I hope this isn’t inappropriate! My heart is pure here! You’ve lost a lot of weight it looks like and I applaud you! You looked great before and you look great now too! ♥️♥️
I am new to your channel, so if you have not done videos for the Russian bread and German potato salad, you should. I am fairly new to breadmaking and enjoy it. Keep up the great videos and be safe.. a storms a coming!
I just became a grainy.. Thank you for all you do. Pray all is well with you, you are looking good (besides weight lost). I also live in Fl. 🙏 with the hurricane that is coming.
I have been amazed at how well my dark rye bread has come out using 100% home-milled organic rye and some rye sourdough starter. I do add about a TBL of dark cocoa and some strong black coffee (fresh ground or instant), some honey and salt and of course the water. It is so weird how it feels more like making mud pies than making bread, and the first time I made it I thought, "This is not right" but I went through the steps and after maybe four hours letting it just sit (like in proofing) I spooned it all into a loaf pan and it was NOT like a dough at all. It was mud pies, I'm telling you! And just smoothed out the top with a knife, baked at 350 until it came to 190 degrees Fahrenheit. I tasted it and thought, "This is weird, but maybe I will eat it anyway." My housemate who had a German mother grew up eating a special kind of pumpernickel and I said, "You can try this if you want but I think it is pretty bad." She tasted it and LOVED it. I made another loaf a couple weeks later and her sister visited and loved it so much that I also made her a loaf of it for her on her birthday. It's really kind of crazy -- how DIFFERENT it is from dealing with wheat dough. The only thing I don't like about it is that if the baked bread is left out of the freezer and on the counter in a bread box or whatever, it gets little white speckles on it within what seems like just a couple days. Needless to say, I NEVER leave it out. I slice the bread before freezing -- you can put parchment paper or whatever between each slice if you like -- and that way I can get out just one or a few slices at any one time. Thaws out FAST in our little toaster oven.
I've attempted Jewish Rue bread 3 times, different recipes and not been satisfied. Your video mentioned the light rye bread popular here is a mix of wheat and rye! TADA! THIS is probably the answer to my problem. My past attempts came out heavy and dense. Edible but not what i was looking for. Thank you. Excited to get in the kitchen and try again!
Dark rye bread is my favorite!! I bought the rye berries, but so far have only mixed that with wheat for baking bread. Please make a video showing how you make the dark bread!!
I was going to do rye as my next bake... I grind my own rye flour and I have made several sourdough Jewish deli rye. It's made with pickle or olive juice as part of the water...
Some remarks concerning rye: Rye flour sourdough is very stable. The best way to refresh the rye sourdough is to use whole grain rye flour. Generally it is recommended to use a starter amount of 5% up to 20% of the weight of flour. As leaven for rye flour bread it is highly recommended the use of sourdough. Previously it was a must but nowadays, as the enzymatic activity is lower, it is possible to use yeast, although the use of sourdough is recommended. Fresh rye flour bread can cause flatulence. Therefore eat the rye flour bread after three or more days. Avoid the use of caraway or other spices especially in beginners rye flour breads.
Bluebird grain farms in WA state sells ancient grains including Rye, they are organic and regenerative, they do not use Glyphosate (per their website) to desiccate, I just found them. Baked with the rye x 2 now and very happy with it.
I can remember as a young child my remember my grandfather who migrated from Germany making us a dark bread. Your video has reminded me of this and I bet that was what this bread was. I'm going to try making it to see!
I love rye. It makes the most amazing pancakes! I was placing a grain order, and a 50 lb. bag of rye was $93.00. Needless to say, I did not order it. I am so bummed.
Rye is one of the pricier grains. That's why red and white wheats are my main everyday grain. But I love switching it up for different things here and there.
Looking to place my first order with Azure. I want 3 different organic wheat berries. Reviewing the comments some complain it is “dirty”. I have bought wheat before years ago that had little pieces of pebbles. Not fun to pick out. Please help me here.
I purchased 1lb a few years ago, to try it. I rellay like the smeel and taste but I just csn't like the those seeds that are in rye bread. Csn you make rye bread without the seeds?
Yes you can bake rye bread without the caraway seeds, however, those caraway seeds hold a lot of the flavor people associate with typical rye bread :-)
@@GrainsandGrit This is exactly the point. Too much people associate the rye bread with the flavor of caraway instead to associate it with the flavor of rye. Some bakers use this confusion by mixing only a few amount of rye flour and relatively much caraway and sell this product as rye flour bread. A pure rye flour dough or a dough with a high amount of rye four doesn’t grow as a wheat four dough and cannot be processed like it. But the rye bread rewards you with a special flavor that should not be covered by the stronger scents of spices.
I hope this isn’t inappropriate! My heart is pure here! You’ve lost a lot of weight it looks like and I applaud you! You looked great before and you look great now too! ♥️♥️
Aw thanks. I've always struggled with my weight, but I'm working on it!
@@GrainsandGrit Same girl. Same.
agree. Good job!
My husband came from Lithuania. He grew up eating a very dense rye bread. I cannot fail when making rye bread with my husband 😆😆
Win!
I have been using rye for years ❤
I add rye flakes to my granola as well as to get a sourdough starter off the ground.
I have a Swedish recipe for Rye Logs, a shortbread type of cookie.
Outback pumpernickel, yum! Down the rabbit hole I go
I am new to your channel, so if you have not done videos for the Russian bread and German potato salad, you should. I am fairly new to breadmaking and enjoy it. Keep up the great videos and be safe.. a storms a coming!
Doesn’t have that much gluten, but I love to add about 20% in my bread flour. It gives it a lovely taste and texture.
