📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Thank you for sharing your great selection of Rye Bread recipes. Can I use Organic Whole Wheat flour instead Bread Flour in this recipe? Thank you again.
I baked this bread tonight. It turned out wonderfully. I recently made the easiest rye bread and that was great too. I am now a great bread baker. Before I was a just a so-so bread baker. Thanks for teaching me so much. Your videos are by far the best I have found.
I just made this today. Jewish Rye is one of my favorites. Just took it out of the oven and it looks incredible and smells even better. Bread baking skills are coming along nicely. However, there is one issue I seem to have when following your recipes. When I clap my hands or snap my fingers, the work area is still a mess. 😆
I have made sourdough Jewish rye bread for years and although the taste was good - no matter how many recipes I tried, it just wasn't right: too crusty, too dense and too moist. We found your site about a week ago, and my husband and I have been experimenting daily. Everything we've done - (my husband) the Kaiser rolls were picture perfect and held up well to greasy hamburgers!, and (my husband) the hamburger buns, and the pita bread (also which I've made for years with various recipes and various & sometimes not too great results). We are both thrilled: everything we've done has turned out fantastically. Thanks!
I’ve just baked this bread and followed your instructions exactly. The most tasty rye bread ever baked. So soft , smells like heaven and very tasty. I’ll bake this in regular basis. Thank you so much
Have made this delicious bread 4 or 5 times now - it never disappoints! Thanks so much for your great instructional videos - you always explain everything so well and clearly. Every time I try a new recipe from you it is delicious. What a joy baking bread is thanks to your teaching - can't live without baking bread now, one of life's pleasures ...... along with sharing it and eating it of course 😀
I made this for St. Patrick's day yesterday. Came out amazing as all your recipes do. You have made me a confident home bread baker. I retired early and now make dinner for my working wife every day. I bake a fresh loaf of bread about every other day. Hoping to see a marbled rye loaf recipe some day, unless you have one and I missed it. Your content and teaching style are amazing!
I absolutely love your rye series! I baked this recipe today, and it turned out beautifully as every recipe I've used of yours. Thank you for all you do! ❤
I made this today, while trying to use all your insight and instructions from the baking videos to adapt it to my 13 inch Pullman pan (a gift from a friend). I also wanted to incorporate a few things from other deli rye recipes that sounded great, and use items in my overstuffed fridge. So I used pickle juice for about half of the water, a glop of sour cream and mustard (about 50g), a few tbsp of dried potato flakes soaked in some cold water, and soaked the caraway plus cracked black pepper, dill seed, coriander seed, allspice and mustard seeds in cold water, mostly because I forgot to add them to the water and flour stage lol. I did a 30 minute autolyze with only the water yeast bread flour and salt, then kneaded for about 5 minutes, added the soaked seeds and potato flakes in your tearing in method, kneaded another few minutes, then spread and added the mix of sour cream and mustard in the same way, kneaded another few minutes, then spread and added the rye sourdough culture I always have in my fridge (instead of using your preferment) and kneaded it in. Very sticky! Wet hands lol! I wanted to add a bit of fat as well for keeping the bigger loaf, plus tenderness and flavor, so I did the first fermentation in a bowl with a few tbsp of olive oil, then did the coil fold for the first fold. After that I followed your video instructions, although I think my dough was more hydrated so I was careful to be quick and light with my touch as you tell us to. I gave it the whole 2 hours in the pan for the final fermentation, which I double greased with butter instead of using paper, and I baked 40 minutes covered, maybe another 5 minutes to bring it up to about 195 degrees. I didn't bake it longer out of the pan as I didn't want it to suffer any damage at my rough hands and with the higher hydration. It filled the 13 inch pan perfectly, at 1.5X the amounts of your recipe, tastes and smells amazing. I brushed the whole loaf with soft butter right out of the oven to keep the crust soft, one of those things I really love about a Pullman baked loaf. Thank you so much for sharing your knowledge and experience in all your videos, I would not have tried such a loaf before watching many hours of your careful and thoughtful explanations!
I have been having problems making sourdough rye bread. The loaves end up being bricks of varying density because they don't rise enough. I like the looks of this technique. I never thought of pre-fermenting the rye flour, and prepping the bread flour separately before mixing them. I will try this on my next loaf. Love these videos. They keep me experimenting with new and better techniques.
My first pullman pan came in the mail two days ago, and I just baked this beautiful deli rye to make Reuben sandwiches. Thank you so much for the soaker 100% whole grain bread recipe as well. It’s wonderful with butter and Norwegian brown cheese (gjetost). Your videos explain your process, so well, and I appreciate your prompt reply to my question about internal temperature. Bake on!
Just getting ready to use my new pullman pan for the bread I bake weekly. Do I need to make adjustments to the temperature or time to use the pullman pan instead of an uncovered glass 9x4x3?
I made this earlier this week using a ground flax seed soak. It turned out great! I made it two more times and I have a couple loaves in the oven right now.
