I know this video is from 2016 and the person may never see this comment, but I made this rye bread and it's the best danged bread I've ever baked. This recipe is a keeper forever.
I just used this recipe to make an uncovered loaf here at our mile high altitude. I adjusted the oven temp to 425 for 40 minutes and then to 375 for a few additional minutes. The internal temp never got higher than 197 and the loaf came out perfect. I also added a tablespoon of dried onion flakes. Thanks for all you do, Steve. Your bread baking channel has been my go-to for years. ❤
Hello! I made three loaves of rye bread yesterday: King Arthur, Martha Stewart and yours. They were both very good. Yours was MILES beyond! The flavor and texture is out of this world. And could not have been easier. Thank you! I’m going to have to go through your entire playlist now!
Born in Nu Yawk City, I grew up on deli rye bread. Hard to find real deli rye. This recipe is astonishingly great. Perfection. By the way, Steve's olive bread is equally fantastic. Before finding Steve's videos, the most I did was make toast (often accidentally burning it). Now I'm baking all manner of bread to get through the pandemic. The Poor Man's Dutch Oven also works great. Thank you Steve! I also have your bread cookbooks.
@@littlehummingbird1015 Rye breads are usually a mix of white and rye flours. Rye flour has little gluten, so 100% rye bread would be dense and heavy. Steve's bread has about 30% rye flour, so it is legitimately rye bread.
Hi Steve. I just wanted to say I successfully altered your bread recipe to make a Swedish rye bread. We buy Swedish rye when we visit a little town about an hour from us and I always wanted to try to make it. I tried several Swedish rye recipes and everything was extremely sweet. Your technique gave me the courage to try and make it the no knead way. I used lighter rye, butter instead of oil and brown sugar. It worked! Thank you!
Brilliant! Best bread baking video ever. Thank you. Every rye bread recipe I’ve watched is so complicated. You’re camera angle, recipe list before hand , editing, and simple instructions were fantastic🙏💕
This recipe is great! I recently tried another carraway rye bread recipe that was tasty, but it had several steps; this recipe by Steve is amazingly easy by comparison and tastes fantastic. Make it in the afternoon and when you get up in the morning, crank-up the stove and have a nice, fresh loaf of great-tasting rye bread in no time at all! So, this is now my go-to rye bread recipe. Who would believe a bread could taste so great when you don't even have to touch the dough? This takes only a few minutes of actual hands-on time to make and the results are amazing. My only regret is that my wife and I are dieting, otherwise we'd have killed the whole loaf with butter in about ten minutes. Thanks Steve, I'll be checking out more of your recipes.
I made this recipe today with some rye flour my sister gave me and the loaf turned out amazing! Your poor man's Dutch oven worked really really well! Thank you.
Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark. Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️
If you see this after 2 years, how do you make the light and dark? Is it all in his book? I'm just starting to try baking his breads. I've done the multigrain whole wheat, and it's great. I want to do the rye bread next. Thanks for your comment; it's encouraging. And hats off to you for baking the bread for your wife! Keep up the good work!
Hi Steve! I am disabled and my back hurts when standing too long! I was always afraid of bread making due to the kneading but I am definitely going to bake your bread. I can tell how intelligent and precise you are! Your cupboards are so perfect. I am especially happy to know your wife supports animals! I loved the video about your beautiful puppy! I hope she came back to you as another puppy!! I worked in the veterinary hospital until my accident and I love animals so much!! God bless you and your wife for all you do!!
I just made this rye bread today and it was amazing! I didn't have a cover for the loaf pan, so it was crusty, but not overly so, and it was delicious with a bowl of homemade sauerkraut and kielbasa soup---perfect evening meal tonight here on the Oregon Coast where the wind is howling, the rain is coming down in sheets, complete with thunder and lightning! Thanks for the recipe and tutorial---your breads are always fantastic.
Hello Steve, your recipe is amazing, love it. The format of the video, the sound, your style, everything is against cosmetics rules caracterizing those empty boring RUclips videos we have nowadays. I send you lots of love and care, you deserve it. Seeya.
