It's a genius idea to include Arlo! It's very hard to explain tactile aspects of shaping, and Arlo discovers exactly the same questions I'd have. An awesome teaching moment!
Thank you so much, for your helpful and wholesome instructions. Since I limit electric tools in the kitchen, I knead my bread by hand, which is something I most love of all the steps of preparing the dough. The price of bread has risen with the dough, haha, and 4,50 euros for sliced wholemeal bread, organic, is the norm now, since the start of the Ukraine war year 2022. Even with the cost of using my oven, baking 2 loaves, plus the cost of flour, etc. my home-baked bread is much cheaper and tasty. I've begun with yeast bread made with organic ingredients, and now I've baked my first sourdough rye loaves of bread. In my city, we've got a famous bakery The Fieldkitchen, baking since 1993, and selling bread all over for shops, restaurants, and a shop/cafe, owned by the bakery, in the forest where the bakery is located nearby. I'm Dutch by the way. My breakfast is bread always, and my lunch or evening meal is also bread. Hence my decision to start baking myself.🖐🧙♀
Expert instruction and so wonderful to see the relationship with I presume your son? Reminds me of baking with my kids. Heartwarming. And beautiful bread.
Wow this is what I have been searching TH-cam for !! Wonderful technique and flavours let’s celebrate the old traditions 👌🏻 thanks heaps from Australia 🇦🇺
I like Paulaner Salvator in my rye start. I've traveled the world for a long time and find southern Germany to be the best region for everything food. breads, cheeses, meats, beers, maybe my wine a little north along the Rhine. Germans eat and drink well.
I’ve made this recipe multiple times and it has always tasted great! I use a locally grown and milled whole-rye for it so the texture is always heavier than what Martin shows here using the KAF medium rye but I’m still never disappointed!
The next time you bake a deli rye, try nigella (also known as kalonji or charnushka) seeds instead of caraway. Scrumptious. I didn't think I could bake Jeffrey's rye without a mixer, so I'm excited that you posted this. Thanks. (And I love your book! I got it from the library, but knew I had to own it after the first few chapters.)
I'd love more details about the boule made with the doubled recipe. Do you double all the ingredients, including yeast? How about baking time? Can this be done in a cast iron dutch oven, or is it best to just bake it on the baking sheet? I watched the video a couple of times, but only saw it after it came out of the oven, and that's the one I want to make. I am trying it, but shaped as a loaf on a baking sheet, instead of the round shape. Planning on making some reuben sandwiches and also making this for an Easter dinner I usually get invited to. Many thanks, great video, and Arlo is awesome!
If you're making two boules, just double all the ingredients, but the baking time will be the same. If you're making a single, giant boule, the baking time will be increased. As far as whether or not to use a Dutch oven, go for it! Either way works, but Dutch oven baking will often give you a higher rise. -👩🍳Kat
Wow, I just ordered some of this rye flour because I want to practice making rye sourdoughs and then this video comes out. Couldn't be more well timed! Is this the same as the 66% sourdough rye in Hamelman's bread? I have that book and would love to refer to the more detailed instructions. Thanks again for the great content King Arthur, Martin and Arlo!
The recipe that Martin and Arlo are using here is this one: bakewith.us/ethuk. So as a reference point, that's you're best bet. Thanks, and happy baking! Ethan@KA
Hi John! Aren't Martin's stencils snazzy?! They're from his personal collection of tools, but we can certainly let the product team know that there's some interest in stencils like these. Be well and happy baking! Morgan@KA
Yep! We have a blog article to assist with swapping for rye flour here: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour. Happy baking, Anne 🧡! -🍮Nicole
Lovely recipe Martin , I've never thought of using a couche or banetton for my rye, which spreads a LOT. Two questions, are you dusting the bench and surface of the loaves with rye flour or white? And did you use all purpose or bread flour for the white in the recipe?
Hi there, Karen! The base recipe Martin and Arlo used here calls for bread flour, you can check it out here: bakewith.us/aulel We tend to use bread or all-purpose flour for dusting the bench and our hands because it's less expensive but also, rye can get gummy so that won't help much when it comes to preventing sticking. We hope this helps and happy baking! Morgan@KA
Really good video. Very clear and useful instructions and advice, but I have a question: if we are to add flour and water to the starter and allow this to stand for about 12-16 hours (or longer) why does the starter need to be fed before we add the flour and water? Don't those additions feed the starter?
