"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 12-13-2011, 03:32 PM   #11
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
This one is easy, but there are some ingredient issues. But I'll refer to it because I know it's reliable for me and has distinct rye flavor.

Caraway Rye Bread: King Arthur Flour

You'll see it calls for first clear flour, something you probably don't have around the kitchen. Same for the vital wheat gluten. Just substitute bread flour. It has more gluten. The taste won't be exactly the same, but it's perfectly acceptable. Do not omit or substitute the sour cream. The acid is essential. And I sometime add dill instead of caraway.

The execution is easy. But until you've worked out a rye recipe that you personally know works for you, there are no guarantees if you're looking for deep rye flavor, rather than a wheat bread that happens to have some rye flour in it. I still find myself kind of holding my breath, waiting to see how it goes, because I don't make it very often. Give it time to rise as well as it can. I put my dough in a metal bowl and set it atop a smaller bowl of hot water.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-14-2011, 02:30 AM   #12
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
GLC google pain bouillie, I was taught this recipe when I was a kid in the bakery I worked in in Frejus. The key is the porridge made by pouring boiling water over the rye flour and adding sugar or honey then leaving for 12 hrs, you then add it to your dough, let it rise, knock back and laminate using olive oil.This will give you a light and well risen rye bread.
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 12-14-2011, 10:51 AM   #13
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Thanks for that. I'll have to try it. It obviously provides the environment to deal properly with rye. I see one variation that includes overnight soaked cracked grain, like rolled oats, which sounds like good added texture. Besides, I like any recipe where the essential work happens on its own while I sleep. Are you leaving the rye porridge demonstrate a lot of activity, or just going 12 hours and using it?
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-14-2011, 11:58 AM   #14
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I just leave the porridge in the pantry over night, I dont add rolled oats.
I think I posted my recipe for soda bread in which I use 250g strong white,250g wholemeal and 100g rolled oats click on pic to make biggerClick image for larger version

Name:	garden & BBQ 507.jpg
Views:	143
Size:	42.9 KB
ID:	12616
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 12-14-2011, 12:49 PM   #15
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Sorry. I meant steel cut oats, not rolled. But you can stop showing me tempting pictures of bread. We're sort of on a diet (bad timing), and bread isn't on the menu.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-14-2011, 10:08 PM   #16
Assistant Cook
 
Join Date: Jun 2007
Posts: 9
Use more wheat flour

Since rye breads usually don't rise much, one easy way to ensure you get a higher rise is to use a higher percentage of white flour. Like this Jewish rye bread (inspired by Rose Levy Berenbaum's bread - fantastic flavor)
Of course, you can make a good rye bread without a high rise, it will just be a bit denser.
__________________
quelle4 is offline   Reply With Quote
Old 12-15-2011, 02:04 AM   #17
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
4 I was brought up with jewish rye or london rye and it is one of my favorite toast and sandwich breads.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 12-15-2011, 01:31 PM   #18
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
I need to get my bread machine out and start making rye bread.
Is it healthier than whole wheat or is it other way around?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-15-2011, 02:31 PM   #19
Assistant Cook
 
Join Date: Jun 2007
Posts: 9
Whole wheat healthier than rye?

I think whether whole wheat is healthier than rye is up for debate. Perhaps a varied diet that includes both would be the best option!
__________________

__________________
quelle4 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.