The last 6 months has me trying various rye bread recipes to find the best one. I might have made 20 loaves of bread so far but this one hit the mark this is the best rye bread I've ever had I, I followed the recipe to a T. Thank you for posting and for sharing
Ok! After I picked my chin up off the floor because of how well it rose, I couldn't wait to taste and find the perfect recipe for Rye Bread. I was not dissapointed. After many years searching, I decided to try once more with my last cup of rye. Thank you. It's as close as I will get to the german rye that I grew up on. Makes a huge loaf and I also have ordered more rye flour. Cheers
Thanks for posting this recipe! This is the first time I've ever made rye bread and I've now made it twice. It turned out well both times. I made mine in a loaf pan so that we could use it for sandwiches and it baked up great. I looked at several recipes before I decided which one to make but as a fellow Texan I was drawn to this one. I'm glad I chose it...it tastes great!
I followed your recipe to the letter, but I must say you have caused me a lot of work! My family loves it so much that now I am making it weekly! Just a reminder to all that makes this bread!
Hi Larry, Just had to tell you that I made your Best Rye Bread Ever recipe & it is obvious where it got it's name. It is soooooo good! I have a problem with quite a few bread recipes that seems to be dry by the second day. Your recipe is just as good so far on the 3rd day as it was on the first. It is still soft & moist & delicious. I am going to make another loaf tomorrow. Thank you so much for the recipe & the awesome video with step by step instructions. I really appreciate it. Very easy to follow & the ingredients were all easy to find at the grocery store. Between your channel & Gavins channel, I stay pretty busy! lol Thanks again for everything!
@@kittcullettcullett7166 that's what I was wondering. My guess is dill pickle juice as rye bread usually has a slight tang to it. You could probably substitute apple cider vinegar but soak some dill, caraway and mustard seeds in it for 30 minutes and then strain them out. Could likely do same thing with white vinegar.
It's a great recipe regardless of what you call it! I changed the flour a bit 3/4 cup whole wheat, 1 cp all purpose white and, 1 1\4 of rye flour It's a delicious taste for me. Thanks for the bones of this recipe! Rye bread at it's best for me.
Thanks for the reply! You have given me a whole list of breads to try! My family’s tummies with thank you, and I can’t wait to make the Jalapeño Cheese bread next. 😊
For those using rapid rise or instant yeast, you can mix the yeast in with all your dry ingredients and then mix all the wet ingredients together and combine everything at once. Most yeasts sold in USA today don't need to go through the"blooming" process. If your yeast is old then you would still want to add your yeast to part of your water and wait to see if it " blooms" before adding to your dry ingredients. Been baking bread for 57 years and only mix my yeast separately and wait to see if it blooms if my yeast is way past the package expiration date. The bread looks wonderful. I'm the only rye bread person in the house so most of it gets gifted when I get a hankering. King Arthur has an online store where you can order all kinds of flours and baking items.
@@DeepSouthTexas This week, I'm attempting a marbled version of this. Taking @ half the dough adding Cocoa Powder & Dark Karo (could use Molasses). Laminating the two doughs during the final shape.
Looks delicious - it's known as Kümmelbrot in Germany, is a staple in all bakeries and my all time favored bread gowing up! Love it with marmalade or jam! For some reason it's called 'Jewish rye' in the US. Thanks for posting your recipe. In Germany they add a particular spice blend to this type of bread as well. Not sure about the pickle juice though, but it sounds good & will try that too.
@@marshak3492 Yes, here they are: Course: BreadCuisine: German Servings: 8 Tbsp.Author: Angela Schofield Ingredients 4 tsp. fennel seeds 4 tbsp. caraway seeds 4 tsp. anise seeds 4 tsp. coriander seeds Instructions Add all seeds to a bowl and blend. Can be slightly toasted too. Then grind them in a spice or coffee grinder or with a mortar and pestle. Add to an airtight container and store in a dry and dark space. Notes Tip: Depending on whether you want a stronger or slightly milder bread, 1 to 2 tablespoons of the finished mixture is enough for a bread dough containing 500g of flour.