The initial 12-16 hours is to get the process started. The following steps to feed the sourdough starter will keep the sourdough from growing too much, help balance the pH and keep the volume down to offer the yeast more food to eat each time you feed it. Here's a great resource on feeding and maintaining sourdough: www.kingarthurbaking.com/blog/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time. Happy baking! -🍮Nicole
I'm glad your videos appeared to be getting a little shorter. This is something I can get behind. I really need to start a new sourdough starter, as my old one died at about the end of February. I haven't started a new one, because for a while at least, flower seemed to be a little difficult to come by. But I have a question for you. Without looking at the recipe, could I use your bread flour instead of all purpose flour, which I am assuming this recipe calls for? Would not help you at least a little bit of elasticity to the dough and help it rise a bit better? Give it some more structure? I love the onion and Caraway idea. This is high on my list to make once I get another starter culture going.
Really lovely bread. Can you please tell me why rye flour is so “hit or miss” to find??? Also the deli rye flavor and improver...gotta grab it when you see it or it’s not available for a long while.
With so many people baking at this time, it's been hard to keep up with the demand Carla. We are working hard on building up supplies, so keep checking our site and your store shelves. Robyn@KA
Love that you're teaching your son! Please, what size are your mini loaf pans? I have 7 1/2 x 3 1/2 x 2 1/4" and also 5 1/2 x 3 1/4 x 2" pans. Which size allows you to split the recipe in two? Thanks for all the pointers. I'm using rye sourdough starter... no yeast.
Hi there! Thanks so much for the kind words. With this recipe, we'd recommend you going with the 7 1/2" x 3 1/2" x 2 1/4" pans as that will fit two loaves nicely. Thanks so much, and happy baking! Ethan@KA
@@sherihuff118 I've moved on to making demi-baguettes and 7" pizza crusts. They gift and freeze well and go into my hubby's lunchbox along with some guacamole for his breakfast. I turn them half way through the bake to get a nice outer crisp. So good!
Martin, what kind of gloves are you using? I have been searching for a while for gloves that would actually hold up to pre-heated cast iron, and I see that yours work well! Thank you in advance!
That's an excellent question! With this recipe, we wanted to provide folks with a great introduction to rye bread, which can be a bit challenging to work with. With that additional 149g of Bread Flour, this bread bakes up great, with a little less of the work involved. And since it's a Jeffrey Hamelman recipe, you can be sure it's fantastic. If you are in the market for a bit more of a rye-specific recipe, though, you can't go wrong with our Boiled Cider Rye, an excellent recipe of Martin's that is well worth the challenge: bakewith.us/hwrxmq. He's even got a great video on how to bake it here: bakewith.us/vk449u. So let us know which one you bake, and how they turn out. Thanks, and happy baking! Ethan@KA
Hi Sam, rye breads are a different animal. Take a look at this article on rye. There are tons of useful information here: bakewith.us/r9g8v The dough in rye breads will be stickier than wheat flour doughs. Do not add more flour. When hand kneading sticky rye doughs, use rapid, light movements, and minimize the amount of time you are in contact with the dough so you don't stick. You may also find that wetting your hands with water helps reduce the stickiness. Kindly, Jonathan@KA
Hi there! Deli Rye Flavor just gives rye bread a little extra boost to its traditional flavor. You can find it here: bakewith.us/5kaum. Happy baking! Kat@KA
Hi Astrid! You can find the base recipe here: www.kingarthurbaking.com/recipes/jeffreys-sourdough-rye-bread-recipe And Martin's variations are covered in the video. We hope this helps to clarify! Kindly, -👩🍳Morgan
Aw, thanks! While we don't currently offer a stencil like this for sale, it's a really fun idea and one we'll have to keep in mind as a future possibility. Happy baking! Jesse@KA
I bake 100% rye bead and sell it but I’ve been on my own and it’s problematic I need help and information and recipes. Where can I get help.!I grind my own organic rye berries my customers don’t want any Wheat flour or any other flour. Where can I get help.
Good morning, Linda! Bread made with 100% rye flour can be a bit tricky. Rye flour forms a very delicate network of gluten strands so it's important not to overwork the dough, as this can result in starch attack which is when the final product is very gummy inside. You also want to keep in mind that rye flour ferments at a faster rate than dough made with wheat flour but because of the delicate gluten network, the dough won't rise as much, rather it will become puffy. We'd recommend checking out our Boiled Cider Rye Bread (bakewith.us/sada6f), Icelandic Rye Bread (bakewith.us/ns7mkx), and Volkornbrot (bakewith.us/q5qkb6) recipes for some inspiration. You might also like to check out our Martin Bakes at Home, Boiled Cider Rye Bread video: bakewith.us/nhhkh6 We hope this can help! Kindly, Morgan@KA
This is a brutal KAF recipe. I love the KAF bread recipes. Martin please share the volumes or the recipe page. With no doubt you can make bread thst is totally aboce the level of thg hd average home baker. Please try to bring it down abit
It's a nice idea to include the kid, but it doesn't work and I'm glad the newer ones are more professional overall. Looking forward to more bread from Martin ❤️
It's a genius idea to include Arlo! It's very hard to explain tactile aspects of shaping, and Arlo discovers exactly the same questions I'd have. An awesome teaching moment!
