Steve, i have been a chef and trainer for 3 decades and i just wanted to commend you on your AWESOME videos and your ability to convey what's needed clearly and succinctly. your technique is great! thanks.
2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
This is absolutely amazing. 13 ounces of water was too wet but still worked but then used 11 ounces for second loaf and it was the best bread I have ever tasted. Thank you Steve.
Thank you for your clear, exact instructions and I so appreciate your video not having annoying music. Just clean, clear how to instructions with added tips. Thank you.
It is easy, but there is a knack. I am still developing and smoothing out my technique. I hope to release a new “Introduction to No-Knead Bread” in which I hope to use my improved video and bread making skills to do a better job of communicating and helping my readers and subscribers. Steve
Thanks to you, I finally baked my very first ever (edible) rye breads with caraway seeds this morning and by this evening, both loaves were eaten . Tasted soooo good I was asked to make/bake more :-) Thank you for your easy to follow tutorial (s) and instructions but especially, for your time :-)
Excellent! I just made my first loaf of rye bread... THANKS TO YOU it was a breeze! I really like your style of explaining the process; making it easy to understand and follow. My loaf came out perfect! Thank you!
Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark. Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️
Thanks! This recipe was a revelation. Probably the best bread I have ever tasted. Am very grateful to you for sharing this quick and easy method that will save me spending so much money on artisanal bread.
Hi Steve, made this recipe yesterday. My wife and I could not put the bread down. I never thought rye bread can taste this good from a simple recipe. Thanks for your videos, and books.
Steve, thank you for all your effort so that people like me can learn the awsome tricks of bread-making. i am still in the learning curve in this kind of artisanship, but my results are getting better and better with time. Cheers.
First, Steve....I have made over half of your bread recipes. You have turned me into a well loved grama, that makes breads. They are so anxious to see what bread i whipped up when they come over for dinner. We have dinner on the patio with tables separated 6 ft apart. You have given us a ray of sunshine during this pandemic. Thank you for making it look easy enough, even i can do it. I purchased a nice lidded pot months ago, now looking at purchasing one clay loaf baker. Loving your organized technique of mixing! Thank you for shining a light on bread baking without kneading. My weak wrists, with a bit of arthritis too are loving your style. Husband, son, dil, and grand sons thank you too!
Delicious! Went with the recommended amount of water ( I used whey that I had on hand) per instructions and it turned out great. I crushed some of the caraway seeds and baked in a cast iron Dutch oven for a single round loaf. A keeper recipe and now get to enjoy Reubens with home made rye bread! Thank you!
Thanks for this easy, tasty rye bread recipe. I made half the recipe today in a loaf tin as i have a small oven and i live alone. I did not preheat the tin. The result was perfect. I have tried your other no knead bread recipes and they are all wonderfully fail-proof 👌👍👏
I just took this out of the oven 30 minutes ago. IT IS WONDERFUL. I have watched most of your videos and bought you complete book. I love that your videos are so to the point, simple to understand and very professional. I am having so much fun trying these. I made 3 different kinds so far. Your videos are by far the best on artisan bread. Anyone want to buy my bread maker???? LOL
Baked this bread today! I used only 10oz of water which was still on the sticky side. 20 hour proof with 2 hour rest after shaping. Brushed with beaten egg and abit of water. Sprinkled with poppy seeds before baking. Came out amazing! Crust was golden and Inside was very spongy. Probably do 1 & 1/2 Tbsp caraway seeds next time as the flavour was very powerful or abit less proofing time. Thanks for the video Steve!
I have only watched you for a couple of months but have made so much bread. I no longer buy artisan bread which is a blessing because we live in a rural community and the grocery stores charge an arm and a leg for this type of bread and its not even organic. I always have organic AP flour on hand or at least non GMO and I just add 4 tsp of vital wheat gluten to my flour to get the higher protein that is in bread flour. Works every time! My husband also loves the breads Ive made which is a compliment because he's a picky eater. Thank you sooo much for sharing and helping us to save lots of bread lol! 😊😋
Dear Sir, Thank you so much for sharing your successful, succinct bread recipes. I successfully made Rye Bread and love the taste. I hope to stop buying grocery store bread and only enjoy homemade breads. Again much thanks!