Thank for the video. Looks very good, and with a similar texture to Bavarian Rye-my daily bread. Questions:- • I'm not fond of caraway; have you made your loaf seed-free? Or, substituted sesame or sunflower? • I prefer a smaller load and would probably cut the 'log' in two and place in loaf pans for the final rise. Any comment/suggestion? • How well does your recipe scale up, do you know?
You're giving me some hope that when I can find specialty flours again I can have something really wonderful. I am afraid of yeast, it has failed me before, but I think I have gotten good tips lately and my kitchen now has plenty of warmth and sunshine. Maybe good for rising? I do use the metal bowl. Sometimes large amounts of dough sits there a long time before rising. Do you have thoughts on bread machines? You have a lot of strength for the extended kneading on tougher doughs. I am guessing if I do knead it with the mixer, I don't do it quite as long? Just go by the looks? Pickle juice that's a surprise.
In the past week I have made at least 5 different internet related rye bread recipes, all of which are feeding the birds and squirrels in our back yard. This is absolute "the best rye bread recipe ever." My wife, who is not rye bread lover, asked for a second slice after we tried when it cooled from the oven. this rye bread recipe will be our go to from now on, way to go Larry, will be checking your other recipes out soon
I just found your channel....love it...Larry, I have tons of my own home dehydrated hash brown potatoes...can i substitute that for the mashed potato flakes? thanks
Larry, when you knead the dough in the mixer, what number are you on, is it 2? Made this and family loved it's not too strong (i.e. not too sour) rye bread flavor, but also the texture was soft and lovely and we could slice it thick (unlike store bought) and toast it in the toaster oven and it was lovely toasted and untoasted with pan-seared ham or turkey and some really good deli mustard, and of course, a pickle, lol! Great with just butter or plain, too!
Hi Larry, I was wondering if you ever doubled your rye bread recipe. I have made this twice & everyone loves it. A few has asked me to make them a loaf. I thought if I could double it would be easier & quicker for me. Thank you so much!
Sure you can! Mix everything in the exact amount, only double, and if your mixer can’t handle the load, simple knead by hand until you get the proper consistency and you’re golden!
I just came across this recipe and I plan to make it tomorrow - my only question is, I have a jar of bread & butter pickles and garlic dill spears. Can I use either one in the recipe? Thank you - it looks delicious!
Really like your presentation. I would like to suggest that you move the camera to focus more on the food and what you are doing and less on your midsection. Love the recipe
Hello Larry, I live in Canada and came across your channel a while ago. I looked at a few bread making videos and settled on yours. You explain everything so simply and your presentation is easy to follow. The other day I made your rye bread recipe and as this was my first time making bread I followed your recipe to a T. Delicious is the only way to describe it other than to say it was very easy to do. I have one question and that is how long will the bread last? I remember years ago the store bought bread would mold pretty soon and now it seems it lasts forever. That's one reason I have started to make my own bread. Thanks again and have a Merry Christmas.
It's okay to use what you have, it only changes the final shape. You could also most likely use a 9×13 pan or cassarole dish and check to see if it gets done ealier or a bit longer than the suggested time.
just a viewer yes I have used kraut juice and cut up kraut in smaller pieces and added some to my bread delicious no one new what was in it quiet funny!! delicious
Larry, I have had some success using you rye bread recipe. It is really delicious. Two questions-- Have you ever made it with 2 cups of rye and only 1 cup of white flour? Have you ever tried using molasses to make it a darker rye? Any suggestions as to how I might adjust my quantities.... Thanks Gene
I have tried 2 cups of rye, but was not happy with the rise and texture. I think there is light rye and dark rye. You could try the dark if you can find it. I do not see a problem with adding molasses, but have no guidance on how much. 🤠
This looks very interesting. You use pickle juice, but I did not hear what kind of pickle juice. Please help me out here. Was it... dill pickle juice? sweet pickle juice? hot dill? etc. I look forward to your reply. Thanks.
Has anyone tried making the dough in a bread machine? I don't have a mixer or the strength for the mixing and kneading but I really want to make this bread. Any suggestions?
