Walnut Rye Bagel

I think I make walnuts and rye bread many times, because it is one of my favorite bread.
Today, I made the bagel version.

I held baking class at home. Bagel is the one of most popular request at the my baking class.
I had Honey Bagel recipe. There is more detail how to shape bagel.


Do you know what kind of effect bagel get as boiling it before bake?

By boiling the dough, the starch by the surface get gelatinized itself and create the coating.  That makes bagel surface crispy.

And also the bagel gets proof with boiling temperature. It won't proof much during baking.
The surface is already hard, then crumb has got limit to proof in the oven. That makes chewy and doughy texture.

Boiling Bagel

• To make crispy crust
• To make chewy and doughy....

I used muscovado sugar to make it dark color and strong flavor.
My recipe makes 5 bagels. You can make double batch if you like.

Honey and butter on walnuts bagel and chocolate spread on it : ) That is my favorite.

Walnuts Rye Bagel

220 g High grade flour

30g Rye flour

10g Muscovado sugar or Brown sugar

5g Salt

5g Yeast

165g Water (warm)

70 g Walnuts

Boiling water

1 table spoon of sugar

1, Combine dough ingredients in to a large bowl. Knead it with your hand, until it becomes dough. Take it out onto the floured counter, knead it for 15 minutes until it gets elastic and smooth.
Spread the dough, put walnuts on it, knead it till dried fruits are just evenly incorporated into the dough.

2. Put it back into oil sprayed bowl. Put plastic cover on it. Place it warm place until it gets double size.

3. Pour the dough on the floured counter, deflate it gently. Divide it into 5 pieces (100g each). Make them ball shapes. Rest them for 15 minutes.
Meanwhile prepare boiling water in a large pan on stove.

4. Shape them ring shape.

There is more detail about how to shape bagel , here.

5. Set boiling water on low heat, boil bagels upside and backside  for 30 seconds each. Place them onto a wire lack to dry up roughly for 1minutes.

6. Preheat oven 190℃. 

7. Bake them immediately at 190℃ for 15 - 20 minutes until it becomes golden and brown. 

 

Ginger beer bread

I have passion for baking bread, and my darling has passion brewing beer.

He brews beer at home. He makes 25L at once. It takes 2-3 weeks to ferment depends on temperature or what kind of beer brewing.

Last week, he brewed Ginger Beer. It is much easier to brew, he said. 

That is how we keep beer and ginger beer in the fridge. 

It is shame to show you inside of our fridge... anyway, we have beer tap on the fridge, and keep the keg and Co2 tank in the fridge. 

I got ginger beer yeast from his brewing, then why not make ginger beer bread. 

This ginger beer is 2% alcohol, and made from ginger, sugar, water, lemon, orange, chili and yeast. It taste spicy and citrus flavor.

Yeast is sinking to the bottom. 

I made polish from ginger beer and yeast, flour. And I add 10% of rye flour and mixed peel to make it citrus flavor. 

Ginger beer bread

Polish 

100g white flour

100g ginger beer

1 tea spoon of ginger beer yeast

Combine all ingredients in a container, leave it at room temperature, set it 6 - 8 hours till it becomes double size. 

Final dough

350g white flour

50g rye flour

10g salt

all polish

200g ginger beer

100g mixed peel

1. In the mixing bowl with the dough hook, combine all final dough ingredients except mixed peel.
Knead it for 15 minutes until it get smooth and elastic.
On the floured counter, transfer the dough, and add mixed peel. Knead it until it is completely combined.

2. Put it in the container with cover, place it warm place, proof it 8 - 10 hours until it gets double size.

3. Pour the dough on the floured counter. Deflate it briefly.
Shape it oval ball. Sprinkle flour on the basket.  Put it into the basket.

4. Place it warm place, rise it for 1 hour until it becomes bigger size.

5. Preheat oven, 230℃ with the baking tray.
Take out the baking tray from the oven, sprinkle flour on it.
Put the dough on the tray as upside-down the basket.
Score it, spray water, and sprinkle flour on it.

