rye bread

This pastrami-style cured salmon recipe by Georgina Hayden requires a little bit of preparation, so make sure to plan in advance. The reward is well worth the effort though and makes a wonderful get-together lunch. You&#8217;ll need a side of salmon for this recipe. Our cumin-cured salmon is another great recipe for laid-back entertaining.

Pastrami-style cured salmon on rye

shallots, roughly chopped

fine sea salt

demerara sugar

black peppercorns

parsley

1kg side sustainable salmon, pin-boned

tbsp molasses

bay leaves

cayenne pepper

tsp sweet smoked paprika

tsp caraway seeds

coriander seeds

butter

You’ll also need…

Food processor

Put the shallots in a food processor or blender with the salt, demerara sugar, 2 tbsp of the peppercorns and the parsley. Pulse until you have a vibrant green salt. Spoon just under half of it into the base of a glass or ceramic dish (one that will just accommodate the salmon). Lay the salmon on top, skin-side down, then cover with the rest of the salt mixture. Make sure the fish is completely encrusted in salt. Cover the dish loosely with cling film and put in the fridge for 48 hours.

When the salmon has cured for 48 hours, put the molasses in a small pan with the bay leaves, cayenne pepper and paprika. Put over a medium heat, bring to a simmer, then turn it off. Leave it to come back to room temperature, then remove and discard the bay leaves.

In a small pan toast the caraway and coriander seeds with the rest of the peppercorns over a low heat for a minute or so. Leave to cool, then finely grind in a pestle and mortar or spice grinder.

Scrape the green salt cure off the salmon, giving it a rinse if need be, but be sure to pat it completely dry. Put the salmon skin-side down on a platter and brush with the spiced molasses until completely covered. Evenly sprinkle over the ground spices, then return to the fridge for a further 12 hours, uncovered.

When you’re ready to serve, scrape off the excess spices (don’t worry if some are still there – you just don’t want it to be too punchy) and finely slice the salmon off its skin. It looks fabulous served straight on the table on a board, with a loaf of rye bread, good butter or cream cheese and a jar of dill pickles (see tip).

A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.

Rustic Rye Sourdough Bread

active sourdough starter

slightly warmer than room temperature water

honey

fine rye flour

bread flour

whole wheat flour

salt

Before beginning, it will be helpful to watch...

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!

Add starter, water, and honey to a bowl....

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.

Autolyse: let dough sit for one hour, covered...

Autolyse: let dough sit for one hour, covered and undisturbed.

Bulk ferment: Now you will knead the salt...

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.

After those 30 minutes pass, perform a set...

After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.

Now you will let sit, undisturbed and covered...

Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.

At this point, lightly dust your work surface...

At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.

Then shape your dough, using this method as...

Then shape your dough, using this method as a guide.

Place dough into your flour dusted banneton, (or...

Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.

Time to bake. Preheat your oven to 500...

Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.

Then put dough into the dutch oven on...

Then put dough into the dutch oven on the parchment, and put cover on. 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...

Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.

Wait AT LEAST one hour to cool otherwise,...

Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

The original Reuben’s Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette Seelos — one of Charlie Chaplin’s leading ladies — in 1914. Mr. Reuben’s version called for ham and coleslaw but morphed into today’s Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Reuben Sandwich

mayonnaise

ketchup

dill pickle relish (not sweet)

onion

yellow mustard

Worcestershire sauce

rye sandwich bread

unsalted butter,

corned beef

sauerkraut (about 6 ounces)

Swiss cheese (about 6 ounces)

Make the Russian dressing: In a small bowl, combine all ingredients and mix well.

Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they’ve formed the foundation of countless vegetarian burgers. There are <a href="https://cooking.nytimes.com/recipes/1012989-white-bean-burgers">white bean burgers</a>, <a href="https://cooking.nytimes.com/recipes/1016668-the-ultimate-veggie-burger?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=8">kidney bean burgers</a> and a plethora of other <a href="https://cooking.nytimes.com/68861692-nyt-cooking/16707-veggie-burgers">veggie burgers</a>. Most have two things in common: beans and binders. This version from the chef Jamie Oliver’s new book “Ultimate Veg” (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.

Jamie Oliver’s Vegetarian Black Bean Burgers

red onions

mushrooms

rye bread, torn into 1/2-inch pieces (about 2 1/2 cups)

black beans,

coriander,

Kosher salt and black pepper

Olive oil,

sharp Cheddar, grated (about 1 cup)

brioche rolls, potato rolls or burger buns

cherry tomatoes, chopped (about 1 cup)

lime

Chipotle hot sauce, as needed

mango

avocado

yogurt

cilantro sprigs

Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.

Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.

Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.

Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.

Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!

Rye Bread

yeast

water

caraway seeds

rye flour

all-purpose flour

cornmeal

cornstarch

In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.

Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.

Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.

Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.

Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.

Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.

Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.

This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.

Easy Overnight Dark Rye Bread

500 milliliters (2 cups) room temperature water

maple syrup

(3 cups) whole spelt flour

(1 cup) rye flour

(1/2 cup) rolled oats

(1/4 cup) cocoa powder

sea salt

dry yeast**

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Add the spelt, rye, oats, cocoa, and salt...

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Cover the bowl with a lid, cutting board,...

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

In the morning, grease* a 30 cm /...

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Cover the dough with a clean dish towel....

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Heat the oven to 200C (400F). Once the...

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Remove it from the oven and place the...

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

https://mediavine-res.cloudinary.com/video/upload/fxetxfrbcgc0pr5vkbij.mp4

Start by making the caramelized onions. These take a great deal of time. The onions here, barely slicked with neutral oil, surrounded by sweet wine, can take up to 30 minutes to achieve the excellence you are looking for. You stir and stir and stir.