Steve!!! I've watched EVERY BREAD VIDEO OF YOURS!!!!! I've made 5 kinds. PLEEEEESE cut into a loaf so people can hear that wonderful crust crackle under your knife. It's mouthwateringly delicious!!!
Hi Steve, I have made many rye bread recipes and I want you and all of your followers to know that this is the BEST! I absolutely love this bread. No need to try any other recipe. Thank you Steve.
Followed Steve’s recipe & put egg wash on top. This rye bread is excellent !! Have been eating bakery made rye bread for 65 yrs. & never figured I could EASILY make same bread. Can’t thank mr.Steve enough ! Couple yrs. ago I stumbled across his vid on no knead bread. Since then only bread I buy is bagels & specialty bread like Persian. I know exactly what’s in my bread - no preservatives no ingredients that I cannot pronounce. Better bread easily made at my convenience & as a bonus it’s much cheaper !! So far have made 10-12 different kinds of bread & all good. THX. AGAIN 🇨🇦✌️
I just baked this yesterday. I proofed for about 12 hours and baked in my dutch oven at 450 F. Covered for 30 min, uncovered for another 10. The result was excellent. Great texture and flavor.
Made this and it turned out absolutely delicious! I've only ever made no-knead rustic bread, didn't know it worked with soft sandwich bread as well. I added an extra tbsp of caraway thinking it's impossible someone would include enough in a recipe (caraway is life), but the recipe already has the ideal amount!
My family is so impressed by your American baguettes. They're amazing and so easy. Thank you! This rye also looks wonderful. Happy Thanksgiving to you and yours!
Baked this bread this morning after a 20 hr proof at room temp and it is fantastic. A nice soft sandwich deli rye texture with just the right amount of crunch for the crust. For whatever reason, I have only been disappointed in the No Knead method in obtaining the amount of rise you seem to achieve but this Deli Rye rose just as high as in your video and that is no small feat with rye bread. Thanks Steve.
Daniel Karlsson that’s a good idea. I use a big heavy box that my pots and pans were shipped in. I put it on the washer machine and it’s a perfect rise Box 📦 🍞🥖🙃👍
@@Diabolus1978 Exactly! I always use the microwave as a proofing box. Sometimes I nuke a half a coffee cup of water before and leave the cup in there with the dough for a warm & steamy quik rise. You don't even have to cover dough!
Im gonna try it. This recipe makes sense to me. Lately I've been making my own recipes and only proofing 1 time and it turned out better. I think alot of videos over do it and are so complicated. Then it never turns out like theirs. I am going for a hot pastrami sandwich I used to have in New York all the time. Then nap time lol.
I made your bread yesterday (started it Sunday night) and it rose beautifully. It was so easy to make and the flavor was wonderful! Thank you for this recipe.
So easy, clear and straight forward instructions. No fuss Just a brilliant teacher. Just bought rye flour today and will be doing this recipe this week.
Hi Steve, I bought the ebook that has this and other sandwich bread recipes in it. I looked at your recommendations on pans and decided after seeing what you said about the Lodge, and then reading the rest, to buy a set of OXO loaf pans, as you seem to value them most highly for results overall. Thanks for the comparison results, it was a great guide!
Thanks for your whole series! I found your videos earlier this year. Following your videos, I've gained a lot of confidence in my baking! I love how relaxed your videos are. And, my ADHD visual learning brain likes how you have all the ingredients and measuring utensils all set out... meaning I've learned thats HOW YOU HAVE TO DO IT. ❤😊❤ Thanks a million just for that. My mom's church friend's have "ordered" whole wheat and oat bread for Thanksgiving next week. I've shared your channel with them, but they'd rather I baked it.
thankyou, no kneed and hands free. got love other bakers no kneed and hands free where you have to roll the mix for 10 minutes. ill even make this, thanks
This is the fourth recipe I’ve researched because I really want to make rye bread. So I’m relying on expert information to create a soft bread rye bread, don’t want hard. Your technique with the pan over the pan was unique and I can’t wait to try it. Also, the whole procedure was so easy, the same procedure I use to make Italian bread, which I also free form. I’ve done the Dutch oven and that’s ok too. Funny, the rye bread in our town is hard to find too. Bobs Red Mill flies off the shelf. Who knew rye bread was so popular?
