I made this marbled rye bread today. It’s a 10! It’s moist, light and delicious. Thank you for this fantastic recipe. I love it! Amazing. I followed the recipe along with the video and totally enjoyed making this bread. Toasted it with butter, soooo good
Being a life-long resident of the NY metro area, I can’t help but think how close you are to making a reuben grill sandwich - just add some sauerkraut and thousand island dressing to your sandwich and you’ll feel transported to the “capital” of diner dining! Loved the video and your precise instruction.
I am so thankful that you made this video. I have never made rye bread before. I watched your video and made a sauerkraut rye and a light rye. The first gave me a second place and the second gave me a first in Red Star Yeast. My only two ryes I have ever made and both placed at the Wisconsin State Fair! Thank you for being a great teacher!!!
I don't think I've seen "bread" flour per se in the store. Is it marketed that way or can you find it under another name? Brilliant use of potato water, by the way.
The difference between the two is the protein, in bread flour you have a higher protein which is better for bread it gives you high gluten forming proteins but not more gluten. if you use an ap flour then you should add some gluten to the mix.
cthehollowman I live in Canada too, and I have no problem whatsoever finding bread flour. It's the only flour I buy. I go through 1.5 kilos of the stuff every week to 2 weeks.
Great job Dennis. Perfect bread! And 'm glad to see you have a book from my country Morocco. I've never seen Harisa in morocco with that color. Ours is always red or green.
The bread looks fantastic good job from NYC
Nice job!
This is the recipe ive been looking for!
Hope you enjoy it. -Dennis
Thank you! I’ve been looking for marbled rye in the stores and can’t find it, I am going to make your recipe!
Hope you like it!
I made it today and it is wonderful! Looks so impressive! Thank you!
Top notch video! I have dark rye flour and am going to make this bread! Wonder what would happen if I used some sourdough starter in the mix!
Outstanding. Thank you!
New favorite cooking RUclips channel 😍 thanks for taking the time to make this!!!
Thanks Tristan. I appreciate the positive feedback. -Dennis
I made this marbled rye bread today. It’s a 10! It’s moist, light and delicious. Thank you for this fantastic recipe. I love it! Amazing. I followed the recipe along with the video and totally enjoyed making this bread. Toasted it with butter, soooo good
Glad you liked it!!
I enjoyed this. I will be trying out your recipe. Thanks!
Thankyou so much. )))
Dennis any idea why I am getting large pockets of trapped air in my bread. I do score it.
I don't know for sure. Some web sites say it could be from not kneading enough. Try kneading the dough longer to better distribute the ingredients.
@@MobileHomeGourmet thank you
This is a great video, I like how everything is explained so well. Thank you!
Wow those loaves looks awesome and the marbling is fantastic! Delicious. Thank you for sharing
I want try make bread that thanks for vidio...
I am going to try making this wonderful bread
This had my full attention from beginning to end. I'm not sure why I've never seen your channel before, but you've got a new subscriber.
Your bread looks awesome!
I can't wait to make this bread, believe it or not but there are not allot of recipes for this fancy bread, so thank you!!!
Being a life-long resident of the NY metro area, I can’t help but think how close you are to making a reuben grill sandwich - just add some sauerkraut and thousand island dressing to your sandwich and you’ll feel transported to the “capital” of diner dining! Loved the video and your precise instruction.
I wish Asda sold glamorous, sexy bread like that!
I am so thankful that you made this video. I have never made rye bread before. I watched your video and made a sauerkraut rye and a light rye. The first gave me a second place and the second gave me a first in Red Star Yeast. My only two ryes I have ever made and both placed at the Wisconsin State Fair! Thank you for being a great teacher!!!
I don't think I've seen "bread" flour per se in the store. Is it marketed that way or can you find it under another name? Brilliant use of potato water, by the way.
It could be labeled as bread flour, hard wheat flour, or winter wheat flour.
JustOneAsbesto
All purpose will work, but the extra gluten in bread flour helps it rise better and be chewier.
The difference between the two is the protein, in bread flour you have a higher protein which is better for bread it gives you high gluten forming proteins but not more gluten. if you use an ap flour then you should add some gluten to the mix.
cthehollowman I live in Canada too, and I have no problem whatsoever finding bread flour. It's the only flour I buy. I go through 1.5 kilos of the stuff every week to 2 weeks.
I died when he started eating the sandwich... I'm so hungry for rye bread now!
Great job Dennis. Perfect bread! And 'm glad to see you have a book from my country Morocco. I've never seen Harisa in morocco with that color. Ours is always red or green.
Could these be made as free standing loaves?
Excellent marbling on that loaf, Dennis, well done.
That sandwich was almost a reuben. You should try that out.