Just made the bread today. It came out wonderful. I used a loaf pan for more even slices. Thank You! This was fairly quick and easy for my 74 year old brain to work with 🙂
Hi @Mstred i would like to make this also using a loaf pan, did you do anything different when using the pan, just grease the pan as normal and bake for the same time? thanks!
Made 2 small loaves from this today - this is surely the finest crumb rye we've ever baked. The recipe will go into the family book! A "thank you" from South Africa
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/sweet-pastry-flan-case-fresh-fruit-flan/
Once again - hello Mr. John 😊 Thank you for another wonderful recipe. I just mixed up a double batch and am waiting for the first proof. This is #8 loaf of bread taken from your channel. I have made many a sourdough loaf but I am loving the simple, step-by-step, tasteful recipes you provide. ALL the recipes I have tried thus far have been perfectly described and baked with 💯 success. Given that I did not have treacle or molasses, I tweaked the recipe by using dark brown sugar (with molasses), in the water mix. I also used a 50/50 Rye/Bread flour mix. Being a homechef for over 40 years, I promise you do not need 2 hours for this recipe to rise (like someone in the comments suggested). In fact, if you over proof, your bread won't rise in the oven. Blessings to you and your family, Mr. John.
I’ve probably mentioned this before but, here I go again. I just so love and appreciate how neat and tidy you work and you are AND you aren’t wasteful. I just can’t tolerate seeing people leave half the ingredients in the bowl, or on their hands. Why waste? It’s all a mouthful.
Planet lovers have David Attenborough, food lovers have John Kirkwood. I'm making this bread again tonight. I did make a little change to the recipe, instead of treacle I'm using whole cumin (same amount as salt and sugar). I put it in my white bread every time as well and both me and my partner absolutely love the smell and the texture of it. Thank you for making all your recipes so easy to follow! I love cooking while playing your videos in the background!
I got your book yesterday & made this rye bread but I put caraway seeds in it. I love your no knead recipes. I’ve been making bread for about three years now, yours are the easiest recipes to follow. Also thanks for signing the book. Extra bonus. 👌
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Steak & Kidney Pudding profoodhomemade.com/steak-kidney-pudding/
I made this the day before yesterday John with the addition of a teaspoonful of caraway seeds. It was beautiful and with a mashed banana topping two slices lasted me from 7am to 6pm. I think you've created a new diet plan.
Fantastic Susan! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
I'm an 85 yr old b read 1st. Time rye bread maker. I chosen this receipt because I'm intolerance to gluten. Which causes severe headaches. It's delicious bread. I thank you for showing me how ! Lovies xo
Thank you, and thanks for watching. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank you so much Nancy, It really helps keep the channel going. I'm pleased you gave it a try my friend and I hope it turned out well. Here is my latest video recipe. Air Fryer Pizza profoodhomemade.com/air-fryer-pepperoni-pizza/
I have used your Rustic Country Loaf recipe with a mix of 150g Rye 400 white with a mix of seeds. Works great. Cheers John for you knowledge and inspiration.
I made this bread today. Hands down, it is the best rye bread I have eaten, EVER! I attribute this dramatic improvement to your techniques. Luckily I did find Black-strap molasses, and followed your instructions exactly. Also, I measured ingredients in grams rather than ounces, and I agree that it is much more accurate. Thank you and a big thumbs up.
The exact molasses John used in the video is available on Amazon. After watching this video I put it right into my cart! here is the link: www.amazon.com/Tate-Lyles-Black-Treacle-454/dp/B00EW7T3D2 - If you can't see the link or do not want to click on it, just type the product number: B00EW7T3D2 into amazons search bar.
Thanks for watching Laura, much appreciated. I'll leave the comment as long as I can, but I'm sure the tube will take it down due to their ad rules. But don't be a stranger Laura. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
You have the best recipes on the Internet: simple, delicious, effective. And for sure you explain the recipes better than anyone else: calm, step by step, focus on the hands not on the cook. Thanks!
Just made this today using your suggested 40g of Rye SD starter. As you expected, rise times were longer. 1st rise was 3 hr and the 2nd was 1.5 hr at 85°F in my proofing box. FANTASTIC loaf. I baked it in an oval clay baker for 30 min covered then 5 min uncovered at 390°F. While the proofing rise times were long I did get a very nice oven spring. I like this recipe as the rye content is higher than most yet still has a lighter texture albeit with a close crumb. This was my first bake using my home mill on rye berries. The Bread Flour was commercial ground. Thank you John!
Came across your channel not too long ago and I’ve been really enjoying your recipes! Made this bread today and the family loved it!! Thank you for sharing and producing this video in an easy and enjoyable way 😊 Can’t wait to try out more!!
Wow, thanks, very kind my friend, Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
I've made this loaf twice now and it really is fantastic 👍 I'm amazed that such a straightforward, easy to follow recipe can give such delicious results 😋 It has the flavour, texture and aroma that I've been looking for for ages but failed to find in a supermarket loaf (even the expensive ones). The second time I made it I used a tiny convection oven, so I didn't do the 'water tray & spray' part. It wasn't quite as crusty, but it was just as delicious and was cooked perfectly at 35 minutes on the dot. Thank you so much John for sharing your easy to follow recipes and helpful tips. Your videos are really well produced and relaxing to watch and inspire me to try lots more of your delicious recipes. Cheers! 🍷 P.S. I ordered a few things from your online shop recently. I was very impressed by the speed of delivery, careful packaging and quality of the items - plus, a signed note! To summarise - I am a fan! 👏😆
Another winner. I used to make our bread and I liked to make a few changes. One time with my rye bread I added some finely ground "Star Annise and some other aromatic spices. The result was absolutely fantastic. We have a KITCHENAID stand mixer. Our machine has the bowl lift crank. We bought our stand mixer 35 years ago.