First video of your's I have watched. Recipe looks good. But through most of the video we have a great shot of your midsection. No bowl action and no head. Just everything in between. LOL
@@DeepSouthTexas Way to late for this response but the pickle juice adds a sourdough flavor {which is very common in rye breads} along with the various spices used in the pickling process. I've made this along with a Rye bread I learned at the King Arthur Flour school in VT. The KAF version uses a sourdough starter with an overnight rise. The pickle juice in your recipe adds a very similar flavor component to the bread without the need for a sourdough starter and overnight rise.
@@DeepSouthTexas Thank you for the recipe! I have a spreadsheet of over 150 bread recipes {some great, some eh} and the ones which use the dried Potato flakes usually are in the "great" list. They add a very nice texture to the bread.
Great tasting Rye! 90 minutes was to long for final proof. My loaf collapsed when I slashed the top. I'll give it another run and shorten final proof. Thanks for the recipe!!
@@DeepSouthTexas I'm definitely making it again. It was delicious! I smoked some home made pastrami to go with your rye. We've had several meals from it!
By the way, I just found your channel. Your start on your introduction is way down in the Río Grande Valley. I live in Lexington, Ky. now but was born and raised in Kingsville. I sure do miss my Deep South Texas!!! So jealous of the warm climate.
Can the vodka lady be an optional ? Is it necessary to the taste of your ingredient? Is it the liquor or any thing ? I don't know it. But your recipe is very interesting.
@@DeepSouthTexas Any time. I found it when the stores had no flour. I use the flour for my sour dough starter. Doesn't make the bread rye unless you use the rye flour to make the bread, but, rye or wheat flour make the best starter. Amazon had it available throughout the pandemic shut downs. I just continue to buy it there for the lower price and because it's also organic. 👍 Gotta love no pesticides. 😁
2 c bread flour 1 C rye flour 3T potato flakes 2 T caraway seeds 1.5 tsp Kosher salt 1.5 T brown sugar 2.5 tsp yeast 1/4 C veg oil 1/4 C pickle juice 1 C warm water
Thank you for your recipe for rye bread. Can I use all purpose bleached flour instead of bread flour unbleached ? This is first time I will try to make bread since your bread look so good. Is there bread flour aside from all purpose flour? Moon
😊, you had a little technical issue with the camera couldn’t see your face need a little bit of a wider perspective, and perhaps a camera placement where you can see as you roll the loaf couldn’t quite see all of that perhaps if you place the camera from the opposite end of the flowered you work it into the loaf. I’ve written your recipe down and will be following it explicitly. Hoping for great results. Thank you for the tutorial😊
It was ,at times, difficult to follow your video, as sone words you mumbled, some instructions were not in an order that i could write down n folliw,cw/out arrows pointing to where to insert an instruction. I'll listen to it a few more times. Can i substitute spelt flour for wheat flour? I'm allergic to wheat.
![เปิดคำทำนาย นอสตราดามุส - บาบา วานก้า ปี 2025 คนทั่วโลกต้องเจออะไรบ้าง? | แฉ 11 ธ.ค. 67 [2/3] |GMM25](http://i.ytimg.com/vi/xmTIKWJUMPM/mqdefault.jpg)
Made your bread and the family said it’s the best rye bread they ever had! Thank you!
Fantastic! That is so nice to hear. 🤠
Why pickle juice?
Good nice 👍 I like Thk’s
The last 6 months has me trying various rye bread recipes to find the best one. I might have made 20 loaves of bread so far but this one hit the mark this is the best rye bread I've ever had I, I followed the recipe to a T. Thank you for posting and for sharing
I am so happy you enjoy it!! 🤠
@@DeepSouthTexas Sir, one question. When you slash the top are you dipping your blade into water or flour? Thank you!!
Ok! After I picked my chin up off the floor because of how well it rose, I couldn't wait to taste and find the perfect recipe for Rye Bread. I was not dissapointed. After many years searching, I decided to try once more with my last cup of rye. Thank you. It's as close as I will get to the german rye that I grew up on. Makes a huge loaf and I also have ordered more rye flour. Cheers
Great job!! 🤠
Thanks for posting this recipe! This is the first time I've ever made rye bread and I've now made it twice. It turned out well both times. I made mine in a loaf pan so that we could use it for sandwiches and it baked up great. I looked at several recipes before I decided which one to make but as a fellow Texan I was drawn to this one. I'm glad I chose it...it tastes great!