I made this yesterday and I'm blown away by what a beautiful loaf this is. I love dark, dense, in-your-face ryes -- in fact I just ordered malted rye so I can try your Belarusian and Russian rye loaves -- but I also like a lighter sandwich rye like this one. Where I am in the US a decent rye is impossible to come by, our options are limited to those squishy supermarket loaves with 40 ingredients that cost $5US or more, but this one blows them all out of the park. Soft but sturdy, holds up to slicing and has great bounce back. With a bit of butter, some horseradish and a slice of ham = heaven. Terribly glad I discovered your channel, this really is the best collection of rye recipes I've yet to come across here. You're a great teacher. Thank you!
Hey dude. I never really go to the trouble of commenting on TH-cam videos, but I genuinely feel like it is well worth my time to give a big thumbs up from Germany and a show of appreciation for chain baker and his amazing content and style of presentation. It has really improved my home baking massively. Your videos are packed full of knowledge and content are easy to understand and imho it is pleasant that you are not selling yourself but you are sharing your knowledge of and love for baking. Thank you for that and please keep up the fantastic work. PS: I do have one technical question, I hope you can answer for me: I read somewhere a while back that bread should always be baked fan off, because otherwise the dough dries out and never really strayed from that guideline, because it made sense to me. I noticed that in some of your videos you bake with fan off and other with fan on. When I try your recipes at home (almost all successfully, thanks to you) I stick to your recommendations. Could you explain the decision making process regarding fan on/off? Just to satisfy my thirst for knowledge. It would be much appreciated.
Thank you so much for the nice comment! :) I use fan for lower temperature baking of small rolls and buns. My reasoning is that the low temp does not brown the breads evenly all over. The fan assist blasts hot air around them evenly thus giving them an even colour. As a general rule there should be around a 10% temperature adjustment between the two methods. 180C fan on = 160C fan off. Hope this helps :)
I did take your advice to add more volume as I substitute water with milk and I did combine 2 techniques, preferment and tangzhong/water roux the outcome was amazing, it was super tasty, soft and moist too. Thanks a lot Chef.
Good video! I am definitely going to save it and try it out. I have been trying to make a good rye bread that is not flat and dence. I have had no luck whatsoever. I refuse to give up. Yours looks like it makes sense. Wish me luck 🤞
Finally made this loaf! I needed some sandwich bread and decided I would finally try this recipe. Made the preferment yesterday afternoon and started making the dough early this morning. Using a Pullman Loaf tin to proof and bake the rye bread resulted in a lightly crisp crust with a soft and fluffy interior with a depth of flavor from the dark rye flour preferment. The caraway seeds in the dough and on the crust added a nice crunch and flavor in every bite! Thank you for this wonderful sandwich bread recipe - photo has been posted on ":Charlie's Baking Buddies".
@@ChainBaker Many thanks for the guidance - I have another family brunch to bake for this Saturday, working on my baking plan... your Empanadas, Khachapuri, Deli Rye, Soft Pretzels.... and perhaps your Romanian Christmas loaf...and Avery's Carrot cake
Charlie, your detailed instructions are so helpful and your recipes are so flavourful. I like the fact that this rye bread is high-hydration; other bread recipes looked so stiff. I doubled the ingredients and made two freestanding loaves, but I think I miscalculated when I measured the water and rye flour for the preferment. Mine was runny like thick crêpe batter. And if I did not miscalculate, can rye flour yield this much different results? At first I hoped it would firm up after fermenting, but it didn't. Since I was not ready to bake after 14 hours fermentation, I popped the preferment in the fridge, and resumed baking on the following day. The preferment was still runny, even a little more than before it's stint in the fridge. I had to resolved myself to perform the cardinal sin of adding flour when kneading, because I would be still glued to my countertop if I didn't. Dough was way too liquid after the addition of the rye portion, but I did not despair and it finally came around. Shaped both loaves without covering them in caraway, slashed them, and they rose so much with the oven spring. Crust is crackling, crumb is fragrant. I am in awe, because I never made bread that looks so professional and that is so good tasting! Thanks!
I'm glad it worked out in the end :) yeah sounds like a measuring mistake. Rye flour usually makes the driest dough, so there was probably a bit too much water.
I have been trying to find a recipe like this for several months and this video NEVER showed up in my search results. 🤬🤬 I’m kinda annoyed!! This will be my go to recipe now. THANK YOU.
I just made this and it turned out great. I didn’t get as much color on the crust though and I think that is because I didn’t bake it at the correct temp. I do not have a convection oven so I baked my loaf at 365 F (185 C) and I think I should’ve gone a little higher. Perhaps 375 F (190 C). What time and temperature would you recommend for an oven without a fan? Even still, the flavor was phenomenal.
Going to make two of these. One with water, one with bear, just for the heck of it. Btw, I made the hazelnut and currant bread and laminated it. I think it helped to ensure a good distribution of the nuts and currants. Regardless, it was definitely delicious. Thanks for all of the great recipes!
I love love love your channel and recipes. Your videos are so easy to follow and so i formative! Do you have a pumpernickel and rye bread recipe? Or even just s pumpernickel recipe?