John, my wife is Russian and has been begging me to make rye bread. With your video, I no longer have any excuses. Got rye flour today and trying to find the black treacle, in your honour. Thank you for your most excellent videos, and also for putting the recipes in the description box.
Thank you for an easy-to-follow recipe. I bought all of your cookbooks because every recipe comes out beautifully and tastes great. I made the rye bread yesterday and my husband and I can't stop eating it! The only thing I did differently was to bake it in my cast iron Dutch oven (my bread pot) and spray a little water over it before putting the lid on to make sure it had a really crusty/hard crust. My husband loves hard crusts. (I've never understood why anyone would cut the crust off of bread as that's the best part! We used to fight over the "heel" of the bread...) So thank you again and I hope you keep making these videos as they are wonderful and inspiring, not to mention that the recipes are almost idiot-proof (and I'm the idiot that is proof of that!).
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies. profoodhomemade.com/chicken-ham-and-mushroom-pies/
Thanks for watching Tammy, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Made this today , and once again it turned out perfect, following your videos makes the whole process so easy to achieve results similar to yours. Had some for tea and it was delicious.
Baking rye bread has always been one of our family traditions. Your rye bread recipe and methods made my mouth water. I can't wait to experience a crispy rye crust! Will be making this tomorrow.
Thanks for watching Ann, much appreciated. Very kind, thank you my friend, good luck with Rye tomorrow Ann.😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
@@JohnKirkwoodProFoodHomemade I stopped at the store this morning to buy the rye flour. We are expecting 5 to 8 inches of snow tomorrow--the perfect weather for baking bread. ❄️🍞Thank you for all your wonderful recipes. I have been binge watching them and making a list of everything I want to try.
Thanks again for your help and advice with Amazon Associate Account, I think I've managed to get it set up, this is one of the recipe pages on my website if you want to have a look, thanks again Ann. profoodhomemade.com/lamb-chili-burgers/
I made this loaf today, it turned out wonderfully well, your video and the text were so helpful. I have long wanted to make a rye loaf: today it all happened, such a great taste! Many thanks.
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Dear John, Thank you for the rye bread recipe. This week I made two different rye recipes and it was the 1st time I had ever made rye. The simplicity of your recipe attracted me to it. Certainly I will try it very soon.
Fantastic, Go for it Madeleine. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
I finally gathered the ingredients and made this bread. It was fantastic! I’m so glad that I weighed even the liquid ingredients. It was one of those days that I kept confusing tsp and tbsp - I caught every one with the weight method. Whew! Thanks for a great loaf!
Thanks for watching Sarah, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Glad they enjoyed it Aura, my pleasure. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thanks for watching TTL, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks for watching Katya Evtimova , much appreciated. Very kind, thank you my friend.😃😉👍 Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
O yes, I'm following you on You Tube. My daughter is vegan and I constantly look for new on the Internet. That's how I found you :) . Thank you again and all the best.
Thankyou John, lovely, I do like how you clean out your bowls properly when transferring ingredients, so many youtube cooks dont, and I find it so irritating when a good proportion of the ingredients end up down the drain.
Thanks Michael, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Looks fantastic, making it tomorrow thnx, I had a look at a lot of recipes, most using sourdough starter, I like yours as I can have it done by lunch, cheers from Australia 🇦🇺
Hi John. I make Rye bread the same way as I make my soda bread. I use a mixture of 50% rye and 50% wholemeal flour, using bread soda as the leveling agent. The bread has a much lighter crumb than soda wholemeal bread.
Fantastic Helene! I'm pleased you gave it a try my friend and it turned out well. Thank you, and thanks for watching my friend. My latest bread video recipe. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/
I baked this tonight and it turned out brilliantly! My first time baking with rye flour. Haven't got a spray bottle for water at the moment, but a loaf tin with hot water in did the job! Lovely crust!
John, our family loves rye bread and I have been looking for a good recipe to bake our own. Thanks to you this bread is baked weekly together with your wonderful soft rolls. :)
Hello from Croatia! Your videos are awesome, so informative and it's very easy to make such recipes after watching. Will recommend your channel to my friends :)... thank you for sharing your knowledge!
Thanks for watching marina2mar, much appreciated. Very kind, thank you my 😃😉👍. Please check out my website for the written recipes and more my friend profoodhomemade.com/ and here is the written recipe for the Rye bread profoodhomemade.com/rye-bread/. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
@@JohnKirkwoodProFoodHomemade Subscribed! ... and the Rye bread ia already baking in the oven , smells delicious, will check out others recipes, thank you!
Another great instructional video, thanks John. I don’t know if it’s been mention before, but you have omitted the sugar from the written instruction under the video, was slightly confused at first. I have made 6 of your bread recipes and all have turned out great. Thank you. Look forward to the next one.