I have made my first load using your method , and I loved it. I had not heard of the No Knead method until this week, I am converted. Also I like your simple but effective video. Many thanks from Surrey England
if you are new to "no-knead" bread you may want to watch "Introduction to No-Knead Turbo Bread (Ready to Bake in 2-1/2 Hours with Just a Spoon and a Bowl)" and "World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique)"... it's the newest thing in no-knead bread. Steve
I did this for the first time today .....the bread turned out amazing the crumb was just perfect but I have to work on a better rise I made it into a boule we used lots of Irish butter the taste was so balanced XXXXXX and thank you!
Great. So happy you added this vessel for me. I want to make this but do not have the long loaf pans as I am just starting out. I bought a corned beef to cook and wanted to make your fresh Rye bread. This will be my second bread loaf attempt ever thanks to your teachings! My first was the honey wheat loaf. Perfection! Thank you Steve!!
This bread is like velvet melting in your mouth. This whole No-Kneading process is by far the best way to go for all breads. The only change I made with this recipe is that I take rye flour and blend it with rye flakes on a 1 to 1 ratio with weight not volume, as an example, 2.5 oz of rye flour and 2.5 oz of rye flakes. That will be equal to one cup as needed for the Rye flour that is called for. Thanks again Steve for the great recipe.
I tried this with a rye sourdough starter (used 1 cup starter plus 5 oz cool water) and molasses in place of the sugar. My bread flour is a 2 to 1 mix of white to wheat. All other ingredients were used in the stated quantities. It was absolutely delicious crusty bread (made a single loaf in a Dutch oven). Today I am doing the straight recipe without variations just to see which one I love the best. How exciting to bake bread instead of bricks! Thanks for sharing your expertise!
Made this Caraway Rye Bread Recipe and baked it in my long covered clay baker and it is delicious! Made a Pastrami, provolone, Mayo sandwich with it and it’s awesome! It’s a wonderful bread and makes a great sandwich. Some say Caraway Rye Bread makes a good sandwich using sliced Corned Beef from the deli as well. Thanks for theses vids, Steve. Be well & stay safe. Best regards to you & your family.♥️
I have your bread book and have been making your breads for about 3 months now my bread machine now resides in the garage this looks good so I will try it as soon as I can get some rye flour Yummm Thanks
Thank you so much for your videos Steve. I had no idea I can make bread without all the kneading work. My Regal bread maker broke after 20 years of usage premixing bread, rolls, and buns dough in it. I am using the KitchenAid mixer now, but don’t like it much and will definitely try one of your recipes the next time.
Hi, Steve. I just wanted to let you know that I have been making your bread for almost a year now... and it is delicious!!! So far, I have made the caraway rye bread, cheddar cheese and jalapeno, artisan white, and multi-grain bread and they come out perfectly. I wanted you to know that I love the way you teach and your instructions are very clear and methodical. I have recommended your site to many people over the past year. Thank you for sharing and a happy Thanksgiving to you and your family!
If I could give you couple of tips for the Rye bread which I bake since 1989. Grind the caraway seeds lightly. You will use much less caraway seeds and have a lot stronger flavor in the bread. I also put lightly grinded Flax Seeds into my Rye bread. It is healthier and the Flax Seeds give Rye Bread a nutty flavor. Flax seeds need to be grinded for our bodies to absorb all the healthy nutrients. I have a separate Aldi coffee grinder devoted to this grinding task.
Wow! Thanks for the great seed ideas. I made this bread 2 times now without seeds but added rosemary for flavor. Grandsons and husband don't like caraway seeds. I LOVE the flavor of caraway. I think by grinding the seeds we can all be happy. Great idea! BTW they love it with the rosemary too.