That is so nice to hear! Thank you. 🤠
Very pleasant person and delicious looking bread. I'll be making them in Florida
Myra
Good luck. 🤠
Thank you for the well explained rye bread recipe Sir.
Oh my, yes, best ever! Hubby was impressed and said to never buy it again, just make this recipe! Thank you!
So glad! 🤠
I will be trying this tomorrow morning. I saw your video and loved the pickle juice addition. Can’t wait to try it. Will let you know tomorrow!!
Good luck! 🤠
Hello Y'all from Canada! Thanks for presentation! Looks good; going try the bread out now so I can have it for breakfast!
It makes great toast. 🤠
Thanks for going over all ingredients thoroughly. Pickle juice! Cant wait to try.
Good luck. 🤠
I am swedish and part finnish so i love rye sourdough. I bake them all the time
Yay someone else who uses soft butter instead of rock hard cold butter. Thank you Larry !!
Thank you. 🤠
The most important is the recipes and he gave everything in a perfect order.thank
I followed your recipe to the letter, but I must say you have caused me a lot of work! My family loves it so much that now I am making it weekly! Just a reminder to all that makes this bread!
Great job!! Same thing happened to me. 🤠
Hi Larry, Just had to tell you that I made your Best Rye Bread Ever recipe & it is obvious where it got it's name. It is soooooo good! I have a problem with quite a few bread recipes that seems to be dry by the second day. Your recipe is just as good so far on the 3rd day as it was on the first. It is still soft & moist & delicious. I am going to make another loaf tomorrow. Thank you so much for the recipe & the awesome video with step by step instructions. I really appreciate it. Very easy to follow & the ingredients were all easy to find at the grocery store. Between your channel & Gavins channel, I stay pretty busy! lol Thanks again for everything!
I am so happy you enjoyed both the video and the rye bread. It is a family favorite here too. 🤠
What kind of pickle juice?
@@kittcullettcullett7166 dill
@@kittcullettcullett7166 that's what I was wondering. My guess is dill pickle juice as rye bread usually has a slight tang to it. You could probably substitute apple cider vinegar but soak some dill, caraway and mustard seeds in it for 30 minutes and then strain them out. Could likely do same thing with white vinegar.
It's a great recipe regardless of what you call it! I changed the flour a bit 3/4 cup whole wheat, 1 cp all purpose white and, 1 1\4 of rye flour It's a delicious taste for me. Thanks for the bones of this recipe! Rye bread at it's best for me.
Great job! 🤠
Just made this rye bread and your recipe is outstanding. I think maybe the pickle juice is the key ingredient. Outstanding and thanks for sharing.
Glad you liked it. My wife and I think it is the pickle juice too. 🤠
This is a great recipe! Thank you so much.
Thank you! This is a great recipe. 🤠
Hi Larry and made my rye bread and it was delicioussssss. But it was very small so I have to make it again. Thanks
Great job!! 🤠
⭐️⭐️ Best rye bread indeed! With this recipe I was able to make 6 rolls and 2 hoagies! Thank you so much for this amazing recipe! ⭐️⭐️
Great job!! I saw the pics. Thank you. 🤠
Hi Larry! I just made this recipe. Yes, it is “The Best Rye Bread Ever!”
So delicious! Thank you for sharing! Take care, and be safe.
Glad you enjoyed it! 🤠
Thanks for the reply! You have given me a whole list of breads to try!
My family’s tummies with thank you, and I can’t wait to make the Jalapeño Cheese bread next. 😊
For those using rapid rise or instant yeast, you can mix the yeast in with all your dry ingredients and then mix all the wet ingredients together and combine everything at once. Most yeasts sold in USA today don't need to go through the"blooming" process. If your yeast is old then you would still want to add your yeast to part of your water and wait to see if it " blooms" before adding to your dry ingredients. Been baking bread for 57 years and only mix my yeast separately and wait to see if it blooms if my yeast is way past the package expiration date. The bread looks wonderful. I'm the only rye bread person in the house so most of it gets gifted when I get a hankering. King Arthur has an online store where you can order all kinds of flours and baking items.
