Rye Bread
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A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor. The rye flour does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour. The wheat flour contains the protein necessary for gluten development, allowing the bread to rise. Rye flour produces a denser and darker loaf of bread. The darkness and flavor of the loaf will depend on the darkness of the rye flour and the amount of rye flour used. Just a small amount of rye flour combined with wheat flour will add a distinctive flavor to the loaf.
As an alternative to the heavy rye flavor, many bakers prepare a rye bread that combines white flour with rye flour to create a "marbled" Rye Bread. Marble or Marbled Rye Bread has the distinctive rye taste but more subtle in flavor than the all rye or rye and wheat combination.
Dark Rye Loaf
Sliced Dark Rye
Marbled Rye Bread
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Bread Making Demonstration:Quick Bread
Banana Bread
Banana bread is a popular quick bread that is usually flavored with bananas that have been mashed. Most often, the best bananas to use for banana bread are ones that are overripe and may not be very palatable when eaten as is.
Bread Making Demonstration:Quick Bread
Lemon Bread
Lemon bread is a popular quick bread that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
Bread Making Demonstration:Flat Bread
Pita Bread
Pita bread is a type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.
Bread Making Demonstration:Basic Bread
Basic White Loaf
A standard white loaf leavened with the direct of straight yeast method is one of the easiest of the basic breads to prepare.
Homemade Blueberry Nut Bread is easy to prepare and tastes great. Blueberry Nut Bread serves as either a breakfast bread or dessert bread. Follow these simple instructions to create a bread that your family will love.
Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type of flour used for making the bread
Whether or not the bread is leavened
How the bread is used
Local or regional tradition
How the dough is cooked, such as baked, steamed, deep-fat fried, etc.
A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.
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A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.
A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.
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A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
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