Dutch Oven Rye Bread Recipe

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Dutch Oven Caraway Rye Bread Recipe Allrecipes

Just Now Allrecipes.com Show details

Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl. Advertisement. Step 2. Combine water, …

1. Just A Pinch
2. 1 review
3. 2 hr 40 min · 1178 cals · 2 servs
4. Just A Pinch
5. 1 review
6. 1 hr 45 min
7. CookPad
8. 4 servs
9. Just A Pinch
10. 2 reviews
11. 18 hr 30 min · 234 cals · 6 servs
12. Recipecommunity.com
13. 5 min · 1845 cals · 1 serving
14. Pinterest.co
15. 1 hr 45 min
16. Icookstuff.com
17. 1 serving
18. Cookingnook.com
19. 20 reviews
20. 10 min · 337 cals · 10 servs
21. Simply Scratch
22. 13 reviews
23. 50 min · 256 cals · 1 serving
24. Jenny Can Cook
25. 4 hr 20 min · 1319 cals · 1 serving
26. The Washington Post
27. 311 cals · 6 servs
28. Foolproofbaking.com
29. 15 servs
30. Recipecommunity.com
31. 40 min · 15 servs
Rating: 5/5(28)
Total Time: 19 hrs 5 mins
Servings: 1
Calories: 145 per serving
32. Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
33. Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
34. Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
35. Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).

Category: Rye bread recipes from scratchShow Details

Dutch Oven Rye Bread Just A Pinch Recipes

8 hours ago Justapinch.com Show details

How to Make Dutch Oven Rye Bread. Step-by-Step. Combine all liquid ingredients and salt in mixer bowl of stand mixer. Using mixing paddle, beat about 30 …

Servings: 2
Category: Other Breads
User Interaction Count: 22
Total Time: 2 hrs 40 mins

Category: cast iron rye bread recipeShow Details

Rye Bread » Dutch Traditional Food Recipes » goDutch

Just Now Godutch.com Show details

180 dl apple butter, thick syrup or molasses - 2/3 cup. Grease a loaf pan. Mix rye, water, salt and soda and knead into a thick dough. Add a bit of water, or more rye if necessary. Put into the loaf pan and cover well with foil. (grease the side which touches the dough). Bake in a preheated oven at 130ºC/255ºF for two to three hours.

Category: no knead dutch oven rye bread recipeShow Details

A Quick No Knead Crusty Rye Bread LindySez Recipe

2 hours ago Lindysez.com Show details

Using a Dutch oven as your 'oven' - This recipe for a quick no-knead crusty rye bread yields a beautifully crusty, dense, loaf of bread - with delicious rich …

Cuisine: American, German
Total Time: 3 hrs 50 mins
Category: Breads-Biscuits & Muffins
1. Step 1In a large bowl stir together the flour, salt and yeast. Add the caraway seeds, if using. Make a well in the center then add the water into the well. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). Cover with plastic wrap and allow to sit in a warm place for 3 hours.
2. Step 2Heat the oven to 450º F. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it’s enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
3. Step 3While the “oven” is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cover with plastic while you wait for the pot to get hot. Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cook for 30 minutes; uncover and cook 10 – 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time.
4. Step 4Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

Category: 100% rye bread recipeShow Details

No Knead Beer Rye Bread Recipe The Spruce Eats

1 hours ago Thespruceeats.com Show details

Bake in a Dutch oven and enjoy a delicious crusty loaf of bread, ideal on any type of sandwich, as a side to soup or pasta, or as a snack with some hard …

Rating: 4.7/5(101)
Total Time: 13 hrs 5 mins
Category: Bread
Calories: 132 per serving

Category: Bread Recipes, Pasta Recipes, Sandwich Recipes, Snack Recipes, Soup RecipesShow Details

Homemade Rye Bread Recipe Mashed.com

7 hours ago Mashed.com Show details

Using oven mitts, transfer the Dutch oven to the counter, and very carefully, lift the bread out and place it on a baking rack. Let the bread cool for at …