Looks delicious.
The best ever! 🤠
@Anja Johanna thank you for the spice combination I havn't seen anyone add those
Recipe was spot on. Very flavorful, aromatic, but not overwhelming. Wish I could post a pic of mine. Toasted...was awesome.
Great job! It makes wonderful toast. 🤠
@@DeepSouthTexas This week, I'm attempting a marbled version of this. Taking @ half the dough adding Cocoa Powder & Dark Karo (could use Molasses). Laminating the two doughs during the final shape.
Looks delicious - it's known as Kümmelbrot in Germany, is a staple in all bakeries and my all time favored bread gowing up! Love it with marmalade or jam! For some reason it's called 'Jewish rye' in the US. Thanks for posting your recipe. In Germany they add a particular spice blend to this type of bread as well. Not sure about the pickle juice though, but it sounds good & will try that too.
what are the spices, do you know?
I think you will be happy with the results. 🤠
@@DeepSouthTexas I plan to try it as soon as I run out of bread I have :-) Thanks your recipe looks very good!
@@marshak3492 Yes, here they are: Course: BreadCuisine: German Servings: 8 Tbsp.Author: Angela Schofield
Ingredients
4 tsp. fennel seeds
4 tbsp. caraway seeds
4 tsp. anise seeds
4 tsp. coriander seeds
Instructions
Add all seeds to a bowl and blend. Can be slightly toasted too.
Then grind them in a spice or coffee grinder or with a mortar and pestle.
Add to an airtight container and store in a dry and dark space.
Notes
Tip: Depending on whether you want a stronger or slightly milder bread, 1 to 2 tablespoons of the finished mixture is enough for a bread dough containing 500g of flour.
Thank for the video. Looks very good, and with a similar texture to Bavarian Rye-my daily bread. Questions:-
• I'm not fond of caraway; have you made your loaf seed-free? Or, substituted sesame or sunflower?
• I prefer a smaller load and would probably cut the 'log' in two and place in loaf pans for the final rise. Any comment/suggestion?
• How well does your recipe scale up, do you know?
I like the caraway, so have only made it that way. Once I put it in a loaf pan. I think it needed a little more time to bake that way. 🤠
@@DeepSouthTexas Okay. I'll consider that. Thanks.
The end pieces are the best
Yes!! 🤠
Perfect recipe, hint, it’s easier to use a shower cap than wraps, also less wast. From a fan in Portugal.
Thanks, and thanks for the tip. 🤠
thanks for the tip --- gene
You're giving me some hope that when I can find specialty flours again I can have something really wonderful. I am afraid of yeast, it has failed me before, but I think I have gotten good tips lately and my kitchen now has plenty of warmth and sunshine. Maybe good for rising? I do use the metal bowl. Sometimes large amounts of dough sits there a long time before rising. Do you have thoughts on bread machines? You have a lot of strength for the extended kneading on tougher doughs. I am guessing if I do knead it with the mixer, I don't do it quite as long? Just go by the looks? Pickle juice that's a surprise.
I do not recommend bread machines. Mixers are OK. 🤠
I enjoy rye bread with caraway once in awhile. I don’t see rye flour in my grocery store but I think I can order it from my King Arthur catalog.
really perfect bread
Thanks. I really love this recipe. 🤠
In the past week I have made at least 5 different internet related rye bread recipes, all of which are feeding the birds and squirrels in our back yard. This is absolute "the best rye bread recipe ever." My wife, who is not rye bread lover, asked for a second slice after we tried when it cooled from the oven. this rye bread recipe will be our go to from now on, way to go Larry, will be checking your other recipes out soon
Great job. It truly is the best rye bread ever. 🤠
Thank you for this vid im going to try this recipe! For real, sweet or sour pickle juice or does it matter?❤Thanks again
I use dill pickle juice. Good luck! 🤠
I can't wait to make this, I love rye bread!!! When you mix the yeast into the water, if the water is above 95 degrees will it kill the yeast?
