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Rye Bread   This thread currently has 791 views. Print Print Thread
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2B125again
Saturday, December 30, 2006, 10:21pm Report to Moderator Report to Moderator
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This is the recipe for 100% rye bread from this website:

Quoted Text
100% Rye Bread

Can be used by
O

Description
Here's a rye bread that tastes like deli rye.

Category
Other

Ingredients
2 cups water
1 Tablespoon Yeast
2 Tablespoons Molasses
1 egg
7 1/2 cups rye flour
1 Tablespoon salt
1/4 teaspoon onion powder (or more to taste)
1/2 teaspoon ground mustard

Directions
Mix all ingredients well. It will feel like a very thick batter and will not be like a wheat bread. Cover loosely with buttered plastic wrap and let rise in a warm place until doubled. Punch down. Let rise again for best results. Put 1/2 of batter in each of 2 greased bread pans and pat flat with floured hands (or buttered). Cover with buttered plastic wrap and rise in a warm place until almost doubled in size. Slit top right down the middle with a very sharp knife. Bake in 350 degree oven 30-45 minutes.

This was nothing like baking a wheat bread. The first rise took over an hour. The second about 50 minutes and the third still took 40 minutes. The end result is fantastic!

Please Note:
When using any recipe, always check it for avoids. Our food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes.


I would like to find or modify this recipe so I can do it in my bread machine. áIts the only way I know how to make bread. áIs there anyone out there that can help.

Thanks,
LMB

Revision History (1 edits)
C_Sharp  -  Friday, December 19, 2008, 9:35pm
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koahiatamadl
Saturday, December 30, 2006, 10:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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My breadmachine does not have a setting that would allow the dough to rise as long as it needs to...why don't you have a go at making it manually?  It is not exactly a difficult recipe
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Brighid45
Saturday, December 30, 2006, 11:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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You could try mixing it by hand, letting it rise a couple of times in the bowl, then putting it in the machine to finish with the last rising and the baking. Just a thought Rye needs the extra risings and longer rising times because it is lower in gluten than regular wheat flour.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Rodney
Sunday, October 28, 2007, 4:57pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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I'm going to give this a try in my bread machine today. It should go nicely with the split pea soup I am making. As you can tell I am board to cooking, still healing a sore foot so I am grounded to my recliner and my book and will probably gain 10 pounds.

Ingredients:

1 1/2 cup beer
11/2 Tablespoons  lard, butter or bacon fat
1/4 cup firmly packed light brown sugar
1/4 cup light molasses
1/4 tablespoon sea salt
1 tablespoon grated orange rind
1 tablespoon caraway seeds
1 package active dry yeast
1/4 cup warm water
2 1/2 cups unsifted rye flour
unsifted white flour, as needed


Directions:
Heat beer until it just bubbles; add lard, brown sugar, molasses, sea salt, orange rind and caraway seeds. Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk. Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done . .
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Rodney
Sunday, October 28, 2007, 5:18pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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ok, sure don't plan on eating the whole thing.
Right off the dough seemed to soupy so I added more rye flour.
the recipe it seemed, called for a lot of liquid.  
I have my fingers crossed now hoping it will turn out
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Henriette Bsec
Sunday, October 28, 2007, 6:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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Rodney I have baked a lot with 100 % rye - for my O   and before I knew about BTD.
Ryebread is the most common eaten bread in Denmark.
Normally dough is pretty soft- most recipees here call for the bread to be poured into a form.

I must say that the ammount of sweetner seems   but maybe that is a cultural thing  
I think the highest ammount of sweetner I ever used was 1 tbl  of molasses.
The majority of our ryebread is tangy ( made from sour dough)

Enjoy your bread


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Rodney
Monday, October 29, 2007, 1:36pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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The bread did rise and baked up nice but the loaf was pretty short after it was done baking. I agree this bread is very rich tasting with a complex flavor. Don't know how it would work but with some dried fruits it would almost make a fruit cake.
I took Lola's suggestion and sliced it and froze most. do you have any 100% rye recipes to share Henreitte?
Does anyone know what "Horsebread" is? It was eatten a lot in the Novel I am reading {1100's AD}, I think this book is what got me on a bread baking kick. I baked to loaves yesterday the other one was a light rye with wheat flour and only a Tablespoon of sweetner.
Thanks all I just noticed a thread about bread machines to check out.
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Lola
Tuesday, October 30, 2007, 1:26am Report to Moderator Report to Moderator

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Sa Bon Nim
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was it a rye manna you baked?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Rodney
Tuesday, October 30, 2007, 2:08am Report to Moderator Report to Moderator

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Sun Beh Nim
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ya something like that sure better that store bought.
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Henriette Bsec
Tuesday, October 30, 2007, 8:09am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Horsebread was a bread made out of peas and beans, often with barley and oat added.
Sometimes it was given to the horses- but at tough times it was eaten by the poor.
See more on this page:

http://web.onetel.net.uk/~booksearch/walpurgis/bread.htm

I┤ll see if I can find a recipe- I don┤t do it much theese days


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Taan
Monday, November 5, 2007, 8:01am Report to Moderator Report to Moderator
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I seem to have a problem that my rye bread does not seem to rise to twice it's size even if left for 2 hours. What can I do and where can I put it to help?
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Henriette Bsec
Monday, November 5, 2007, 9:46am Report to Moderator Report to Moderator

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Kyosha Nim
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Rye wont rise as much as wheat/spelt bread it will always make a more dense bread.
Welcome Taan
Please pick an avator in the memebercenter so we can see your boodtype


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Lola
Monday, November 5, 2007, 4:24pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try a rye manna instead.....
there s a recipe in Robin s blog somewhere.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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