Thanks for that Doug, much appreciated. Sorted. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Have just made this, it was almost cooled before I cut into it. Very impressed, but next time I will use a bigger tray, cannot believe how much it rose. Love trying new recipes and you are my go to when I do. Thank you John 👍🏻
Thanks again for watching Catherine, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
John, love the recipes. On May 21 of last year you published a wonderful recipe for whole wheat bread. For this recipe, you recommended using water when kneading to prevent sticking. This one (rye bread) you recommend using flour. What is the reasoning for using water over flour to prevent sticking, or does it not really matter. Thanks for all your wonderful bread recipes.
Thanks again for watching Al Merian, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
Oh and the home made butter. I’ve tried your instructions. Personally, I think it should be served in a bowl with a spoon. It is soooo good. I just want to sit down and savor the whole batch.
Thanks again for watching Gemma my friend. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
My question is why is this bread not made in loaf pan ? I have made your oatmeal bread and that worked wonderful in loaf pan. Thank you for your recipes that actually work 👍
You can put it in a loaf pan if you like Seema. Thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
Hi John I'm trying this now I did add 3 tablespoon of rye starter and a little less dry yeast. I'm hoping for a nice loaf for sandwich meat. I have some left over corned beef I corned...lol. It was on the porch for a week and a half people thought I was crazy for leaving raw meat on the outside of the house, it was the nicest corned beef with a wonderful taste next time I will leave it 2 weeks. I will let you know. Thank you again
@@JohnKirkwoodProFoodHomemade Oh my gosh it came out perfect, I actually had to turn it a bit to fit it in the pan it smells so good.... wow. I take it off the pan and put it in the oven on the rack for 20 then cool till completely room temp.How long till you cut it, I wait 24 hours at least..Thank you again
Your videos are a gift to humanity! I never thought I would be able to bake all of the breads that I get at local bakeries. I have a couple of questions though, hopefully you might have the answer with your experience as a cook: 1- What is the difference between pave and baguette? I think they share the same taste? 2- I've traveled to Egypt before and I've fallen in love with a bread called 'baladi', never tasted anything similar, is there a way you can come up with the recipe for us? Have a lovely day John.
Thank you for watching Johnny, much appreciated. Never made baladi bread, and the only thing I know about pavé bread is it means cobblestone and it's traditionally made with Rye flour, as far as I can gather it's a very similar method to the baguettes, so can't really comment, but I will look into both. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Johnny.
Thank you for sharing your time and expertise with us Mr. Kirkwood. I was wondering why you did not use a loaf pan instead of a baking sheet. Have a marvelous weekend. Peter (Montreal Canada)
You can do both. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade Thanks. I played around a bit with your whole wheat bread recipe (still my favourite among you bread recipes) and ended up with 2/3 whole grain dinkel wheat and 1/3 whole grain wheat flour. Absolutely fantastic, it just needs a little longer to rise.
This is an awesome recipe for lockdown. its hard to get strong flour at the moment but most small health/wholefoods stores have rye flour. I made this today but halfed the recipe. i didnt have any black treacle so i used some molasses. its very nice but abit to sweet. Next time i make it i will use less Molasses.
Thanks for watching Ben, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
John, I have been hungry for a good rye so I will give it a try this weekend. Bye the way my sourdough bread from your video is working so good. Thank you again for such a great lesson on sourdough!
Neil, I also make rye sourdough bread without any yeast. I use half organic rye flour and half unbleached barkers white flour. We never buy any bread from supermarket since early last year as sourdough bread taste much better than commercial bread with yeast.
@@JohnKirkwoodProFoodHomemade Hi John, I will also try your sourdough method after watching your other sourdough youtube video. Your explanation is very good and details. Thanks
Great recipe - thank you! It makes quite a large loaf. Can it be scaled down? Or, if I divide into two smaller loaves - what adjustments do I need to make to oven temperature and/ or cooking time?
You could devide into two loaves, keep the tempurature the same but without knowng the size of the tins I would keep an eye on the baking for time. Thanks for watching my friend. Here is my latest pie video recipe. Meat n Potato Pies profoodhomemade.com/meat-n-potato-pies/
Thanks for watching JP my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Thanks for watching Ron, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
February 14, 2023. I followed your recipe. I tasted amazing! The only problem I had it was flat and looked more like a flying saucer. Could this be put into a bread pan instead of a flat sheet?
Yes you could do. Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Thank you so much, John! I knew you could come up with something great for rye bread and I will definitely try it as soon as can get my hands on some black treacle. Not to sound too demanding but would you be kind enough to think about a recipe for spelt bread, please? Thanks again and of course you get a thumbs up, as usual.
Most welcome 😊 Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. th-cam.com/video/Y-CcExgNjdw/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/
I made this bread this afternoon and it is amazing!! It turned out absolutely perfect! Thank you John for yet another fantastic, easy and mouth watering recipe. BTW, this was my first time ever at rye bread so I'm pretty impressed with myself!