Rating: 5/5(58)
Calories: 159 per serving
Category: Appetizer, Snack
1. Stir together the flours, salt, and yeast in a large mixing bowl. Add the water, and mix until no bits of dry flour remain. The dough will be very sticky.
2. Cover the bowl with plastic wrap, and let the dough rise at room temperature overnight until the dough has doubled in size, about 12-18 hours.
3. Generously dust a work surface with flour. Tip the bowl slightly, and use a rubber spatula or your fingertips to gently remove the dough from the bowl onto your work surface without tearing it. Lightly flour your hands, and gently fold the dough into itself, shaping it into a ball.
4. Generously dust a tea towel with flour, and gently place the dough onto the towel, seam side down. Loosely fold the towel over the dough, and place it into a small mixing bowl. Let the dough rise until it's almost doubled, about 1 to 2 hours.

Category: Baking Recipes, Bread RecipesShow Details

NoKnead Rye Bread Simply Scratch

1 hours ago Simplyscratch.com Show details

This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic. And because this bread is baked …

Rating: 4.5/5(32)
Total Time: 50 mins
Category: Breads & Baked Goods
Calories: 256 per serving
1. In a large bowl combine, both flours, caraway seeds, salt and yeast. Whisk to combine.
2. Measure the water and add the olive oil to it.
3. With a wooden spoon, make a well in the flour and pour in the water and oil. Stir until the dough comes to gether. It should be tacky to the touch.
4. Cover the bowl with plastic wrap and place on your counter for 18 to 24 hours.

Category: Bread RecipesShow Details

The Easiest Rye Bread Ever King Arthur Baking

4 hours ago Kingarthurbaking.com Show details

Cover the pot with the lid, and place it on a middle rack in the oven. Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should …

Rating: 3.9/5(53)
Total Time: 21 hrs
Servings: 1
1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the ingredients in a medium bowl or the bowl of a stand mixer., Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're mixing by hand.
3. Using a stand mixer, mix at low speed until all of the flour is moistened.
4. The texture of the dough will be soft and sticky due to the pumpernickel flour., Cover the bowl and let the dough rise at room temperature for 2 hours.

Category: Bread RecipesShow Details

DutchOven Bread Recipe: How to Make It Taste of Home

3 hours ago Tasteofhome.com Show details

Directions. In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours. …

Rating: 5/5(9)
Total Time: 1 hr
Estimated Reading Time: 2 mins
Calories: 86 per serving
1. In a large bowl, whisk 3 cups flour, yeast and salt.
2. Stir in water and enough remaining flour to form a moist, shaggy dough.
3. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes.
4. Once Dutch oven is heated, turn dough onto a generously floured surface.

Category: Recipe for HealthShow Details

Icelandic Rye Bread (Rúgbrauð) King Arthur Baking

6 hours ago Kingarthurbaking.com Show details

Bake the bread for 2 hours. Turn off the oven and remove the lid from the pan. Leave the loaf in the turned-off oven for another 15 minutes, then remove from the oven and turn out of the pan onto a …

1. Preheat the oven to 325°F with a rack in the center position.
2. Weigh your flour or measure it by gently spooning into a cup, then sweeping off any excess.
3. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
4. In a separate bowl, whisk together the buttermilk, honey, and molasses.

Category: Bread RecipesShow Details

NoKnead Rye Bread Savor the Best

4 hours ago Savorthebest.com Show details

Second rise: Cover the rye bread dough and let it rise for another 30 minutes. Heat the Dutch oven in the oven set at 450°F. Bake the bread: Remove the heated Dutch oven and its lid, …

Rating: 5/5(7)
Total Time: 4 hrs
Category: Breads
Calories: 159 per serving
1. In a large bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.
2. Combine the molasses with the warm water and add to the flour mixture. Stir with a spoon until well combined.
3. Scrape the dough into another large bowl that has been coated with oil spray. Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 3 hours.
4. Coat a large piece of parchment paper with cooking spray and set it aside.

