This 2-minute video shows how I activate my yeast to get high-rising bread.
Here’s a short video that explains all you need to know to start baking bread as you’ve never baked before! Check it out! If you’re ready to start baking, find all the details in “Secrets To Baking Your Best Bread Ever!” at this link: https://bakeyourbestever.com/product/secrets-to-baking-your-best-bread-ever/https://bakeyourbestever.com/product/secrets-to-baking-your-best-bread-ever/
Watch step-by-step instructions to bake this incredibly soft, tender white bread!
check out this article about how to use a digital thermometer to make homemade bread recipes a breeze!
Rye has many health benefits, and rye bread has a wonderful flavor – especially when it’s paired with cheese! This recipe is 100% whole grain – no white flour!
For all these reasons, I’ve worked hard to develop a satisfactory two-pound Bread Machine Rye Bread recipe.
I use a blend of white wheat and rye flour, with slightly more wheat than rye. And since rye flour has less gluten than wheat, I add 1 Tablespoon of wheat gluten to get a nice rise. If you prefer a heavier bread, you can omit the gluten. For a greater rye flavor, simply use a greater ratio of rye to wheat flour.
As always, I use my signature digital thermometer method (see this link: https://www.grit.com/food/digital-thermometers-to-bake-bread) to warm recipe liquid to a specific temperature range so my yeast has what it needs to work.
BREAD MACHINE RYE BREAD
2- to 3-quart mixing bowl
2-cup measuring utensil
Measuring cups, from ¼-cup size on up to 1-cup
Whisk or fork
Butter, oil or no-stick spray to coat bread pan
1 ¼ cups water, ranging from 105 to 110 degrees
1 ½ teaspoons yeast
¼ cup brown sugar
1 Tablespoon gluten
2 1/4 – 2 ½ cups 100% white wheat flour (red wheat will produce a coarser loaf)
1 ¾ cup 100% rye flour
1 ½ teaspoons salt (I recommend Himalayan pink salt)
2 Tablespoons of melted butter or oil
2 Tablespoons molasses
If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This takes just a few moments. Pour the water out before using the utensil.
Place 1 ¼ cups of hot tap water in 2-cup measuring utensil. Add the sugar and stir it thoroughly to blend it with the water. Check the water’s temperature. If it’s below 105 degrees (Fahrenheit), warm 1 or 2 Tablespoons of the liquid on your stove top to boost the yeast mixture’s overall temperature (105-110 degrees); if too hot, allow it to cool for a few minutes. Once the mixture is within the desired temperature range, add the yeast and stir to dissolve it.
Allow the yeast mixture to rest for about 3 minutes. It will form a foamy “head” to indicate that the yeast is activated.
While you wait for the yeast, blend dry ingredients. In a large mixing bowl, measure flour, gluten and salt. Sift the ingredients together using a whisk or a fork.
If using butter, melt it slightly or cut into small pieces so it blends thoroughly with your dough.
Once your yeast mixture is ready, pour out the water used to heat the bread machine canister. Carefully pour the yeast mixture into the pan, using a spatula to clear the measuring cup. Carefully add the flour mixture to the canister. Pour the oil or softened/chopped butter and the molasses on top of the flour. Select your machine settings and start the mixing/kneading process.
My bread machine completes a cycle of mix/knead (10-18 minutes), rest (20 minutes), mix/knead (10-18 minutes). Observe the dough as it mixes. It should pull away from the side of the canister. If it doesn’t, it’s too sticky. Add flour 1-2 Tablespoons at a time until it forms a solid ball.
Before the last part of the dough cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).
Once the dough cycle is completed, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to close to as warm as 120 degrees). It will take 30-45 minutes for the dough to raise.
Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven to bake for 30-45 minutes or until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it some time to cool before you cut any slices!
Once it’s completely cooled, store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.
Find more of Loretta Sorensen’s recipes, bread baking tips and her book at www.bakeyourbestever.com. Her recent book, Secrets To Baking Your Best Bread Ever!contains recipes and a wealth of baking pointers. Follow her on Facebook and Pinterest (Secrets To Baking Your Best Bread Ever).
This is my original recipe, developed after researching other existing recipes and the description of the bread ingredients given in the Bible’s book of Ezekiel.
I make this in a bread machine (cycle includes 18 minutes mix/knead, 20 minute rest, 18 minutes mix/knead). After the second mix/knead cycle, I put the dough in a regular bread pan and bake it in the oven.
An important part of this recipe – to get the rise and light bread texture you desire – is to warm recipe liquid as instructed and to keep the dough warm throughout the mixing and final rise processes.
1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)
¼ cup honey or maple syrup
1 ½ teaspoons instant yeast
In cold weather, I heat the measuring cup with some hot water before I use it so it doesn’t affect the temperature range I want.
Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.
2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)
¾ cup spelt flour
¼ cup barley flour
¼ cup millet flour
¼ cup lentil flour
¼ cup bean flour (I used black bean but any bean flour would work)
1 ½ teaspoons salt
1 Tablespoon wheat gluten (optional but not necessaryhttps://bakeyourbestever.com/?p=2417&preview=true
Sift all dry ingredients well.
Pour yeast mixture into bread machine (if temperatures are really cold, you can heat the bread machine canister with hot water before you use it). Add dry ingredients.
2 Tablespoons olive oil or vegetable oil
Pour the oil on top of the dry ingredients. Start the machine.
My bread machine has two dough kneading cycles. I allow it to complete both cycles, then take the dough and place it in a bread pan sprayed with a non-stick product. I cover it with a tea towel to help keep it from drying out while it raises.
I place my bread dough in the oven for the final rise. Before you place the dough in the oven, you can preheat the oven to around 100 degrees, which aids the rising process. Within 30 to 45 minutes the dough should raise satisfactorily. Remove it from the oven; heat the oven to 350 degrees. Bake the dough for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours.
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2-3 quart mixing bowl
2-cup measuring utensil
Measuring cups, from .-cup size on up to 1-cup
Whisk or fork
Butter, oil or no-stick spray to coat bread pan
- 1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)1/3 cup milk
- 1 1/2 teaspoons yeast
- 1/3 cup sugar, honey or maple syrup
- 3 ½ – 3 ¾ cups all-purpose or bread Flour
- 1 1/2 teaspoons salt (I recommend Himalayan pink salt)3 tablespoons of melted butter or oil
If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Once you’re ready to use them, pour the water out. Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice.
If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can heat it (microwave or stovetop) to desired temperature.
Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.
While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.
If using butter, melt it just till it’s soft enough to easily blend into the bread dough. Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.
Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.
Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).
After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.
Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack.
Try to give it some time to cool before you cut any slices! Once it’s thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.
Yeast is a living organism and it requires a specific heat range and some “food” before it can go to work.
By warming your bread recipe liquid to a specific temperature range and giving yeast either sugar, honey, syrup or some sweetener (nothing artificial, not even stevia), it will work up a storm in your dough.
To finish the baking process, be sure to complete your final rise in an area that’s at least 80 degrees (Fahrenheit). You can warm your oven up to 150-170 (don’t leave it on, just warm it up) and then raise the dough in it. That gives your yeast the warmth it needs to finish its job just before you bake it.
You’ll find all the details in my book, “Secrets to Baking Your Best Bread Ever” at this link:
Learn more about yeast and how it works here:
Find some options for making good use of that bread that went stale before you could use it!