Rye European bread with honey and caraway seeds

Category: Yeast bread
Rye European bread with honey and caraway seeds

Ingredients

Sourdough:
Rye flour 2 glasses
dry yeast 1 teaspoon
warm water 1.5 cups
The dough itself
sugar (brown) 2 tablespoons
boiling water 3/4 cup
Rye flour 2.5 cups
white wheat flour 1-1.5 cups
gluten (I have not used) 1 tablespoon
caraway seeds 2 tablespoons
fine salt 2.5 teaspoons
dry yeast 1 tablespoon
molasses (honey) 2 tablespoons
vegetable oil 2 tablespoons

Cooking method

  • Making sourdough:
  • 1. Mix yeast with flour,
  • add warm water, mix well.
  • 2. Cover with a film, a towel and put
  • to rise to a warm place.
  • The leaven should rise 2 times, better
  • put on 12 o'clock.
  • Making the dough:
  • 1. First we make caramel. For this we put on fire
  • small saucepan. Pour sugar into it
  • and bring sugar over low heat until pasty
  • states. Pour in water and heat until full
  • dissolving sugar. Remove from heat and chill until
  • warm state.
  • 2. Sift all the rye flour into a large bowl and
  • 1 glass of white.
  • Add cumin, salt, yeast and mix with a spoon.
  • We make a hole in the center.
  • 3.Add yeast, stir with a spoon.
  • 4. Pour in the leaven, warm caramel, honey, butter
  • and beat with a mixer for 5 minutes until smooth.
  • 5. Spread the dough on a floured board
  • and knead with your hands for 10 minutes.
  • The dough should become elastic and soft.
  • 6. Grease a large bowl with warm oil, shift
  • into it a ball of dough, cover with a film, a towel.
  • We set to rise to a warm place for 90-120 minutes.
  • 7. Put the dough on a floured board,
  • knead and knead for a few minutes.
  • Divide into 2 portions and put in greased with vegetable
  • butter form (I have for an English cake).
  • Cover with a towel and set to rise again
  • for 60-90 minutes.
  • 8. Heat the oven to 190 gr., Placing a deep one on the bottom
  • form with water.
  • We put both forms in the center of the oven and bake for 50-60 minutes.
  • I check the readiness of the bread by knocking on the bottom of the loaf.
  • There should be a ringing sound.
  • I chill on a wire rack under a towel.

The dish is designed for

2 loaves

Time for preparing:

50-60 minutes

Note

Delicious bread.

Innushka
Markusy, beautiful bread and sweet homemade and delicious) thanks for the work
Helen
Very interesting!!!
DonnaRosa
MarkusyIn which European country is rye bread eaten? Finns, Austrians - yes, but who else?
SvetaI
Quote: DonnaRosa
Finns, Austrians - yes, but who else?
Germans, Balts

Markusy, very interesting, I haven't baked with caramel yet, I will have to try!
Only, if possible, convert the glasses to grams, otherwise everyone's glasses are different, and the grams are exactly the same
DonnaRosa
Quote: SvetaI

Germans, Balts
These, yes. But all of Europe eats only wheat bread. Many simply shy away from rye, they don't even want to try it. The bread is delicious, I'm sure, but the name is confusing.
SvetaI
Quote: DonnaRosa
all Europe eats only wheat bread
Well, I would not be so categorical. Indeed, in the south of Europe rye does not grow and there, naturally, there is no habit of such bread.
But Germany, Austria, Scandinavia, Eastern Europe rye and mixed rye-wheat breads are highly respected, and this, you see, is a considerable part of Europa.
However, this discussion does not detract from the value of the recipe. It's worth a try!
Markusy
In Israel, rye does not grow, since there is no such winter
and snow. Rye grows in almost all northern European countries.
The author of the recipe, Smarad, named her recipe that way.
By the way, there is an Italian focacia in her book,
Swedish bread, French baguettes. Therefore, so calls
your recipes.
Belarus has its own rye bread recipes,
showing the areas where they were born.
And I ate Ukrainian rye from early childhood. Why was it called that?


Added on Friday 26 Aug 2016 12:44 pm

I envy those who bake wheat bread.
For some reason, we can't eat it.
But I am glad to see your success.
and I worry about your failures.
I have a few more bread recipes
which I bake. I will exhibit
Ninelle
DonnaRosa, coffee does not grow in Italy, Turkey is also not the birthplace of coffee, but coffee is Turkish, Milanese. etc. are we drinking ?!
Markusy, a very interesting recipe, you need to try, the only question is in time ...
TATbRHA
SvetaI,
Quote: SvetaI
everyone has different glasses
? Glasses, tablespoons and teaspoons from the bread machine almost all have the same, right?

Markusy, I will certainly bake your bread. I especially like that it is also gluten-free. Of course, he has the right to be called "European", because, for example, in Lithuania both the local people and the newcomer try to eat only him: very tasty !! Previously, I know, just such bread, with honey and caraway seeds, baked at home in the village, was sold in the city on the market by weight - and expensive.
Thank you for the recipe!
Admin
Quote: TATbRHA
Glasses, tablespoons and teaspoons from a bread machine are almost the same for everyone, right?