@@dee6lite2 If they don't like the caraway seeds flavor, they won't like it grinded inside as this gives much intense flavor than used whole. If its only about the texture, its fine. Let me know what they said tasting the bread with grinded caraway seeds.
2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
Just took my loaf out of the bowl and am letting it cool using your method. 'Still a little sticky in the center, but as with everything else I've made using your method, taste is WONDERFUL. Thank you
My favorite rye bread is a Jason's Deli (north Kansas City). I liked the balance of their ingredients and tried to emulate their bread for flavor and texture. I think you'll like the recipe. Steve
I wanna thank you for your recipe. I prepared yesterday and bake tonight. It is the best rye bread I made. But i feel bad i don’t have the baking pan for rye bread. I just used what i used to make. Thank you so much for sharing
Steve, thank you once again for another superb recipe and lesson! I follow your guidelines exactly and I have the best rye bread ever! I like to use 1 cup of King Arthur Pumpernickel flour.
Hey Steve. Made the rye bread today (well it got finished today that is) and it was a hit!! Thank you so much for your time and effort in making these videos for all of us in the cyber world. I can now make rye bread!!!
Am going to mix this up tonight and will let you know. I will increase the rye flour to wheat flour ratio and add powdered gluten. I LOVE that rye flavor. Since I am making this for my brother-in-law too, will omit the caraway seeds this time but will include them next time for me as I love them. Thanx Steve. I can smell and taste it already.
I Believe Adelle Davis said in Let's Cook it Right that a recipe is only a guide. Once I read that I NEVER made a straight recipe. In this one I used too much liquid and did not cook the bread long enough. It was sticky in the center, BUT it is really good. Thank you
I used 100% rye flour and potato water. Divided it into two small balls. Hadta cook them for an hour and a half at 400 degrees and it was still almost sticky in the center. VERY dense, but toasts up nicely with good flavor. Thanks
I made the no knead rye bread today. In haste I forgot to mix the dry ingredients before adding the wet. Like you said, this method is very forgiving. It came out great!
Love the method. Used Bread in Five for years, but did not like dedicating a lot of space in my fridge to keep dough. And why should I, when I can just start the dough the night before. Love all the variations, your very simple instructions, and consistent verbiage. Super clear. Are you, any chance, and engineer?
Steve, Just made this bread in a loaf pan. I followed your recipe and it came it great! What is the purpose of the olive oil? I haven't seen that in any of your other bread recipes.
Did you cover your loaf pan as per the recipe instruction? Just wondered if that is possible as loaf pans dont have high lids. And at which temperature did you bake it?
@@artisanbreadwithsteve Thanks so much I just discovered your channel this morning and have been binge watching your bread recipes, its something I've always wanted to do but was confused with all the different methods but yours seems soo far thd best and easiest method.
Love your videos. Recipes that are so easy to follow and results that are always superb. Would you consider making pumpernickel? I have seen a lot of recipes but I doubt anyone would do it as well as you. :)
Enjoyable and an easy follow. New to more artisan styles of bread. Will be watching more of your videos Steve. Thanks so much. WHere can I find your books?
Your are fabulous my bread is delicious and so easy the one thing you might want to pass along don’t use table salt it’s poison and the same with canola oil !! Thank you
I have made this Rye bread twice. It's easy and very delicious! I never made any bread before except for a soda bread. I made your sandwich rolls after that and they had a good interior and were tasty the outside looked raw and under baked. what could have gone wrong?
Steve, I made this bread, I don't have long vessels to cook it in, so they came out flat. Can this bread be made round without dividing it ? Oh and I also don't like caraway seeds so I left them out, dough was to moist.