6. Bake it  230℃ with steam for 10 minutes, without steam 180℃ for 10 minutes, 160℃ for 20
minutes.

7, Cool it down on the wire rack.

It is placed at Yeastspotting. 

Light Rye Loaf (20%)

Rye bread is one of my favorite. I have baked it so many times, and I got few recipes with rye on my blog. But, now, I realized that I didn't add the basic rye loaf recipe, here.

This is my rye bread recipe. It contains 20% of rye flour and 80% of white flour. I make rye flour starter from all rye. 

Rye flour is difficult to handle with water. Because it contains  a polysaccharides, called pentosan, which forms a glue - like substance once it is mixed with water. 

And it contains lower protein than wheat flour. It causes heavier and less proofing than wheat bread. 

I don't knead it much. At first, the dough is sticky. But proof it slowly and fold it twice. After that process, it is not sticky as before. 

So my rye bread is light rye, but volumey,  and it contains molasses and caraway seeds to make it dark caramel taste.  

Light Rye Loaves (20%)

Makes 3 loaves

Starter

180g Rye flour

180g Water 

1 table spoon of sourdough starter

Final dough

720g white bread flour

1 tea spoon of caraway  seeds(grounded)

14g salt

15g molasses

all rye starter

 390 - 420g water

Rye flour for sprinkle

 

1. The day before, in a container, combine rye flour, water and sourdough starter and stir. Set it 10 - 12 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour and caraway seeds, salt. Add molasses, sour dough starter and water. Mix it until it is well- combined. If the dough is too sticky, add more flour. 

 

3. Put it into the container, then proof it at room temperature (20℃). After 2hours, fold it. another 2 hours, fold it. Then proof it till it becomes bigger size (about 8 - 12 hours). 

4. Pour the dough onto floured counter, then deflate it, knead briefly. Dived it into 3, about 500g  each. preshape them into bolls.

5. Shape them into final loaf, make them  long oval shapes. Transfer them on the floured cloth and cover it softly with plastic wrap. Proof it at warm place (30 degrees) for 1 - 2hours.

6.  Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Transfer the dough on the floured baking tray. Score slant line on the dough with a sharp knife. Spray water. Sprinkle rye flour on them.

 
8. Bake them at 220℃ with steam for 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

 

 

 

I placed it on Yeastspotting!

Spiced Berry Loaf

For me, dried fruits loaves are luxury bread, except raisins bread. Dried fruits and nuts are quite expensive.

The other day, I went grocery shopping to super market. I found they had dried fruits on sale. Of cause, I bought them for my bread baking.

I put  dried blueberry, cranberry, cherry and raspberry in the loaf. Raspberry is bit sour, but others are sweet. And it got spices, cinnamon, clove, nutmeg, allspice and ginger.

I often see sweet buttery spiced fruits bread, like hot cross buns.

This is naturally fruits sweet and spicy aromatic.

I prefer have slices of this bread with butter at my breakfast!! 

Spiced Berry Loaf

Sourdough starter
Day 1 

Bread flour 80g
Water 90g
2 teaspoon of beer yeast
(pinch of active dried yeast) 

Final dough

180g High grade flour
75g Rye flour flour

1/2 teaspoon of Cinnamon

1/2 teaspoon of Allspice

1/2 teaspoon of Cloves

1/2 teaspoon of Nutmeg

1/2 tea spoon of Ginger
 All sourdough starter
5g Salt
180cc Water

80g Dried berries (blueberry, raspberry, cranberry, cherry)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and spices. Add sour dough starter and water. Mix it 10 minute till it becomes smooth and elastic. 

Then add dried fruits, and knead it till it is completely combined.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

4. Pour the dough onto floured counter, then deflate it, knead briefly.

5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

6. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water.
8. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

It is placed at Yeastspotting.

Honey Walnuts Rye Sticks

Honey and walnuts, Rye....that is my favorite combination of bread. I made stick bread. These are handy for breakfast. When I don't have time to have breakfast as sitting down, just grab sticks and bite as walking to work.

But I prefer having these sticks as toast with butter , tea and sitting down !!

