ISO: Advice from Experienced Bread Machine Users

[SandyM]

Hi everyone,

One of my favorite breads is rye bread. The heavy, dense, New York style rye bread, loaded with caraway seeds.

I tried to make a loaf in my Breadman last week, and it raised so beautifully, it was picture perfect. But the 2 lb. loaf probably weighed 3/4 lb. It was light and airy.

Any ideas on how I can achieve the type of rye bread that I cannot find in Michigan???

[Chefmom]

Well, I am an experienced bread maker, but I don't know about rye.

But...I know that King Arthur Flour has at least two pages of flour and information in their catalog about rye bread, that would be a good place to start. www.kingarthurflour.com (http://www.kingarthurflour.com)

And....maybe try www.betterbaking.com (http://www.betterbaking.com) Marcy Goldman runs this site and she has written several Jewish cookbooks, you may find info there.

Good Luck!!
Tami

[RunnerKim]

Without seeing your recipe, I don't know for sure, but my first guess would be that you use too much all-purpose or bread flour (i.e., white) in relation to the rye flour. The more rye (or whole wheat) flour the denser the loaf will be. Adding gluten will also make a loaf less dense. Look around for different recipes - some will be more dense than others.

Additionally, if you decrease the salt, it will allow the yeast to be more active and get a higher rise.

Kim

[SandyM]

Thanks Kim & Chef. I just followed the recipe that came with the machine. It's all been one big fat learning experience for me. I thought all rye breads were created equally. Silly me!

Thanks again.