It's a Sassafras superstone oblong covered baker. I have improved my technique with this baker... you may want to check my website (nokneadbreadcentral.com) and look at the newer videos. Steve
In Mumbai we do not get Rye. We get a similar millet called Nachani. It's flour is reddish brown in color, it is considered to be very healthy. full of fiber & iron, Can that be used in place of rye? Usha Rege
Hi Steve. I made this bread and it was very good but just so I'm on track, could you please clarify... 13ozs water would equal to more than the combined weight of the flours, right?
Hi Steve, looks amazing. Before I try I need to ask, it looks like In the video when you watch the bread as it goes into the bowl, there is an extra cup of white bread flour that appears to go in before the rye. It also looks like more than 3 cups of flour. Please clarify if this was an editing issue. Thank you so much 😊
Hi Steve, thank you for all your help. I'm so happy with no-kneed bread and so is my husband. I'm just wondering about your olive trays, what size they are, and where did you get them. Thanks for everything. Mh
I bake a loaf of your artisan no knead bread weekly. Now I would like to try your rye. Questions. Could I make this in the dutch oven, one single large loaf? Would I then bake it like your artisan no knead...longer bake time? Second question. We like the bread with a salted crust. Have you ever baked it with a kosher salt on the crust? Would I add the salt before it bakes with a wash of some type and then sprinkle with salt? Or after it bakes brushing with butter and then sprinkle with salt? Thank you for making our home smell sooooooooooooo delicious. :0)
This is the second time I’ve made this bread and although easy my bread does not rise. It taste delicious but does not double for me and my yeast is not old and I keep it “proofing” in my oven with the light on
Steve, i have been a chef and trainer for 3 decades and i just wanted to commend you on your AWESOME videos and your ability to convey what's needed clearly and succinctly. your technique is great! thanks.
Thanks - Steve
2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
This is absolutely amazing. 13 ounces of water was too wet but still worked but then used 11 ounces for second loaf and it was the best bread I have ever tasted. Thank you Steve.
Thank you for your clear, exact instructions and I so appreciate your video not having annoying music. Just clean, clear how to instructions with added tips. Thank you.
It is easy, but there is a knack. I am still developing and smoothing out my technique. I hope to release a new “Introduction to No-Knead Bread” in which I hope to use my improved video and bread making skills to do a better job of communicating and helping my readers and subscribers. Steve
It will change the flavor... you may like it. Steve
Thanks to you, I finally baked my very first ever (edible) rye breads with caraway seeds this morning and by this evening, both loaves were eaten .
Tasted soooo good I was asked to make/bake more :-)
Thank you for your easy to follow tutorial (s) and instructions but especially,
for your time :-)
Excellent! I just made my first loaf of rye bread... THANKS TO YOU it was a breeze! I really like your style of explaining the process; making it easy to understand and follow. My loaf came out perfect! Thank you!
Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark.
Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️
That's awesome!!!
Thanks! This recipe was a revelation. Probably the best bread I have ever tasted. Am very grateful to you for sharing this quick and easy method that will save me spending so much money on artisanal bread.
Hi Steve, made this recipe yesterday. My wife and I could not put the bread down. I never thought rye bread can taste this good from a simple recipe. Thanks for your videos, and books.
I am telling people at how well you instruct and your bread recipes are great.
Steve, thank you for all your effort so that people like me can learn the awsome tricks of bread-making. i am still in the learning curve in this kind of artisanship, but my results are getting better and better with time.
Cheers.
We love rye bread. Looking forward to making this.
First, Steve....I have made over half of your bread recipes. You have turned me into a well loved grama, that makes breads. They are so anxious to see what bread i whipped up when they come over for dinner. We have dinner on the patio with tables separated 6 ft apart. You have given us a ray of sunshine during this pandemic. Thank you for making it look easy enough, even i can do it. I purchased a nice lidded pot months ago, now looking at purchasing one clay loaf baker. Loving your organized technique of mixing! Thank you for shining a light on bread baking without kneading. My weak wrists, with a bit of arthritis too are loving your style. Husband, son, dil, and grand sons thank you too!
I always enjoy watching you Bake your Breads! Have tried several of them and they are always Scrumptious!!!