I just found your channel....love it...Larry, I have tons of my own home dehydrated hash brown potatoes...can i substitute that for the mashed potato flakes? thanks
I think so. You may need to grind them real fine first. 🤠
@@DeepSouthTexas yes, I ground them up with a mortar and pestle, then rehydrated them in warm water....this is the only bread my husband wants now
Larry, when you knead the dough in the mixer, what number are you on, is it 2? Made this and family loved it's not too strong (i.e. not too sour) rye bread flavor, but also the texture was soft and lovely and we could slice it thick (unlike store bought) and toast it in the toaster oven and it was lovely toasted and untoasted with pan-seared ham or turkey and some really good deli mustard, and of course, a pickle, lol! Great with just butter or plain, too!
Great job!! I used the first or second setting. 🤠
Hi Larry, I was wondering if you ever doubled your rye bread recipe. I have made this twice & everyone loves it. A few has asked me to make them a loaf. I thought if I could double it would be easier & quicker for me. Thank you so much!
I have not but do not see why it would not work. Can your mixer handle it? 🤠
Sure you can! Mix everything in the exact amount, only double, and if your mixer can’t handle the load, simple knead by hand until you get the proper consistency and you’re golden!
Thank you!
I just came across this recipe and I plan to make it tomorrow - my only question is, I have a jar of bread & butter pickles and garlic dill spears. Can I use either one in the recipe? Thank you - it looks delicious!
I would use the garlic dill spears. Good luck! 🤠
@@DeepSouthTexas Thank you so much for your fast reply - I'll let you know how it turns out!
Really like your presentation. I would like to suggest that you move the camera to focus more on the food and what you are doing and less on your midsection. Love the recipe
Everything find up to when rolling out the dough, I’m one of those who have to see what’s going on lol, other than that good video
Hello Larry, I live in Canada and came across your channel a while ago. I looked at a few bread making videos and settled on yours.
You explain everything so simply and your presentation is easy to follow.
The other day I made your rye bread recipe and as this was my first time making bread I followed your recipe to a T.
Delicious is the only way to describe it other than to say it was very easy to do. I have one question and that is how long will the bread last?
I remember years ago the store bought bread would mold pretty soon and now it seems it lasts forever. That's one reason I have started to make my own bread.
Thanks again and have a Merry Christmas.
Thank you. That is so nice to hear! The bread will last a week or two. I keep it in the fridge if it lasts longer than that. 🤠
Wow! Potato flakes and pickle juice??? Never heard of such a thing. I might have to try this.
Please do! 🤠
pickle juice!!!! oh yes when they sold pickles out of the barrels MAN that the good stuff so now we make do. Great Job
I was wondering if I could bake this in a bread pan
It's okay to use what you have, it only changes the final shape. You could also most likely use a 9×13 pan or cassarole dish and check to see if it gets done ealier or a bit longer than the suggested time.
Yes you can. 🤠
Yes, i use 9" by 5" meatloaf baking pan for baking this bread.
im wondering if you can add sour krout juice instead of pickle juice?
I think it would be OK. Try it and let us know. 🤠
just a viewer yes I have used kraut juice and cut up kraut in smaller pieces and added some to my bread delicious no one new what was in it quiet funny!! delicious
Time for a new Kichenaid. Bad gear train. You can get a rebuild kit however. Ten thousand thumbs up!
Hi, this bread is delicious!!!! how did you take an interest in baking? great job a pleasure to watch. Arlene using hubby"s computer
Just picked it up over the years. 🤠
Can this bread be made without a mixer?
Yes, 🤠
Would apple cider vinegar work in place of the pickle juice?
Sounds like it might work. 🤠
Great job, good luck 👍👍
Thanks. 🤠
Larry, I have had some success using you rye bread recipe. It is really delicious. Two questions-- Have you ever made it with 2 cups of rye and only 1 cup of white flour? Have you ever tried using molasses to make it a darker rye? Any suggestions as to how I might adjust my quantities.... Thanks Gene
I have tried 2 cups of rye, but was not happy with the rise and texture. I think there is light rye and dark rye. You could try the dark if you can find it. I do not see a problem with adding molasses, but have no guidance on how much. 🤠
Is it ok to omit the seeds ? My mom cant digest seeds !
