Wishing you and your family a very Merry Christmas. Ivo, you take something basic, like bread, and turn it into a masterpiece. I would love to try it someday.
I like to toast my rye bread; as that gumminess you talked about will dry out even more in the toaster. Also I like caraway seeds in my rye bread. It is the way my grandmother made it. She used a dark German beer in her rye bread. She also made a delicious pumpernickel as well. Sandwiches just taste better on a rye or pumpernickel. And a hamburger patty melt on rye is my favorite burger.
next time i will try your recipe. I was looking for this process to understand rye dough and it makes sense to me. My rye bread when cur it is sticky inside and after a day or two it is dry and easier to cut without leaving dough patch on the knife
Please and for me ,i woul like to foun one electric oven for a bread.I was trying to find this recipe long time and I found it.Thank you .I live in the willagge and I have to coock natural food for my daughter.Thank you
Thanks for this! I just found your channel. I see you are a fellow winemaker and bread baker! I have been looking for a German rye bread recipe, it’s the next bread I want to perfect! Your recipe looks great! I’m expecting the delivery of a Mockmill today and want to mill my own grains, I do have a sifting machine, I wonder if that flour you used is whole grain or sifted? I already have the vital wheat gluten ready for whole wheat flour from my mill, I understand that it makes the difference between a brick and a nice airy loaf! I bet liverwurst and a slice of pickle would be awesome on your rye bread! Klaus
German bread always only sauerdough no yeast. No beer no nothing we make it original. The only thing you can put on there is a spoon full of molasses. Dunkel Beer means it is stronger hat nothing to do with bread. Sorry I am German
My German bread book has some awesome recipes, but they do use a combination of sourdough starter and yeast starter that sits all day getting active. I have had success, but am interested in your recipes that just use starter.
I'm doing this bread right now. It was really easy to work with the dough. Can't wait to bake it tomorrow. I promise to wait until the following day to cut it. Thank you so much for all your wonderful recipes. Greetings from Arizona.
I just finished baking it. I followed your recipe step by step but it seems mine is smaller. Also, I baked it without the lid for 30 minutes but did not get the black color on the borders. Temperature of bread after finishing baking was 204°F. I will wait until tomorrow to cut it.
...yes...this recipe was not meant to be gluten free, however, if you are interested in an amazing gluten free bread, here's a link for you th-cam.com/video/899SYqkuOHs/w-d-xo.htmlsi=67U7mz6g_seOOYMN
Great to hear from you in Tampa - if you don't have a starter, then follow this same recipe, but increase your yeast from 1/8 tsp to 1/4 tsp and use 250 grams of dark beer - enjoy👍👍
Your loaf of rye bread looks extremely good! Would you have an idea of the internal temperature of the loaf once baked completely in the oven? I normally bake sourdough loaves to 205°F and would expect this to perhaps require a slightly higher final temperature due to the density.
Merry Christmas to you and your wife and family. I want to try that bread! I have the rye flour, but I don't have the sour dough starter yet or the dark German beer etc. Even more important my oven is kaput, but I have a new one on order and the wonderful things I will bake in it are lining up. I really enjoy your videos.
Thank you for sharing your recipe. Can you inform please, what is the hydration of the sourdough starter? And one more question. Can diastatic malt powder be replaced with rye malt that I bought at a home brewing supply store? Thank you .
The sourdough starter is 100% hydration and you can certyuse the rye malt, but it may not have the same impact as diastatic malt, but it will still be amazing 👍
Instead of using the 200 grams of active sour dough starter, you can substitute by using 100 grams of water, plus 100 grams of all purpose flour plus 1/4 TSP instant dry yeast 👍
...sorry you feel this way....the flour used was 100% rye flour(most recipes use a mix of rye and white flour)..if you prefer, you can certainly omit the diastatic malt powder, as that is just extra food for the yeast, and you can also eliminate the vital wheat gluten and just have a loaf with less protein. I used them as it makes for a better loaf of rye bread👍
Wishing you and your family a very Merry Christmas. Ivo, you take something basic, like bread, and turn it into a masterpiece. I would love to try it someday.
Merry Christmas 👍👍
I like to toast my rye bread; as that gumminess you talked about will dry out even more in the toaster. Also I like caraway seeds in my rye bread. It is the way my grandmother made it. She used a dark German beer in her rye bread. She also made a delicious pumpernickel as well. Sandwiches just taste better on a rye or pumpernickel. And a hamburger patty melt on rye is my favorite burger.
Thanks for sharing your tips with us.....grandma always knows best🙂🙂
I can’t wait to try this! It looks like Lithuanian rye bread too, there’s a really delicious garlic bread recipe with rye bread called “kepta duona”
Glad to hear you are going to make this rye bread.... enjoy,,👍👍
next time i will try your recipe. I was looking for this process to understand rye dough and it makes sense to me. My rye bread when cur it is sticky inside and after a day or two it is dry and easier to cut without leaving dough patch on the knife
Wow and thank you for adding budda. Merry Christmas to you and your family. Best present ever. Budda
LOL .... Merry Christmas Judy👍👍
May I ask the Brand Name of your electric oven?
Looks excellent for bread baking
Thank you for your response.
Merry Christmas
Anova and Merry Christmas to you as well 👍👍
Please and for me ,i woul like to foun one electric oven for a bread.I was trying to find this recipe long time and I found it.Thank you .I live in the willagge and I have to coock natural food for my daughter.Thank you
Thanks for this! I just found your channel. I see you are a fellow winemaker and bread baker! I have been looking for a German rye bread recipe, it’s the next bread I want to perfect! Your recipe looks great! I’m expecting the delivery of a Mockmill today and want to mill my own grains, I do have a sifting machine, I wonder if that flour you used is whole grain or sifted? I already have the vital wheat gluten ready for whole wheat flour from my mill, I understand that it makes the difference between a brick and a nice airy loaf! I bet liverwurst and a slice of pickle would be awesome on your rye bread!