Than you Chef Steve, I will make this Bread tomorrow! I am thrilled to receive your recipes!
Delicious! Went with the recommended amount of water ( I used whey that I had on hand) per instructions and it turned out great. I crushed some of the caraway seeds and baked in a cast iron Dutch oven for a single round loaf. A keeper recipe and now get to enjoy Reubens with home made rye bread! Thank you!
Thanks for this easy, tasty rye bread recipe. I made half the recipe today in a loaf tin as i have a small oven and i live alone. I did not preheat the tin. The result was perfect. I have tried your other no knead bread recipes and they are all wonderfully fail-proof 👌👍👏
I just took this out of the oven 30 minutes ago. IT IS WONDERFUL. I have watched most of your videos and bought you complete book. I love that your videos are so to the point, simple to understand and very professional. I am having so much fun trying these. I made 3 different kinds so far. Your videos are by far the best on artisan bread. Anyone want to buy my bread maker???? LOL
Chuckled..Anyone want to buy my bread maker???? :-)
Baked this bread today! I used only 10oz of water which was still on the sticky side. 20 hour proof with 2 hour rest after shaping.
Brushed with beaten egg and abit of water. Sprinkled with poppy seeds before baking.
Came out amazing! Crust was golden and Inside was very spongy. Probably do 1 & 1/2 Tbsp caraway seeds next time as the flavour was very powerful or abit less proofing time.
Thanks for the video Steve!
I have only watched you for a couple of months but have made so much bread. I no longer buy artisan bread which is a blessing because we live in a rural community and the grocery stores charge an arm and a leg for this type of bread and its not even organic. I always have organic AP flour on hand or at least non GMO and I just add 4 tsp of vital wheat gluten to my flour to get the higher protein that is in bread flour. Works every time! My husband also loves the breads Ive made which is a compliment because he's a picky eater. Thank you sooo much for sharing and helping us to save lots of bread lol! 😊😋
Thanks for such an informative, easy recipe!!
Dear Sir,
Thank you so much for sharing your successful, succinct bread recipes. I successfully made Rye Bread and love the taste. I hope to stop buying grocery store bread and only enjoy homemade breads. Again much thanks!
I have made my first load using your method , and I loved it.
I had not heard of the No Knead method until this week, I am converted.
Also I like your simple but effective video. Many thanks from Surrey England
if you are new to "no-knead" bread you may want to watch "Introduction to No-Knead Turbo Bread (Ready to Bake in 2-1/2 Hours with Just a Spoon and a Bowl)" and "World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique)"... it's the newest thing in no-knead bread. Steve
I did this for the first time today .....the bread turned out amazing the crumb was just perfect but I have to work on a better rise I made it into a boule we used lots of Irish butter the taste was so balanced XXXXXX and thank you!
I have enjoyed your recipes and books!!
truly enjoy your videos, always my go to, i am making my own bread now, take care,
The bread can be baked in a Dutch oven, etc. for 30 minutes with the top on and 3 to 15 minutes with the top off. Steve
Great. So happy you added this vessel for me. I want to make this but do not have the long loaf pans as I am just starting out. I bought a corned beef to cook and wanted to make your fresh Rye bread. This will be my second bread loaf attempt ever thanks to your teachings! My first was the honey wheat loaf. Perfection! Thank you Steve!!
Nice job Steve. Your right that long proofing is the key. Thanks for the demo
Made my first loaf of rye bread and it came out perfectly. Thanks for the clear instructions.
Thank you for great videos on making Amazing Bread , especially the Ciabatta,, love it
This bread is like velvet melting in your mouth. This whole No-Kneading process is by far the best way to go for all breads. The only change I made with this recipe is that I take rye flour and blend it with rye flakes on a 1 to 1 ratio with weight not volume, as an example, 2.5 oz of rye flour and 2.5 oz of rye flakes. That will be equal to one cup as needed for the Rye flour that is called for. Thanks again Steve for the great recipe.