Category: Bread RecipesShow Details

Mark Furstenberg's Rye Bread The Washington Post

2 hours ago Washingtonpost.com Show details

Rye flour makes a sticky dough that is difficult to handle, so expert bread baker Mark Furstenberg recommends baking this in a Dutch oven or baking cloche (a …

Is Accessible For Free: True
Calories: 311 per serving
Servings: 6

Category: Baking Recipes, Bread RecipesShow Details

8 Dutch Oven Bread Recipes That Are Better Than the Bakery

Just Now Allrecipes.com Show details

Recipe creator hrabbot says your Dutch oven is an excellent substitute for a professional bread oven. If you don't have a live starter, try Chef John's Sourdough Starter recipe. 6 of 9

Category: Bread Recipes, Sourdough RecipesShow Details

Rye Lovers Dark Rye Bread! – Weekend Bakery

5 hours ago Weekendbakery.com Show details

The broken rye grains will absorb all the water and become soft, this is very important for the rye bread to become a success! Preheat your oven at 110° Celsius/ 230° Fahrenheit (yes, you bake this bread on a low temperature!). Now add the rest of the ingredients, including the 200 g …

Category: Bread RecipesShow Details

Rye Bread, Pumpernickel, Roggebrood Recipe Hear Dutch Here

3 hours ago Heardutchhere.net Show details

Put in oven and bake for 3 hours; After 3 hours of baking, remove bread pan from oven, leave covered for half an hour or so; Cut with a very sharp or an electric knife (if necessary, clean the knife a few times.) Notes. See also recipe updates below Rolled rye/rye flakes may be hard to find.

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Dutch oven caraway rye bread recipe

Just Now Crecipe.com Show details

Dutch oven caraway rye bread recipe. Learn how to cook great Dutch oven caraway rye bread . Crecipe.com deliver fine selection of quality Dutch oven caraway rye bread recipes equipped with ratings, reviews and mixing tips. Get one of our Dutch oven caraway rye bread recipe and prepare delicious and healthy treat for your family or friends.

Category: Bread Recipes, Healthy RecipesShow Details

No Knead Rye Bread, Easy Rye Bread Recipe Jenny Can Cook

6 hours ago Jennycancook.com Show details

When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

Servings: 1
Total Time: 4 hrs 20 mins
Estimated Reading Time: 8 mins

Category: Recipe for HealthShow Details

Rye Onion Bread Recipe: How to Make It Taste of Home

2 hours ago Tasteofhome.com Show details

Directions. Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside. In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast.

Rating: 4/5(2)
Total Time: 1 hr 20 mins
Estimated Reading Time: 1 min
Calories: 138 per serving
1. Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast.
2. In a small saucepan, heat the milk and butter to 120°-130°.
3. Add to dry ingredients; beat just until moistened.
4. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Category: Recipe for HealthShow Details

Rye Bread Recipe (Baking with Rye Flour Explained) Vikalinka

9 hours ago Vikalinka.com Show details

The method for rye bread is not too different than a Dutch Oven Wheat Bread we shared. Just mix all ingredients together and let it rise in a warm place. …

Rating: 5/5(2)
Category: Appetiser
Cuisine: European
Calories: 245 per serving
1. In a cup combine boiling water, black treacle or molasses, barley malt extract. Then in a mixing bowl mix both flours, yeast, salt, ground coriander and sunflower seeds or chopped walnuts. Create a well in the center and pour in the liquid mixture together with oil and 2/3 of the tepid water. Mix well adding more water if the mixture if too dry. (It will vary depending on the humidity in the house.)
2. Rest for 5 minutes, then knead for 1 minute. Take it out of the bowl and knead it for at least 5 minutes on a floured surface. Then cover with a cloth and let it rise for 1.5 hours in a warm place.
3. Shape the dough into a boule (ball) using a simple stretch and fold method. Lightly stretch each side of the dough and keep tucking them in until you've form a ball. Place it on a floured surface seams side down, sprinkle with more flour, cover it and let it rise for another hour.
4. Preheat the oven to its maximum temperature (260C/500F) with the Dutch oven in it.