No, it's not true! How big is your measuring cup (cup)?

In world culinary, the measure is CUP = 250 ml.
TATbRHA
And even this, Admin, never mind. Because if you take a cup of 10-20-30 ml less or more, then everything in the recipe is still proportional: everything is in glasses, tablespoons or teaspoons. You can take any glasses / spoons from any bread machine, the proportion will be respected, because there is no need to convert the volume to grams / milliliters.
Admin
Quote: SvetaI
Only, if possible, convert the glasses to grams, otherwise everyone's glasses are different, and the grams are exactly the same

You are welcome: Number of main ingredients in one measuring cup and measuring spoons

Olga VB
The difference in the volume of cups / glasses, which are traditionally used in different countries, by 10-20-30 ml or more can give a significant difference in weight, especially since the flour there can be tamped more tightly or completely loose-airy, and at the same time that the difference of at least one ingredient by weight by 5% gives a completely different recipe and, accordingly, the taste of the finished product, it is better to focus on weight, and not on the volume of the components.
On the other hand, the concept of "tablespoon" and "teaspoon" is the same everywhere - 15ml and 5ml, respectively.
I was more confused about this recipe by the horse dose of yeast.
I have been baking similar bread for a long time, and before, I always had a total of 1 tsp for it. yeast. And now I generally bake it with sourdough
I do not pretend to be the ultimate truth, I just personally take it as well-known moments.
DonnaRosa
Quote: Admin

You are welcome: Number of main ingredients in one measuring cup and measuring spoons
Admin, will I be able to use this information and bake bread in x / p Panasonic if my electronic scales stopped working, and I want to bake bread, like I baked?


Added on Friday, Aug 26, 2016 3:31 PM

Markusy, I bake both wheat and rye sourdough with caraway seeds, but wheat more often. I will certainly try to bake your bread. Why honey? Doesn't get stale so quickly or what else I don't know?
The British were offered to try the excellent Lithuanian rye bread, they politely refused, in France and Denmark, too, I have not seen it anywhere, only wheat.
Admin
Quote: DonnaRosa
Admin, will I be able to use this information and bake bread in x / p Panasonic if my electronic scales stopped working, and I want to bake bread, like I baked?

You can do without weights The amount of flour and other ingredients for making bread of various sizes
Markusy
I have measuring cups and spoons, but I used to measure everything
your usual glass and tablespoons, teaspoons.
Mom never gave the exact amount in her recipes
flour. She said - you need as much flour as you take.
We must learn to feel the dough. It comes with experience.
But I never sprinkle all the flour like in the recipe.
I add portions. Because the flour is different in every country.
Even from different firms. Sometimes it also depends on the weather.
DonnaRosa
Markusy, I bake two of my favorite breads. I calculated a recipe for a 600g loaf of bread for my Panasonic to a gram. The bread was always great, for five years or more. And suddenly the scales stopped showing, even after replacing the battery. For me, the guard!
Olga VB
Quote: Markusy

I have measuring cups and spoons, but I used to measure everything
We must learn to feel the dough. It comes with experience.
But I never sprinkle all the flour like in the recipe.
I feel the dough, you feel the dough, he, she, they feel ...
But there are still a lot of housewives on the forum who do not feel the dough, and who are not ready to throw away products for rough experiments, - What glasses to take, how to fill them tightly, how much flour to lack from the amount indicated in the recipe ...
It's just that if there is such an opportunity, it would be nice to transfer all measures to weight.
Admin

Olya, all these "feel-translate, add-sleep-in-sleep" have long been covered in the BASICS OF MIXING AND BAKING section, and in different versions AND tables of measures and weights, and translation and so on ... has long been on the forum ... just reach out , page CONTENTS open ...CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"... and what is not there, for all cases of bread ...

Therefore, it is not advisable to force the author of the recipe to convert grams-liters into cups and vice versa.
We ourselves can handle it perfectly.
Olga VB
Well, for this you must at least indicate the volume of the glass that was used for this recipe.
There are a lot of unknowns in this equation.
Therefore, what you and me are common truths for beginners may turn out to be a phony letter.
I remember myself when I first decided to bake bread. How much information I shoveled, I begged to see my friends, but the first bread still came out ugly for me. This despite the fact that yeast pies I had by that time with a bang.
So I'm not worried about myself: girl_haha: and not about this particular recipe. I just understand how much easier it is when there are clear measures.
Markusy
I haven't been to the forum for a long time. I couldn't bake bread.
I have now bought measuring cups and spoons.
If there is weight in the recipe, I give weight.
Markusy
I weighed the flour in my glasses and realized that this was not right.
Each country has its own flour with its own gluten and weighs
one and the same portion in different ways. I made sure when I took someone's recipe
bread and my dough turned out to be liquid, but I did not deviate from the recipe.
Simply, if a cup is written, then everything should be measured only with it and not changed.
For example, Irish pastry chef Rachel Allen gives all the recipes in cups,
takes measured, as we sell.

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