I’m still making your super soft white loaf John, but I go 50/50 whole meal and add a tablespoon of ground linseed meal for a super healthy loaf everyone loves. Looking forward to giving this a go. 👍
Thank you for such a great recipe! Just baked amazing loaf of 🍞 bread ! Perfect combination of all ingredients,smells yummy can't wait to try it. Once again thank you so much 😊 🙏
In my house?? , about half an hour 😂🤣😂 sorry couldn't resist that. Seriously it'll stay reasonably fresh for a couple of days. Or you can freeze it. Thanks for watching , much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
We just made your Rye bread and it came out a treat. Slightly flatter than yours, but the crumb and crust were perfect. It's so good to FINALLY find an English recipe tube that cooks by metric weight. I came across your site as I am looking for a Mincer and the review site I was reading mentioned your channel and that is was what you that had spoken highly of the Luvele mincer, but so far I have been unable to find which video it is that you talk about this mincer. Any clues? Going to get the Sourdough started fermenting this week.!
Thanks for watching BT, much appreciated. Very kind, thank you 😃😉👍. The mincer is used in my pork pie videos here's a couple of links below, I can definitely recommended this Luvele mincer (not being sponsored by the way) , here's a link to where I bought mine amzn.to/2NUWAO4 Pork pie Part 1 th-cam.com/video/umSPg7s0xhk/w-d-xo.html Part 2 th-cam.com/video/ZWYR_URJsvc/w-d-xo.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Just made the bread today. It came out wonderful. I used a loaf pan for more even slices. Thank You! This was fairly quick and easy for my 74 year old brain to work with 🙂
Glad you liked it!!
Hi @Mstred i would like to make this also using a loaf pan, did you do anything different when using the pan, just grease the pan as normal and bake for the same time?
thanks!
@@daehazzipdid you try it? I was wondering if u could do it in a loaf tin as well
Made 2 small loaves from this today - this is surely the finest crumb rye we've ever baked. The recipe will go into the family book! A "thank you" from South Africa
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/sweet-pastry-flan-case-fresh-fruit-flan/
Once again - hello Mr. John 😊 Thank you for another wonderful recipe. I just mixed up a double batch and am waiting for the first proof.
This is #8 loaf of bread taken from your channel. I have made many a sourdough loaf but I am loving the simple, step-by-step, tasteful recipes you provide.
ALL the recipes I have tried thus far have been perfectly described and baked with 💯 success.
Given that I did not have treacle or molasses, I tweaked the recipe by using dark brown sugar (with molasses), in the water mix. I also used a 50/50 Rye/Bread flour mix.
Being a homechef for over 40 years, I promise you do not need 2 hours for this recipe to rise (like someone in the comments suggested). In fact, if you over proof, your bread won't rise in the oven.
Blessings to you and your family, Mr. John.
I’ve probably mentioned this before but, here I go again. I just so love and appreciate how neat and tidy you work and you are AND you aren’t wasteful. I just can’t tolerate seeing people leave half the ingredients in the bowl, or on their hands. Why waste? It’s all a mouthful.
You are so welcome!
Planet lovers have David Attenborough, food lovers have John Kirkwood.
I'm making this bread again tonight. I did make a little change to the recipe, instead of treacle I'm using whole cumin (same amount as salt and sugar). I put it in my white bread every time as well and both me and my partner absolutely love the smell and the texture of it. Thank you for making all your recipes so easy to follow! I love cooking while playing your videos in the background!
And thank YOU for watching Roxy, much appreciated my friend 😉.
I got your book yesterday & made this rye bread but I put caraway seeds in it. I love your no knead recipes. I’ve been making bread for about three years now, yours are the easiest recipes to follow. Also thanks for signing the book. Extra bonus. 👌
Hope you enjoy
I love your videos! The music... The calmness ...and how well explained everything is. Thank you John. Thank you.
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Steak & Kidney Pudding profoodhomemade.com/steak-kidney-pudding/
I made this the day before yesterday John with the addition of a teaspoonful of caraway seeds. It was beautiful and with a mashed banana topping two slices lasted me from 7am to 6pm. I think you've created a new diet plan.
Fantastic Susan! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
I'm an 85 yr old b read 1st. Time rye bread maker. I chosen this receipt because I'm intolerance to gluten. Which causes severe headaches. It's delicious bread. I thank you for showing me how ! Lovies xo
Now how to store and keep it crunchy?
You can keep it in a cloth bag.
Thank you, and thanks for watching. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Hi John, I'm going to try this bread today... I use your cook books all the time. Thank you so much.
Thank you so much Nancy, It really helps keep the channel going. I'm pleased you gave it a try my friend and I hope it turned out well.
Here is my latest video recipe. Air Fryer Pizza profoodhomemade.com/air-fryer-pepperoni-pizza/
I have used your Rustic Country Loaf recipe with a mix of 150g Rye 400 white with a mix of seeds. Works great. Cheers John for you knowledge and inspiration.
I made this bread today. Hands down, it is the best rye bread I have eaten, EVER! I attribute this dramatic improvement to your techniques. Luckily I did find Black-strap molasses, and followed your instructions exactly. Also, I measured ingredients in grams rather than ounces, and I agree that it is much more accurate. Thank you and a big thumbs up.
Well done my friend, and thanks again for watching.😉👍😃
The exact molasses John used in the video is available on Amazon. After watching this video I put it right into my cart! here is the link: www.amazon.com/Tate-Lyles-Black-Treacle-454/dp/B00EW7T3D2 - If you can't see the link or do not want to click on it, just type the product number: B00EW7T3D2 into amazons search bar.
Thanks for watching Laura, much appreciated. I'll leave the comment as long as I can, but I'm sure the tube will take it down due to their ad rules. But don't be a stranger Laura.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
You have the best recipes on the Internet: simple, delicious, effective. And for sure you explain the recipes better than anyone else: calm, step by step, focus on the hands not on the cook. Thanks!
