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How To Make Easy NoKnead Sourdough RYE Bread Full Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=KJQ-aQUlnzw
Welcome to Bonita's Kitchen! Today we will be making DARK RYE BREAD! See recipe below! • To view download the full recipe, please view it here on our website: • https://www.bonitaskitchen.com for our recipe. • https://www.bonitaskitchen.com/cookbook to order our cookbooks • Ingredients: • 2 Cups light rye flour 3 Cups all-purpose whole wheat flour • 2 Tsp Yeast, traditional or fast rising 2 Cups, warm water • 1 Tbsp butter or margarine 2 Tsp sea salt • 2 Tbsp brown sugar 2 Tbsp cocoa powder • 1 Tbsp cider vinegar 1 Tsp caraway seeds • 1/2 Tsp fennel seeds • • Method: • In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading. • Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof. • While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water. • Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough. • After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY! • When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place. • When ready DON’T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8” x 4” loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes. • Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness. • I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. • Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
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