Knead Rye Bread Dough

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make Rye Bread. Okay its been a couple of minutes and you will see something that is happening here. Notice how the dough is not pulling away cleanly from the sides of the bowl. It means you need to add even more flour. And when you get to the point right here, this is where it gets kind of delicate. You can really do one way or other pretty easily. If you are wondering why we have a recipe that has such a vague amount for the flour, all bread recipes are kind of that way. It depends on humidity and it depends on flour. Different batches or different brands of flour have different amounts of binding affect and if you have a real humid house or it is humid outside, that can have a negative on it. You see now how it is pulling away from itself inside the bowl where I dumped the flour. What we need to do is we need to fortunately I've got a splash guard for this mixer. Normally I would say turn your mixer up and do this but I just kind of did it without thinking. This will keep you from making that big of a mess with the flour. It will still come out, just not nearly as much. I am just going to put my hands around right here so I am going to crank it up a little bit. You can see now that I've got a pretty good size ball of dough in and it is actually moving the mixer around all over the counter. It is still not blending as cleanly as I would like but I am going to look into that real quick. So I am going to kill the power, lower it, take the splash guard off. The dough feels right up here but the stuff in the bottom feels a little dry which means it didn't get mixed up enough. That's a common problem you have with a lot of table top mixers is that they don't truly reach the bottom of the bowl, which is fine. It is not a design flaw. It is designed that way to keep you from scraping all into whatever you are mixing up. But it is just something to be aware of. So we are going to sneak a little bit of flour into the very very bottom underneath that dough. See if we can get that to be a little more evened out. "