Very kind my friend, thank you.
Just made this today using your suggested 40g of Rye SD starter.
As you expected, rise times were longer. 1st rise was 3 hr and the 2nd was 1.5 hr at 85°F in my proofing box. FANTASTIC loaf. I baked it in an oval clay baker for 30 min covered then 5 min uncovered at 390°F. While the proofing rise times were long I did get a very nice oven spring.
I like this recipe as the rye content is higher than most yet still has a lighter texture albeit with a close crumb.
This was my first bake using my home mill on rye berries. The Bread Flour was commercial ground.
Thank you John!
Nice one Mike, very well done my friend, so pleased it turned out good, and it'll get better the more you tweek the recipe.
Came across your channel not too long ago and I’ve been really enjoying your recipes!
Made this bread today and the family loved it!! Thank you for sharing and producing this video in an easy and enjoyable way 😊 Can’t wait to try out more!!
Hope you enjoy
John, you're one of the best chefs on youtube. Real professional ..unlike the no-taste showbiz channels:Jamie et al.
Wow, thanks, very kind my friend, Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
I've made this loaf twice now and it really is fantastic 👍
I'm amazed that such a straightforward, easy to follow recipe can give such delicious results 😋 It has the flavour, texture and aroma that I've been looking for for ages but failed to find in a supermarket loaf (even the expensive ones).
The second time I made it I used a tiny convection oven, so I didn't do the 'water tray & spray' part. It wasn't quite as crusty, but it was just as delicious and was cooked perfectly at 35 minutes on the dot.
Thank you so much John for sharing your easy to follow recipes and helpful tips. Your videos are really well produced and relaxing to watch and inspire me to try lots more of your delicious recipes. Cheers! 🍷
P.S. I ordered a few things from your online shop recently. I was very impressed by the speed of delivery, careful packaging and quality of the items - plus, a signed note!
To summarise - I am a fan! 👏😆
Thank you so much my friend, It really helps keep the channel going.
Just love your teaching on everything. Hats off to you Mr.John
Thanks again for watching Georgia Innerarity, much appreciated. Very kind thank you.
Another winner. I used to make our bread and I liked to make a few changes. One time with my rye bread I added some finely ground "Star Annise and some other aromatic spices. The result was absolutely fantastic.
We have a KITCHENAID stand mixer. Our machine has the bowl lift crank. We bought our stand mixer 35 years ago.
Thanks again for watching Bob. Your recipe sounds yummy.
John, my wife is Russian and has been begging me to make rye bread. With your video, I no longer have any excuses. Got rye flour today and trying to find the black treacle, in your honour. Thank you for your most excellent videos, and also for putting the recipes in the description box.
Thanks again for watching John, much appreciated, and good luck with the bread.
Made this morning, fabulous,my favourite bread, thank you John
Nice job June. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank you John. Somehow I always actually smell whatever it is you're cooking. And it's wonderful!
Thanks again for watching my friend.😉👍😃
Thank you for an easy-to-follow recipe. I bought all of your cookbooks because every recipe comes out beautifully and tastes great. I made the rye bread yesterday and my husband and I can't stop eating it! The only thing I did differently was to bake it in my cast iron Dutch oven (my bread pot) and spray a little water over it before putting the lid on to make sure it had a really crusty/hard crust. My husband loves hard crusts. (I've never understood why anyone would cut the crust off of bread as that's the best part! We used to fight over the "heel" of the bread...)
So thank you again and I hope you keep making these videos as they are wonderful and inspiring, not to mention that the recipes are almost idiot-proof (and I'm the idiot that is proof of that!).
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies.
profoodhomemade.com/chicken-ham-and-mushroom-pies/
THE BEST RYE BREAD. EASY AND DELICIOUS. TWO THUMBS UP 👍👍👍
Thanks for watching Tammy, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
John, your timing is spot on! I was looking for a Rye bread recipe. I will report back on how things turned out. Many thanks!.
Thanks Duncan.😉👍😃
@@JohnKirkwoodProFoodHomemade My pleasure - late over on that side of the pond? :-D Goodnight sir.
It's morning now Duncan, just read your comment, so goodnight and goodmorning. 😃👍😉
Made this today , and once again it turned out perfect, following your videos makes the whole process so easy to achieve results similar to yours. Had some for tea and it was delicious.
Great job William, Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank you
Baking rye bread has always been one of our family traditions. Your rye bread recipe and methods made my mouth water. I can't wait to experience a crispy rye crust! Will be making this tomorrow.
Thanks for watching Ann, much appreciated. Very kind, thank you my friend, good luck with Rye tomorrow Ann.😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
@@JohnKirkwoodProFoodHomemade I stopped at the store this morning to buy the rye flour. We are expecting 5 to 8 inches of snow tomorrow--the perfect weather for baking bread. ❄️🍞Thank you for all your wonderful recipes. I have been binge watching them and making a list of everything I want to try.
You're very Kind Ann thank you, I'll be looking into your suggestion about Amazon tomorrow, thank you for the link.😃😉👍
Thanks again for your help and advice with Amazon Associate Account, I think I've managed to get it set up, this is one of the recipe pages on my website if you want to have a look, thanks again Ann. profoodhomemade.com/lamb-chili-burgers/
I made this loaf today, it turned out wonderfully well, your video and the text were so helpful. I have long wanted to make a rye loaf: today it all happened, such a great taste! Many thanks.
