it overnight at 22°C / 72°F. In about 10 hours, it was ready.) For the Dough: • All of the rye starter • 240 g whole-grain rye flour • 240 g rye flour (You can use one type of flour, but note that whole-grain flour absorbs more water.) • 300 g water • 150 g sunflower seeds / pumpkin seeds / flax seeds + 150 g boiling water (I used them in a 1:1:1 ratio for the soaker.) • 12 g salt • 30 g brown sugar or honey • 25 g barley malt extract (or 25 g dry rye malt + 25 g boiling water. If unavailable, you can skip this.) • 8 g ground coriander and caraway seeds (Optional, but they add fantastic flavor) More in the comments🫶🏻 ©️Based on the recipe of the unique masters of Ukrainian bread making @palyanytsyabread 🤍 #ryebread#sourdoughbread#artisanbread, #breadrecipe#bakingfromscratch, #traditionalbread#healthyrecipes, #breadculture#ryestarter#homemadebaking, #easysourdough#wholesomebread, #howtobake#breadlover#wholegrainbread, #bakingtips#ryedough#ukrainiancuisine

#Rye Bread Reel by @shebakesourdough (verified account) - ℂ𝕠𝕡𝕪𝕔𝕒𝕥 ℂ𝕙𝕖𝕖𝕤𝕖𝕔𝕒𝕜𝕖 𝔽𝕒𝕔𝕥𝕠𝕣𝕪 𝔹𝕣𝕠𝕨𝕟 𝔹𝕣𝕖𝕒𝕕

If you are a fan, then you can't miss this Copycat Cheescake Factory Brown Br — ℂ𝕠𝕡𝕪𝕔𝕒𝕥 ℂ𝕙𝕖𝕖𝕤𝕖𝕔𝕒𝕜𝕖 𝔽𝕒𝕔𝕥𝕠𝕣𝕪 𝔹𝕣𝕠𝕨𝕟 𝔹𝕣𝕖𝕒𝕕 If you are a fan, then you can’t miss this Copycat Cheescake Factory Brown Bread! It’s SOURDOUGH, and without any artificial colouring, flavoring and who-knows-what additives! Indulge in the rich flavours of this sourdough brown bread, a truly hearty and nutritious treat packed with whole grains, dark rye and a hint of molasses. This wholesome loaf goes through a long, natural fermentation process, giving it a rich depth of flavor and improved digestibility! Its beautiful brown hue comes naturally from dark rye flour, molasses and a pinch of cocoa powder. The combination of freshly-milled red hard wheat and rye berries, and molasses creates a hearty texture with a subtle nutty sweetness and earthy rye notes. Toast and enjoy it with salted butter for a simple and comforting bite 😋 Its nutty, earthy flavor makes it perfect for open-faced sandwiches or pair it with hearty soups and stews! Every slice offers a nourishing, flavorful experience! 𝙋𝙎𝙎𝙎𝙏! 𝙄 𝙝𝙖𝙫𝙚 𝙨𝙩𝙖𝙧𝙩𝙚𝙙 𝙢𝙞𝙡𝙡𝙞𝙣𝙜 𝙢𝙮 𝙤𝙬𝙣 𝙛𝙡𝙤𝙪𝙧 𝙖𝙩 𝙝𝙤𝙢𝙚 𝙪𝙨𝙞𝙣𝙜 𝙩𝙝𝙚 𝙈𝙊𝘾𝙆𝙈𝙄𝙇𝙇 𝙀𝙡𝙚𝙘𝙩𝙧𝙞𝙘 𝙂𝙧𝙖𝙞𝙣 𝙈𝙞𝙡𝙡 𝙨𝙤 𝙩𝙝𝙖𝙩 𝙄 𝙘𝙖𝙣 𝙗𝙖𝙠𝙚 𝙬𝙞𝙩𝙝 𝙛𝙡𝙤𝙪𝙧 𝙩𝙝𝙖𝙩 𝙞𝙨 100% 𝙖𝙡𝙞𝙫𝙚 — 𝙧𝙞𝙘𝙝 𝙞𝙣 𝘽 𝙫𝙞𝙩𝙖𝙢𝙞𝙣𝙨, 𝙖𝙣𝙩𝙞𝙤𝙭𝙞𝙙𝙖𝙣𝙩𝙨, 𝙚𝙨𝙨𝙚𝙣𝙩𝙞𝙖𝙡 𝙛𝙖𝙩𝙩𝙮 𝙖𝙘𝙞𝙙𝙨, 𝙖𝙣𝙙 𝙛𝙪𝙡𝙡 𝙤𝙛 𝙙𝙚𝙥𝙩𝙝 𝙖𝙣𝙙 𝙖𝙧𝙤𝙢𝙖 𝙩𝙝𝙖𝙩 𝙖𝙧𝙚 𝙖𝙡𝙡 𝙖𝙗𝙨𝙚𝙣𝙩 𝙞𝙣 𝙨𝙩𝙤𝙧𝙚-𝙗𝙤𝙪𝙜𝙝𝙩 𝙛𝙡𝙤𝙪𝙧𝙨. 🌟 ᴇ𝙭ᴄʟᴜ𝙨ɪᴠᴇ ᴅɪ𝙨ᴄᴏᴜɴᴛ ʟɪɴᴋ ɪɴ ᴍʏ ʙɪᴏ ɢᴇᴛ ᴀɴ ᴇ𝙭ᴄʟᴜ𝙨ɪᴠᴇ 𝟻% ᴏғғ ᴡɪᴛʜ ᴍʏ ᴄᴏᴅᴇ “𝙨ʜᴇʙᴀᴋᴇ𝙨ᴏᴜʀᴅᴏᴜɢʜ” . . . . . . #Sourdough#homebaking#homemade#guthealth#bread#bake#artisanbread#explorepage##recipes#sourdoughbrownbread#lievitomadre#masamadre#wholewheat#naturalfermentation#asmr#satisfying#sandwich#bakersofinstagram#levain#shebakesourdough#homebakery#sourdoughstarter#cheesecakefactory#bakingtipsandtricks#天然酵母#天然酵母パン