Klaus
I'm so happy to hear you are going to make this bread Klaus....
What do you use if you don't have malt power, can you use Molasses
You can actually eliminate the diastatic malt and you bread will still be fine - the diastatic malt just makes it "better" 🙂🙂
it's very slightly undercooked in the middle, but with rye, that's acceptable and even yummy
German bread always only sauerdough no yeast. No beer no nothing we make it original. The only thing you can put on there is a spoon full of molasses. Dunkel Beer means it is stronger hat nothing to do with bread. Sorry I am German
Sourdough has yeast and bacteria in it, just not commercial yeast.
My German bread book has some awesome recipes, but they do use a combination of sourdough starter and yeast starter that sits all day getting active. I have had success, but am interested in your recipes that just use starter.
Excellent and good product
Any way this can be made in a bread machine?
Yes it can, but it will not turn out like this
@@CookingwiththeCoias TY for answering.
Robinson Lisa Lopez Mark Martin Jose
Not easy to get rye in OTHER countries
Provjereno od strane morskih pjena
I'm going to do this. Christmas is bringing me a Dutch oven! I've done a lot of bread, but always dreamed of all rye flour rye. Thank you.
I'm doing this bread right now. It was really easy to work with the dough. Can't wait to bake it tomorrow. I promise to wait until the following day to cut it. Thank you so much for all your wonderful recipes. Greetings from Arizona.
Great to hear from you in Arizona and so glad you are making this dark rye bread 😊😊
I just finished baking it. I followed your recipe step by step but it seems mine is smaller. Also, I baked it without the lid for 30 minutes but did not get the black color on the borders. Temperature of bread after finishing baking was 204°F. I will wait until tomorrow to cut it.
i bet toasted would be perfect for a Ruben sanwich
Yes!!
The advantage of the 100% rye bread is to be almost gluten free. Adding gluten will defeat the purpose of the gluten free diet.
...yes...this recipe was not meant to be gluten free, however, if you are interested in an amazing gluten free bread, here's a link for you th-cam.com/video/899SYqkuOHs/w-d-xo.htmlsi=67U7mz6g_seOOYMN
Thanks for the video. I want to make this bread but I don’t have starter, I have everything else . What should I do ? From Tampa USA
Great to hear from you in Tampa - if you don't have a starter, then follow this same recipe, but increase your yeast from 1/8 tsp to 1/4 tsp and use 250 grams of dark beer - enjoy👍👍
Your loaf of rye bread looks extremely good! Would you have an idea of the internal temperature of the loaf once baked completely in the oven? I normally bake sourdough loaves to 205°F and would expect this to perhaps require a slightly higher final temperature due to the density.
Although I do not know the inside temp, I agree with you that it should be higher than your sourdough loaf👍
@@CookingwiththeCoias Thanks!
I recently purchased some "dry malt extract" which I'd like to know whether or not is the same as malt powder? Thank you.
....not quite the same....it's more of a sweetener....look for diastatic malt powder👍👍
Gorgeous loaf. As a fan of rye bread I think yours looks fantastic.
Merry Christmas to you and your wife and family. I want to try that bread! I have the rye flour, but I don't have the sour dough starter yet or the dark German beer etc. Even more important my oven is kaput, but I have a new one on order and the wonderful things I will bake in it are lining up. I really enjoy your videos.
Glad you're enjoying my videos and it's always exciting to get a new oven!! Enjoy🙂🙂
Thank you for sharing your recipe. Can you inform please, what is the hydration of the sourdough starter? And one more question. Can diastatic malt powder be replaced with rye malt that I bought at a home brewing supply store? Thank you .
The sourdough starter is 100% hydration and you can certyuse the rye malt, but it may not have the same impact as diastatic malt, but it will still be amazing 👍
What is active sour dough starter ? Thanks a lot. Well explained . Greetings from Canada.
It's a sour dough starter that has just doubled in size - great to hear from you in Canada 👍👍😊😊
Very nice.
Could sprouted rye be used in place of dark rye? How eould you adjust the hydration?
Yes👍
Thanks for this excellent video! Do you think this could be made in a bread machine?
Yes it could however, you won't get that nice artisan crusty bread
Do you have a recommended substitution for the starter? In terms of water / liquid or flour and dry yeast? Thank you for the video!
Instead of using the 200 grams of active sour dough starter, you can substitute by using 100 grams of water, plus 100 grams of all purpose flour plus 1/4 TSP instant dry yeast 👍
@@CookingwiththeCoias thank you so much! Will try your sour dough starter recipe one day too.
Thanks for the informative video, sir! Sorry if I missed it but what is your countertop oven? I could use one of those. Thank you!
My countertop oven is a "combi-oven" and the brand is Anova, but there are many brands out there for combi-ovens so shop around 😊😊
@@CookingwiththeCoias Thank you!
Could you not just add some bean or lentil flour
Although I have not tried that, it should work 👍
How's the wine coming
I did my first racking in November and it's already tasting good👍👍
disappointed. Announced as 100% rye but you add different stuff in it..
...sorry you feel this way....the flour used was 100% rye flour(most recipes use a mix of rye and white flour)..if you prefer, you can certainly omit the diastatic malt powder, as that is just extra food for the yeast, and you can also eliminate the vital wheat gluten and just have a loaf with less protein. I used them as it makes for a better loaf of rye bread👍
@@CookingwiththeCoias Ok thank you for this
@@biblic5736 ... anytime as I am always happy to help 👍 Hope you give this recipe a try 🙂