I tried this with a rye sourdough starter (used 1 cup starter plus 5 oz cool water) and molasses in place of the sugar. My bread flour is a 2 to 1 mix of white to wheat. All other ingredients were used in the stated quantities. It was absolutely delicious crusty bread (made a single loaf in a Dutch oven). Today I am doing the straight recipe without variations just to see which one I love the best. How exciting to bake bread instead of bricks! Thanks for sharing your expertise!
I just made this bread. It turned out very good. Thank you for sharing these repices.
Made this Caraway Rye Bread Recipe and baked it in my long covered clay baker and it is delicious! Made a Pastrami, provolone, Mayo sandwich with it and it’s awesome! It’s a wonderful bread and makes a great sandwich. Some say Caraway Rye Bread makes a good sandwich using sliced Corned Beef from the deli as well. Thanks for theses vids, Steve. Be well & stay safe. Best regards to you & your family.♥️
I have your bread book and have been making your breads for about 3 months now my bread machine now resides in the garage this looks good so I will try it as soon as I can get some rye flour Yummm Thanks
Beautiful!!
This is my favourite bread so I’m always looking for resources and this recipe and process looks great.
I think it's beautiful!
I make a great rye bread but it is a knead bread, gonna give this technique a try. Love that baking vessel.
Thank you for presenting the process with great organization/clearity.
I can’t wait to try this. I’ve been too intimidated to try but I’m going to give it a try
Everyone loves this bread including me. Thank you so much for sharing it.
My dad was a professional baker in Germany, it reminds me of old times.
Thank you so much for your videos Steve.
I had no idea I can make bread without all the kneading work. My Regal bread maker broke after 20 years of usage premixing bread, rolls, and buns dough in it. I am using the KitchenAid mixer now, but don’t like it much and will definitely try one of your recipes the next time.
Hi, Steve. I just wanted to let you know that I have been making your bread for almost a year now... and it is delicious!!! So far, I have made the caraway rye bread, cheddar cheese and jalapeno, artisan white, and multi-grain bread and they come out perfectly. I wanted you to know that I love the way you teach and your instructions are very clear and methodical. I have recommended your site to many people over the past year. Thank you for sharing and a happy Thanksgiving to you and your family!
Thanks - Steve
Just wanted to let you know that my rye bread turned out lovely. I am making the turbo white bread baked in a skillet today. Thank you Steve.
If I could give you couple of tips for the Rye bread which I bake since 1989. Grind the caraway seeds lightly. You will use much less caraway seeds and have a lot stronger flavor in the bread.
I also put lightly grinded Flax Seeds into my Rye bread. It is healthier and the Flax Seeds give Rye Bread a nutty flavor. Flax seeds need to be grinded for our bodies to absorb all the healthy nutrients. I have a separate Aldi coffee grinder devoted to this grinding task.
Thanks
*** X "grinded" X - 'GROUND'.........
Wow! Thanks for the great seed ideas. I made this bread 2 times now without seeds but added rosemary for flavor. Grandsons and husband don't like caraway seeds. I LOVE the flavor of caraway. I think by grinding the seeds we can all be happy. Great idea! BTW they love it with the rosemary too.
@@dee6lite2 If they don't like the caraway seeds flavor, they won't like it grinded inside as this gives much intense flavor than used whole. If its only about the texture, its fine. Let me know what they said tasting the bread with grinded caraway seeds.
@@k.r.hayman4633 both verbs are correct :)
2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
This was nice Steve, thanks!!
Just took my loaf out of the bowl and am letting it cool using your method.
'Still a little sticky in the center, but as with everything else I've made using your method, taste is WONDERFUL. Thank you
Very nice
Very nice, thanks im going to try this..
I like your bread it is amazing
My favorite rye bread is a Jason's Deli (north Kansas City). I liked the balance of their ingredients and tried to emulate their bread for flavor and texture. I think you'll like the recipe. Steve
Nice.