Thank you :) Here you can find some rye breads - th-cam.com/play/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by.html I have not yet made a pumpernickel, but I will do in the future.
Hi i just mixed together my preferment. I was wondering if i could shape the bread in a banneton for the final rise and bake this bread in a preheated dutch oven, lid on for 20 mins and lid off for 20 mins? What temperatures would you suggest if i go this route? Many thanks 😊
This looks really soft! I'm curious, as I live in Asian climate approx 27-28c room temp, is it ok to keep the preferment at tht temperature for 12-16hours?
It would most likely over ferment. To compensate for the temperature you can: use cold water, use even less yeast, and place it in the coolest area of your house 👍
I absolutely LOVE deli rye with everything. If I can make this at home-game changer. Can I make this with a stand mixer? If so, what alteration do you recommend?
Whole wheat instead of the white flour? You would need to increase the amount of water by about 40g in the main dough. Whole wheat instead of the rye flour? Then no adjustments needed :)
I just discovered your recipes a few nights ago. Love the preferments and made my first baguettes today. Tonight I'm starting the rye as you've shown. How would it be measured differently with a sourdough starter? I'd love a sour rye recipe. Thanks so much! You are most knowledgeable and easy to follow! Cheers!
Here is a 100% rye sourdough - th-cam.com/video/SKRyJlDHd0g/w-d-xo.html If you want to convert this sandwich bread to sourdough, then simply make the preferment with a starter instead of commercial yeast. The ratio will depend on the activity of your starter. Mine would be ok with 10g starter, 60g rye flour, 50g water. That would take it around 12h to be ready for use. Then continue as per recipe, but increase the proofing time as it will take longer for sure.
@@ChainBaker Will do! My starter still has a little way to go. I'm on day 5 and learning how to feed my new pet. 🥰 I appreciate the inspiration. It's been fun. How'd you gain your knowledge and expertise?
Just made this and it came out great. Any tips on getting a darker color? I left it in the oven for 10 mins after the initial bake but still got a light color
Hi Charlie, thanx for another great streamlined recipe. This one i can handle. No kneading. No pre-ferments. Can I ask for you to streamline your Jewish Rye recipe? Due to life sometimes getting in the way I'm not able to bake as much as I used to. I am still a loyal watcher of your channel and enjoy all your new recipes. Keep up the good work! You are inspiring! Your friend in baking. Dawn from USA
It works the same way as all my other no knead recipes. Mix the ingredients, ferment, fold once or twice, and them proceed as per recipe :) I might update it sometime in the future, but I'm sure you'll make it sooner!
I was wondering the same thing about the no knead version. The preferment is basically a puck which needs to be incorporated into the main dough. I think that it would take more than a few folds to distribute it evenly. I suppose a long bulk ferment would work to achieve the development of flavours.
Could I use dark rye flour? And if so, would there be any other adjustments needed? Thank you for your great videos and useful, well explained instructions, they are very much appreciated! I am curious, do you work in a bakery? Thank you for your response as you are able to. 😊
in the usa, i do not know what Whole Meal Rye flour is. In our stores (or some of our best stores) we have Dark Rye, Medium Rye and Light or White Rye flour. i believe the Dark Rye flour has the entire parts of the rye, or the Bran, the germ and the endosperm. Do you think i should use Dark Rye?
i really need a wooden surface! I have a metal counter. Also a marble slate. I feel like they stick a lot more than wood would. That would be an interesting experiment: kneading on different surface (wood, metal, marble, granite, etc)
hey, how big is your loaf pan? i usually make a 500g loaf for my 9 in pan of regular white sandwhich bread, but for this recipe a 500g loaf only fills about 1/2 to 2/3 of the pan. even if i let it rise for hours. the finished product comes out ok just pretty small. just want to check if i am doing something wrong or my loaf pan is bigger.
may i ask u, how to convert a recipe made using sourdough starter to regular instant yeast recipe? The leavener convertion, and are there any more adjustments should be made? hydration, or etc.... thank u very much...
Take the leaven ingredients and add them to the main dough. Mix as you would a regular bread. Just add 1.2% yeast. That is in relation to the flour. For example in a recipe with 500g flour - 500 x 0.012 = 6g yeast. If you want to use yeast and a preferment, then just replace the starter in the leaven with 0.1% yeast. That would be in relation to the amount of flour in the leaven. And then on the next day when mixing the dough add 1.2% as above.
You could simplify and just add the discard to the recipe without making a preferment. It would serve the same purpose as it's already sour and fermented 👍
Charlie: I like rye and pumpernickel breads, but hate caraway and fennel seeds do you have any recipes for these types of breads that do no include those seeds.
It is a 1kg (2lb) loaf tin. You can find the exact one I use in the Amazon link below the video. The written recipe is on my website also linked below the video. You can add up the ingredients to see what the total weight is. Cheers.
@@ChainBaker it came out gorgeous, with a delicious flavour, texture and Taste. Thank you so much for this great recipe. Lots of greetings from Germany Cologne. ( my tin was Not that high- but it worked well).
