Home made dark rye bread👌👌👌😋😋😋
Home made dark rye bread👌👌👌😋😋😋

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, home made dark rye bread👌👌👌😋😋😋. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Home made dark rye bread👌👌👌😋😋😋 is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Home made dark rye bread👌👌👌😋😋😋 is something which I’ve loved my entire life. They’re nice and they look wonderful.

All great things take some time. especially bread) You need a nice active starter culture full of yeast to make great bread. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough.

To begin with this recipe, we have to prepare a few ingredients. You can cook home made dark rye bread👌👌👌😋😋😋 using 2 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Home made dark rye bread👌👌👌😋😋😋:
  1. Make ready For the pre-ferment 150g rye starter 280g cold water 100g rye flour
  2. Make ready For the dough 350g white bread flour 100g wholemeal flour 50g rye flour 12g salt 10g caraway seeds 15g coriander seeds 60g molasses 40g dark cocoa powder 300g cold water

In fact, rye bread is the perfect consistency to hold sauerkraut - it retains it's firmness and does not become soggy. It won't quite double in size, but it you should get a noticeable rise. Make sure to use bread flour (not all-purpose flour) in this recipe along with the rye flour to make a stronger dough that will be able to hold the leavening produced by the yeast. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook.

Steps to make Home made dark rye bread👌👌👌😋😋😋:
  1. Day 1 The pre-ferment (Yes I know. All great things take some time. especially bread) - You need a nice active starter culture full of yeast to make great bread. For that reason, we will mix 150g sourdough starter, 250g cold water, and 100g rye flour together. - Let it rest overnight or for at least 12 hours.
  2. The following day mix together the pre-ferment, 350g white bread flour, 50g rye flour, 100g wholemeal flour, 14g salt, 5g freshly ground caraway seeds, 12g whole coriander seeds, 60g molasses, 40g dark cocoa powder, and 300g room temperature water. - The mix will be wet. Do not add more flour. It's supposed to be a a wet dough. - Work the dough for about 5 minutes with your hands or a wooden spoon.
  3. At this point, just oil your hands, stretch and fold the dough as much as possible and then just cover it up. - Don't forget to draw a smiley face and put the time on it. Give it three hours rest to let it prove. - While the dough is doing its thing. Line some bread tins or moulds with parchment paper. - First oil the tins then parchment paper and then a bit of oil again
  4. Sprinkle each tin with a bit of semolina, coriander seeds and ground caraway. - When your dough has risen you don't smash all the air out like a hooligan. You just gently tap it down and with oiled hands divide the dough in two or make one big bread if your bread tins allow it. Gently even out the top and sprinkle with some more coriander and ground caraway seeds.
  5. Next, we will let the dough rise again lightly covered with plastic wrap. Oil the wrap a bit to make sure it does not stick to the bread. Just in case. Let the Borodinky bread prove one more time till doubled in size about 1,5 hours. Turn your oven up to 220C(428F).
  6. When ready to bake, place a small metal bowl or tray with water in the bottom of the oven. This will create a bit of steam and the crust of the bread will be beautiful and crispy. It also allows for the bread to finish rising in the oven without the crust forming too quick.
  7. Bake at 220C(428F) for 20 minutes. Turn down the oven to 180C(356) and bake a further 10 minutes. When the ten minutes are done carefully remove from the moulds and bake bottom side up for another 5 minutes. to make sure it's cooked measure the internal temperature with a kitchen thermometer. It should read above 90C(194F) Remove from the oven and let cool on wire racks or kitchen cloth.Leave for few ours if you can😂and after enjoy🤗🤗🤗I love with cheese, honey and figs😋😋😋❤️❤️❤️

This rye bread is easy and oh-so-tasty to whip up at home. There are a zillion recipes for homemade rye bread. This is how I make mine. It's part rye flour and part regular, all-purpose flour. The mix produces a light, airy loaf with a moist crumb and soft, chewy crust.

So that’s going to wrap it up for this special food home made dark rye bread👌👌👌😋😋😋 recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!