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How to Bake a Traditional German Rye Bread Root Simple

8 hours ago Rootsimple.com Show details

A half hour before you’re ready to bake, pre-heat your oven and a dutch oven or combo cooker to 475º F. Just before you’re ready to bake, turn the oven down to 450º F. Put the boule into the dutch oven and cover. This style of bread is not slashed. Bake, covered, for 20 minutes.

Estimated Reading Time: 3 mins

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NoKnead Rustic Rye Bread — ButterYum Recipe Blog

9 hours ago Butteryum.org Show details

Cover dutch oven and place back on center rack; bake for 50-60 minutes or until the internal bread temperature reaches 205-210F. Notes The cooking vessel I prefer to use is enameled cast iron, but a similarly-sized cast iron, pyrex, or ceramic vessel with a tight-fitting lid will also work.

Estimated Reading Time: 4 mins

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World’s Easiest NoKnead Deli Rye Bread (no mixer… “hands

3 hours ago Youtube.com Show details

There is nothing better than a hot pastrami sandwich on fresh from the oven deli rye bread.Bread making doesn’t get any easier than this… no mixer or bread m

Category: Bread Recipes, Sandwich RecipesShow Details

Homemade Dutch Oven Bread Recipe by Tasty

9 hours ago Tasty.co Show details

Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 …

Rating: 98%
Calories: 262 per serving
Category: Bakery Goods
1. Stir the yeast into the water and allow the yeast to bloom until foamy.
2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Category: Recipe for HealthShow Details

No Knead Sourdough Rye Bread Grow Forage Cook Ferment

7 hours ago Growforagecookferment.com Show details

This recipe also requires a 4-6 quart cast iron, or enameled cast iron, dutch oven. I use the Lodge 5 quart cast iron dutch oven and love it, but it’s not that much more expensive to get a 6 …

Rating: 4.8/5(11)
Total Time: 53 mins
Category: Bread
Calories: 114 per serving
1. Because the first rise takes 12-18 hours, it’s best to start this the evening before you want fresh bread.
2. First stir together the flours, salt, yeast and caraway seeds.
3. Then add the sourdough starter and water and stir together until a shaggy dough forms. You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. The dough should be fairly wet, too wet to knead, but not overly so.
4. Cover with plastic wrap, or no-plastic wrap if you have it, and let sit in a warm spot in your kitchen for 12-18 hours. It should get bubbly and have risen noticeably.

Category: Recipe for HealthShow Details

Crusty Rye Bread Recipe Food News

8 hours ago Foodnewsnews.com Show details

To bake my Greek bread it’s best to use a casserole dish with a lid or a Dutch oven. Preheat the oven at high temperature (200-210C/ 400F). Bake the bread for 45 minutes with the lid on and another 20 minutes without the lid, until its crusty and golden brown.

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Sourdough Rye Bread (with 100% Rye Flour) ⋆ My German Recipes

Just Now Mygerman.recipes Show details

Made this bread three times so far, with slight “adaptations” of my own e.g twice in a makeshift Dutch Oven (I did the final proof in a 1kg loaf tin which I then placed in a big preheated Le …

Rating: 4.9/5(16)
Category: Breakfast, Dinner, Snack
Cuisine: German
1. Mix the Sourdough Starter (see recipe on the blog: http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/ ) with the 300 ml water, salt and rye flour.
2. Put the 162 ml boiling water into a large bowl and add the rye flour, salt and honey and mix it all together.