No quite sure what you mean by that. I have never wanted my bread to be crumbly. Surely it's better when it is more chewy that crumbly? Adding egg gives the dough more richness and it does make it more chewy, but in a good way in my opinion. The only crumbly bread I can imagine is soda bread. Here is an example - th-cam.com/video/YgQvNQWazbc/w-d-xo.html
I hope you still monitor your messages once in a while because I have a question. I have a rye starter going and was wondering how to calculate the recipe for the starter instead of the preferment. Can't wait to try this recipe.
Here's a complicated way th-cam.com/video/5a4RqHyI-kE/w-d-xo.html Or you can just add 10g of starter instead of the yeast to the pre-ferment to make a leaven.
One question you never put how much of the ingredient you have to use because I don’t see it and I would like to make that bread so that is what I need The amount of ingredients thank you if you have it there I don’t see it thank you
Another banger. Not the point of the video, but those tomatoes look amazing. Tomatoes here in the States, unless you grow them yourself (and sometimes not even then), are mostly bland and sad. I miss the tomatoes I had overseas.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Thank you for sharing your great selection of Rye Bread recipes.
Can I use Organic Whole Wheat flour instead Bread Flour in this recipe?
Thank you again.
I am nt able to get your recipe with proper ingredients
I baked this bread tonight. It turned out wonderfully. I recently made the easiest rye bread and that was great too. I am now a great bread baker. Before I was a just a so-so bread baker. Thanks for teaching me so much. Your videos are by far the best I have found.
I just made this today. Jewish Rye is one of my favorites. Just took it out of the oven and it looks incredible and smells even better. Bread baking skills are coming along nicely. However, there is one issue I seem to have when following your recipes. When I clap my hands or snap my fingers, the work area is still a mess. 😆
Nice one! 😁
I wish I could teach that - it'd make me a billionaire 😂
here is the solution: after you clap your hands, just keep your eyes closed.
Can't believe I'm just discovering this channel after being a "home baker" for over a year. This is really great stuff.
Hey! Welcome to the channel, Dariush. Cheers!
I have made sourdough Jewish rye bread for years and although the taste was good - no matter how many recipes I tried, it just wasn't right: too crusty, too dense and too moist. We found your site about a week ago, and my husband and I have been experimenting daily. Everything we've done - (my husband) the Kaiser rolls were picture perfect and held up well to greasy hamburgers!, and (my husband) the hamburger buns, and the pita bread (also which I've made for years with various recipes and various & sometimes not too great results).
We are both thrilled: everything we've done has turned out fantastically. Thanks!
That is nice to hear! I'm glad you're having fun and plenty of successful bakes. Cheers ;)
I’ve just baked this bread and followed your instructions exactly. The most tasty rye bread ever baked. So soft , smells like heaven and very tasty. I’ll bake this in regular basis. Thank you so much
Have made this delicious bread 4 or 5 times now - it never disappoints! Thanks so much for your great instructional videos - you always explain everything so well and clearly. Every time I try a new recipe from you it is delicious. What a joy baking bread is thanks to your teaching - can't live without baking bread now, one of life's pleasures ...... along with sharing it and eating it of course 😀
I made this for St. Patrick's day yesterday. Came out amazing as all your recipes do. You have made me a confident home bread baker. I retired early and now make dinner for my working wife every day. I bake a fresh loaf of bread about every other day. Hoping to see a marbled rye loaf recipe some day, unless you have one and I missed it. Your content and teaching style are amazing!
That is awesome! Happy baking! :)
Jewish rye is my favorite bread. Your loaf looks perfect.
I absolutely love your rye series! I baked this recipe today, and it turned out beautifully as every recipe I've used of yours. Thank you for all you do! ❤
I made this today, while trying to use all your insight and instructions from the baking videos to adapt it to my 13 inch Pullman pan (a gift from a friend). I also wanted to incorporate a few things from other deli rye recipes that sounded great, and use items in my overstuffed fridge. So I used pickle juice for about half of the water, a glop of sour cream and mustard (about 50g), a few tbsp of dried potato flakes soaked in some cold water, and soaked the caraway plus cracked black pepper, dill seed, coriander seed, allspice and mustard seeds in cold water, mostly because I forgot to add them to the water and flour stage lol. I did a 30 minute autolyze with only the water yeast bread flour and salt, then kneaded for about 5 minutes, added the soaked seeds and potato flakes in your tearing in method, kneaded another few minutes, then spread and added the mix of sour cream and mustard in the same way, kneaded another few minutes, then spread and added the rye sourdough culture I always have in my fridge (instead of using your preferment) and kneaded it in. Very sticky! Wet hands lol! I wanted to add a bit of fat as well for keeping the bigger loaf, plus tenderness and flavor, so I did the first fermentation in a bowl with a few tbsp of olive oil, then did the coil fold for the first fold. After that I followed your video instructions, although I think my dough was more hydrated so I was careful to be quick and light with my touch as you tell us to. I gave it the whole 2 hours in the pan for the final fermentation, which I double greased with butter instead of using paper, and I baked 40 minutes covered, maybe another 5 minutes to bring it up to about 195 degrees. I didn't bake it longer out of the pan as I didn't want it to suffer any damage at my rough hands and with the higher hydration. It filled the 13 inch pan perfectly, at 1.5X the amounts of your recipe, tastes and smells amazing. I brushed the whole loaf with soft butter right out of the oven to keep the crust soft, one of those things I really love about a Pullman baked loaf. Thank you so much for sharing your knowledge and experience in all your videos, I would not have tried such a loaf before watching many hours of your careful and thoughtful explanations!
