Dark Rye Bread Loaf – Bruno Albouze

Auvergne is a historical region in central France known for its rye flour. Auvergne dark rye bread is one of France's classic loaves that earned is reputation for its incredible flavors and long shelf life. Excellent with seafood, oysters, charcutery, cheese, preserves, savory spreads, eggs, smoked salmon, onion soup, pickled veggies.. excellent toasted with salted butter and honey, canapé, and sandwiches.

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[breethomas]

I made the Cara Damia and the Jaffa cake for my coworkers at the restaurant I work at in CA Adventure. Everyone loved them and now my bosses want me to work at Disneyland’s bake shop! Thank you Bruno for being so generous and sharing your one of a kind recipes with us. I have learned how to make so many delicious and truly unique foods thanks to you. I am aspiring to be on your level one day. Something so unique about you and your cooking is the fact that you don’t just make delicious food you put an experience and a memory on a plate for others to enjoy.

[CheekysKitchen]

I have just switched to eating Rye Bread and here you are, one of my favourite youtubers sharing another amazing recipe. Greetings from cheekyricho Cooking Youtube channel in Australia. Keep them coming Bruno, they are pure magic!!

[malala]

Leave alone the bread, it's too complicated, I just love listening to you. Tes patisseries ne sont pas pour tout le monde, c'est de la gastronomie, avec la fiche téchnique, l'origine, l'historique et tout, t'es simplement génial.Merci Bruno.

[MsPookie]

I love rye bread i used to eat it all the time when I was a child I never knew what it was then when I grew up and ate it as an adult the taste brought back nestagia my mom used to always put shrimp salad on it 😋 thank you Bruno 🙏🙏

[thatdudecancook]

Love dark rye bread!! So wonderful!! Thanks!

[danielkim]

I feel Bruno should get a gold medal for making a richly flavored loaf of bread that is crusty on the outside and chewy on the inside with a lovely cracked white and brown exterior. I also think Bruno should get a gold medal for pronouncing Auvergne properly!

[alexischavez]

Thank you, I really appreciate everything you've taught me, from the amazing levain recipe to this rye bread recipe, just so thankful

[nergregga]

I'm actually drooling and I'm not even done watching.

[kisha]

OMG. This bread is amazing. I used my own starter so it must be taste different from his baby but it still turned out super great. I think this is the best bread I’ve ever made. Thank you, Bruno. I want to try your starter next time.

[fglend]

This guy has such a unique way of making bread. Very interesting.

[robertsontirado]

Rye bread is always healthier, thank you for amazing video.

[mattikallio]

Mr Bruno! Looks nice. Here in Finland we even bake the same kind of loaf 100 proof ray. It is difficult to handle, but tasty when ready. I learned something new from you conserning the hot water part, and I will try it. Thanks again for an entertaining video.

[sevenblueprints]

“Without love you can’t achieve anything” you speak the truth!

[drinkcoffeewithjasmin]

Tu est extraordinaire et la recette est superb ♥️♥️♥️ le pain est comme de la boulangerie

[George_Washington_]

JAIME VOTRE CHAÎNE YOUTUBE BRUNO VOUS REPRÉSENTEZ LA FRANCE DANS LE MONDE BRAVO

[dionysos]

Cheers from Brive-la-Gaillarde, Bruno!

[GohAhweh]

Hi Bruno, I admire you so much.. from a chef who has nothing on you.. you are the King.

[angellohector]

I hated rye bread...then your voice told me to love it!

[birutybeiruty]

Thank you so much. Do you put anything on baking tray where you cook the bread?

[barryrowe]

Hello Paul, I am a retired Australian living in Thailand. I have made your recipe for m scratch 😉 including the Levain from scratch using Apple Juice.
I have just made two loaves using your recipe and exact measurements. I found the Dough was a little too hot and wet, probably due to the Temperature and Humidity here in Phuket. What would you suggest, room temperature in my kitchen is 30c with Humidity of 76%. I was thinking cutting back on some of the Spring Water and not heating it too 65c as it would take hours to cool.
Great videos and a real inspiration you are.
Regards
Barry