| Archive for Downsizer For an ethical approach to consumption |
| Frewen |
Needed Rye bread recipe for a breadmakerDoes anyone make Rye bread in their breadmaker - the proper stuff, not the *mostly strong white flour with a token amount of rye flour* recipe that my manual has ? |
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| MarkS |
not possible imo | ||||
| Frewen |
Not being a bread minded sort of a person I don't know why?
Can you explain 
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| MarkS |
I'm sure theres a thread somewhere that has the reasons - Dougal I think gave the details.
Rye flour is very different to normal flour and it neads differently. The rise is much much slower. I make bread with rye starter and I leave it generally 12 hours to rise - longer would be better. Bread machines just dont do it. |
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| Frewen |
Could I lengthen the rise time by switching the breadmaker off for a bit and then going for bake? | ||||
| MarkS |
This thread maybe?
http://forum.downsizer.net/viewtopic.php?t=23874&highlight=rye+bread |
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| MarkS |
No. Make the bread properly for goodness sake! |
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| Frewen |
It's not a question for me - a nice lady I was just having tea with asked me to find out
(and I can't bake bread for toffee - I only have to look at something to get it to brew but baking  )
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| MarkS |
I dont understand that. Making bread by hand is just easier than using a machine.
I'll admit to being a tad militant about this though 
I've bought bread once in the last 12 months. I make bread at least every two days, morre often every day. |
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| kevin.vinke |
I´ve never got a decent rye loaf out of the machine. Even by hand there´s a knack. | ||||
| Mrs Fiddlesticks |
Just went to look at www.wessexmill.co.uk the local mill to here and it says under rye flour which they sell, that its not suitable for use in a bread machine without the addition of strong white bread flour. | ||||
| Jamanda |
There is a recipe for rye and caraway bread in the manual for our bread maker.
1 tsp yeast 12oz SW flour 4oz rye flour 1/2 oz butter 2 tbspn milk powder 1 tspn salt 1.5 tspn caraway seeds 1/4 tspn vitamin C powder 310ml water It says basic white bread programme, but that it is not suitable for the timer. |
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| Jamanda |
Which having re read your first post properly isn't what you want. Sorry
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| toggle |
I like using the machine to mix and as a guaranteed warm place for it to rise, but i don't liek the way it bakes. |
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| ros |
I do use the bread machine sometimes still, especially if we need a loaf for breakfast. But the kenwood kneeds dough so much better than the machine does (or I can) and the oven is mostly on so the bread maker doesn't get as much use as it used to. I've only made rye bread once, it didn't work very well and I haven't tried again. The bag does say that the recipe on it is not suitable for breadmakers and doesn't give a breadmaker alternative recipe. |
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| MarkS |
Thats just flavoured white bread 
But why would bread need milk powder, vitamin C powder and butter? Flour, Water, pinch of salt and yeast or starter (basically flour/water again) |
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| MarkS |
Just thought that I'd update a little.
After this thread I made some (real) rye bread yesterday. Left it to rise for 24 hours and baked it this afternoon. Delicious. Tasty, slightly sweet taste. The end crust went down very well with a glass of Pinot Noir and a mild Camembert. yum! |
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| Jamanda |
And the recipe is? |
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| Anders |
I agree with markS. 100% rye bread can't be made in a breadmachine.
Do it by hand, its easy once you got a good leaven going. I bake rye bread every week. Its made from rye flour, rye leaven, water, various whole grain and water. It takes 30 min to mix and prepare, then 8-10 hours rising, followed by 1.5 hours in the oven. It tastes great and keeps fresh for about a week. Lovely. I posted the recipe on another thread. Search for rye bread. And here it is: For the dough I follow Dan Lepard's recipe, which use part gelatinised rye flower (rye whisked into 90 degrees hot water and left to set for at least an hour), leaven, salt and rye flour. Mix together to a thick paste. To this I add 120 grams of boiled whole rye, spelt and barley. I don't really knead. When mixed well, just put it in a bread tin and leave overnight (about 9-10 hours, - it should roughly double in size). Then in the oven and bake about 1.5 hours. The bread is fine for at least a week. From memory here is the ingredients: gelatinised rye: 150 grams rye flour 600 grams water. Other ingredients: 500-600 grams of rye leaven 750 grams of rye flour 1-2 tsp salt 40 grams boiled and soaked whole spelt 40 grams boiled and soaked whole rye 40 grams boiled and soaked whole barley (well, about 120 grams of whatever whole grain I have) Bake at gasmark 6.5 (on my oven). Half hour uncovered, then cover with foil and bake a further hour. Times will vary according to oven I think. Mine is pretty carp. Happy baking. |
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| tahir |
If I ever meet you again I'll be wanting some of that rye bread Anders 
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| Anders |
Let me know where I can leave you a loaf and I'll bake one for you - though not next week
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| MarkS |
3rd or 4th post down in this thread. http://forum.downsizer.net/viewtopic.php?p=378706 For info I actually use volumes rather than weights. I use 1 cup rye flour to 1 cup warm water to get the starter. I keep it in a plastic tub with a lid. It will take you a week to get the starter going well. After that you can leave it for a while and just refresh it half a day before you want to use it. |
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| tahir |
Excellent, will be in touch
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| Rosemary Judy |
My breadmaker has a special kneading blade just for rye bread. It is somewhere safe, so I'll be able to find it when I need it....
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