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Dutch Oven Caraway Rye Bread Recipe sharerecipes.net

6 hours ago Share-recipes.net Show details

Dutch Oven Caraway Rye Bread Recipes. 5 hours ago Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C). Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes …

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Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen

6 hours ago Heartbeetkitchen.com Show details

Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden …

Rating: 4.6/5(300)
Category: Sourdough
Cuisine: American
Total Time: 10 hrs 55 mins
1. Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!
2. Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
3. Autolyse: let dough sit for one hour, covered and undisturbed.
4. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.

Category: Recipe for HealthShow Details

NoKnead Lightly Rye Bread Recipe MyRecipes

9 hours ago Myrecipes.com Show details

The easy-to-follow recipe yields a delightfully chewy, crisp-crusted, bakery-style boule and is an excellent yeasted bread for a novice bread maker to build confidence (and impress guests) …

Servings: 12
Total Time: 5 hrs 25 mins
1. Whisk together bread flour, rye flour, whole-wheat flour, salt, and yeast in a large bowl. Stir together water and molasses in a medium bowl. Add to flour mixture; stir until flours are incorporated. (Dough will be very sticky.) Scrape dough into a large bowl coated with cooking spray. Cover and let rise in a warm (85°F) place free from drafts 3 hours.
2. Scrape dough onto a floured surface. Fold dough into thirds, like folding a letter. Rotate dough 180°F. Repeat folding and rotating procedure 2 times. Coat an 18-inch piece of parchment paper with cooking spray. Place paper, cooking spray side up, in a large bowl. Place dough, seam side down, in prepared bowl. Cover and let rise in a warm (85°F) place free from drafts 30 minutes.
3. Preheat oven to 450°F. Place a 4-quart Dutch oven in lower third of oven. (Do not remove Dutch oven while oven preheats.)
4. Remove Dutch oven from oven. Carefully place dough on parchment in hot Dutch oven. Cover and bake in preheated oven 30 minutes.

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Low Sodium Dutch Oven Rye Bread Recipes

8 hours ago Tfrecipes.com Show details

Steps: Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl. Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes.

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Jim Lahey’s Noknead Bread Lodge Cast Iron

2 hours ago Lodgecastiron.com Show details

With just a cast iron Dutch oven, some flour, yeast, water, and salt, even the most novice baker can make bakery-quality bread right at home. In a medium bowl, stir together the flour, salt, and yeast. …

1. In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough—about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another 1-2 tablespoons of water. Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).
2. When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands, a bowl scraper, or wooden spatula to gently lift the dough onto the towel so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hours. The dough is ready with it is almost doubled. If you gently poke it with your finger, making an indentation about ¼-inch deep, it should hold the impression. If it doesn’t, let it rise another 15 minutes.
4. Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven in the center of the rack.

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Artisan Rye Bread Recipes

4 hours ago Tfrecipes.com Show details

Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C). Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

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Sourdough Rye Bread Baking Sense®

Just Now Baking-sense.com Show details

Instructions. Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If …

Rating: 4.6/5(195)
Total Time: 12 hrs 45 mins
Servings: 1
Calories: 874 per serving
1. Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
2. If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
3. Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.

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NoKnead Rustic Rye Bread Tasty Kitchen: A Happy Recipe

6 hours ago Tastykitchen.com Show details

Remove preheated Dutch oven from oven and lower oven temperature to 450ºF. Carefully place dough into the hot Dutch oven (I like to do this with a parchment paper sling). Cover Dutch oven and place back on center rack. Bake for 50–60 minutes or until the internal bread temperature reaches 205-210ºF. Notes:

Rating: 5/5(1)

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Dutch Oven Caraway Rye Bread Recipe Rye bread recipes

9 hours ago Pinterest.com Show details

Feb 21, 2017 - This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.