Wow, now that is a unique recipe!
People drink pickle juice as a hangover cure where I'm from 😂
I have been having problems making sourdough rye bread. The loaves end up being bricks of varying density because they don't rise enough. I like the looks of this technique. I never thought of pre-fermenting the rye flour, and prepping the bread flour separately before mixing them. I will try this on my next loaf. Love these videos. They keep me experimenting with new and better techniques.
Gonna make this dough tomorrow! Excited. Thanks for the book reference, will probably buy it!
I made it. It's absolutely delicuous. I did 2g black sesame, 4g carraway.
Very good recipe!
My first pullman pan came in the mail two days ago, and I just baked this beautiful deli rye to make Reuben sandwiches. Thank you so much for the soaker 100% whole grain bread recipe as well. It’s wonderful with butter and Norwegian brown cheese (gjetost). Your videos explain your process, so well, and I appreciate your prompt reply to my question about internal temperature. Bake on!
Just getting ready to use my new pullman pan for the bread I bake weekly. Do I need to make adjustments to the temperature or time to use the pullman pan instead of an uncovered glass 9x4x3?
@mauraodell522 you'll only find out when you try it 😉
I made this earlier this week using a ground flax seed soak. It turned out great! I made it two more times and I have a couple loaves in the oven right now.
I made this yesterday and I'm blown away by what a beautiful loaf this is. I love dark, dense, in-your-face ryes -- in fact I just ordered malted rye so I can try your Belarusian and Russian rye loaves -- but I also like a lighter sandwich rye like this one. Where I am in the US a decent rye is impossible to come by, our options are limited to those squishy supermarket loaves with 40 ingredients that cost $5US or more, but this one blows them all out of the park. Soft but sturdy, holds up to slicing and has great bounce back. With a bit of butter, some horseradish and a slice of ham = heaven.
Terribly glad I discovered your channel, this really is the best collection of rye recipes I've yet to come across here. You're a great teacher. Thank you!
Awesome! I'm glad you enjoyed it :) it's definitely my favourite soft sandwich loaf.
Hey dude. I never really go to the trouble of commenting on TH-cam videos, but I genuinely feel like it is well worth my time to give a big thumbs up from Germany and a show of appreciation for chain baker and his amazing content and style of presentation. It has really improved my home baking massively.
Your videos are packed full of knowledge and content are easy to understand and imho it is pleasant that you are not selling yourself but you are sharing your knowledge of and love for baking.
Thank you for that and please keep up the fantastic work.
PS: I do have one technical question, I hope you can answer for me:
I read somewhere a while back that bread should always be baked fan off, because otherwise the dough dries out and never really strayed from that guideline, because it made sense to me.
I noticed that in some of your videos you bake with fan off and other with fan on.
When I try your recipes at home (almost all successfully, thanks to you) I stick to your recommendations.
Could you explain the decision making process regarding fan on/off? Just to satisfy my thirst for knowledge. It would be much appreciated.
Thank you so much for the nice comment! :)
I use fan for lower temperature baking of small rolls and buns. My reasoning is that the low temp does not brown the breads evenly all over. The fan assist blasts hot air around them evenly thus giving them an even colour. As a general rule there should be around a 10% temperature adjustment between the two methods. 180C fan on = 160C fan off. Hope this helps :)
I want to thank you for the recipe. Made it a few times and is a favourite.
Thank you for this detailed recipe! I've been searching something like this with long prefermantion (similar to poolish) with rye flour bread making.
I love this kind of bread- great video!
I baked this yesterday, great receipe, I used a mixer.
Thanks for the help
loaf looks absolutely awsome
One of the more sensible recipes I’ve seen! 🙏
Thank you 🙏😊
Just tried your recipe - the bread is amazing! Great recipe:)
I did take your advice to add more volume as I substitute water with milk and I did combine 2 techniques, preferment and tangzhong/water roux the outcome was amazing, it was super tasty, soft and moist too. Thanks a lot Chef.
Nice one! Sounds like a great method :)
@@ChainBaker yes, thanks a lot chef
I definitely have to try this loaf
Good video! I am definitely going to save it and try it out. I have been trying to make a good rye bread that is not flat and dence. I have had no luck whatsoever. I refuse to give up. Yours looks like it makes sense. Wish me luck 🤞
Finally made this loaf! I needed some sandwich bread and decided I would finally try this recipe. Made the preferment yesterday afternoon and started making the dough early this morning.
