those look niceMrs ~t~ is in chargeof all the dough at our house, uh... in charge of all the baking at our house. .... HERE is the rye recipe she uses.
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Thanks, guys! I've bookmarked them both.
I tried one similar to negolien 's and it was pretty much a failure. Tasty but too heavy. Probably something I did wrong.
I'm looking for something to use for sandwiches after the Easter ham, so I'll try the one from sawhorseray first. Looks pretty simple.
Dan
I think the rise was my problem. I used the recipe on the back of the King Arthur bag and it only specified about 2hrs first rise and 1hr second rise. Mine just didn't want to rise so I gave up and just baked. I thought my yeast had gone bad but I tried an Italian loaf next day and it was fine. From what I've seen above the rise time should have been longer.One think I found with rye is it really needs some wheat gluten to get a good rise. I struggled with it until I started doing that.
Always a learning process especially for bread. I highly recommend a cook journal. As much detail as possible it will help you be more consistent from cook to cook and pinpoint any issues you might haveI think the rise was my problem. I used the recipe on the back of the King Arthur bag and it only specified about 2hrs first rise and 1hr second rise. Mine just didn't want to rise so I gave up and just baked. I thought my yeast had gone bad but I tried an Italian loaf next day and it was fine. From what I've seen above the rise time should have been longer.
Impatience is one of my many faults....
I think the rise was my problem. I used the recipe on the back of the King Arthur bag and it only specified about 2hrs first rise and 1hr second rise. Mine just didn't want to rise so I gave up and just baked. I thought my yeast had gone bad but I tried an Italian loaf next day and it was fine. From what I've seen above the rise time should have been longer.
Impatience is one of my many faults....
These 2 are German. Some may not like the ingredients.
INGREDIANTS
Sift together into a large bowl:
2 cups rye flour
1 cup white flour
1½ teaspoons salt
1 teaspoon yeast
1 tablespoon cocoa
1 tablespoon caraway seed
Using a 2-cup glass measuring cup, pour in
2 tablespoons molasses
1 tablespoon vinegar
then add water to the 14-oz line
INSTRUCTIONS:
1. Pour the wet ingredients into the dry ingredients in the large bowl and mix with fork a few times.
2. Put bowl in plastic bag for 12 to 18 hours at room temperature.
3.Two hours before baking: Fold dough six times and put the ball of dough back in bowl with plastic bag.
4. When ready to bake, heat oven to 450°F with heavy 2-quart lidded casserole dish or Dutch oven in the oven for 30 minutes.
5. When oven is hot and casserole dish or DO is hot, remove the dough from the bowl, roll gently in flour and place into the hot dish.
6. Cut an X into ball of dough on top with scissors or sharp blade. Replace hot lid carefully and place covered casserole dish or DO into hot oven.
7. Bake 35 minutes at 450°F; then remove lid and bake another 10 minutes at 450°F.
8. Let set at least 30 minutes before slicing
Another
Roggenbrot
2 lb loaf
Recipe is for your bread machine if you have one.
1½ cups buttermilk
2½ cups whole wheat flour
½ cup rye flour
½ cup bread flour
¼ cup buckwheat flour
¼ cup wheat germ
1 teaspoon salt
¼ cup flax seeds (optional)
1 tablespoon soft butter or oil
3 tablespoons molasses
3 teaspoons active dry yeast
1. Put all ingredients into pan depending on the instructions that came with your bread machine. Some machines put the liquid ingredients in first, some the dry.
2. Use the following settings: Whole Grain, dark crust, 2 lb loaf.
3. Remove bread when finished and place on wire rack to cool before cutting
I don't keep a journal per se, but every recipe I try I either print out or write on 8.5 x 11 paper or a 3x5 card and make notes on them.Always a learning process especially for bread. I highly recommend a cook journal. As much detail as possible it will help you be more consistent from cook to cook and pinpoint any issues you might have
Mrs ~t~ is in chargeof all the dough at our house, uh... in charge of all the baking at our house. .... HERE is the rye recipe she uses.
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