Thank you so much, for your helpful and wholesome instructions. Since I limit electric tools in the kitchen, I knead my bread by hand, which is something I most love of all the steps of preparing the dough. The price of bread has risen with the dough, haha, and 4,50 euros for sliced wholemeal bread, organic, is the norm now, since the start of the Ukraine war year 2022.
Even with the cost of using my oven, baking 2 loaves, plus the cost of flour, etc. my home-baked bread is much cheaper and tasty. I've begun with yeast bread made with organic ingredients, and now I've baked my first sourdough rye loaves of bread.
In my city, we've got a famous bakery The Fieldkitchen, baking since 1993, and selling bread all over for shops, restaurants, and a shop/cafe, owned by the bakery, in the forest where the bakery is located nearby. I'm Dutch by the way. My breakfast is bread always, and my lunch or evening meal is also bread. Hence my decision to start baking myself.🖐🧙♀
Great demonstration from a top team of bread bakers - well done guys!
Hi, i tried your recipie using sun dried tomatos in one and carmelised onion in another and they tasted wonderfull
Very glad to see you both back. Ordered my rye during my viewing.
I feel lots more confident bow and ready to try rye bread again. TY!
Expert instruction and so wonderful to see the relationship with I presume your son? Reminds me of baking with my kids. Heartwarming.
And beautiful bread.
Wow this is what I have been searching TH-cam for !! Wonderful technique and flavours let’s celebrate the old traditions 👌🏻 thanks heaps from Australia 🇦🇺
Thanks boys! I just placed an order for that 3 pound bag of King Arthur's Organic Rye!
Happy baking! 😀 -👩🍳Kat
I like Paulaner Salvator in my rye start. I've traveled the world for a long time and find southern Germany to be the best region for everything food. breads, cheeses, meats, beers, maybe my wine a little north along the Rhine. Germans eat and drink well.
I’ve made this recipe multiple times and it has always tasted great! I use a locally grown and milled whole-rye for it so the texture is always heavier than what Martin shows here using the KAF medium rye but I’m still never disappointed!
We bet your loaves are fantastic! Happy baking, Andrew 🧡 -🍮Nicole
Clockwork video !
Yeah, so glad to see you back. Love watching your videos.
The next time you bake a deli rye, try nigella (also known as kalonji or charnushka) seeds instead of caraway. Scrumptious. I didn't think I could bake Jeffrey's rye without a mixer, so I'm excited that you posted this. Thanks. (And I love your book! I got it from the library, but knew I had to own it after the first few chapters.)
What a great video. Thank you so much for sharing it!
I'd love more details about the boule made with the doubled recipe. Do you double all the ingredients, including yeast? How about baking time? Can this be done in a cast iron dutch oven, or is it best to just bake it on the baking sheet? I watched the video a couple of times, but only saw it after it came out of the oven, and that's the one I want to make. I am trying it, but shaped as a loaf on a baking sheet, instead of the round shape. Planning on making some reuben sandwiches and also making this for an Easter dinner I usually get invited to. Many thanks, great video, and Arlo is awesome!
If you're making two boules, just double all the ingredients, but the baking time will be the same. If you're making a single, giant boule, the baking time will be increased. As far as whether or not to use a Dutch oven, go for it! Either way works, but Dutch oven baking will often give you a higher rise. -👩🍳Kat
Wow, I just ordered some of this rye flour because I want to practice making rye sourdoughs and then this video comes out. Couldn't be more well timed! Is this the same as the 66% sourdough rye in Hamelman's bread? I have that book and would love to refer to the more detailed instructions. Thanks again for the great content King Arthur, Martin and Arlo!
The recipe that Martin and Arlo are using here is this one: bakewith.us/ethuk. So as a reference point, that's you're best bet. Thanks, and happy baking! Ethan@KA
Very lovely loaves. Good job.
I really missed you guys thanks for this new vídeo. Greetings from Argentina
I’m now starting to make bread not sure what you have mixed together in the water
Hi there! You can find the recipe linked in the video description. Happy baking! -👩🍳Morgan
Great looking Ryes I love that stencil, they for sale yet? I hope this can continue even though schools back. Stay well.