Steve, can you share a dark pumpernickel no knead recipe?? Thanks for all of the great bread recipes! My friends and family are all so impressed, even though I try to tell them how easy you make it.
@keithgodbout, I make these no knead breads all the time, white, rye and pumpernickel. Pumpernickel is very similar, just adding 2 Tbsp cocoa powder, 1 tsp espresso instant coffee, 2 Tbsp molasses, replace some rye with whole wheat, 1 tbsps brown sugar, 1 Tbsp vinegar. Keep the water/flour ratio the same. This can be baked in a Dutch oven as the other breads are too.
Man, you are brilliant at this. You are a natural "on video" teacher. I swear I have not seen better anywhere. You and your approach is A1. Top of the class.
Wonderful bread....I left out the caraway seeds though, because I don't like them...but this rye bread was so easy to make. It's isn't all rye, but I guess it is close enough.
Great tasting rye bread! I baked it in a small Pullman pan with an amazing non stick coating for 30 minutes, slid the cover off for an additional 10 minutes for a crackly top crust and finished it by placing the bread bottom down on the hot stone in my oven for another 5 minutes. This is now my favorite rye recipe. Thank you Steve.
2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherlan
awesome vid. thank you for sharing!! We love rye bread at our house and I was hoping someone would have a no-knead recipe for it; it's about $3 a loaf and why spend the $$ when I've got flour in the cupboard!! Really, REALLY like the dutch oven tip. I'll be giving this a try over the weekend. Thank you from beautiful British Columbia!!
I mistook this video for the other one that you made also about rye bread. I made this two days ago and it was really really good. It’s a recipe to keep and I will be using this again and again. Thank you very much.
I got a job 20 years ago baking bread in a restaurant, and I haven't kneaded dough since. I use a dough hook until all of the flour is wetted and mixed, and then I use gravity: I hold the dough inlet gravity stretch it downward, then I fold it, and I repeat this process 10 or 20 times. This creates long strands of gluten, then I let the dough sit, sometimes I do an overnight ferment, form the lobes, proof, bake, etc. If I do put dough on a table, I remember not to knead but rather to fold the dough with a focus on creating strands of gluten. Kneading isn't necessary if you've used a strong dough hook, and the way that most people do it, it doesn't really produce strands of gluten the way that you want. The gravity method is really good.
I love your receipes, Steve. I made more of them. I like how clearly your instructions are. Our favourite is whole wheat bread. But I tried the rye bread today and it is great.
Have you ever experimented with a sourdough starter? I learned how to make bread with consistent outcomes from you. I've since branched out to making sourdough bread and using bakers percentage to create recipes. Thank you for your channel.
This is a great recipe. I substituted cold black coffee for the water, molasses for the sugar and added a spoonful of cocoa powder and had a perfect Pumpernickel loaf!
Thanks Steve, I just finished the loaf and aside from the top splitting an inch or so ,it looks great. I have been making your no knead Dutch oven bread for a few years and you are amazing at making things clean,easy and simple
like the poor man's Dutch oven idea. love a delicious rye, deli style. I have done a no knead sourdough rye as well which is great. not a fan of the nonstick sprays at all. sprayed into a bowl and tasted, pure chemical flavor so just lightly rub oil. I've been pleasantly surprised by the no knead breads. thank-you very much
@Anig Sirch, I replied to another request. Here you go. I make these no knead breads all the time, white, rye and pumpernickel. Pumpernickel is very similar, just adding 2 Tbsp cocoa powder, 1 tsp espresso instant coffee, 2 Tbsp molasses, replace some rye with whole wheat, 1 tbsps brown sugar, 1 Tbsp vinegar. Keep the water/flour ratio the same. This can be baked in a Dutch oven as the other breads are too.