I just made this for the first time and it is to die for!!! Thank you for posting this EASY recipe!!! Wow! Wonderful bread! Happy New Year 2018!
Very nice 👍 thanks 🌹
Great video.
I wanna thank you for your recipe. I prepared yesterday and bake tonight. It is the best rye bread I made. But i feel bad i don’t have the baking pan for rye bread. I just used what i used to make. Thank you so much for sharing
Steve, thank you once again for another superb recipe and lesson! I follow your guidelines exactly and I have the best rye bread ever!
I like to use 1 cup of King Arthur Pumpernickel flour.
Hey Steve. Made the rye bread today (well it got finished today that is) and it was a hit!! Thank you so much for your time and effort in making these videos for all of us in the cyber world. I can now make rye bread!!!
Thank you Thank you Love rye bread & rye bagels to but can’t find them here. Just took out first loaf $ put 2nd loaf in came out soo good!!! So EZ.
Onion Dill Bread! Thanks for the videos!
You've made me into a real baker Steve! Thank you! Keep it all coming!
Very well done...great description and ty!
Wow I made this it was great
Great techniques and explanation.
Saving that last oz is a plus. Love your videos.
Thank you so much!
Want to know what I think? Simply fantastic!
Am going to mix this up tonight and will let you know. I will increase the rye flour to wheat flour ratio and add powdered gluten. I LOVE that rye flavor. Since I am making this for my brother-in-law too, will omit the caraway seeds this time but will include them next time for me as I love them. Thanx Steve. I can smell and taste it already.
Maureen, how did the bread come out with increased rye flour?
@@texaspatty4697 Probably a little more dense but it sure was delish.
Love your bread recipes. Please show us pumpernickel bread
I Believe Adelle Davis said in Let's Cook it Right that a recipe is only a guide. Once I read that I NEVER made a straight recipe.
In this one I used too much liquid and did not cook the bread long enough. It was sticky in the center, BUT it is really good.
Thank you
Awesome!! I loved it!!
Really good = i am putting curry powder and powdered garlic !
I used 100% rye flour and potato water. Divided it into two small balls. Hadta cook them for an hour and a half at 400 degrees and it was still almost sticky in the center. VERY dense, but toasts up nicely with good flavor.
Thanks
This is SUPER!!!!!!
Thank you so much
Yes, and tell me how it comes out. Steve
Wow. Looks Great! Thank you.
I have been looking for a pumpernickel recipe, I wish you have one, your recipe's are so easy to follow.
I don't have a pumpernickel recipe, but you can substitute the rye flour with others as long as they have gluten. Steve
Just add 2 tbsp cocoa powder, 1 tsp instant espresso, 2 tbsp molasses, 1 tbsp ACV for pumpernickel.
I made the no knead rye bread today. In haste I forgot to mix the dry ingredients before adding the wet. Like you said, this method is very forgiving. It came out great!
HI STEVE! HAVE YOU EVER MADE SANDWICH ROLL WITH THE CARAWAY RYE BREAD RECIPE AND IF SO ARE THERE ANY SPECIAL CONSIDERATIONS. THANKS .
Love the method. Used Bread in Five for years, but did not like dedicating a lot of space in my fridge to keep dough. And why should I, when I can just start the dough the night before. Love all the variations, your very simple instructions, and consistent verbiage. Super clear.
Are you, any chance, and engineer?
Great receip . Sorry for my question but what would it hapen if I leave to cure the Doug for 24 days
Steve, do you have the nutrition information for this recipe? Is it included in your recipes in your book?
Steve,
Just made this bread in a loaf pan. I followed your recipe and it came it great! What is the purpose of the olive oil? I haven't seen that in any of your other bread recipes.
Did you cover your loaf pan as per the recipe instruction? Just wondered if that is possible as loaf pans dont have high lids. And at which temperature did you bake it?
Beautiful bread I'd love to make it but I don't have a Dutch oven or those pans you used could I make it on a tray etc.