Hi John! Aren't Martin's stencils snazzy?! They're from his personal collection of tools, but we can certainly let the product team know that there's some interest in stencils like these. Be well and happy baking! Morgan@KA
I would like these stencils also
Hey there, Linda! You can usually find stencils for bread online from places like Etsy and Amazon. We hope this can help! Kindly, Morgan@KA
The breads are mouthwatering! Can I substitute dark rye flour?
Yep! We have a blog article to assist with swapping for rye flour here: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour. Happy baking, Anne 🧡! -🍮Nicole
Hello there! Awesome videos. I can’t wait to try this rye bread. What powder did you use to make the logo? That’s beautiful 🤩
That's black cocoa! You can find it here on our site: bakewith.us/grz42. Kat@KA
@@KingArthurBakingCompany Thank you so much! I’ll check it out :)
Lovely recipe Martin , I've never thought of using a couche or banetton for my rye, which spreads a LOT. Two questions, are you dusting the bench and surface of the loaves with rye flour or white? And did you use all purpose or bread flour for the white in the recipe?
Hi there, Karen! The base recipe Martin and Arlo used here calls for bread flour, you can check it out here: bakewith.us/aulel We tend to use bread or all-purpose flour for dusting the bench and our hands because it's less expensive but also, rye can get gummy so that won't help much when it comes to preventing sticking. We hope this helps and happy baking! Morgan@KA
Really good video. Very clear and useful instructions and advice, but I have a question: if we are to add flour and water to the starter and allow this to stand for about 12-16 hours (or longer) why does the starter need to be fed before we add the flour and water? Don't those additions feed the starter?
The initial 12-16 hours is to get the process started. The following steps to feed the sourdough starter will keep the sourdough from growing too much, help balance the pH and keep the volume down to offer the yeast more food to eat each time you feed it. Here's a great resource on feeding and maintaining sourdough: www.kingarthurbaking.com/blog/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time. Happy baking! -🍮Nicole
I use coco powered and strong black coffee .
Those are lovely flavors, Sir Jhonson! 😊🤎🤎 -🥐Lily
I'm glad your videos appeared to be getting a little shorter. This is something I can get behind. I really need to start a new sourdough starter, as my old one died at about the end of February. I haven't started a new one, because for a while at least, flower seemed to be a little difficult to come by. But I have a question for you. Without looking at the recipe, could I use your bread flour instead of all purpose flour, which I am assuming this recipe calls for? Would not help you at least a little bit of elasticity to the dough and help it rise a bit better? Give it some more structure? I love the onion and Caraway idea. This is high on my list to make once I get another starter culture going.
Hi there! The recipe does call for bread flour, so that would just fine. 🙂 Happy baking! Morgan@KA
Great video; thank you.
Really lovely bread. Can you please tell me why rye flour is so “hit or miss” to find??? Also the deli rye flavor and improver...gotta grab it when you see it or it’s not available for a long while.
With so many people baking at this time, it's been hard to keep up with the demand Carla. We are working hard on building up supplies, so keep checking our site and your store shelves. Robyn@KA
Love that you're teaching your son! Please, what size are your mini loaf pans? I have 7 1/2 x 3 1/2 x 2 1/4" and also 5 1/2 x 3 1/4 x 2" pans. Which size allows you to split the recipe in two? Thanks for all the pointers. I'm using rye sourdough starter... no yeast.
Hi there! Thanks so much for the kind words. With this recipe, we'd recommend you going with the 7 1/2" x 3 1/2" x 2 1/4" pans as that will fit two loaves nicely. Thanks so much, and happy baking! Ethan@KA
I cannot find those size pans anywhere. Did you have any success?
@@sherihuff118 I've moved on to making demi-baguettes and 7" pizza crusts. They gift and freeze well and go into my hubby's lunchbox along with some guacamole for his breakfast. I turn them half way through the bake to get a nice outer crisp. So good!
Is King Arthur Flour going to sell their logo stencil in the future? I can’t find it on their web site?
We've not got anything like that in the works just yet, but do keep an eye out for updates on upcoming re-brand items. Thanks! Ethan@KA
Martin, what kind of gloves are you using? I have been searching for a while for gloves that would actually hold up to pre-heated cast iron, and I see that yours work well! Thank you in advance!
Hey Igor! Thanks so much for reaching out. You can find these gloves over on our website here: bakewith.us/6nexlw. Happy baking!!! Ethan@KA
@@KingArthurBakingCompany Thanks Ethan!
