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BTD Forums  /  SWAMI Xpress  /  Anybody eat rye?
Posted by: JJR, Friday, May 4, 2012, 5:36pm
In any form?

I have it as a neutral.  Before BTD, I always loved rye bread.  I'm assuming it's mixed with wheat though.  Some restaurants serve this swirled version, it has dark and a swirl of white through it.  It is common at a "Fish Fry".  Which is a tradition up here during lent.  We have lots of catholics up here and Friday night Fish Fries are really good.  Deep fried, etc.  I haven't had one in a long time, but I digress...

I'm thinking about seeing if I could add this grain to my diet.  But not sure about the forms.  I've never seen it rolled.  Or whole.  I've only seen it in bread.  

Any input is welcomed!!!  Thank you!!!
Posted by: ruthiegirl, Friday, May 4, 2012, 5:44pm; Reply: 1
I have rye as a black dot. I bought some 100% rye flour to make challah with, but I didn't do so well on it. I've been using up the rye flour making cookies for DD2 to take to school (more like granola bars nutritionally but in cookie shape.)

I've only seen "pure" rye as wasa crackers (read labels carefully!) and as flour. The flour comes with a recipe printed on the side of the package, to mix it with wheat flour to make rye bread.  ::) If you can tolerate spelt, you can mix the two flours together to make a loaf similar in texture to the "rye bread" you're familiar with.

To bake 100% rye bread, expect a heavier texture than you get with wheat or spelt. To make it moister and softer, you need to have a stickier dough than you'd use for spelt or wheat baking (so more water/less flour) and you need to let it rise 2-3 times as long as wheat or spelt dough would need to rise. Even then, it will still be denser and richer than spelt bread. Its' the nature of the product. But without those adjustments, you'll get some nice rock cakes (which is why it's often baked flat as wasa crackers- the hardness doesn't interfere with biting into it when it's flatter.)

Rye also works in cookie recipes, particularly for things like ginger snaps or spice cookies where you end up with a darker colored cookie and a deeper/more savory flavor. Baking with rye flour that way requires less skill and patience, plus the end result is more calorie dense.
Posted by: Spring, Friday, May 4, 2012, 5:50pm; Reply: 2
I wonder what Trehalose would do to breads. People claim that it makes it lighter and softer - and it keeps it fresh longer. And, of course, a little sweeter! And, and, and........!! Think I will try some in my Amaranth pancakes.
Posted by: Henriette Bsec, Friday, May 4, 2012, 6:05pm; Reply: 3
Well rye is the most common and traditional grain in Denmark. Sadly an avoid for me :( but I do bake for Emma.

It makes rather dense often slightly acid bread (due to sour dough that is often used with rye)
Here we get both 100 % rye+
rye with wheat
and rye with spelt.

We slice our bread rather thin and makes open sandwiches  ;D
Posted by: Lola, Friday, May 4, 2012, 9:16pm; Reply: 4
a toxin for me :-/
Posted by: ABJoe, Friday, May 4, 2012, 10:06pm; Reply: 5
I've purchased rye flour and used it for pancakes...  I usually mix it with another flour rather than 100% rye.  The last time I used it was rye, oat, and ground flax seed...  I like it, but it is a no-go for everyone else in the house.
Posted by: SandrAruba, Saturday, May 5, 2012, 8:00pm; Reply: 6
I love rye however it's quite difficult finding any rye bread that doesn't have wheat mixed in, but one of the supermarkets has it on occasion.

I also have it as a flour and use it for breading and sometimes will use it in any recipe that requires spelt and I change have of the amount for rye. Still looking for a good recipe for rye bread in my bread machine.
Posted by: Drea, Saturday, May 5, 2012, 9:39pm; Reply: 7
I buy 100% rye bread frequently. It's the only bread I can eat just one slice of, and rye is a beneficial.
Posted by: JJR, Sunday, May 6, 2012, 8:26pm; Reply: 8
Thanks for the responses!!!!

Drea, what brand do you get?  

I might even opt for rye mixed with wheat on occasion. All wheat, except kamut, are black dots for me.  Which I think once in a while might be fine. Or, do like most have said and make my own with another flour.  I love oat flour Joe.  I've made carob cake with it and it tastes kind of like a muffin.  That's what I need, muffins.  I'm always so busy with cooking, I don't have time for baking.  But I really really want to.
Posted by: Drea, Monday, May 7, 2012, 2:41am; Reply: 9
French Meadow Bakery, found at the hfs in the frozen bread section.
Posted by: JJR, Monday, May 7, 2012, 5:26pm; Reply: 10
Huh.  I don't know if I've ever seen it.  I wonder if it is more local for you.  I'll look it up.  THANKS!!!
Posted by: JJR, Monday, May 7, 2012, 5:39pm; Reply: 11
I think I've had their spelt bread before.  
Posted by: Drea, Monday, May 7, 2012, 9:55pm; Reply: 12
Quoted from Drea
French Meadow Bakery, found at the hfs in the frozen bread section.


It's a small square loaf, easy to miss. I've seen it from California to Colorado to New Mexico, so chances are that if you have a larger hfs chain in your area (such as Whole Foods), it'll be there, too.
Posted by: Victoria, Monday, May 7, 2012, 11:10pm; Reply: 13
Quoted from Drea
French Meadow Bakery, found at the hfs in the frozen bread section.


Wish I could still eat rye!  :(  That brand makes fantastic toast.
Posted by: snazzyshazz, Tuesday, May 8, 2012, 8:09pm; Reply: 14
Rye is a neutral for me and I eat rye crispbread called Ryvita. They are made in England, the package says, but they are freely available in Australia. They are made from just rye flour and salt. I think they are delicious, and they are a great alternative for me particularly since I don't do well on bread on any kind. They have details on their products on http://www.ryvita.com
Posted by: JJR, Tuesday, May 8, 2012, 8:29pm; Reply: 15
Wow snazzyshazz.  Those crispbreads sure seem like a good choice!!!!  Just rye and salt.  I don't know what 95% means though.  But it seems like that would be good enough.  Hehehehe.  I'll have to see if I can get my hands on some of them.

My wife bought some "Food for Life"  White Rye Bread from the store.  The ingredients aren't completely unfortunate.  Except that it has safflower for me is an avoid.  I might still try some.  But it has "malt" as the last ingredient and I have no clue what that is.  Honey and molasses too.  Which are both ok for me.  I eat honey regularly.  But not molasses.  My doctor claims it is easy for it to have mold in it.  I was like, AAAAAH.  I wish he was wrong though.  I have no clue though.
Posted by: ruthiegirl, Tuesday, May 8, 2012, 8:47pm; Reply: 16
Malt can be fermented from barley, corn, or wheat, and possibly from other grains as well.
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