Using a Pullman Loaf tin to proof and bake the rye bread resulted in a lightly crisp crust with a soft and fluffy interior with a depth of flavor from the dark rye flour preferment. The caraway seeds in the dough and on the crust added a nice crunch and flavor in every bite!
Thank you for this wonderful sandwich bread recipe - photo has been posted on ":Charlie's Baking Buddies".
Charlie, I was wondering, can I cold proof this in the loaf tin overnight (for morning baking) even though I am using the rye preferment?
Definitely. But because it's quite large you may want to leave it out for a while before baking. Or just bake it for longer :)
@@ChainBaker Perhaps let it sit out while the oven is preheating for an hour?
Yes. That should do the trick :)
And I'd refrigerate it right after final shaping.
@@ChainBaker Many thanks for the guidance - I have another family brunch to bake for this Saturday, working on my baking plan... your Empanadas, Khachapuri, Deli Rye, Soft Pretzels.... and perhaps your Romanian Christmas loaf...and Avery's Carrot cake
Looks like delicious fantastic rye bread. But I am SHOOK by those tomatoes. Man those looked good!
Just starting to get into rye so this is perfect many thanks.
Awesome! You may be interested in some 100% rye breads later then. I have a few recipes on my channel for those too 👍
@@ChainBaker I will be looking to try a few of your recopies.
Charlie, your detailed instructions are so helpful and your recipes are so flavourful. I like the fact that this rye bread is high-hydration; other bread recipes looked so stiff. I doubled the ingredients and made two freestanding loaves, but I think I miscalculated when I measured the water and rye flour for the preferment. Mine was runny like thick crêpe batter. And if I did not miscalculate, can rye flour yield this much different results? At first I hoped it would firm up after fermenting, but it didn't. Since I was not ready to bake after 14 hours fermentation, I popped the preferment in the fridge, and resumed baking on the following day. The preferment was still runny, even a little more than before it's stint in the fridge. I had to resolved myself to perform the cardinal sin of adding flour when kneading, because I would be still glued to my countertop if I didn't. Dough was way too liquid after the addition of the rye portion, but I did not despair and it finally came around. Shaped both loaves without covering them in caraway, slashed them, and they rose so much with the oven spring. Crust is crackling, crumb is fragrant. I am in awe, because I never made bread that looks so professional and that is so good tasting! Thanks!
I'm glad it worked out in the end :) yeah sounds like a measuring mistake. Rye flour usually makes the driest dough, so there was probably a bit too much water.
I was looking for something like this to pre-slice and freeze for convenience. I hope I have time soon to try this out!
That would work perfectly. Then pop in in the toaster right from the freezer :)
This looks so good!
Looks great! I grew up eating rye bread 🍞 I'm definitely going to give it a try 🙂 thank you!
Awesome! Let me know how you get on :) I have several other rye bread recipes on my channel too. This is by far the softest one though.
I have been trying to find a recipe like this for several months and this video NEVER showed up in my search results. 🤬🤬 I’m kinda annoyed!! This will be my go to recipe now. THANK YOU.
Better late than never ;)
I just made this and it turned out great. I didn’t get as much color on the crust though and I think that is because I didn’t bake it at the correct temp. I do not have a convection oven so I baked my loaf at 365 F (185 C) and I think I should’ve gone a little higher. Perhaps 375 F (190 C).
What time and temperature would you recommend for an oven without a fan?
Even still, the flavor was phenomenal.
A 10% increase in temperature should make up for it 👍
I've made bread before but not sandwich loafs, this recipe looks really nice good job
Thank you! :)
@@ChainBaker No problem. :D
Going to make two of these. One with water, one with bear, just for the heck of it. Btw, I made the hazelnut and currant bread and laminated it. I think it helped to ensure a good distribution of the nuts and currants. Regardless, it was definitely delicious. Thanks for all of the great recipes!
Oh yeah this would make a nice beer loaf! 🍻
I'm glad it work out well. I may laminate mine next time too. Cheers! 👍
Beautiful!
The temp is 37C here today and I'm baking this bread --- that's how much I love rye bread and how much I want to try this rye recipe.
Nice one! 😁
Hi I love this bread I will give it a try today
I love love love your channel and recipes. Your videos are so easy to follow and so i formative! Do you have a pumpernickel and rye bread recipe? Or even just s pumpernickel recipe?
Thank you :)
Here you can find some rye breads - th-cam.com/play/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by.html
I have not yet made a pumpernickel, but I will do in the future.
Hi i just mixed together my preferment. I was wondering if i could shape the bread in a banneton for the final rise and bake this bread in a preheated dutch oven, lid on for 20 mins and lid off for 20 mins? What temperatures would you suggest if i go this route? Many thanks 😊
I'd keep it at the same temperature.
Excellent video. Great editing. Love how far you’ve come. 👌
Thanks Doug! 🤩
This loaf turned out so well. Really easy, too. I don't think it will last til lunchtime, though.
This looks really soft! I'm curious, as I live in Asian climate approx 27-28c room temp, is it ok to keep the preferment at tht temperature for 12-16hours?