Is there any specific reason you added King Arthur Unbleached Bread Flour for rye bread?
That's an excellent question! With this recipe, we wanted to provide folks with a great introduction to rye bread, which can be a bit challenging to work with. With that additional 149g of Bread Flour, this bread bakes up great, with a little less of the work involved. And since it's a Jeffrey Hamelman recipe, you can be sure it's fantastic. If you are in the market for a bit more of a rye-specific recipe, though, you can't go wrong with our Boiled Cider Rye, an excellent recipe of Martin's that is well worth the challenge: bakewith.us/hwrxmq. He's even got a great video on how to bake it here: bakewith.us/vk449u. So let us know which one you bake, and how they turn out. Thanks, and happy baking! Ethan@KA
Any tips for good rye bread consistency? I've found the past two times I've made rye-dominant doughs the resulting loaves tend to get gummy and tough.
Hi Sam, rye breads are a different animal. Take a look at this article on rye. There are tons of useful information here: bakewith.us/r9g8v The dough in rye breads will be stickier than wheat flour doughs. Do not add more flour. When hand kneading sticky rye doughs, use rapid, light movements, and minimize the amount of time you are in contact with the dough so you don't stick. You may also find that wetting your hands with water helps reduce the stickiness. Kindly, Jonathan@KA
Amazing
You inspire me to modify my cooking channel, thank you...........
FANTASTIC...
Where is instructions for the preferment. This is the hardest part for me. The Forkish stuff starter doesn't work as well for high Rye flours.
I’ve never heard of deli rye flavor enhancer. Can you explain what it is and where you can get it. Thank you
Hi there! Deli Rye Flavor just gives rye bread a little extra boost to its traditional flavor. You can find it here: bakewith.us/5kaum. Happy baking! Kat@KA
Can someone tell me where the add on recipes are posted? I can't find it
Hi Astrid! You can find the base recipe here: www.kingarthurbaking.com/recipes/jeffreys-sourdough-rye-bread-recipe And Martin's variations are covered in the video. We hope this helps to clarify! Kindly, -👩🍳Morgan
Can I get the stencil you used from King Arthur? I think that the pattern is SOOO beautiful :-)
Aw, thanks! While we don't currently offer a stencil like this for sale, it's a really fun idea and one we'll have to keep in mind as a future possibility. Happy baking! Jesse@KA
I love these bread episodes. Please keep it going! Like #99 😁
We love them too, Nina! -👩🍳Kat
I bake 100% rye bead and sell it but I’ve been on my own and it’s problematic I need help and information and recipes. Where can I get help.!I grind my own organic rye berries my customers don’t want any Wheat flour or any other flour. Where can I get help.
Good morning, Linda! Bread made with 100% rye flour can be a bit tricky. Rye flour forms a very delicate network of gluten strands so it's important not to overwork the dough, as this can result in starch attack which is when the final product is very gummy inside. You also want to keep in mind that rye flour ferments at a faster rate than dough made with wheat flour but because of the delicate gluten network, the dough won't rise as much, rather it will become puffy. We'd recommend checking out our Boiled Cider Rye Bread (bakewith.us/sada6f), Icelandic Rye Bread (bakewith.us/ns7mkx), and Volkornbrot (bakewith.us/q5qkb6) recipes for some inspiration. You might also like to check out our Martin Bakes at Home, Boiled Cider Rye Bread video: bakewith.us/nhhkh6 We hope this can help! Kindly, Morgan@KA
My first attempt at Jeffrey's Sourdough Rye was not as successful, as my dough was wetter and flatter than yours. Time for round 2.
What kind of fat did you wilt the onions in? Does it matter what kind of fat is used?
Hi there, J Red! Either butter or oil would be just fine to use here. Happy baking! Morgan@KA
@@KingArthurBakingCompany Cheers Morgan@KA how many grams of fat?
About 2 tablespoons of fat should be plenty for this amount of onions, you don't want them to be too wet. We hope this helps! Morgan@KA
I dip my hands in olive oil.
Martin do you have web site
This is a brutal KAF recipe. I love the KAF bread recipes. Martin please share the volumes or the recipe page. With no doubt you can make bread thst is totally aboce the level of thg hd average home baker. Please try to bring it down abit
It's a nice idea to include the kid, but it doesn't work and I'm glad the newer ones are more professional overall. Looking forward to more bread from Martin
❤️
Anyone baking bread in a video that doesn't cut it open at the end should be banned from TH-cam, and banned from buying flour for eternity
Interesting flour blend, nice workable dough. Far too many caraway seeds atop the two larger loaves, just my opinion.