Nice job Brian, please like share and subscribe for more great video recipes.
John, you are such a blessing to overworked people like me who can't afford to make elaborate dishes. Thanks.
You are very welcome Deepa.
Great to see you give weight of flour, so many places just give cup measurements which vary a lot. Good video, thanks again.
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Thanks for the recipe. I have just started enjoying rye bread. Glad to find you again making just what I wanted.
You are so welcome!
Dear John,
Thank you for the rye bread recipe. This week I made two different rye recipes and it was the 1st time I had ever made rye. The simplicity of your recipe attracted me to it.
Certainly I will try it very soon.
Fantastic, Go for it Madeleine. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Hi John, for the first time I made your rye bread , it is in the oven looking good, thanks again John for all your video, keep well
Thanks again Aura.
I finally gathered the ingredients and made this bread. It was fantastic! I’m so glad that I weighed even the liquid ingredients. It was one of those days that I kept confusing tsp and tbsp - I caught every one with the weight method. Whew!
Thanks for a great loaf!
Thanks for watching Sarah, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
This is the best bread recipe ever! I just made a loaf and it is super-delicious! Thank you!
You are so welcome!
COMPLEMENTI John, my b&b guest really really like the bread, thank you again 👍
Glad they enjoyed it Aura, my pleasure. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank you John, didn't know bread making is so easy. I made my first ever bread today, love the smell of the Rye bread!
Thanks for watching TTL, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I WISH I WAS LIVING WITH YOU. TOP CHEF!!!!!!!!!!!!!!!!!! BEAUTIFUL THUMBS UP JHON
Thanks again Annette, very kind my friend.
Hello from Fort Worth ,Texas
Thank you for sharing your culinary experience. I will try this recipe. ♡
Thanks for watching Katya Evtimova , much appreciated. Very kind, thank you my friend.😃😉👍
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
O yes, I'm following you on You Tube. My daughter is vegan and I constantly look for new on the Internet. That's how I found you :) .
Thank you again and all the best.
Thankyou John, lovely, I do like how you clean out your bowls properly when transferring ingredients, so many youtube cooks dont, and I find it so irritating when a good proportion of the ingredients end up down the drain.
Thanks Kay.
Yet another winner John, thanks. The smell while this loaf bakes is amazing. Now, what to try next? mmmm.
Thanks Michael, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Looks fantastic, making it tomorrow thnx, I had a look at a lot of recipes, most using sourdough starter, I like yours as I can have it done by lunch, cheers from Australia 🇦🇺
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well.
Hi John. I make Rye bread the same way as I make my soda bread. I use a mixture of 50% rye and 50% wholemeal flour, using bread soda as the leveling agent. The bread has a much lighter crumb than soda wholemeal bread.
Sounds great Legio! Thanks for watching my friend.
Here is my latest video recipe. profoodhomemade.com/english-muffins-2/
@@JohnKirkwoodProFoodHomemade Hi John, did you ever make dense German black bread?
I'll give this a go for my Reuben sandwiches on St. Pat's Day! Thank you for your wonderful recipes. They have been very successful for me.
Thanks for watching. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
John thank you soooooo very much for this video!
I'm pleased that you like it Gus. Here is my latest video recipe. Air Fryer Mozzarella Stix
profoodhomemade.com/air-fryer-mozzarella-stix/
Made it today, absolutely the best rye recipe I have ! Thank you 🙏
Fantastic Helene! I'm pleased you gave it a try my friend and it turned out well. Thank you, and thanks for watching my friend. My latest bread video recipe. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/
Looks yummy! My coworker and I were talking about making rye bread today. Thanks for your recipe!
Hows that for an uncanny coincidence Lisa. 👍😉😃
I baked this tonight and it turned out brilliantly! My first time baking with rye flour. Haven't got a spray bottle for water at the moment, but a loaf tin with hot water in did the job! Lovely crust!
Great job! Jimmy, Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
John, our family loves rye bread and I have been looking for a good recipe to bake our own. Thanks to you this bread is baked weekly together with your wonderful soft rolls. :)
Thanks again Nellka, you're very kind my friend.
Another great bread recipe & greetings from Texas
Thanks again Timothy 😉👍😃
Hello from Croatia! Your videos are awesome, so informative and it's very easy to make such recipes after watching. Will recommend your channel to my friends :)... thank you for sharing your knowledge!
Thanks for watching marina2mar, much appreciated. Very kind, thank you my 😃😉👍. Please check out my website for the written recipes and more my friend profoodhomemade.com/ and here is the written recipe for the Rye bread profoodhomemade.com/rye-bread/.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
@@JohnKirkwoodProFoodHomemade Subscribed!
... and the Rye bread ia already baking in the oven , smells delicious, will check out others recipes, thank you!
Another great instructional video, thanks John. I don’t know if it’s been mention before, but you have omitted the sugar from the written instruction under the video, was slightly confused at first. I have made 6 of your bread recipes and all have turned out great. Thank you. Look forward to the next one.
Thanks for that Doug, much appreciated. Sorted.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Have just made this, it was almost cooled before I cut into it. Very impressed, but next time I will use a bigger tray, cannot believe how much it rose. Love trying new recipes and you are my go to when I do. Thank you John 👍🏻
Very kind, thanks again for watching the channel Sue.
