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Old 08-20-2012, 03:41 PM   #11
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Thank you. Judging by the fact that there only two places selling the stuff I bet very few people probably using it.
Your rise is suffering from a lack of high gluten flour.
Consider going to 50% wheat bread flour and 50% rye.
Use of diastatic malt powder can also help.
Diastatic Malt Powder - 16 oz.
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Old 08-20-2012, 03:50 PM   #12
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Or add vital wheat gluten.

Vital Wheat Gluten w/ Vitamin C
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Old 08-20-2012, 04:02 PM   #13
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Thank you, but I hav to say it did rise quite bit. I actually was hoping to make the bread completely rye, but did not do it. I will check and try to use you advise.
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Old 08-20-2012, 04:11 PM   #14
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I better go to store and check availability, becasue on line it is crazy, for $1.99 product I'll have to pay $10 postage. I'm sure some body in town has this.
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Old 08-20-2012, 04:18 PM   #15
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I did not add any seeds as I do not like them, especially caraway seeds; well I do like sesame, but did not think it would work for the rye bread. The loaf that I made by hand kind of flattened during baking, though it rose nicely when it was proofing. Still would like to hear some of your recipes for the rye bread, please.
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Thank you, but I hav to say it did rise quite bit. I actually was hoping to make the bread completely rye, but did not do it. I will check and try to use you advise.
The final rise (oven sping) is critical.
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Old 08-20-2012, 04:21 PM   #16
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I better go to store and check availability, becasue on line it is crazy, for $1.99 product I'll have to pay $10 postage. I'm sure some body in town has this.
Yes, Cub has it. Sometimes it's in the regular flour area, other times it's in the organic/health food section.
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Old 08-20-2012, 04:32 PM   #17
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Thank you Steve, I'll check it out.
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Old 08-20-2012, 04:35 PM   #18
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The final rise (oven sping) is critical.
What do you mean?Talk to me, work with me, make a bread maker out of me. I am still a novice at bread baking so far this is the only 3-rd type of bread I've made. It did rise on the final rise but fell in the oven.
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Old 08-20-2012, 05:14 PM   #19
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For free form (artisanal loaves), I only let the bread rise about 50% during the final rise outside the oven on a wooden bakers peel. The rest of the rise (about another 50%, hopefully more) occurs during the first 20 - 25 minutes while baking in the oven at 400 - 425*F on a stone that is 425 - 475*F.
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Old 08-20-2012, 05:36 PM   #20
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Much of the bread sold in the Eastern European stores where we shop contains a a fair amount of shortening. This is evidenced by the grease stains that appear on a paper bag in which we sometimes store the bread. This may conflict with Kashrut laws.
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