#Rye Bread Reel by @tim.spector (verified account) - By popular request, this is my favourite bread recipe.

Bread is one of the most widely eaten foods on the planet, and also one of the most misunderst — By popular request, this is my favourite bread recipe. Bread is one of the most widely eaten foods on the planet, and also one of the most misunderstood. Industrial bread is often made in under an hour using refined flours, emulsifiers, and added sugars, which may increase blood sugar spikes and reduce fiber content that supports our gut health. That’s why I prefer to bake my own when I have the time. This is a simple rye sourdough, using a blend of wholemeal flour, malted flakes, and rye, plus a few scoops of @zoe ‘s Daily30+ for extra fiber and plant diversity. For those of you who may not know, I am the scientific co-founder of @zoe. No kneading, no yeast, and no additives — just time, microbes, plants, and good flour. Research has shown that compared to wholewheat bread, rye appears to produce better metabolic and microbiome responses and keeps you full for longer. Using sourdough fermentation not only enhances flavour and digestibility, it may also reduce symptoms for people with IBS, compared to standard bread. (PMID: 25356771, 29896479) The biggest benefit of sourdough might not be in eating it, but in baking it. Research shows that home sourdough bakers have more probiotic lactobacillus bacteria on their hands than the average person, suggesting that engaging with fermented food may change more than just your meals. If you’re looking for a more nourishing loaf, I highly recommend giving this a go. You’ll find the full recipe at the link in @zoe’s bio. I’d love to hear how it turns out. What kind of bread do you eat? Let me know your favourites in the comments.

#Rye Bread Reel by @theearlyrisebaker (verified account) - German Rye bread! I make 2 loaves a week and truly nothing compares to the depth of flavor these loaves bring. I used really beautiful flour from @blu — German Rye bread! I make 2 loaves a week and truly nothing compares to the depth of flavor these loaves bring. I used really beautiful flour from @bluebirdgrainfarms and high quality spices from @Curio Spice Co. Have you eaten real rye? Not deli rye that mostly tastes like caraway, like real rye bread? If not, try this! But please make sure to slice it thin! Search “the early rise German rye” for the recipe. #ryebread #germanrye #sourdoughbaking #sourdoughtips #sourdoughteacher

#Rye Bread Reel by @sourdough_explained (verified account) - The "Thirsty" Loaf: 70% Whole Wheat & 30% Dark Rye 🌾

Last week, one of you asked me to try a loaf with a mix of whole wheat and rye. Since I wasn't — The “Thirsty” Loaf: 70% Whole Wheat & 30% Dark Rye 🌾 Last week, one of you asked me to try a loaf with a mix of whole wheat and rye. Since I wasn’t given a specific ratio, I decided to experiment with a blend I thought would be both delicious and challenging: 350g stoneground whole wheat and 150g dark rye Both of these grains are incredibly thirsty. I started with 420g of water, but after a one-hour salt-free ferment, the dough felt far too tight and dry. The Fix: I added the 10g salt along with more water, bit by bit (5–10g at a time), until the texture felt right and the dough became somewhat pliable. I ended up adding an extra 40g, bringing the total hydration to 460g water In terms of hydration: (460g water +50g water) / (500g flour +50g flour) = 92.7% *this includes the starter With regards to the process * 1st Mix: 500g flour, 420g water, and 100g starter * 2nd Mix: 10g Salt + hydration adjustment (+40g water) * The Folds: 1 Stretch & Fold (90 min in), followed by 2 Coil Folds (spaced 70 and 90 min apart) * Shaping: 110min after the last fold * Bulk Fermentation: 7 hours total at an average dough temp of 20–21°C This loaf taught me (once again) to trust my hands over the initial recipe. If the dough feels too tight, don’t be afraid to add water gradually until it’s workable. A dough that’s too dry and tight will result in a very dry loaf and dense as well. In other words, a brick As you can see in this video, a whole grain dough feels very different to a white dough. Texture, aeration, lightness, everything It takes a bit of practice to nail it, but with determination you can make it happen! PS. The dough at the beginning is after the rest without salt PSS. It’s only 3 folds as the dough was rather tight and not relaxing much between folds #sourdough #sourdoughbread #sourdoughexplained #bread #realbread

✨ #Rye Bread Discovery Guide

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The massive #Rye Bread collection on Instagram features today's most engaging videos. Content from @maurizio, @tim.spector and @shebakesourdough and other creative producers has reached 1.7 million posts globally. Filter and watch the freshest #Rye Bread reels instantly.

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