Rating: 4.3/5(28)
Total Time: 19 hrs 5 mins
Servings: 1

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Homemade Dutch Oven Bread YouTube

3 hours ago Youtube.com Show details

Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5Here is what you'll need!Homemade Dutch Oven Bread Makes 1 loafINGREDIENTS600 grams all-purpos

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German Rye Bread (Graubrot, Mischbrot) Recipe Abigail's Oven

2 hours ago Abigailsoven.com Show details

After the 24 hour rise, mix in the additional flours, salt, (molasses for dark bread), and water. Put the dough onto a floured surface and knead for a minute or two.

Estimated Reading Time: 4 mins

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Dutch Oven Bread Le Creuset® Official Site

6 hours ago Lecreuset.com Show details

Score the bread with a sharp knife or razor, making an X or a hash mark. This will allow the dough to expand freely. Sprinkle the dough with salt, cover the pot and place it in the oven. After 30 minutes, remove the lid, reduce the oven temperature to 375 F, and continue baking until the bread is nicely browned and cooked through.

Servings: 6-8
Category: Appetizers,Sides

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Dutch Oven Caraway Rye Bread Recipe Rye bread, Rye

7 hours ago Pinterest.com Show details

Dec 3, 2018 - This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.

Estimated Reading Time: 6 mins

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Easy Overnight Spelt Rye Bread Occasionally Eggs

4 hours ago Occasionallyeggs.com Show details

Let the dough rise for another 30-60 minutes. Place a Dutch oven or other high-heat safe covered dish (e.g. pyrex) into the oven and heat to 230C / 450F. Once the oven is hot, remove the …

Rating: 4.5/5(107)
Total Time: 12 hrs 50 mins
Cuisine: North American
Calories: 108 per serving
1. Combine the flours, salt, and yeast in a large bowl. Stir in the water until a shaggy looking dough forms. Cover with a plate or beeswax wrap and set on the counter to rest for 12-16 hours.
2. Once the dough has rested, it should have risen significantly and be quite bubbly. It will be soft. Use a spatula or your hands to stretch and fold it a few times in the bowl before placing onto a large square of parchment paper or in a well floured banneton. Sprinkle flour over it and cover with a towel.
3. Let the dough rise for another 30-60 minutes. Place a Dutch oven or other high-heat safe covered dish (e.g. pyrex) into the oven and heat to 230C / 450F. Once the oven is hot, remove the dish and place the dough carefully into the hot pot.
4. Bake the bread, covered, for 30 minutes. Uncover and reduce the heat to 200C / 400F and bake for an additional 15-25 minutes, or until the crust is golden. A darker crust will have a deeper flavour, so go by your personal preference.

Category: Recipe for HealthShow Details

Dutch Oven No Knead Bread (with perfect crusty crust

9 hours ago Bowlofdelicious.com Show details

This is in the recipe notes – here you go! Dutch Oven Size: I use my oval 5.5 qt. Dutch Oven or my 6 qt. round Dutch Oven for this recipe. There is some wiggle room, so you can go a little …

Rating: 5/5(273)
Total Time: 2 hrs 45 mins
Category: Bread
Calories: 188 per serving
1. In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
2. Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula.
3. Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it's warm outside you can place it there).
4. After the two-three hour rise time, you have two options: bake, or store in the fridge. See notes for how to store.

Category: Recipe for HealthShow Details

Norwegian Rye Bread: Another NoKnead Recipe You Need

8 hours ago Breadtastic.wordpress.com Show details

When dough is ready preheat oven and terra cotta or cast iron covered pot to 450 degrees. Remove dough from bowl and shape quickly into a loaf form and put in pot and bake in oven covered for 30 minutes.

Category: Recipe for HealthShow Details

Simplified Wheat Rye Bread Video Recipes in English

4 hours ago Czechcookbook.com Show details

I enjoyed watching your rye bread video as well as the tips. I recently got an oblong ceramic coated Dutch oven that is good up to 500 F. I was planning to use it for bread baking. I didn’t know that it should not be pre-heated empty. So thanks for the heads up. Right now I am baking rye bread based on a Czech recipe for dalamanky.