Mesmeric to watch. Message as my local windmill baker always says: - ' 'Great bread needs properly grinded flour and lots of Mother Nature's Time and not ours!''
I do the same thing sometimes! Walnuts and raisins are excellent as well. Try putting a light coat of Honey on the top as soon as you pull it out of the oven. It adds that extra little oomph.
Thanks for the recipe! It worked out well and my family and I enjoyed it. I made one small change, substituting 1/2 cup of whole wheat for white flour.
I just posted my modified recipe below, just used .5 more rye/.5 less bread flour, as well as a bit more caraway seeds. Looking forward to replicating it on my 3rd loaf. Let us know how your adjustments turn out!
So I've done this recipe and I've never had better deli rye in my life. But as always I change it up. I just dump all the ingredients in a stand mixer. Mix for 5 minutes and the shape and tension with a scraper. I warm the oven and proof it in the loaf pan for as long as it takes to rise above the pan. About 2 hours at most. Then my oven is a newer dual 50 amp convection oven so I only use bake mode and bake for 30 minutes at most. I always have to adjust cooking times on mine. I got some proofing in the oven right now and will be eating a hot pastrami on rye with swiss and deli mustard. Gotta put down a few micro brews first. I sure miss long Island food.
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I know this video is from 2016 and the person may never see this comment, but I made this rye bread and it's the best danged bread I've ever baked. This recipe is a keeper forever.
I just used this recipe to make an uncovered loaf here at our mile high altitude. I adjusted the oven temp to 425 for 40 minutes and then to 375 for a few additional minutes. The internal temp never got higher than 197 and the loaf came out perfect. I also added a tablespoon of dried onion flakes. Thanks for all you do, Steve. Your bread baking channel has been my go-to for years. ❤
Great thing about your recipes is the instructions are as clear as daylight. Just wish others would realise clear, precise communication is huge.
Hello! I made three loaves of rye bread yesterday: King Arthur, Martha Stewart and yours. They were both very good. Yours was MILES beyond! The flavor and texture is out of this world. And could not have been easier. Thank you! I’m going to have to go through your entire playlist now!
Thanks - Steve
Born in Nu Yawk City, I grew up on deli rye bread. Hard to find real deli rye. This recipe is astonishingly great. Perfection. By the way, Steve's olive bread is equally fantastic. Before finding Steve's videos, the most I did was make toast (often accidentally burning it). Now I'm baking all manner of bread to get through the pandemic. The Poor Man's Dutch Oven also works great. Thank you Steve! I also have your bread cookbooks.
He’s amazing! Im from boston and always messed up my pizza dough until i found his channel! EVERYONE loves my pizza now thanks to Steve!!!
But this bread is mostly white bread...made with white flour! How can it be called rye bread???
@@littlehummingbird1015 Rye breads are usually a mix of white and rye flours. Rye flour has little gluten, so 100% rye bread would be dense and heavy. Steve's bread has about 30% rye flour, so it is legitimately rye bread.
Hi Steve. I just wanted to say I successfully altered your bread recipe to make a Swedish rye bread. We buy Swedish rye when we visit a little town about an hour from us and I always wanted to try to make it. I tried several Swedish rye recipes and everything was extremely sweet. Your technique gave me the courage to try and make it the no knead way. I used lighter rye, butter instead of oil and brown sugar. It worked! Thank you!
Brilliant! Best bread baking video ever. Thank you. Every rye bread recipe I’ve watched is so complicated. You’re camera angle, recipe list before hand , editing, and simple instructions were fantastic🙏💕
This recipe is great! I recently tried another carraway rye bread recipe that was tasty, but it had several steps; this recipe by Steve is amazingly easy by comparison and tastes fantastic. Make it in the afternoon and when you get up in the morning, crank-up the stove and have a nice, fresh loaf of great-tasting rye bread in no time at all! So, this is now my go-to rye bread recipe. Who would believe a bread could taste so great when you don't even have to touch the dough? This takes only a few minutes of actual hands-on time to make and the results are amazing. My only regret is that my wife and I are dieting, otherwise we'd have killed the whole loaf with butter in about ten minutes. Thanks Steve, I'll be checking out more of your recipes.