Looks perfect, as usual. Thanks for this, Peter
Thanks again Peter. 😀😉👍
Really well explained as always. Thank you again.
Love those gloves!
Thanks again for watching my friend, the gloves are called skeleton oven gloves.
i tell you what I'm doing John, I'm making my own corned beef at home. And when it's ready, this is the loaf I'm making to have it on
Sounds good Kris.
!!! Great Recipe! Thank you John!
Thanks again for watching Catherine, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Hi vicardo hear Trinidad and Tobago wi love this bread
Thanks for watching Vicardo. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank you John.. wonderful recipe❤
John, love the recipes. On May 21 of last year you published a wonderful recipe for whole wheat bread. For this recipe, you recommended using water when kneading to prevent sticking. This one (rye bread) you recommend using flour. What is the reasoning for using water over flour to prevent sticking, or does it not really matter. Thanks for all your wonderful bread recipes.
Yeah the wholewheat is a higher hydration so it's best to use water, on the lower ones it's flour.
@@JohnKirkwoodProFoodHomemade Thanks Now it makes sense to me.
Just made this here in Southern Spain John.....had no molasses so swapped for honey....turned out amazing....thank you my man 👌😉
Thanks again for watching Al Merian, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
Hey man, this video is so great in many ways. You’re very good. I’ll try this recipe over the weekend.
Thanks Jason. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Can i exclude the black treadle? Does it make the bread taste any different?
Thank you for the recipe. It's so clear and straight to the point.
Yes of course it adds flavour.
Oh and the home made butter. I’ve tried your instructions. Personally, I think it should be served in a bowl with a spoon. It is soooo good. I just want to sit down and savor the whole batch.
Thanks again for watching Gemma my friend. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thank-you John. Rye bread is my absolute favourite I can't wait to try this 😄
You're welcome Clair.
Wow, another delicious no-fail recipe ;) Thank you John
Thanks again for watching Markus.
and, as to add to this , John is about the only TH-cam Cook whose measurements and times can be totally trusted
My question is why is this bread not made in loaf pan ? I have made your oatmeal bread and that worked wonderful in loaf pan. Thank you for your recipes that actually work 👍
You can put it in a loaf pan if you like Seema. Thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
Hi John I'm trying this now I did add 3 tablespoon of rye starter and a little less dry yeast. I'm hoping for a nice loaf for sandwich meat. I have some left over corned beef I corned...lol. It was on the porch for a week and a half people thought I was crazy for leaving raw meat on the outside of the house, it was the nicest corned beef with a wonderful taste next time I will leave it 2 weeks. I will let you know. Thank you again
Thanks again for watching Valerie, much appreciated. Hope it turns out great my friend 😉.
@@JohnKirkwoodProFoodHomemade Oh my gosh it came out perfect, I actually had to turn it a bit to fit it in the pan it smells so good.... wow. I take it off the pan and put it in the oven on the rack for 20 then cool till completely room temp.How long till you cut it, I wait 24 hours at least..Thank you again
Your videos are a gift to humanity! I never thought I would be able to bake all of the breads that I get at local bakeries.
I have a couple of questions though, hopefully you might have the answer with your experience as a cook:
1- What is the difference between pave and baguette? I think they share the same taste?
2- I've traveled to Egypt before and I've fallen in love with a bread called 'baladi', never tasted anything similar, is there a way you can come up with the recipe for us?
Have a lovely day John.
Thank you for watching Johnny, much appreciated. Never made baladi bread, and the only thing I know about pavé bread is it means cobblestone and it's traditionally made with Rye flour, as far as I can gather it's a very similar method to the baguettes, so can't really comment, but I will look into both.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Johnny.
Thank you for sharing your time and expertise with us Mr. Kirkwood. I was wondering why you did not use a loaf pan instead of a baking sheet. Have a marvelous weekend. Peter (Montreal Canada)
You can do both. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade Thank you sir. Have a wonderful day
Looks delicious, I will have to try this one. Since I am a big fan of whole grain bread maybe I will try it with whole grain rye flour.
Thanks Chris, I used whole grain rye, in this recipe.
@@JohnKirkwoodProFoodHomemade Oh, I missed that :D
No you didn't miss it Chris, I forgot to mention it in the video, but I'll add it to the ingredients list under the video. 😀😉👍.
@@JohnKirkwoodProFoodHomemade Thanks. I played around a bit with your whole wheat bread recipe (still my favourite among you bread recipes) and ended up with 2/3 whole grain dinkel wheat and 1/3 whole grain wheat flour. Absolutely fantastic, it just needs a little longer to rise.
Great recipes use them all the time
Glad you like them!
great recipe cant wait to try it. going through all your videos while cooking your chocolate cake, it smells amazing.
👍😃😉 Thanks Ian.
Another great recipe that works well. I did leave out the Treacle as I don't enjoy sweet foods - really tasty/ Great!
Thanks again for watching David,
Dear John, amazing...!!!! Thank You !!! 😉😄👍👍👍👍👌❤️
Thanks again for watching my friend 😉.