It would most likely over ferment. To compensate for the temperature you can: use cold water, use even less yeast, and place it in the coolest area of your house 👍
@@ChainBaker thanks for the tip👍
I absolutely LOVE deli rye with everything. If I can make this at home-game changer. Can I make this with a stand mixer? If so, what alteration do you recommend?
Here's my video on converting recipes to mixer - th-cam.com/video/a0sbfWRhSU8/w-d-xo.html
Your videos are artistic and with a lot of information.
This looks amazing. If I were to use whole wheat flour, would the amounts of the ingredients change at all?
Whole wheat instead of the white flour? You would need to increase the amount of water by about 40g in the main dough. Whole wheat instead of the rye flour? Then no adjustments needed :)
I just discovered your recipes a few nights ago. Love the preferments and made my first baguettes today. Tonight I'm starting the rye as you've shown. How would it be measured differently with a sourdough starter? I'd love a sour rye recipe. Thanks so much! You are most knowledgeable and easy to follow! Cheers!
Here is a 100% rye sourdough - th-cam.com/video/SKRyJlDHd0g/w-d-xo.html
If you want to convert this sandwich bread to sourdough, then simply make the preferment with a starter instead of commercial yeast. The ratio will depend on the activity of your starter. Mine would be ok with 10g starter, 60g rye flour, 50g water. That would take it around 12h to be ready for use. Then continue as per recipe, but increase the proofing time as it will take longer for sure.
@@ChainBaker You're amazing!!! Thank you for being such a great bread mentor! So much appreciated! I'll try it!🙏❤😊
Let me know how it turns out 😉
@@ChainBaker Will do! My starter still has a little way to go. I'm on day 5 and learning how to feed my new pet. 🥰 I appreciate the inspiration. It's been fun. How'd you gain your knowledge and expertise?
Books and practice 😁 I've barely scratched the surface to be fair. There is still so much to learn!
Just made this and it came out great. Any tips on getting a darker color? I left it in the oven for 10 mins after the initial bake but still got a light color
Bake it at a higher temperature. Or add a bit of sugar or honey to the dough :)
Hi Charlie, thanx for another great streamlined recipe. This one i can handle. No kneading. No pre-ferments. Can I ask for you to streamline your Jewish Rye recipe? Due to life sometimes getting in the way I'm not able to bake as much as I used to. I am still a loyal watcher of your channel and enjoy all your new recipes. Keep up the good work! You are inspiring! Your friend in baking. Dawn from USA
It works the same way as all my other no knead recipes. Mix the ingredients, ferment, fold once or twice, and them proceed as per recipe :) I might update it sometime in the future, but I'm sure you'll make it sooner!
@ChainBaker Thanx for hitting me back! I'm gonna give it a whirl! Dawn.
I was wondering the same thing about the no knead version. The preferment is basically a puck which needs to be incorporated into the main dough. I think that it would take more than a few folds to distribute it evenly. I suppose a long bulk ferment would work to achieve the development of flavours.
Gonna bake it tomorrow
Made two loaves!, turned out fantastic! with on difference in the rise
Charlie, can I use the same techniques you used for the Cold-proofed Deli Rye Rolls for this recipe? I need to bake two loaves early Thursday morning.
Certainly. Just remember to adjust the amount of yeast.
Could I use dark rye flour? And if so, would there be any other adjustments needed?
Thank you for your great videos and useful, well explained instructions, they are very much appreciated! I am curious, do you work in a bakery? Thank you for your response as you are able to. 😊
in the usa, i do not know what Whole Meal Rye flour is. In our stores (or some of our best stores) we have Dark Rye, Medium Rye and Light or White Rye flour. i believe the Dark Rye flour has the entire parts of the rye, or the Bran, the germ and the endosperm. Do you think i should use Dark Rye?
Dark or medium will do. Dark is probably the best option.
i really need a wooden surface! I have a metal counter. Also a marble slate. I feel like they stick a lot more than wood would.
That would be an interesting experiment: kneading on different surface (wood, metal, marble, granite, etc)
If you do not have a fan in your oven what temperature should I bake bread?
Increase it by about 10%.
hey, how big is your loaf pan? i usually make a 500g loaf for my 9 in pan of regular white sandwhich bread, but for this recipe a 500g loaf only fills about 1/2 to 2/3 of the pan. even if i let it rise for hours. the finished product comes out ok just pretty small. just want to check if i am doing something wrong or my loaf pan is bigger.
The pan I use is for a 2lb (900g) loaf.
i will try the rye preferment for my regular white bread recipe. hope it turns out fine hehe
may i ask u, how to convert a recipe made using sourdough starter to regular instant yeast recipe?
The leavener convertion, and are there any more adjustments should be made? hydration, or etc.... thank u very much...
Take the leaven ingredients and add them to the main dough. Mix as you would a regular bread. Just add 1.2% yeast. That is in relation to the flour. For example in a recipe with 500g flour - 500 x 0.012 = 6g yeast.
If you want to use yeast and a preferment, then just replace the starter in the leaven with 0.1% yeast. That would be in relation to the amount of flour in the leaven. And then on the next day when mixing the dough add 1.2% as above.