I made this recipe today with some rye flour my sister gave me and the loaf turned out amazing! Your poor man's Dutch oven worked really really well! Thank you.
Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark.
Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️
If you see this after 2 years, how do you make the light and dark? Is it all in his book? I'm just starting to try baking his breads. I've done the multigrain whole wheat, and it's great. I want to do the rye bread next. Thanks for your comment; it's encouraging. And hats off to you for baking the bread for your wife! Keep up the good work!
You are the greatest! Have all your books too… ❤❤❤😊
Hi Steve! I am disabled and my back hurts when standing too long! I was always afraid of bread making due to the kneading but I am definitely going to bake your bread. I can tell how intelligent and precise you are! Your cupboards are so perfect. I am especially happy to know your wife supports animals! I loved the video about your beautiful puppy! I hope she came back to you as another puppy!! I worked in the veterinary hospital until my accident and I love animals so much!! God bless you and your wife for all you do!!
I just made this rye bread today and it was amazing! I didn't have a cover for the loaf pan, so it was crusty, but not overly so, and it was delicious with a bowl of homemade sauerkraut and kielbasa soup---perfect evening meal tonight here on the Oregon Coast where the wind is howling, the rain is coming down in sheets, complete with thunder and lightning! Thanks for the recipe and tutorial---your breads are always fantastic.
Hello Steve, your recipe is amazing, love it. The format of the video, the sound, your style, everything is against cosmetics rules caracterizing those empty boring RUclips videos we have nowadays. I send you lots of love and care, you deserve it. Seeya.
I made this bread yesterday. I can not say how grateful I am for your recipe. It is delicious; just like all your other breads. Thanks again! 😊
I used this recipe (but no caraway seeds) and everybody loves it! Thank you sir!
Steve!!! I've watched EVERY BREAD VIDEO OF YOURS!!!!! I've made 5 kinds. PLEEEEESE cut into a loaf so people can hear that wonderful crust crackle under your knife. It's mouthwateringly delicious!!!
Hi Steve, I have made many rye bread recipes and I want you and all of your followers to know that this is the BEST! I absolutely love this bread. No need to try any other recipe. Thank you Steve.
Followed Steve’s recipe & put egg wash on top. This rye bread is excellent !! Have been eating bakery made rye bread for 65 yrs. & never figured I could EASILY make same bread.
Can’t thank mr.Steve enough ! Couple yrs. ago I stumbled across his vid on no knead bread. Since then only bread I buy is bagels & specialty bread like Persian. I know exactly what’s in my bread - no preservatives no ingredients that I cannot pronounce. Better bread easily made at my convenience & as a bonus it’s much cheaper !!
So far have made 10-12 different kinds of bread & all good. THX. AGAIN
🇨🇦✌️
All I can say is WOW WOW WOW My bread came out perfect! lol My husband loved it. I love it!
THANK YOU !
A good addition to rye bread is to add 2 to 3 Tbsp of pickle juice in place of 2 to 3 Tbsp of the water. Great flavor!
That is an interesting addition .
I tried your tip and it was amazing! Thank you
I just baked this yesterday. I proofed for about 12 hours and baked in my dutch oven at 450 F. Covered for 30 min, uncovered for another 10. The result was excellent. Great texture and flavor.
Made this and it turned out absolutely delicious! I've only ever made no-knead rustic bread, didn't know it worked with soft sandwich bread as well. I added an extra tbsp of caraway thinking it's impossible someone would include enough in a recipe (caraway is life), but the recipe already has the ideal amount!
You simply are the best! The only thing I'd have loved to see you cut and taste the bread.
