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Old 01-07-2016, 04:57 PM   #1
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ISO TNT dark rye bread recipe

Hi, all. I'm going to make more of our breads this year, starting with rye sandwich bread for DH to use for lunches. I made a loaf from a bread machine recipe I have; he liked it but asked if I can make it with more rye flavor. The recipe called for 1.5 cups of bread flour and 3/4 cup of rye flour. Can I flip-flop these amounts, or does someone have a TNT recipe to share? Thanks.
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Old 01-07-2016, 05:35 PM   #2
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Any interest in the 100% rye, Danish style? The stuff that is for open faced sandwiches and is sliced ~1/4 inch thick? I have never made it myself, but I know where to find recipes?
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Old 01-07-2016, 05:38 PM   #3
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What type of rye flour are you using (e.g, wholexrye flour, pumpernickel flour, etc.) and what type of rye bread (Eastern European, German, Russian) are you trying to Make?
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Old 01-07-2016, 05:40 PM   #4
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While you are waiting for replies go to the King Arthur Flour site and wander around. The "more rye flavor" comment might mean more caraway seeds, more sour flavor, a little dill, etc... They have a lot of good information and a recipe that was new to me using pickle juice.

5 tips for making rye bread - Flourish - King Arthur Flour

Good luck!
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Old 01-07-2016, 06:06 PM   #5
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Wow so many questions! I have 100% whole-grain stone-ground rye flour. I'm guessing he wants German rye - his mother is of German descent - or Eastern European - his dad is Polish. So either of those.

Thanks, Aunt Bea, I'll check it out.
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Old 01-07-2016, 07:10 PM   #6
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Check King Arthur Flour's web site. They have recipes for every kind of bread imaginable.
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Old 01-07-2016, 07:22 PM   #7
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I learned something today!

"Pumpern" is the German word for "intestinal wind" and "nickel" is a word for demon or sprite.

Sourdough Pumpernickel Bread Recipe | King Arthur Flour
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Old 01-07-2016, 08:04 PM   #8
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Quote:
Originally Posted by Aunt Bea View Post
I learned something today!

"Pumpern" is the German word for "intestinal wind" and "nickel" is a word for demon or sprite.

Sourdough Pumpernickel Bread Recipe | King Arthur Flour
Oh my!
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Old 01-07-2016, 09:14 PM   #9
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Interesting


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Old 01-07-2016, 10:14 PM   #10
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German "black bread" includes cooked rye. It is very moist and very heavy. I have Tante Greta's recipe. I'd have to dig it out. It isn't pumpernickel. I made it every week when I lived in Germany. Drained sauerkraut was sometimes added for variety.
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