Creamed-Mushroom Bruschetta With Caramelized Onions

vegetable oil

yellow onions, peeled and thinly sliced

kosher salt,

sweet Marsala wine

unsalted butter, cubed

thyme leaves

salt and blackpepper,

shallots,

sherry vinegar

heavy cream

rye bread, sliced thick

onions (see above)

Creamed mushrooms (see above)

chives

Heat a heavy-bottomed pan over high
heat. Once the pan is hot, add vegetable
oil. Once the oil shimmers, add the
onions and salt. Do not stir immediately.
Wait 1 minute, then begin to stir
frequently over high heat for 5 minutes,
or until the onions have released
liquid and started to become translucent.

Turn the heat down to medium and
add Marsala. Cook, stirring often,
for what will seem like an eternity, until
the onions are fully melted and dark
brown, approximately 20 to 30 minutes.

For the caramelized onions

Heat a heavy-bottomed pan with high
sides over high heat. Once the pan
is hot, add vegetable oil. Once the oil
shimmers, add butter. When butter
foams, add mushrooms and cook, stirring
occasionally, until the mushrooms have
released their liquid and are golden brown,
approximately 15 to 20 minutes.

Reduce heat to medium low and,
using a wooden spoon, create a well in
the middle of the mushrooms. Add
thyme, salt, black pepper and shallots;
sweat until shallots have cooked
through and become translucent,
approximately 3 to 5 minutes.

Return heat to high and add sherry
vinegar to deglaze pan, then add cream
and bring to a low boil.

Check for seasoning. Mushrooms can
be reserved until needed, then reheated
over a medium flame. Add a splash
of extra cream to loosen, if needed.

For the creamed mushrooms

Spread 2 tablespoons caramelized
onions over each piece of toast, followed
by approximately 1/4 cup of creamed
mushrooms.

For the bruschetta

Rye is a grain that thrives in the relatively cold environment in Scandinavia, so that means that bread made using rye flour is common in Denmark. This is my recipe for a dark, malty sourdough rye bread with rye kernels and pumpkin seeds.

Danish Rye Bread

g sourdough starter (100% hydration)

sourdough rye starter (166% hydration)

330 g rye kernels,

pumpkin seeds

400 g levain

soaked seeds

g malt syrup

g salt

Mix all the ingredients for the levain; if you are using a 100% hydration wheat sourdough you should use those ingredients. If you&#x27;ve keep a 166% rye sourdough from your last bake, use the other set of ingredients.

There will be enough levain to save for the next bread.

Mix the seeds with the water and leave to soak overnight.

Make the levain and prepare the seeds - the night before

Put 400 grams of the levain, 20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour and 200 grams of water in a bowl.

Whatever of the levain is left over, is your new mother rye starter. Put it in the fridge until the next time you need it.

Strain whatever water hasn&#x27;t been soaked by the seeds and add the seeds to the bowl.

Mix the dough by hand until everything is really well incorporated.

Butter a large bread pan liberally.

Add the dough and level it using a wetted spatula.

Leave to proof covered with a wet dish towel or cling film.

Mix the dough

A rye bread needs to rise about 30%-50% before it&#x27;s put in the oven. If you put it in too early, the bread will crack on top because of too much oven spring, if you put it in too late the bread will deflate in the oven.

The proofing can take anywhere from 2 to 6 hours depending on a lot of factors, like the ambient temperature, the strength of your starter, the temperature of the dough and the consistancy of the dough

A good rule of thumb for when it is ready to put in the oven is when there is 6-7 pinhead sized holes on top of the dough

Proofing the bread

Heat the oven to 240°C/465°F/Gas Mark 9.

When the bread is ready to bake, put it in the oven and close the door.

Bake for 10 minutes, then reduce the temperature to 180°C/355°F/Gas Mark 4.

Bake for another 40-70 minutes until the breads internal temperature is 98°C/208°F.

Leave the bread to cool on a wire rack.

Once it&#x27;s cooled to room temperature, put it in zip lock bags and let it rest for a day before slicing into it.

Baking the bread

https://www.youtube.com/watch?v=8EanzisEiMc

Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open faced sandwich recipes.

Recipe:
https://fdgk.dk/danish-rye-bread-recipe

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If you want the recipe for those four delicious open faced sandwiches, you can watch my video here: https://fdgk.dk/open-faced-sandwich-recipe-video

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Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød

This 100% rye bread has an excellent flavor profile: nutty, earthy and slightly malty. It's especially tasty when served with fats with mild flavor, such as avocado and cultured butter. This recipe makes 1 loaf in a 450g Pullan loaf pan.

Top 20 rye bread recipes from across the web

The most viewed rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pastrami-style cured salmon on rye

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Rye bread

Top 20 rye bread recipes from across the web

The most viewed rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pastrami-style cured salmon on rye

Rustic Rye Sourdough Bread

Reuben Sandwich

Jamie Oliver’s Vegetarian Black Bea...

Rye Bread

Easy Overnight Dark Rye Bread

Creamed-Mushroom Bruschetta With Ca...

Danish Rye Bread

Sourdough Danish Rye Bread (Easy, N...

Sardines on Buttered Brown Bread

Rye sourdough starter

Super-quick Scandi supper

Buttermilk, brown sugar & rye bread...

Bread Machine - Rye Bread

No-Knead Rye Bread

No-knead black bread

Really good rye bread

Paul Hollywood's rye bread

Homemade Rye Bread Recipe

Rye bread

The most viewed rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine