Re: Bread bakers …. Any experiences with, or recipes for Rye Bread?
This one has come out pretty well for me although I have only made it about 4 times. I have tried using it as is and also substituting maple syrup (as Bien Cuit has in their Art of Bread book a maple rye that is nice but a PITA to make) and then used honey instead of the malt. Kinda think the honey was better. I have tried some others that are similar. One of the keys is that you need to mix white and rye…and then you can also go down a rabbit whole of dark rye/ white rye/ light rye….I find half and half of regular bread flour and a dark rye are best to my taste buds. Also, another thing I like in this is the half crushed caraway and half not crushed. I think in that way the caraway-ness gets better disbursed in the bread. And, to me, the caraway is more of what I think of as the signature of rye bread than the rye itself.
Oh, and the reason you want a mix of white and rye flour is because rye flour has less gluten so you need the other and the half/half seems the right ratio for rise etc.
https://thebakersguide.com/deli-rye-bread-2
Re: Bread bakers …. Any experiences with, or recipes for Rye Bread?
Quote:
Originally Posted by
htwoopup
This one has come out pretty well for me although I have only made it about 4 times. I have tried using it as is and also substituting maple syrup (as Bien Cuit has in their Art of Bread book a maple rye that is nice but a PITA to make) and then used honey instead of the malt. Kinda think the honey was better. I have tried some others that are similar. One of the keys is that you need to mix white and rye…and then you can also go down a rabbit whole of dark rye/ white rye/ light rye….I find half and half of regular bread flour and a dark rye are best to my taste buds. Also, another thing I like in this is the half crushed caraway and half not crushed. I think in that way the caraway-ness gets better disbursed in the bread. And, to me, the caraway is more of what I think of as the signature of rye bread than the rye itself.
Oh, and the reason you want a mix of white and rye flour is because rye flour has less gluten so you need the other and the half/half seems the right ratio for rise etc.
https://thebakersguide.com/deli-rye-bread-2
Thank you for that. Yes, I often end up adding Vital Wheat Gluten to rye bread mixes simply to deal with the Gluten issue.
I am in Arizona at present, and always surprised at how hard it is to find flour here, especially Rye flour. On a whim yesterday I thought I wonder if Amazon would have it? My Rye flour is being delivered today …..
At home in BC there is an independent mill up the road from me that grinds its own rye flour so always easy to get.
Re: Bread bakers …. Any experiences with, or recipes for Rye Bread?
Quote:
Originally Posted by
TMB
Thank you for that. Yes, I often end up adding Vital Wheat Gluten to rye bread mixes simply to deal with the Gluten issue.
I am in Arizona at present, and always surprised at how hard it is to find flour here, especially Rye flour. On a whim yesterday I thought I wonder if Amazon would have it? My Rye flour is being delivered today …..
At home in BC there is an independent mill up the road from me that grinds its own rye flour so always easy to get.
King Arthur does good flour. https://shop.kingarthurbaking.com/flours/bread