It will be fine. It won't taste the same though. 🤠
could you grind the seeds like in a coffee grinder, then add them
I found the ground in the store or you can grind it in a coffee grinder. Good luck
This looks very interesting. You use pickle juice, but I did not hear what kind of pickle juice. Please help me out here. Was it... dill pickle juice? sweet pickle juice? hot dill? etc. I look forward to your reply. Thanks.
I use dill pickle juice. 🤠
Has anyone tried making the dough in a bread machine? I don't have a mixer or the strength for the mixing and kneading but I really want to make this bread. Any suggestions?
First video of your's I have watched. Recipe looks good. But through most of the video we have a great shot of your midsection. No bowl action and no head. Just everything in between. LOL
:) My observation too; I instinctively stretched my neck up to see the loaf. It didn't help ...
Aim a little lower next time, Larry ...
@@BailyRoe Definitely worth doing the recipe, but I really would have appreciated seeing the dough shape as he rolled it out and up.
Looks Yummy, can you tell me why the pickle juice is added?
I do not know. I guess it lowers the PH of the dough, but not sure why this is necessary. 🤔
@@DeepSouthTexas Way to late for this response but the pickle juice adds a sourdough flavor {which is very common in rye breads} along with the various spices used in the pickling process. I've made this along with a Rye bread I learned at the King Arthur Flour school in VT. The KAF version uses a sourdough starter with an overnight rise. The pickle juice in your recipe adds a very similar flavor component to the bread without the need for a sourdough starter and overnight rise.
Thanks for the info. 🤠
@@DeepSouthTexas Thank you for the recipe! I have a spreadsheet of over 150 bread recipes {some great, some eh} and the ones which use the dried Potato flakes usually are in the "great" list. They add a very nice texture to the bread.
Hi Larry, would you please tell me how you keep your rye flour FRESH. I had mine in freezer and it became webbed????
I just keep mine in a fridge. No problem even after a year. 🤠
Just keep it in the refrigerator.
I haven't read thru all the comments but am wondering if the pickle juice is sweet pickle juice or dill!
I use dill pickle juice. 🤠
Does this have that strong rye taste that my husband is wanting? He wants a really syrong rye taste...
I think he will like it. 🤠
The pickle juice, is it sweet or dill?
Dill
Dill pickles or sour pickles. 🤠
Wow! I’m pitChing my old recipe! Thx!
This is a good one!! 🤠
Nice job Larry.
Thank you! 🤠
Still don't know if I can make the bread without a mixer.
You can make this without a mixer. 🤠
Yes, I knead this bread by hand for 10 minutes.
What is pickle oil what oil is it?
Not oil, the liquid from the pickle jar. 🤠
Nice hands Fred.
Thank you kind Sir ❤
You are very welcome! 🤠
@@DeepSouthTexas Just made 2 loaves. Wow! Wonderful! Nothing could be greater!
Why pickle juice? Can vinegar be used?
I have not tried it, but I suspect it would work. 🤠
Great tasting Rye! 90 minutes was to long for final proof. My loaf collapsed when I slashed the top. I'll give it another run and shorten final proof. Thanks for the recipe!!
Sorry to hear that. Yes, give it another try. My family loves this rye bread. 🤠
@@DeepSouthTexas I'm definitely making it again. It was delicious! I smoked some home made pastrami to go with your rye. We've had several meals from it!
Hi! How old is your mixer? :)
It has to be more than 25 years old. 🤠
Can I do without potato flakes?
I have always used them in this recipe. Leaving them out might make the bread a little dryer, but will still taste good. 🤠
Deep South Texas you mean you put potato flakes in all your bread recipes?
No, only in the rye bread recipe so far. 🤠
Deep South Texas thank you so much for your speedy replies. I will make your bread once I can get the Potato flakes and caraway.
Do you have a recipe for salt rising bread?
No, I do not even know what that is. 🤠
Can I get the pickle juice at the supermarket or I have to squeeze the pickle?