Category: Baking Recipes, Bread RecipesShow Details

Sourdough rye bread with spelt and wheat (Dutch oven ver

3 hours ago Cookpad.com Show details

Great recipe for Sourdough rye bread with spelt and wheat (Dutch oven ver.). A flavorful rye bread (60% rye) with both wheat and spelt flour. You can play with the ratio of bread flour to spelt flour, or just use either or. Mix in caraway, sunflower seed or your other …

Category: Bread Recipes, Sourdough RecipesShow Details

Dutch Oven Bread Recipe (No Knead) Easy Rosemary Bread

9 hours ago Thecookierookie.com Show details

No Knead Bread in a Dutch Oven. Baking bread in a dutch oven is easy! Although it does have to sit and rise overnight (it needs a good 12 hours), the prep for it is basically nothing, and …

Ratings: 203
Calories: 171 per serving
Category: Bread
1. In a large bowl mix flour, sea salt, rosemary and yeast together. Mix in the water and use a spatula to blend until well combined.
2. Cover the bowl and allow to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
3. Preheat oven to 450 F degrees. While oven is heating, place your Dutch Oven in the oven to allow it to preheat as well.
4. Remove pot from oven and remove the lid from it.

Category: Baking Recipes, Bread RecipesShow Details

Bread Recipes You Can Make in a Dutch Oven Heart's

8 hours ago Heartscontentfarmhouse.com Show details

8. Clean Eating Dutch Oven Bread. This recipe uses whole wheat flour for a more health-conscious bread recipe. Since whole wheat sometimes makes for a denser loaf, the steam of the Dutch Oven helps this clean eating bread to rise a little higher. Get the recipe here, from Tiffany at …

Estimated Reading Time: 4 mins

Category: Bread Recipes, Tea RecipesShow Details

No Knead Multigrain Bread Recipe by myra CookEatShare

5 hours ago Cookeatshare.com Show details

Add the warm water, yeast, salt and then the flours. Mix well. Place dough in another medium bowl that is oiled. Cover and let sit on the counter until the mix ferments and collapses. Room temp will …

Rating: 5/5(1)
Calories: 107 per serving
Total Time: 10 mins
1. In a medium mixing bowl, stir together the grain mixture with the hot water, and let sit an hour or more.
2. Add the warm water, yeast, salt and then the flours. Mix well.
3. Place dough in another medium bowl that is oiled.
4. Cover and let sit on the counter until the mix ferments and collapses. Room temp will determine length of time until the dough craters - about 2-3 hours.

Category: Recipe for HealthShow Details

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Frequently Asked Questions

How do you make bread in a Dutch oven?

Place the dough inside of an ungreased Dutch oven. Choose a Dutch oven that has a four- to six-quart capacity for best results. Brush the bread with egg wash, olive oil, Kosher salt or herbs if desired. Cover the Dutch oven. Place the filled Dutch oven on the center rack of the oven. Bake for 30 minutes.

What is the best substitute for a Dutch oven?

A soup pot or stockpot is a great Dutch oven substitution. The most common substitution for a Dutch oven is a stockpot. Most cookware sets come with an 8-quart stockpot, so you probably have one on hand.

What do you make in a Dutch oven?

Dutch ovens are best to cook flavor-rich soups and stews. They help intensify the flavors by steaming them slowly for a sufficiently long period. You need to add the ingredients strategically allowing sturdy vegetables like onions, carrots and potatoes to cook longer.

How do you make homemade rye bread?

Making Light Rye Bread Combine the flours, instant yeast, and salt. Pour the honey and water into the bowl. Knead the dough. Prove the light rye dough. Punch the dough and add the optional caraway seeds. Shape the dough and put it in a pan. Prove the dough again. Preheat the oven. Sprinkle the dough with flour and slash the loaf.

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