I made this bread and followed the instructions to the letter. It came out exactly as in the video:"dark and mysterious". I bake it over water at 230C for 6 hours after keeping it in the warm place overnight. After that I put it back in the oven unwrapped for 15 minutes and let it cool. It tasted great, but it was wet inside. I put it back uncovered for 2 more hours at low temperature. It is still wet in the middle. Ant thoughts?

Thank you ❤

You’re a great teacher!

I would've wanted my gingerbread house to be colorful.

Watching this on 10/07/2024 its been uploaded long years ago but it's 10000% better

That all good, until I see the dirty under fingernails, and using the hands to on the mass. Thanks no, I would not eat that.

In 40 years of cooking this is the best bread I have ever made. The only tip I can give that I always use is to get your flour to a similar temperature to the yeast mixture and it speeds up the fermentation. 5 stars.

I made this yesterday, it came out perfectly, thank you.

Wow 👍😃

Clever clever lady. Thank you

No faffing and waffling. Brilliant. Thank you

Can you use icing instead of creme patisserie

very very nice; thank you!!

Why does whole wheat dough ot rise In the oven

Thanks so much.

video is 10 years oldv but I still come back to it when I need to know how to do certain braids

Awesome - thank you!

Mrs. Doubtfire may be so innocent that she has no clue about her comment about meat and buns.

I’ve seen other recipes where the olive oil is brushed on BEFORE baking. I think the result would be a crispy outer rather than soft which is the way I love it.

In 1974 I was in the Merchant Navy and at that time they sent me to cookery school at the Cardiff College of Food Technology & Commerce in Cardiff, Wales. As part of our daily routine we would have a certain dish we were required to prepare as well as a loaf of bread and/or bread rolls. One day while doing my loaf of white bread I went into the equipment storage room to get my bread pans. I guess I was late on the mark, because all the bread pans had been used, so I took a couple of pans with HOVIS embossed into their sides. I baked my bread and set it out for grading by the instructors. Bad choice, I received what could only be called a "Royal Dressing Down", being told that, "Only HOVIS bread can be baked in a HOVIS pan", and that baking white bread in a HOVIS pan could lead to serious legal trouble if anyone knew I had done that, even by accident. Needless to say, my bread that day was destroyed and put in the trash bin. Lesson learned!!!

Years have passed since I first followed this recipe, and for some reason my supermarket now only sells brioche burger buns, which are rubbish and busy disintegrate if your budget is at all juicy. I will just have to make my own!

Okay, so trying to morph my loaf from one recipe to another didn't work! I've now followed this recipe religiously and will post the result. I know what folk mean about Titli's voice and I detect a faint Birmingham accent there. What a pity she no longer communicates with her supporters because of the ugly people who drove her away. I've subscribed to her gardening channel as I need help in that department too

Thank you! I was finding kneading the dough from another recipe extremely laborious, mainly because my hands were constantly sticky and gunged up. Fingers crossed that I can switch midway through

Perfect. I wish you were still posting on KZbin.

Wow!! This is excellent!

Brilliant.👍

Complete fail when I made this, the dough had the consistency and workability of clay mud. Had to throw the whole thing out. Admittedly, I did substitute all-purpose flour for "strong white flour." Perhaps too little gluten in the dough -- rye flour is pretty low to start with.

I was reading an article recently about some scientists in USA who have been looking into some of the previously unknown health benefits of spelt flour. I was interested to learn that it has been highly effective in treating people with dyslexia.

You explained brading in such a wonderful way. Looking forward to bake for Easter. Greetings from Austria😊

Nice video take care

Perfect recipe I was looking for!

Thank you so much for the video and recipe. I am trying to cut ultra processed food from my diet, so have started baking my own bread. Today is the first time I have successfully made bread rolls, and that is due to your excellent input via the video. 🙂

Titli, you're awesome and I really miss you on You tube...I made these pains au chocolat, many times. They are wonderfully delicious! Thank you so much for teaching me so much on baking and cooking. I miss you, won't you come back? Please? 🥰

What about sugar to activate the yeast ??

does it taste eggy? anyone????

You said because you added treacle you can reduce the baking time. What if you use Black Strap Molasses rather than treacle, will this change the baking time.

Is it good on french toast?

I’m Czech and this bread looks like ones we used to buy at a local bakery when I was growing up. Anxious to try this!

Add 1/2 cup molasses and use 3 tablespoons of dark , instant coffee for the boiling Blanching water mix ( bagels too) 🎉😊

Dear Titli, I hope you read the comments from time to time. I miss you a great deal! I have never found such a wonderful cooking KZbin channel, bread making channel, and gardening channel other than yours. You are truly the best...I wish you would come back, you weren't done teaching us and you are missed a great deal. This is my second time making this recipe. It is just wonderful! Bringing it to a gathering where I will share it all with them. Thank you Titli for all you taught me, truly, you did!

You didn't tell us about these preferments in the mixing and kneading video

THANK YOU!! I finally got a loaf to turn out! And it turned out great! It was surprisingly good. I could be happy replacing my store bought bread with this. It was soft, mild and delicious!

Using flowerpots to make bread? Now that’s not something you see every day! This just got interesting!

Thank you so much! Wonderful rye bread recipie. X

This is the best recipe yet. So simple. Will try to give time for a second rise next time too, but I'm delighted with my first go, by far the best I've made. Thank you!!👍

WOW. I've finally met the female version of Alfred Hitchcock 😊😊😊

Excellent videos🍞

What a lovely video...recipe and detailed instructions. TFS

Making your ''English Muffins tomorrow.. Yes, we call them English. Muffins.. I'm also going to do your hamburger buns too. You are so pleasant to listen to & a wonderful teacher. I wish I discovered you a long time ago. Hope you are well. Been a wicked week here winter snow ice etc. Again, I'm from Mississauga Ontario Canada.❣❣❣

I've looked at so many even a chef who does it overnight. Many roll & weigh. I can do have some of ours have to weigh. SO DOING this. Love that roll it out. I have that size in a ring too. I even have that kind of pan! I hope your still around. Love your accent. I'll certainly look at your other things.