Just use the liquid from the pickle jar. 🤠
Thanks Fred. I will let you know when I make my bread
I’ve been making no knead rye bread for 15’ish years. I’d like to try this one.
Good luck!! 🤠
By the way, I just found your channel. Your start on your introduction is way down in the Río Grande Valley. I live in Lexington, Ky. now but was born and raised in Kingsville. I sure do miss my Deep South Texas!!! So jealous of the warm climate.
hi can i pls have the recipi for this bread pls ?
great job with camera.
I have a family in the city of petaluma as well as the city of buffalo
a little butter? reminds me of the one shot of vodka lady. haha. thank you!
Lol. I probably use too much butter. 🤠
Can the vodka lady be an optional ? Is it necessary to the taste of your ingredient?
Is it the liquor or any thing ? I don't know it. But your recipe is very interesting.
👍👍👍👍👍👍
Great bread but I can't find your recipe to print.
Can this be made with instant yeast - that is all I can get at the moment. Cannot wait to make it! :-)
Yes. Good luck. 🤠
Sweet. Or dill juice temp
I use dill. 🤠
@@DeepSouthTexas time in oven temp.
Dill or sweet pickle juice
Dill pickle or Sour pickles. 🤠
Can't wait to try this recipe, having a time trying to find rye flour.
I ordered mine off Amazon but Ebay has it too. I am sure you could order direct at Bob's Red Mill too
You can substitute whole wheat flour and it tastes about the same.
You can get really great, organic, rye flour on Amazon very reasonably priced.
Thanks for the tip. 🤠
@@DeepSouthTexas Any time. I found it when the stores had no flour. I use the flour for my sour dough starter. Doesn't make the bread rye unless you use the rye flour to make the bread, but, rye or wheat flour make the best starter. Amazon had it available throughout the pandemic shut downs. I just continue to buy it there for the lower price and because it's also organic. 👍 Gotta love no pesticides. 😁
YUMMM😎💕
Hmmmm. What kind of pickle juice? Many online recipes say dill pickle juice so that must be it.
I use dill pickle juice. 🤠
Hi sir how old are you
Dill pickle or sweet pickle juice?
Dill pickle. 🤠
Did you grow up on a farm - how did you learn all this stuff?
No, I did not grow up on a farm. I just picked this stuff up over time. The internet is a wonderful tool for the curious. 🤠
2 c bread flour
1 C rye flour
3T potato flakes
2 T caraway seeds
1.5 tsp Kosher salt
1.5 T brown sugar
2.5 tsp yeast
1/4 C veg oil
1/4 C pickle juice
1 C warm water
the pickle juice:::is it dill pickle, sweet pickle, or hamburger pickle?
Thank you for your recipe for rye bread. Can I use all purpose bleached flour instead of bread flour unbleached ? This is first time I will try to make bread since your bread look so good. Is there bread flour aside from all purpose flour?
Moon
Looks sooo good gotta try
I am from Indonesian. Please give the detail receive Lary. Thanks.
😊, you had a little technical issue with the camera couldn’t see your face need a little bit of a wider perspective, and perhaps a camera placement where you can see as you roll the loaf couldn’t quite see all of that perhaps if you place the camera from the opposite end of the flowered you work it into the loaf. I’ve written your recipe down and will be following it explicitly. Hoping for great results. Thank you for the tutorial😊
what kind of pickle juice? what if you don't have any?
I use dill pickle juice. The original recipe called for sour pickle juice. If you do not have any, maybe just add 1/4 cup more water. 🤠
I love caraway seeds
Me too. 🤠
25
Why add potato flakes?
To answer my own question: potato flakes soften the texture. They also also attract water and help keep the bread fresh for a little longer.
I think you have it! 🤠
It was ,at times, difficult to follow your video, as sone words you mumbled, some instructions were not in an order that i could write down n folliw,cw/out arrows pointing to where to insert an instruction. I'll listen to it a few more times.
Can i substitute spelt flour for wheat flour?
I'm allergic to wheat.
I do not know if you will get the same results with spelt flour. 🤠
My video has a transcript option to follow along
Your video camera is to high!!
This is not rye bread if it has white flour.