Why am I so late to this !!...I am so hooked...thanks so much !
My family is so impressed by your American baguettes. They're amazing and so easy. Thank you! This rye also looks wonderful. Happy Thanksgiving to you and yours!
Wow! Videos that make things so simple, and more importantly so very fun! Thank you.
It's great! In addition to caraway seeds, I add 1/4 tsp ground fennel seed and it adds something to it.
Hey Steve, I make this at least 2 times a week and it is great rye bread. I made it again yesterday. Good stuff
this bread turned out perfect & delish using your PMDO Steve! brilliant idea! thankyou!...
Baked this bread this morning after a 20 hr proof at room temp and it is fantastic. A nice soft sandwich deli rye texture with just the right amount of crunch for the crust.
For whatever reason, I have only been disappointed in the No Knead method in obtaining the amount of rise you seem to achieve but this Deli Rye rose just as high as in your video and that is no small feat with rye bread.
Thanks Steve.
Mike Wurlitzer try to proof it in the microwave oven for a stable temperature and draft free place
Your yeast might be old.
Daniel Karlsson that’s a good idea. I use a big heavy box that my pots and pans were shipped in. I put it on the washer machine and it’s a perfect rise Box 📦 🍞🥖🙃👍
@@Diabolus1978 Exactly! I always use the microwave as a proofing box. Sometimes I nuke a half a coffee cup of water before and leave the cup in there with the dough for a warm & steamy quik rise. You don't even have to cover dough!
Im gonna try it. This recipe makes sense to me. Lately I've been making my own recipes and only proofing 1 time and it turned out better. I think alot of videos over do it and are so complicated. Then it never turns out like theirs. I am going for a hot pastrami sandwich I used to have in New York all the time. Then nap time lol.
I made your bread yesterday (started it Sunday night) and it rose beautifully. It was so easy to make and the flavor was wonderful! Thank you for this recipe.
Dear Steve,Can I use a PULLMAN BREAD PAN FOR THIS RECIPE?
Yes. Steve
So easy, clear and straight forward instructions. No fuss
Just a brilliant teacher. Just bought rye flour today and will be doing this recipe this week.
Awesome recipe and bread pan tip. Makes a nice loaf of bread as advertised. Thanks for sharing.
Pretty cool I like that last part take care
Hi Steve,
I bought the ebook that has this and other sandwich bread recipes in it. I looked at your recommendations on pans and decided after seeing what you said about the Lodge, and then reading the rest, to buy a set of OXO loaf pans, as you seem to value them most highly for results overall. Thanks for the comparison results, it was a great guide!
Thanks for your whole series! I found your videos earlier this year.
Following your videos, I've gained a lot of confidence in my baking! I love how relaxed your videos are. And, my ADHD visual learning brain likes how you have all the ingredients and measuring utensils all set out... meaning I've learned thats HOW YOU HAVE TO DO IT. ❤😊❤ Thanks a million just for that.
My mom's church friend's have "ordered" whole wheat and oat bread for Thanksgiving next week. I've shared your channel with them, but they'd rather I baked it.
thankyou, no kneed and hands free. got love other bakers no kneed and hands free where you have to roll the mix for 10 minutes. ill even make this, thanks
This is the fourth recipe I’ve researched because I really want to make rye bread. So I’m relying on expert information to create a soft bread rye bread, don’t want hard. Your technique with the pan over the pan was unique and I can’t wait to try it. Also, the whole procedure was so easy, the same procedure I use to make Italian bread, which I also free form. I’ve done the Dutch oven and that’s ok too. Funny, the rye bread in our town is hard to find too. Bobs Red Mill flies off the shelf. Who knew rye bread was so popular?
Just mixed up the ingredients! Can hardly wait to enjoy this bread! Thank you Stev!
Steve, can you share a dark pumpernickel no knead recipe?? Thanks for all of the great bread recipes! My friends and family are all so impressed, even though I try to tell them how easy you make it.