@@JohnKirkwoodProFoodHomemade my pleasure my friend 😉😀👍👍👍👍💪
This is an awesome recipe for lockdown. its hard to get strong flour at the moment but most small health/wholefoods stores have rye flour. I made this today but halfed the recipe. i didnt have any black treacle so i used some molasses. its very nice but abit to sweet. Next time i make it i will use less Molasses.
Thanks for watching Ben, much appreciated. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Another great video John Thank you!!!
Thank YOU again for watching Freedom my friend, much appreciated.
John, I have been hungry for a good rye so I will give it a try this weekend. Bye the way my sourdough bread from your video is working so good. Thank you again for such a great lesson on sourdough!
Thanks again for watching Neil. Here is the ingredients list and full written method on the website, Rye bread profoodhomemade.com/rye-bread/
Neil, I also make rye sourdough bread without any yeast. I use half organic rye flour and half unbleached barkers white flour. We never buy any bread from supermarket since early last year as sourdough bread taste much better than commercial bread with yeast.
@@JohnKirkwoodProFoodHomemade Hi John, I will also try your sourdough method after watching your other sourdough youtube video. Your explanation is very good and details. Thanks
Thank you so much for sharing your recipe and this tutorial! I’ve been looking for a good rye bread recipe and I think I’ve found it!
You are so welcome! Diana, Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Thanks, John for another great video
Thanks again for watching Mark.
Great recipe - thank you! It makes quite a large loaf. Can it be scaled down? Or, if I divide into two smaller loaves - what adjustments do I need to make to oven temperature and/ or cooking time?
You could devide into two loaves, keep the tempurature the same but without knowng the size of the tins I would keep an eye on the baking for time. Thanks for watching my friend. Here is my latest pie video recipe.
Meat n Potato Pies profoodhomemade.com/meat-n-potato-pies/
Nice job John!
Thanks for watching JP my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Beautiful bread thank u for sharing this recipe 💖😇👌
👍😉😃 Thanks Raya.
@@JohnKirkwoodProFoodHomemade u r most welcome sir I like ur channel cuz u r very precise I luv that about u 💝👌
This is a delicious bread. Thank you, John. 💜
You are so welcome
Looks great mate, well done, thanks for sharing, cheers
Thanks for watching Ron, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
February 14, 2023. I followed your recipe. I tasted amazing! The only problem I had it was flat and looked more like a flying saucer. Could this be put into a bread pan instead of a flat sheet?
Yes you could do. Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Thank you so much, John! I knew you could come up with something great for rye bread and I will definitely try it as soon as can get my hands on some black treacle.
Not to sound too demanding but would you be kind enough to think about a recipe for spelt bread, please?
Thanks again and of course you get a thumbs up, as usual.
Thanks again for watching my friend 😉, Spelt is the list.
Nice recipe. Mine is proofing now. Thanks
Most welcome 😊 Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. th-cam.com/video/Y-CcExgNjdw/w-d-xo.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
I made this bread this afternoon and it is amazing!! It turned out absolutely perfect! Thank you John for yet another fantastic, easy and mouth watering recipe. BTW, this was my first time ever at rye bread so I'm pretty impressed with myself!
Great job Michelle! proud of you.
I’m still making your super soft white loaf John, but I go 50/50 whole meal and add a tablespoon of ground linseed meal for a super healthy loaf everyone loves. Looking forward to giving this a go. 👍
Thanks again for watching my friend 😉.
Thank you for such a great recipe! Just baked amazing loaf of 🍞 bread ! Perfect combination of all ingredients,smells yummy can't wait to try it. Once again thank you so much 😊 🙏
Glad you liked it!! Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
@@JohnKirkwoodProFoodHomemade Thank you!❤
Mmmmmm, looks so nice. Going ti try aswell
Please do! Here is the ingredients list and full written method on the channels website, Rye bread profoodhomemade.com/rye-bread/
Great recipe and explanation. How long will bread last?
In my house?? , about half an hour 😂🤣😂 sorry couldn't resist that.
Seriously it'll stay reasonably fresh for a couple of days. Or you can freeze it.
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Looks so good John.
👍😉😃 Thanks again Donna.
Thank you,i was waiting for this bread recipe.
Thanks again for watching Queen Bee. 😉👍😃
Try adding 1/2 cup whole wheat flour for 1/2 cup of the rye flour. Gives it more of a nutty taste.
Very nice an easy it seems really good.
Thanks again for watching SAIDI Ahmed, much appreciated.
Been waiting for a rye bread recipe!!!
Well there you go my friend. 😃😉👍
I’m so excited to try this! Thank you for posting. :)
Thanks again for watching LC
We just made your Rye bread and it came out a treat. Slightly flatter than yours, but the crumb and crust were perfect. It's so good to FINALLY find an English recipe tube that cooks by metric weight.
I came across your site as I am looking for a Mincer and the review site I was reading mentioned your channel and that is was what you that had spoken highly of the Luvele mincer, but so far I have been unable to find which video it is that you talk about this mincer. Any clues?
Going to get the Sourdough started fermenting this week.!
Thanks for watching BT, much appreciated. Very kind, thank you 😃😉👍.
The mincer is used in my pork pie videos here's a couple of links below, I can definitely recommended this Luvele mincer (not being sponsored by the way) , here's a link to where I bought mine amzn.to/2NUWAO4
Pork pie
Part 1 th-cam.com/video/umSPg7s0xhk/w-d-xo.html
Part 2 th-cam.com/video/ZWYR_URJsvc/w-d-xo.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