I just became a grainy.. Thank you for all you do. Pray all is well with you, you are looking good (besides weight lost). I also live in Fl. 🙏 with the hurricane that is coming.
I have been amazed at how well my dark rye bread has come out using 100% home-milled organic rye and some rye sourdough starter. I do add about a TBL of dark cocoa and some strong black coffee (fresh ground or instant), some honey and salt and of course the water. It is so weird how it feels more like making mud pies than making bread, and the first time I made it I thought, "This is not right" but I went through the steps and after maybe four hours letting it just sit (like in proofing) I spooned it all into a loaf pan and it was NOT like a dough at all. It was mud pies, I'm telling you! And just smoothed out the top with a knife, baked at 350 until it came to 190 degrees Fahrenheit. I tasted it and thought, "This is weird, but maybe I will eat it anyway." My housemate who had a German mother grew up eating a special kind of pumpernickel and I said, "You can try this if you want but I think it is pretty bad." She tasted it and LOVED it. I made another loaf a couple weeks later and her sister visited and loved it so much that I also made her a loaf of it for her on her birthday. It's really kind of crazy -- how DIFFERENT it is from dealing with wheat dough. The only thing I don't like about it is that if the baked bread is left out of the freezer and on the counter in a bread box or whatever, it gets little white speckles on it within what seems like just a couple days. Needless to say, I NEVER leave it out. I slice the bread before freezing -- you can put parchment paper or whatever between each slice if you like -- and that way I can get out just one or a few slices at any one time. Thaws out FAST in our little toaster oven.
That’s so cool!
@@GrainsandGrit Yes, and a huge surprise! It comes out very DARK, too.
Wow, I just saw how you helped out with the hurrican. That was wonderful!!
Thanks :-)
Interesting video! Thank you!
My sourdough starter is 100% rye. I have never made at 100% rye loaf but I am interested in trying.
I've attempted Jewish Rue bread 3 times, different recipes and not been satisfied. Your video mentioned the light rye bread popular here is a mix of wheat and rye! TADA! THIS is probably the answer to my problem. My past attempts came out heavy and dense. Edible but not what i was looking for. Thank you. Excited to get in the kitchen and try again!
Dark rye bread is my favorite!! I bought the rye berries, but so far have only mixed that with wheat for baking bread. Please make a video showing how you make the dark bread!!
I need to make that video. So many videos to make!!
Praying for you and your family. Hope you got out of Florida for this next hurricane coming in. 🙏❤️
Great information Felicia. Thank you!
You are so welcome!
I was going to do rye as my next bake... I grind my own rye flour and I have made several sourdough Jewish deli rye. It's made with pickle or olive juice as part of the water...
It’s on my list to do!
Some remarks concerning rye:
Rye flour sourdough is very stable. The best way to refresh the rye sourdough is to use whole grain rye flour. Generally it is recommended to use a starter amount of 5% up to 20% of the weight of flour.
As leaven for rye flour bread it is highly recommended the use of sourdough. Previously it was a must but nowadays, as the enzymatic activity is lower, it is possible to use yeast, although the use of sourdough is recommended.
Fresh rye flour bread can cause flatulence. Therefore eat the rye flour bread after three or more days.
Avoid the use of caraway or other spices especially in beginners rye flour breads.
Bluebird grain farms in WA state sells ancient grains including Rye, they are organic and regenerative, they do not use Glyphosate (per their website) to desiccate, I just found them. Baked with the rye x 2 now and very happy with it.
Awesome, I'll have to try them.
Rye is double the price for a 25lb bag than Azure though 😢
I can remember as a young child my remember my grandfather who migrated from Germany making us a dark bread. Your video has reminded me of this and I bet that was what this bread was. I'm going to try making it to see!
It was a very dense bread!
It probably was!!
Just made my first rye bread the other day! I made a Sourdough Rye Bread… it’s soooo good. 💚
Ah I need to do this!
@@GrainsandGrit yes! Yes you do! 😂
I cannot wait to see & try your rye bread--I love rye bread!!! Oh, I ❤❤❤❤ Outbacks bread!
Me too!!
Breadtopia has a great recipe for deli rye sourdough.
I love rye. It makes the most amazing pancakes! I was placing a grain order, and a 50 lb. bag of rye was $93.00. Needless to say, I did not order it. I am so bummed.
Rye is one of the pricier grains. That's why red and white wheats are my main everyday grain. But I love switching it up for different things here and there.
Looking to place my first order with Azure. I want 3 different organic wheat berries. Reviewing the comments some complain it is “dirty”. I have bought wheat before years ago that had little pieces of pebbles. Not fun to pick out. Please help me here.
I recommend getting from a farmer who thoroughly cleans their grains. Someone like 4 Generations: www.grainsandgrit.com/4generations
I purchased 1lb a few years ago, to try it. I rellay like the smeel and taste but I just csn't like the those seeds that are in rye bread. Csn you make rye bread without the seeds?
Seeds are optional. I bake 100% rye flour bread quite often but I never used seeds.
Yes you can bake rye bread without the caraway seeds, however, those caraway seeds hold a lot of the flavor people associate with typical rye bread :-)
@@GrainsandGrit This is exactly the point. Too much people associate the rye bread with the flavor of caraway instead to associate it with the flavor of rye. Some bakers use this confusion by mixing only a few amount of rye flour and relatively much caraway and sell this product as rye flour bread. A pure rye flour dough or a dough with a high amount of rye four doesn’t grow as a wheat four dough and cannot be processed like it. But the rye bread rewards you with a special flavor that should not be covered by the stronger scents of spices.
I made an awesome honey cake with 100% freshly milled rye… so good. Also made a rye sourdough in my bread maker. Very tasty
YUM!!