@keithgodbout, I make these no knead breads all the time, white, rye and pumpernickel. Pumpernickel is very similar, just adding 2 Tbsp cocoa powder, 1 tsp espresso instant coffee, 2 Tbsp molasses, replace some rye with whole wheat, 1 tbsps brown sugar, 1 Tbsp vinegar. Keep the water/flour ratio the same. This can be baked in a Dutch oven as the other breads are too.
@@Rob_430 thanks I'll try it!
I have really enjoyed discovering your videos! Thank you for the great information!
Man, you are brilliant at this. You are a natural "on video" teacher. I swear I have not seen better anywhere. You and your approach is A1. Top of the class.
Just had my first slice of this bread and it is exactly what I wanted. It takes time, but it is extremely easy.
Another great video. I really enjoy how you teach and have learned a lot! Thank you for taking the time to make these videos.
Morning. I Am really enjoying your technique, wish I had seen this years ago.
Will give this a try. We love rye bread and I am going to add dill as we love the flavor.
Wonderful bread....I left out the caraway seeds though, because I don't like them...but this rye bread was so easy to make. It's isn't all rye, but I guess it is close enough.
The best recipe presentation , simply,wonderfully explained.Thank you.
Great tasting rye bread! I baked it in a small Pullman pan with an amazing non stick coating for 30 minutes, slid the cover off for an additional 10 minutes for a crackly top crust and finished it by placing the bread bottom down on the hot stone in my oven for another 5 minutes. This is now my favorite rye recipe. Thank you Steve.
Beat rye bread I've ever had. And so easy. My relatives keep clamoring for more. Thanks, Steve!
Lovely and simple!!
Thank you!
Steve I love your videos and would like if you could cut into the bread so I could see the texture and drool a little more!
I have several loaves of this and it is soo good.
thanks steve, i love rye bread can't wait to make this.
A brief informative video. Well done Sir.
2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherlan
Hi. How do you know what quantities to put in the bread if using garlic, herbs, nuts, cinnamon or honey? New baker here.
Thanks.
Your comment is great!! I love your ideas. From Ontario Canada😊
I got so excited when I saw you posted another video! Thanks and keep them coming!
You, sir, are my bread guru!
Just want you to know that I have your cookbooks and I make your homemade bread all the time
Thanks - Steve
You are amazing and God sent. Thank you
awesome vid. thank you for sharing!! We love rye bread at our house and I was hoping someone would have a no-knead recipe for it; it's about $3 a loaf and why spend the $$ when I've got flour in the cupboard!! Really, REALLY like the dutch oven tip. I'll be giving this a try over the weekend. Thank you from beautiful British Columbia!!
I mistook this video for the other one that you made also about rye bread. I made this two days ago and it was really really good. It’s a recipe to keep and I will be using this again and again. Thank you very much.
Ran across your videos by chance and am enchanted by the method you have developed. Will be trying these soonest. Thanks Steve!
Your videos are great! Can’t wait to try this. You should call it “ no excuse” homemade rye bread.
I got a job 20 years ago baking bread in a restaurant, and I haven't kneaded dough since. I use a dough hook until all of the flour is wetted and mixed, and then I use gravity: I hold the dough inlet gravity stretch it downward, then I fold it, and I repeat this process 10 or 20 times. This creates long strands of gluten, then I let the dough sit, sometimes I do an overnight ferment, form the lobes, proof, bake, etc.
If I do put dough on a table, I remember not to knead but rather to fold the dough with a focus on creating strands of gluten. Kneading isn't necessary if you've used a strong dough hook, and the way that most people do it, it doesn't really produce strands of gluten the way that you want. The gravity method is really good.
I’ve Made this in a Dutch Oven lined with baking paper, it’s the best 👍
Another amazing recipe from an amazing baker. Thank you!
I really like your videos and I’m making this rye bread
I love your receipes, Steve. I made more of them. I like how clearly your instructions are. Our favourite is whole wheat bread. But I tried the rye bread today and it is great.
