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#ryebread
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https://www.europesays.com/uk/74311/ Lower high cholesterol with 5-ingredient lunch #CheeseSpread #cholesterol #Health #HighCholesterol #LowerCholesterol #Nutrition #RyeBread #SliceOfBread #UK #UnitedKingdom
The sour rye bread is done. This will be tasty with our charcuterie tonight.
The relaxing sloweness of #sourdough.
There is about five hours between these two images.
Last week' s baking, start eating it today.
Rye-bread the "German" way, long cold rise giving it the nice sourdough taste.
Vinschgauer.
South Tirol rye-bread
Baking them every 3th week, eating it with variations on regular German/ British-style rye-bread.
Together with the herbs a tasty blessing for the spleen.
This time with scalding overnight:
90 rye 80
450 hot water
Plus :
360 Rye 320
400 flour. 220
(620-450 =
170 water
12 yeast
16 salt
6 tsp caraway , fennel, anis,
1.5 tsp brotklee
35 minutes , 245 Celcius
Continued thread
A little eager to try the rye bread before breakfast comes along, so broke down and sawed myself off a slice. It has some honey and crushed caraway seed in it, and tastes pretty great.
Now back to restraint, and leaving the rest for breakfast.
Continued thread
Yay, the sour rye bread has baked up nicely. Since I was doing a very wet dough project yesterday, I went that way again. My rye starter "Gary" is in fine form.
Tomorrow's breakfast toast will be yummy.
Hey! i haven't posted about baking rye bread in a bit, but i'm still baking some! I have waited all year to make this next recipe from Stanley Ginsberg's "The Rye Baker": a South Tyrolean Christmas Zelten, or a Zelten di Natale. It's related to a panettone and fruitcake, but it's not as heavy as the latter. it's chock full of spices & rum- and wine-soaked dried fruits and nuts, like raisins, figs, walnuts, and pine nuts. Here's the recipe: https://www.chainbaker.com/zelten/ #RyeBread #Baking #BreadPost
ChainBaker · This Christmas Bread Contains More Fruit than Flour - South Tyrolean Zelten - ChainBakerThis must be the richest loaf I’ve baked so far. The bread dough is basically only there to keep the fruit and nuts together.
German expats always whine about the bread. Or they learn how to make it. #baking #vollkornbrot #ryebread
Triangle cut sandwiches taste better. This is a lightly toasted Jewish Rye bread that I buttered and layered with hard salami and pepper-jack cheese. #sandwiches #ryebread #bread
Update! Here’s the final result of the Polish Milk Rye bread. I will probably slice into one tomorrow for lunch. Aside from planning the timing for the sponge 12 hours in advance of making the dough, this was a super easy recipe, and as a bonus you get two loaves for your effort. Total win! #BreadPost #Baking #RyeBread #Sourdough
@Dr_Bombay My copy of "The Rye Baker" by Stanley Ginsberg arrived last night. I started perusing the introduction section and browsing the deliciously fascinating recipes. Thanks for bringing it to my attention! I've been an amateur #sourdough bread maker for a while now and have two starters going, one "regular" gifted to me by a neighbor over a decade ago and a "COVID Memorial" one I started during COVID to help friends who kept asking me for sourdough advice get started on one since I never made one from scratch. Looks like I'll have to get started on a third for rye now :). I had no idea that rye baking isn't just a low gluten bread production process but a very different chemical network structure than what we do with gluten-based breads. So many of these look promising. I can't wait to have time and room in my calorie budget to start experimenting with this later this year. #bread #baking #RyeBread #ArtisanBaking #YeastMasters
The Rye Baker: Classic Breads from Europe and America a book by Stanley Ginsberg
The Rye Baker: Classic Breads from Europe and America a book by Stanley Ginsberg
well, it doesn’t look like a whole lot, but here it is, fresh out of the oven after 7 hours: the Slow-Baked Finnish Rye (Jälkiuunileipä). it smells great though! now i have to wrap it in a towel and cool on a rack for 24-48 hours 
#BreadPost #RyeBread #Finland
It’s time for another bread baking update! continuing to explore recipes in Stanley Ginsberg’s book, “The Rye Baker.” This time i’m baking a Slow-Baked Finnish Rye (Jälkiuunileipä, which i can’t begin to guess how to pronounce). it bakes at a low heat (225F) for 7 hours (!!). #BreadPost #RyeBread #Finland