Sourdough starter is made from Rye flour and White flour of mixture. The bread contain 70% White flour and 30% Rye flour. So it is not so dark color.
You can enjoy crunchy crust and walnuts. Natural sweet from honey and sourdough.

Honey Walnuts Rye Sticks

Sourdough starter

50g White flour

50g Rye flour

100cc Water

1 Table spoon of beer yeast (or pinch of yeast)

Final dough

230g White flour

70g Rye flour

8g Salt

40g Honey

130cc Water

15g Unsalted butter

40g Walnuts (chopped)

Time

Mix 10min

　　　　　　　　←add butter

Mix 10min

　　　　　　　　　←add walnuts

Fermenting 8 - 10 hours

Deflate

Devide 700g = 140g x 5

Shaping

Slashing

Baking 200℃ 8min 180℃ 15min

           Turn off 5min

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Final dough

Combine luke-warm water and honey.

In the mixer or bread machine, combine the final dough ingredients except butter and walnuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnuts then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5.  Pour the dough onto floured counter. Deflate and divide into 70g each.

6. Shape it into sticks.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 210℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 200℃ for 8minutes with steam. 180℃ for 15minutes. Turn off and leave it for 5minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.

Walnuts Rye Sourdough

This is one of my favorite bread.
It doesn't proof much. Because it is made from Rye sourdough starter. And 1: 1: 1 = white flour : Rye flour : wholemeal flour.
It has to be baked with steam at first and gradually low heat for 1 hour.

It is quite dark bread. I like to toast and have it with honey!!

Walnut Rye Sourdough

Rye Sourdough starter
Day 1
Rye flour 40g
Water 50g
2 teaspoon of beer yeast
(or pinch of active dried yeast)
Day2
Rye flour 40g
Water 50g

Final dough 

White Flour 135g

Wholemeal Flour 135g

Rye wholemeal 55g

Salt 8g

Caraway seeds 2 tea spoons

Molasses 19g

Water 150cc

Unsalted Butter 10g

Walnut 100g

Time

Mix 10minutes

Add butter and walnut

Mix 10minutes
Fermenting 7 - 10hours

Deflate
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 40minutes
Turn off fire 10minutes

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and walnut. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnut, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinke flour. Transfer the dough on it. 
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 35minutes. Turn off and leave it for 10minutes.  

10. Cool it down on the wire rack.

It is placed at Yeastspotting.

Rye Raisin Loaf

I love rye bread rather than any other sweet bread.

Rye taste sour and dark heavy, chewy.

 

This is my special bread. I put raisin, cinnamon and molasses to make it dark and nice aroma.

Cinnamon aroma makes me hungry, molasses and raisins make it natural sweet.

Use a basket to make a nice shape.

Rye Raisins Loaf

Rye polish                             

100g Rye flour                                 

80cc Water                                              

Pinch of instant Yeast                              

                                                 

Make Rye polish

Mix all ingredients into a container, place it in room temperature for 12hour. Then put it into the fridge 3 days.
240g White flour

60g Rye flour

1 Table spoon of Molasses

1 Tea spoon of Salt

1 Tea spoon of instant Yeast

Rye polish

201 g Water

1 Table spoon of oil

120g Raisin

Method

1. Mix flours and yeast,rye polish, molasses, salt, water into a bowl with your finger till it becomes hard to mix. 

2.Place the dough into the floured counter, then knead it for 8 minutes. And add butter, knead it another 4 minutes till it becomes smooth and elastic.

3. Spread the dough, put raisins on it, knead the dough briefly till raisins are just evenly incorporated into the dough.

4. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 1 hour).
5. Pour the dough onto floured counter, then deflate it, knead briefly. Shape it a big rough ball.
6. Set the dough with cover for 20 minutes.

7.Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

Put it nice side to bottom, ugly side to up .

8. Place it into warm place with spray water, rise it for 1 hour. Preheat the oven at 230℃.

9. Put the dough onto a baking tray with up side down the basket.
See the photo, you can see basket trace on the dough.


10. Score slant lines on the dough with sharp knife. Spray water.

11. Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam.