Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: farfallina on February 14, 2011, 08:49:23 am
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It has become one of my favorite bread recipes. I can say that it has also become the longest lasting bread among the ones I made. It was very tasty on the 4th day too. I couldn't continue my test since we finished it all on the 4th day:)
New York Rye Bread:
Ingredients:
280g water
10g honey
15g fresh yeast
250g rye flour
250g bread flour
5g salt
25g yogurt
1 tsp cumin seeds
Preparation
* Warm water for 1 minute at 37ºC on Speed 1
* Add honey and yeast. Mix for 4 seconds on Speed 4
* Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
* Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours
* Roll it and press the air out
* Give it an oval shape
* Press in the center with the palm of your hand as in the picture
* Roll and transfer it onto an oven tray with seam side down
* Cover with a damp cloth and let it rise for 1 hour
* Make diagonal cuts on the top with a sharp knife
* Bake in preheated oven at 220ºC for 35 minutes
* Let it cool on the wire racks
Enjoy!
It's adapted with a few changes from the recipe titled as "Pane Segale di New York" in "Pane Fatto a Casa"
Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/new-york-rye-bread.html
Note: Many forum users tried this bread with caraway seeds and noted that also caraway seeds work great.
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Now that's one I'm definitely going to try Farfallina - one question though. When you say "seam side down", does that mean the side that you have pressed with your hand is underneath?
Thanks
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Farfallina, ;D what a good looking loaf, and I'll bet it is tasty. Will make. Thanks for this.
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Yes Katya exactly
Remember to roll it first though! First you press with your hand and then roll it. This is the side that remains underneath when you place in the tray
You can see in the pictures
Tell me if there are things to be cleared up ;)
Thanks achookwoman. I hope you enjoy it when you make it ;)
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I made this today and it's turned out really well. Very easy to make. If there's any left, I'll try and post a photo tomorrow
When I do it again, I may well use a bit less cumin seeds as I'm finding the cumin seeds are slightly overpowering the taste of the rye. But other than that, even better than I thought it would be.
Thanks Farfallina for a wonderful recipe :-* :-*
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I hope to make this when we go home. I might put caraway seeds in instead of cumin as I love them in rye bread.
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I am happy you enjoyed it
Thank you for the feedback :-*
Next time I'd like to try with anise seeds since I like the taste a lot ;)
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I made this today and it is lovely. I put it into a loaf tin but I think it would be better ,as farfallina has done, as a free form loaf.
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I'm glad you liked it too Cookie. I meant to post that the strong cumin taste went away after the first day or so and it ended up perfect.
Unfortunately I forgot to take a picture of mine, sorry folks. :-[ :-[
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oooh I wish rye flour was readily available here, i would have to send off for some as I haven't seen it in any of our supermarkets. :-\
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I am happy it worked out well girls ;)
JulieO I had difficulty to find rye flour as well
Thanks God my brother in law has a pasta fresca shop so he bought for me from his flour supplier ;D
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Farfallina, this is a BEAUTIFUL loaf. Used Caraway seeds, (1/2 teaspoon ) as I have been wanting to make a rye loaf with these seeds. Also used dry yeast as this is what I have. The Rye was dark rye and gave a lovely chewy texture to the crust. Will certainly be making it again and hope others do also. I just threw every thing in and kneaded for 4 mins. Warm water of course. Thank you for this recipe.
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I am glad you enjoyed it achookwoman ;)
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I forgot to mention in my review that it makes superb toast.. 8) 8)
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That made me laugh Katya as my DH said he didn't like it for toast. I certainly didn't mind as I got to have the leftovers for lunch today.
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Katya where did you buy your Rye Flour? :)
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I can't remember CC - I think it was at a small deli/cafe in the Peak District but I'm pretty sure Waitrose sell it and from googling it, it looks as if Sainsburys and Tescos sell it as well.
Good luck in hunting for it ;)
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Thanks Katya I will look for it next time I'm shopping. :)
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this kept ' fresh' for 5days.
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you broke my record then achookwoman! :D
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I can't remember CC - I think it was at a small deli/cafe in the Peak District but I'm pretty sure Waitrose sell it and from googling it, it looks as if Sainsburys and Tescos sell it as well.
Good luck in hunting for it ;)
My local Waitrose didn't sell Rye Flour but found Dove's Rye Flour in the local Sainsbury's. :)
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I forgot to mention that I made a second loaf, this time using caraway seeds. I think I prefer the caraway to the cumin, but mainly because it reminds me of rye bread I had when I was growing up.
My loaf is keeping very well - OH is away and I'm only having a couple of slices a day. I think it's 6 days so far :)
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...and here comes another record with 6 days! ;)
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I made this agan yesterday and I love it even more!
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I made this for friends who were staying over the weekend. She is the source of my sour dough starter and is quite a bread afficiando. She was really impressed by it.
I think it is my favourite bread recipe, especially as it lasts so well (except when we have visitors :D ). I do prefer it with caraway seeds to cumin though
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Just love this loaf!!!
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Soon we are gonna go on holiday with friends.
For the first time in our lives we hired a caravan
We are quite excited actually. I am trying to figure out the things we would need during our trip
I guess this bread would be a good choice to take with us for when we have cravings ;)
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Soon we are gonna go on holiday with friends.
For the first time in our lives we hired a caravan
We are quite excited actually. I am trying to figure out the things we would need during our trip
I guess this bread would be a good choice to take with us for when we have cravings ;)
Cookie takes her holidays in a caravan so I'm sure she will give you plenty of tips :D :D :D
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Cookie takes her TMX farfallina, are you going to take yours?
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Thanks for bumping this, I missed it the first time! Sounds delish.
Have a great holiday farfallina.
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Enjoy your holidays farfallina. There's not always a lot of space in caravans so you will probably only take the basics.
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Thanks girls
I am still around until 16th ;)
The thing is I never went on a holdiay with caravan and I am not very experienced
Moreover, our friends are coming from turkey, 2 adults and their 1.5years old baby. So I kind of think of what everyone would need. From towels, sheets to food details, plates, napkins and more. There are many things to consider.
We are 5 adults at the end. We manage somehow I hope:)
Your experiences, recommendations and advises are always welcomed
As for Thermomix... I've thought about it a lot. I really wanted to bring it with us. It would be great to prepare food mostly for the baby. However we decided not to. We won't be staying in one camping area. We have 3 stops. We will be staying at 2 different campings and also parking lot of an entartainment park called Mirabilandia. Since Thermomix is very precious to us we didn't want to risk something bad would happen to it :-))
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Farfallina, what you take for cooking , will depend on if you have access to electricity. If not you may be able to use BBQ. We caravanned a lot when the children were young and we all loved it. We took old everything, clothes, sleeping bags, cooking utensils and lots of tinned food as food was always expensive. We would buy 1 meal aday and cook the rest. breakfast cereal and toast, sandwiches for lunch and often fish and chips for tea. I worked out how to cook a cake in an electric frypan and always made lots of biscuits to take with us. the children were always hungry after swimming , as we usually went to the beach. when we went up to the Desert, no electricity , I would cook over a camp fire. Even made bread in a case iron pot, over a fire.
I think that you will have a great time as you have so much cooking experience and imagination, it will take you out of your 'comfort zone' and allow you to be creative. Have fun, and let us know how you go.
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Thanks for the suggestions achookwoman :-*
First 3 days we will be able to get electricity I suppose. We will be in the camping
Last 2 days we can't have electricty thats for sure- We will be at parking zone of an entertainment park
BBQ is a great idea. After we get caravan let us fill with obligatory needs and then see how much space we've got left
We will have some food ready. My mother in law is gonna make us some lasagne since all my friends go crazy about them! :)
I plan to buy salad, those ready to use packages so we wouldn't bother to cut and wash
I was planning to make Nutella Tart (http://www.forumthermomix.com/index.php?topic=3834.0) since it's easy to store. No need to be in the fridge
I plan to make this rye bread, maybe some other one also, haven't decided yet
I plan to make puree and soup for the baby. His mom handles the rest:)
I plan to make chicken salad for one meal. I just grill chicken and then add tinned ingredients such as mushrooms, sun dried tomatoes, peas, olives, cheese etc
We plan to eat out a few lunches or dinners. We like going to pizzeria
Even if we don't have any experience I believe we can manage somehow because it's just a 5 days trip which would be Ok for the beginners like ouselves:)
Well... we'll experience and see how this turns out :-))
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You sound very organised Farfallina, have a great time.
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Whatever happens have a great time Farfallina :)
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We had some friends round for dinner last night - they live half the year in New York and the other half over here. I made this rye bread (with caraway seeds) to go with the gravlax starter and they asked me where they could buy it as it was like what they could get at home. I think they were quite surprised to know I had made it myself 8) 8)
This time I mixed everything up for 20 seconds at speed 5 and then let it rest for 10 minutes before kneading (I've been reading Dan Leppard who recommends doing this). I don't know whether it was this or the warm weather but the bread had a particularly good crumb this time round.
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Wow! It is quite impressive to hear that also your new yorker friends enjoyed it!!
Thank you for sharing also your alternative preparation Katya
I will try it next time
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Hi ,Farfallina and Katya, this is one of our fav. breads also. I have tried Dan Lepard's method of knead, rest knead again, and so on. It certainly doesn't harm the rising and texture but I still am not sure that it makes a lot of difference. Let us all know what you think. Dan Lepard is my bread hero and often has recipes in the Guardian newspaper, I have made many of his recipes in the TMX.
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I'm just beginning to discover the joys of Dan Leppard. The bit I read said you should mix the ingredients and rest before starting to knead so I did that but I would need to do a lot of experimentation to prove that it was the resting that made the difference.
By the way this bread makes fantastic toast ;) ;)
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I have just pulled this out of the oven and it looks great, A lot thinner than I am used to so I might do it in a loaf pan next. Is the outside supposed to be really hard though? Like it still feels fluffy on the inside but the outside is like its going to have a very nice thick crust?
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Trish, the outer crust on mine seems to soften as it cools.
