Get the recipe: https://bakewith.us/y4uleio6
Slightly crispy, slightly sweet, and plenty tangy from its rye sourdough starter, this recipe for Boiled Cider Rye Bread pays tribute to the hearty bread traditions of Eastern Europe. The addition of just a touch of commercial yeast helps ensure a good rise.
Shop this recipe:
Organic Medium Rye Flour: https://bakewith.us/qtt25647
Vermont Boiled Cider: https://bakewith.us/af65e87k
SAF Red Instant Yeast: https://bakewith.us/n8tzzdnv
Brotform and Liner Set: https://bakewith.us/izfmq27p
King Arthur Bread and Pizza Stone: https://bakewith.us/4q1d662u
Half-Sheet Baking Parchment Paper: https://bakewith.us/vi8b4vnr
Credits
Martin Philip – Host
Trevor Hawkins – Director of Photography
Cecile Dyer – Producer
Lydia Fournier – Stylist
Malik Fakiri – Editor
Chapters
0:00 Make the Rye Preferment
2:18 Add Other Dough Ingredients
4:52 Add Boiled Cider
5:53 Mix the Dough and Let Rise
7:54 Divide, Shape, and Put in Brotform
11:47 Score Both of the Loaves
13:46 Load into Oven to Bake and Enjoy
#bread #rye #cider #baking #recipes
“Rye Bread with Boiled Cider Really Hits The Spot” üzerine 19 yorum
Sir, you need to explain in your video what Cider is, for anyone outside of the United States, Cider is an alcoholic beverage and folks will have a very different bread as a result.
We all need a Martin in our life! Thank you!
That looks delicious!!!! I have to try that.
Working with rye can be a pain. Now to slowly trying this method and some YUMMY Rye Bread too. As always Thank You Martin and King Arthur for another fun and informative video!
I have some locally-milled rye and I can't wait to try this! Love your recipes and love Martin's teaching videos!
Great recipe, and explained very well. Thanks! I look forward to trying this! At 9:58, I had to replay that a couple of times. What kind of tool?!? Oh, a "bench tool" 😂
would regular cider work instead of the boiled cider by just reducing the amount of water? In the end, you boil cider to remove water, and then you are adding water the the recipe
KAF, you guys are amazing. I won't bake without your flour. When I was a chef on a yacht and we were travelling Central America, I would have the owners bring me several bags of your flour whenever they flew in (on their private jet!) or I told them I wouldn't bake. Lol. I also have photos of your flour on shelves in Dominica and Grenada. Was so happy to find them! I wish you had it here in Puerto Vallarta where I live now! I just have it shipped in. I really appreciate you all!
It looks like gingerbread dough!
you sold me at "fresh cut grass"
I immediately thought of adding some caraway seeds. What'd ya think?
Only thing better than a piece of toasted rye with butter is two pieces of toasted rye with butter.
I have dark pumpernickel flour, would that work with this recipe?
Another great video, how about a video making rye tortillas thank yiu
Pushy advertisements always turn me off, but this guy feels like an actual baker, not a salesman. He’s not constantly and awkwardly saying, “And now I’m going to use my King Arthur Organic Rye Flour.” He’s just giving us a good recipe. With a bag of King Arthur rye flour sitting tastefully to the side. It makes me want to make some rye bread, with King Arthur happily on my mind when I go to the supermarket.
Looks amazing…going to try that one. Thanks Martin
Would KA Pumpernickel Flour work for the rye in this recipe?
Martin, how about a classic Sheepherder's Bread? Big and round and crusty.
Just curious, but can I add some inclusions (raisins, walnuts, dried cranberries, etc.) into this? How, when, how much?