Bread bakers I need help

[VALERIEA234]

I never seem to make a good Rye Bread...It is usually on the flat side and dense, what am I doing wrong?
My white bread is always great.
I am using instant yeast, and the rye flour is new. And I am going according to directions.
Thank You for any help,
V.

[wallycat]

Rye has less elastic gluten. It is the nature of the beast.
Unless you cut back drastically and replace with bread flour (or add gluten protein in).
Most rye bread is known for being denser.

[charley]

I add vital wheat gluten to my pumpernickel bread which is very similar to rye.

Bob's Red Mill vital wheat gluten (www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&sqi=2&ved=0CMEBEBYwAA&url=http%3A%2F%2Fwww.bobsredmill.com%2Fvital-wheat-gluten.html&ei=vdSyT5CeN-WW2AWpvqHpCA&usg=AFQjCNGVUkGAVANvOaYfVQ47lRSIuAp1EA)

[Beth]

It's the gluten difference. The rye bread I have made and liked is not 100% rye. Wetter dough and a longer rise, along with kneading, seem to help develop gluten, but adding vital gluten or doing a lighter rye that also has wheat may be your best bets.

[VALERIEA234]

Thank you for your helpful hints, which I will try. I will also give this hockey puck to my dog to clean his teeth.
Not really. Poor dog.
V.

[heavy hedonist]

You're not using all rye flour, right?

I'm not knocking gluten additive, but I make great rye bread using recipes that incorporate WW and/or bread flour as well as rye, and never needed the vital gluten.

One key is adding an acid, like orange juice or vinegar; another is knowing that rye makes sticky dough, so you don't keep adding extra flour and make it too stiff.
What recipe are you using?

[VALERIEA234]

i DID JUST AS THE RECIPE STATED, HOWEVER IT ASKED FOR 1 3/4 CUPS OF RYE FLOUR AND 3/4 CUP OF WHITE FLOUR.
PLUS I DID ADD 1/2 TBS OF GLUTIN AND THE USUAL, ALSO RAN IT ON THE DOUGH CYCLE OF MY BREAD MACHINE, AFTER WHICH I LET IT RAISE ON THE COUNTER AND BAKED IT IN THE OVEN.
IF SOMEONE HAS A T&T RECIPE I WOULD GREATLY APPREICATE ANY HELP.
DH WANTS RYE BREAD.
THANK YOU ALL,
V.

[heavy hedonist]

i DID JUST AS THE RECIPE STATED, HOWEVER IT ASKED FOR 1 3/4 CUPS OF RYE FLOUR AND 3/4 CUP OF WHITE FLOUR.
PLUS I DID ADD 1/2 TBS OF GLUTIN AND THE USUAL, ALSO RAN IT ON THE DOUGH CYCLE OF MY BREAD MACHINE, AFTER WHICH I LET IT RAISE ON THE COUNTER AND BAKED IT IN THE OVEN.
IF SOMEONE HAS A T&T RECIPE I WOULD GREATLY APPREICATE ANY HELP.
DH WANTS RYE BREAD.
THANK YOU ALL,
V.

I don't believe in T&T-- but I think you can use the same recipe, changing the flour ratio-- use 1 1/2 all purpose or bread flour and 1 cup rye flour, and a squeeze of fresh lemon or orange juice. I don't usea bread machine so I'm not sure what the dough cycle does, but you may want to take it out and knead by hand for a few minutes after the machine has done its kneading.

[heavy hedonist]

Some other rye options (I love rye, so I really want to help!):

Spiced Rye Muffins


2 cups rye flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon cardamom
1 teaspoon orange zest
2 large eggs
1/4 cup honey
3/4 cup water
1/3 cup nonfat dry milk
1/4 cup melted butter
1/2 cup raisins

In a medium bowl combine the flour, salt, baking powder, baking soda, spices and orange zest.

In a small bowl, whisk together the eggs, honey, water, milk powder, and melted butter.

Combine the liquid and dry ingredients, then stir in the raisins.

Bake for 20 minutes at 400.

Source:
"Whole Grain Baking"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 5g Fat (27.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Posted by Susan Foster, CLBB



A thread with a great recipe from Joe in it:

http://community.cookinglight.com/showthread.php?t=125815&highlight=rye+quick+bread

[VALERIEA234]

I appreciate all the help. Will try out all of the instructions given.
Thx,
V.

[JuliN]

Yes, I agree it's a gluten issue. I also love rye bread and make it almost weekly. Here are my two go-to recipes, both from Beth Hensperger's Bread Lovers Bread Machine Cookbook:

Scandinavian Light Rye

1-1/4 c. water
1-1/2 TBSP canola oil
1-7/8 c. bread flour
1-1/8 c rye flour (I use KAF white rye)
2 TBSP brown sugar
1 TBSP + 1tsp. gluten
1-1/2 TBSP caraway seed ( I sub 2-3 tsp deli rye flavor from KAF)
1-1/2 tsp. salt
2-1/2 tsp SAF yeast ( I use SAF Gold but SAF red is fine) or 1 TBSP bread machine yeast

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for Basic cycle, press Start.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp before slicing.

This makes a very light loaf with a hint of rye flavor. Even my DH likes this one, and he says he doesn't like rye.

Swedish Rye Bread

1-1/4 c. water
3 TBSP honey
2 TBSP vegetable oil
2 c bread flour
1-1/4 c medium rye flour (I use KAF perfect rye blend)
1 TBSP + 1 tsp gluten
2 tsp. fennel seeds (I sub deli rye flavor)
1-1/2 tsp grated orange zest or dried orange peel
2 tsp SAF yeast or 2-1/2 tsp bread machine yeast

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for Basic cycle, press Start.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp before slicing.


Both of these recipes make a 1-1/2 lb. loaf.

[LeaHamm]

I haven't made this too often, and I don't know authentic it is, but this is my Grandmother's recipe which she called....

* Exported from MasterCook *

Real Swedish Rye Bread

1 package yeast, dissolved in
1/4 cup warm water
1 3/4 cup boiling water
1/4 cup oatmeal
1/3 cup brown sugar
1 tablespoon salt
1 teaspoon anise seed
1/4 cup molasses
2 cups white flour
3 cups rye flour
1 1/3-1 1/2 cups white flour

1. Combine the yeast with 2 cups white flour and beat hard 2 minutes (or until it sheets from spoon.)

2. Pour the boiling water over the oatmeal, add the brown sugar, salt, anise seed and molasses, cool.

3, Mix yeast and oatmeal into the rye flour and remaining white flour to make a stiff dough, mixing well. Let rest 10 minutes. Knead,

4. Place in a greased bowl, cover with a damp towel, let double in bulk (2 hours), Punch down and let rise again (45 minutes). Punch down, divide in half.

4. Form 2 loaves and place in 9x5" loaf pans, cover with a dry towel. Let rise (45-50 minutes).

5. Bake 375 degrees, 35-50 minutes. Brush tops with butter and cool on wire racks. Makes 2 loaves.