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Hi Trish
It is just like cookie said
When you remove it from the oven the outer crust is very thick but then it softens after cooling on the wire racks
However, it won't be very fluffy
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Thank you :)
It is very lovely!! Half the loaf is gone and the kids keep asking for more ;D
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I am happy kids enjoy it Trish ;)
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I have to try this one. I love rye bread. It is really the only bread that I eat since I try to avoid wheat breads. As a former New Yorker I agree with Kalya on the caraway seeds.
I sometimes buy a bread from a small commercial bakery called Bohdi's they call it wupper light. it is a combination of rye and lupin. similar tasting to rye bread but a bit heavier. It has a fairly high protein contenet from the lupins.
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Love this bread, also add caraway seeds.
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i will try it with caraway seeds as well when i find any ;)
I hope you like it Dashingden
It will be more challenging to offer it to a former New Yorker I guess :)
Thank you achookwoman :-*
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Falfallina - if you cannot find caraway seeds, send me a PM with your address and I will send you some in the post after the Christmas rush is over.
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Oh Katya,
It is so kind of you.
Thank you so much. :-* :-* :-*
I let you know if I cant fine any
Merry Christmas
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I made two batches of this recipe today - I first milled the rye into flour then did exactly as per recipe. In the first rising the dough was almost cooked on the top - it was 30C outside today. Next time I will cover with oiled clingfilm. Then the dough was very sticky and difficulty to form. Fortunately the enmd result was very popular as I wasn't offered the leftovers to bring home. Also made a focaccia to take too and a Zwiebelkuchen for our lunch - TDF.....
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I am glad it turned out well at the end Shayla.
I haven't tried to mill my own flour for this one.
Thank you for sharing your experience with us ;)
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I finally got around to making this yesterday. It is lovely Farfallina. I also used carraway seeds instead of cumin. I will be making it again.
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We love this one too.
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I am happy you all enjoy this bread as we do ;)
Thanks for feedback
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I made this again today with a couple of modifications. I used dried yeast because I didn't have any fresh yeast. I also substituted caraway seeds for the coriander and 20g black strap molasses for the honey. Instead of bakers flour I used wholemeal flour.
I really like this bread.
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Want to try this soon . . Den - love the idea of using molasses. (Thanks, Judy, for the link to this!) :D
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No worries GF, I knew it was a popular recipe.
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Is the yoghurt in this recipe greek yoghurt?? Would love to try making this :)
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I'm pretty sure Greek yoghurt will be fine.
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I make it using Greek yoghurt, and it even works with the 2% fat version
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I loved this and now I'm making it gain with caraway. I have no yoghurt though so we shall see how it turns out!
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You could substitute sour cream.
I love this bread too.
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Thanks for the heads up on this bread CC and Cookie. I didn't end up making the other one. I'm up to about the 4th loaf of this. Everyone loves it except DH :-)) I don't like caraway seeds so I used poppy seeds instead.
Lovely recipe thanks Farfallina :)
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I don't use any seeds at all. I like the caraway but DH doesn't.
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I am happy you enjoyed it djinni373 ;)
I like using seeds but I agree with cookie, it is not a must.
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I made this today using greek yoghurt. Haven't cut it yet but it looks and smells yummy. :)
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Love this recipe, thanks again Farfallina. Have been having it cut thin and toasted for breakfast.
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My pleasure achookwoman :*
I enjoy it toasted too for my brunches.
Additionally, when i wouldn't be able to finish it for some reason (even if it stores quite long) i cut it into thin slices and place in my freezer.
I toast when needed
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Thanks Farfallina. Doesn't last long enough to freeze.
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Ooh, as a new Thermy owner, who hasn't yet attempted bread, I can't wait to try this. I have dry yeast in the cupboard, could this be used instead of fresh? And would the quantities be the same?
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It's usually half as much. I use 2 teaspoons of dry yeast for this recipe.
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Thanks cookie1 - will give it a whirl over the weekend.
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I made this today with dark rye, fresh yeast, molasses and caraway seeds. My loaf doesn't look as pretty, but DH and DD have helped themselves to seconds and I don't think it will last very long at all. DD toasted a slice and declared that it was nice and crispy on the outside and soft on the inside. I'm sure I will be making this again
(http://tapatalk.imageshack.com/v2/14/09/20/0ceaff17cbb72d3b9f8cce14a749fa61.jpg)
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Wow ES :o That looks a perfect crispy crunchy crust.
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Lovely Sue.
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It certainly does look nice and crunchy. It's all about taste ES and obviously it was a hit with your family.
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A fantastic looking loaf.
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This is one of my favourite breads. ES yours looks good, nice and crusty.
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I have this rising at the moment. I love rye bread and felt it was about time I made some more.
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I was at WW this morning and noticed they have a sour cherry, rye and walnut loaf in the bakery section. Do you think I could use this recipe and just add the nuts and cherries? would I need to make any other changes?
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Did the ingredients mention any sweetener on the store loaf Wonder?
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Yes, make as is but I would leave out the cumin seeds. Add fruit and nuts in last minute of kneading.
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I didn't think to look Cookie, I'll check next time I'm there.
Chookie, I was planing on leaving out the cumin, thanks for the advice on the addition of nuts and seeds.