Can you use a scald and cold fermentation with this bread?.
You can use those techniques with pretty much any bread ✌️
@@ChainBaker the scald would be with a portion of the white flour, correct?
You can scald the rye just as well.
Have you ever tried adding a little yeast to sourdough discard to make the preferment?
You could simplify and just add the discard to the recipe without making a preferment. It would serve the same purpose as it's already sour and fermented 👍
Charlie: I like rye and pumpernickel breads, but hate caraway and fennel seeds do you have any recipes for these types of breads that do no include those seeds.
You can just leave them out or replace them with other seeds. The bread is the main thing anyway. Seeds are just there for personal taste :)
That's amazing ? And I don't believe I could do that? So completely? Idk? Maybe ill try
You can do it! 💪😎
Is there a recipe somewhere, with weights of ingredients?
In the link below the video 👍
Thanks!
Cheers, Mocca! ✌️😎
Do you have to hand knead or can I use my Bosch mixer?
th-cam.com/video/a0sbfWRhSU8/w-d-xo.html
The very best one!
Thanks, Mum 🤩
Hi I wanted to ask is it possible to use a mixer instead of kneading the dough with your hands?
Yes it is. Medium speed for about 5 minutes should do it.
Please can you tell the measurements of your mold and the total weight of the dough? Thank you. Greetings from Spain
It is a 1kg (2lb) loaf tin. You can find the exact one I use in the Amazon link below the video. The written recipe is on my website also linked below the video. You can add up the ingredients to see what the total weight is. Cheers.
Mine wasn’t quite as pretty but it tasted great!!
That's the most important thing 😉
Can I use a starter intead of yeast? How much would I need?
You can. The amount is really up to you. I normally make a leaven with 10 - 20% of the total flour 👍
What was the name of the original recipe in the Jeffrey Hamelman book please? Was it 'Deli Rye Bread'?
Yes it was Deli Rye Bread. Page 212.
awesome vid!! 🙏🙏🙏🙏🙏
Thank you so much! :) Soon I will publish one similar to this but instead of making a whole loaf, it will be little rolls.
can we replace some of the 250 gram water with milk?
You must replace it with 280g milk since milk is only 90% water 👍 here's my milk video - th-cam.com/video/Ku9wAbLbI9A/w-d-xo.html
@@ChainBaker oh ok thank you so much.
I’m having difficulty to open the recipe link. Will keep trying
Does it say anything? Is there an error page? I have been having some issues with the site lately unfortunately.
@@ChainBaker it is strange page for error and activation. But still can’t see the recipe page as usual
@@ChainBaker it’s working now. One question . For whole meal rye flour, is it the same as dark rye flour ?
I'm still working out some kinks on that site 😁 dark rye flour and wholemeal rye flour are the same thing 👍
@@ChainBaker great. I have some dark rye and just mixed the preferment dough.
Hi. Im just in the middle of the baking process but can‘t find the measures of the tin. Can anyone help? Thanks a lot.
It is a 1kg tin. 21cm long x 11cm wide x 11cm high.
@@ChainBaker it came out gorgeous, with a delicious flavour, texture and Taste. Thank you so much for this great recipe. Lots of greetings from Germany Cologne. ( my tin was Not that high- but it worked well).
Awesome! I'm so glad you enjoyed it :)
how to make bread more crumbly without egg
No quite sure what you mean by that. I have never wanted my bread to be crumbly. Surely it's better when it is more chewy that crumbly? Adding egg gives the dough more richness and it does make it more chewy, but in a good way in my opinion.
The only crumbly bread I can imagine is soda bread. Here is an example - th-cam.com/video/YgQvNQWazbc/w-d-xo.html
I hope you still monitor your messages once in a while because I have a question. I have a rye starter going and was wondering how to calculate the recipe for the starter instead of the preferment. Can't wait to try this recipe.
Here's a complicated way th-cam.com/video/5a4RqHyI-kE/w-d-xo.html
Or you can just add 10g of starter instead of the yeast to the pre-ferment to make a leaven.
@@ChainBaker Thanks for the quick response sir!!
One question you never put how much of the ingredient you have to use because I don’t see it and I would like to make that bread so that is what I need The amount of ingredients thank you if you have it there I don’t see it thank you
All recipes are linked in the video description below 👍
Another banger. Not the point of the video, but those tomatoes look amazing. Tomatoes here in the States, unless you grow them yourself (and sometimes not even then), are mostly bland and sad. I miss the tomatoes I had overseas.
I could not find the quantities of each ingredient?????
I guess so. The recipe is in the link below the video.
Is it ham on the Jewish bread?
It sure is
I couldn't find any "castaway" seeds so I used sesame
Try caraway next time!
I lost you pictures 😢
Which pictures? 🤔
@@ChainBaker the whole show 😞
Idont see your recipe
It's in the link below the video
Caraway seeds remind me of home and Latvia. The bread is lovely ❤
On rye acting as glue, it's actually used as a binder for traditional swedish red paint...
That's pretty funny. I never knew that!