You can use any oven safe bakeware... tray, cookie sheet, etc. Steve
@@artisanbreadwithsteve Thanks so much I just discovered your channel this morning and have been binge watching your bread recipes, its something I've always wanted to do but was confused with all the different methods but yours seems soo far thd best and easiest method.
Love your videos. Recipes that are so easy to follow and results that are always superb. Would you consider making pumpernickel? I have seen a lot of recipes but I doubt anyone would do it as well as you. :)
Enjoyable and an easy follow. New to more artisan styles of bread. Will be watching more of your videos Steve. Thanks so much. WHere can I find your books?
I put links in the comment sections of the videos. Steve
Your are fabulous my bread is delicious and so easy the one thing you might want to pass along don’t use table salt it’s poison and the same with canola oil !! Thank you
I have made this Rye bread twice. It's easy and very delicious! I never made any bread before except for a soda bread. I made your sandwich rolls after that and they had a good interior and were tasty the outside looked
raw and under baked. what could have gone wrong?
Add 5 to 10 minutes baking time until you like the appearance. Steve
@@artisanbreadwithsteve Thank you Steve, will make more today!!
Steve, I made this bread, I don't have long vessels to cook it in, so they came out flat. Can this bread be made round without dividing it ? Oh and I also don't like caraway seeds so I left them out, dough was to moist.
got it - thanks!!
Great video! I can’t wait to make this. Where can I find a clay bread baker like this?
It's a Sassafras superstone oblong covered baker. I have improved my technique with this baker... you may want to check my website (nokneadbreadcentral.com) and look at the newer videos. Steve
In Mumbai we do not get Rye. We get a similar millet called Nachani. It's flour is reddish brown in color, it is considered to be very healthy. full of fiber & iron, Can that be used in place of rye? Usha Rege
You are such a great teacher, I bake with sourdough starter can I use that in place of the dry yeast? If so how much would I use?
Yes, you can use starter... the amount has varies depending on the potency. Steve
Hi Steve. I made this bread and it was very good but just so I'm on track, could you please clarify... 13ozs water would equal to more than the combined weight of the flours, right?
Hi Steve, looks amazing. Before I try I need to ask, it looks like In the video when you watch the bread as it goes into the bowl, there is an extra cup of white bread flour that appears to go in before the rye. It also looks like more than 3 cups of flour. Please clarify if this was an editing issue. Thank you so much 😊
I used 1 cup rye flour and 2 cups bread flour. Steve
Hi Steve, thank you for all your help. I'm so happy with no-kneed bread and so is my husband. I'm just wondering about your olive trays, what size they are, and where did you get them. Thanks for everything. Mh
They're 14" x 3-1/2" and I got them at Target. Steve
I bake a loaf of your artisan no knead bread weekly. Now I would like to try your rye. Questions. Could I make this in the dutch oven, one single large loaf? Would I then bake it like your artisan no knead...longer bake time? Second question. We like the bread with a salted crust. Have you ever baked it with a kosher salt on the crust? Would I add the salt before it bakes with a wash of some type and then sprinkle with salt? Or after it bakes brushing with butter and then sprinkle with salt? Thank you for making our home smell sooooooooooooo delicious. :0)
+LARK'S GARDENS You can use the ingredients with any of the baking methods. And, I baste bread and add kosher salt before I bake the bread. Steve
What should I baste the bread with? Thank you for wonderful instructions.
+LARK'S GARDENS I typically use an egg yolk with a splash of water. Steve
Thanks again.
Actually the protons in the rye flour will decay into radioactive isotopes.......i would not advise it!!!
Your title says no yeast, but I noticed that you did put in yeast.
I love your presentation.
Wonderful information !
Thank you, 🍞👏🏻😋
This is the second time I’ve made this bread and although easy my bread does not rise. It taste delicious but does not double for me and my yeast is not old and I keep it “proofing” in my oven with the light on