I added everything bagel seasoning instead of caraway seeds omg delicious!!
Have you ever experimented with a sourdough starter? I learned how to make bread with consistent outcomes from you. I've since branched out to making sourdough bread and using bakers percentage to create recipes. Thank you for your channel.
Who knew rye bread could be so simple? Can't wait to try it tomorrow
Fabulous 👏🏻👏🏻🍞
lovely looking loaves Steve! Nice to see you again!
This is a great recipe. I substituted cold black coffee for the water, molasses for the sugar and added a spoonful of cocoa powder and had a perfect Pumpernickel loaf!
That's very interesting. Steve
Hi Joshua, All your adds on sounds great. I will give a try.
you're are true genius ... real many thanks to you.
Just make it. Can't wait to try it😄
Steve, you are killing me with your no knead breads! I love it.
Thanks Steve, I just finished the loaf and aside from the top splitting an inch or so ,it looks great.
I have been making your no knead Dutch oven bread for a few years and you are amazing at making things clean,easy and simple
like the poor man's Dutch oven idea. love a delicious rye, deli style. I have done a no knead sourdough rye as well which is great. not a fan of the nonstick sprays at all. sprayed into a bowl and tasted, pure chemical flavor so just lightly rub oil. I've been pleasantly surprised by the no knead breads. thank-you very much
I made this recipe and it's going to make me fat! I loved it! Thank you for putting this out there.
Sir , you are amazing ! Pass me a loaf and a stick of butter !
I made this bread today and it was great! Best recipe and method so far, thank you!
This looks like a great method to use when you discover you are out of bread and simply have to have a nice loaf quickly.
Woooohoooo!! Steve's the man!
Great looking loaf of rye!
i really love this recipe for rye bread! Can you do a video for pumpernickel bread?
@Anig Sirch, I replied to another request. Here you go. I make these no knead breads all the time, white, rye and pumpernickel. Pumpernickel is very similar, just adding 2 Tbsp cocoa powder, 1 tsp espresso instant coffee, 2 Tbsp molasses, replace some rye with whole wheat, 1 tbsps brown sugar, 1 Tbsp vinegar. Keep the water/flour ratio the same. This can be baked in a Dutch oven as the other breads are too.
Mesmeric to watch. Message as my local windmill baker always says: - '
'Great bread needs properly grinded flour and lots of Mother Nature's Time and not ours!''
What a great presentation...Good for you... Stephen in Costa Rica
Brilliant! Made this today and it was a big hit.
Just made your Rye Bread had no caraway so threw in some walnuts and raisins and it worked out perfectly . We are chowing down on it now .
I do the same thing sometimes! Walnuts and raisins are excellent as well. Try putting a light coat of Honey on the top as soon as you pull it out of the oven. It adds that extra little oomph.
Thanks for the recipe! It worked out well and my family and I enjoyed it. I made one small change, substituting 1/2 cup of whole wheat for white flour.
Thanks for the tutorial...that sandwich looks yummy😊
Yummy yum!!TY!!
This was great!
Steve,
Can we change the ratio to increase the amount of rye flour?
Also, how do you achieve a dark brown color to the bread?
Thanks!
If you want a darker heavier loaf you can use 100% rye flour. Steve
I just posted my modified recipe below, just used .5 more rye/.5 less bread flour, as well as a bit more caraway seeds. Looking forward to replicating it on my 3rd loaf. Let us know how your adjustments turn out!
So I've done this recipe and I've never had better deli rye in my life. But as always I change it up. I just dump all the ingredients in a stand mixer. Mix for 5 minutes and the shape and tension with a scraper. I warm the oven and proof it in the loaf pan for as long as it takes to rise above the pan. About 2 hours at most. Then my oven is a newer dual 50 amp convection oven so I only use bake mode and bake for 30 minutes at most. I always have to adjust cooking times on mine. I got some proofing in the oven right now and will be eating a hot pastrami on rye with swiss and deli mustard. Gotta put down a few micro brews first. I sure miss long Island food.