Ann T, I made your rye bread recipe

15 years ago

This is the 2nd time I've used the recipe. I tried a couple of others but think this is the best so far. This time instead of making two loaves, I made one loaf and six sandwich buns. The only changes I made were to add 2 tbsp. vital wheat gluten and 1 tbsp. caraway seeds. Next time, I'll use dill seeds for a change of pace. Maybe even add some chopped onion. I made the dough in my bread machine and used the larger amount of water. I think I added about 2-3 additional tablespoons of water too. Because of my husband's salt restricted diet, I used less salt and a bit less yeast.

It's an easy bread to put together, bakes up beautifully, and with the caraway addition, it perks up the low sodium sandwiches I prepare for my husband. In fact, I'm hard cooking eggs for egg salad on rye for lunch today.

Rye Bread

=========

1 1/2 cups rye flour

3 cups bread flour

1/2 cup whole wheat

2 teaspoons yeast

2 to 3 teaspoons salt

1 tablespoon molasses

2 tablespoons melted butter

Approximately 1 1/4 to 1 1/2 cups water

Egg Wash

Stir together all the dry ingredients. Add the molasses, butter and 1 1/4 cups of water. Mix until dough comes together. Add more water if needed. Knead until dough is smooth and supple. Dough should not be too stiff.

Oil a large bowl and roll the dough to coat it with the oil. Cover with plastic wrap. Let rise until double, approximately 1 1/2 hours. Knock dough down, divide in half and form two loaves. Free form or in a loaf pan. Dust the loaves with a little flour and cover with a tea towel.

Heat oven to 350. (Ann's note: This is what the original recipe calls for. But I actually heated it to 500 because I was baking the bread on a stone not in a loaf pan.) Slash loaves and brush with egg wash. Bake on a stone or on a parchment covered baking sheet for approximately 45 minutes or until an instant read thermometer reads 190.

Sort by:Oldest

Comments (20)

lsr2002
15 years ago
That looks fantastic! I like that it has some whole wheat flour too. Definitely on my to try list.

Thanks Sue and Ann.
annie1992
15 years ago
Yum, Sue, that looks lovely. I'm going to have to bump rye bread to the top of the rotation, I think.

Annie
Related Discussions
Punamytsike - Rye Bread Recipe
Q
Comments (2)
I am so glad you tried it and liked it. Like I have said, this is our everyday bread and nothing can beat it in our family eyes - the ease of making it, the cost and the taste of cause. :) Your bread looks really lovely.
...See More
Ann T: Your bread pudding was a HIT!!
Q
Comments (6)
Here ya go Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate. Here is a link that might be useful: original thread
...See More
AnnT -- I blogged about your flour tortilla recipe
Q
Comments (2)
Thank you Sue. I happy that it is something that your DH can eat. Chapatis are really easy to make too and are a wonderful addition to any meal. I've added a link to your blog on Thibeault's Table. Ann
...See More
Ok, send me your very best T&T Bread pudding recipes
Q
Comments (8)
I must have missed something. Are you teaching cooking classes or something? Anyway, I just made Ann T's bread pudding and it is fabulous. I also made the caramel sauce to go with it. We ate it for three days. Yummy. 5-6 slices of bread 1/2 cup butter 1 to 1-1/2 cups sugar 5 eggs 2 cups cream (or milk)(I use half and half) i tsp.vanilla pinch of salt ( I actually used 8 slices of sliced Italian loaf, which is smaller than standard bread. When I use more than 8 slices, it soaks up too much sauce and is rather dry) Cut crusts from bread and spread eachslice with butter. Then quarter the bread. Place bread buttered side up in oven proof dish. Beat the sugar and eggs together and thena add the cream, vanilla and salt. Pour over the bread and allow the bread to absorb. (May be refrigerated at this point and baked later). Sprinkle withsome white sugar and place dish into a pan of hot water. Bake in a 350 oven for 45 min to i hour until pudding is set and golden. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 tsp vanilla Bring butter, white and brown sugars, and salt to boil and then simmer 3-4 minutes (I actually simmer close to 10 minutes). Remove from heat and add the vanilla. I serve all of this warm. It is very rich and very delicious. I never liked bread pudding until I tasted this recipe.
...See More
shaun
15 years ago
Sue it's one of my favorite bread recipes to make. I also use less salt and I add the seeds.
westsider40
15 years ago
Looks yum. Is there a substitution for molasses in this recipe? Thanks
User
15 years ago
Sue, your loaves are perfect. I'm wishing I had one of your sandwich rolls.

Westsider, molasses contributes more than just sweetness to Rye bread. But in a pinch you could sub sugar, honey, maple syrup, etc....

Ann
sally2_gw
15 years ago
Lately, the two loaves of sandwich bread I've been making haven't been enough to last even a week in my house, so I've thought about doubling the recipe. Now you've given me a better idea - make one batch of this wonderful looking rye bread and one batch of my usual bread. Thanks for sharing, Shambo and Ann!

I have a question about oven temperature. If you bake it at 500 degrees, do you bake it as along as the recipe states, or is that time for the 350 degree temp.?

Sally
User
15 years ago
Sally, it will take less time at 500ÃÂ°F.

Ann
shaun
15 years ago
Westsider, I use honey instead. Never a problem.
cookie8
15 years ago
I have been gluten free for two months. Rye bread is my favourite and I was given the okay for gluten again (but it is my own personal resolution to cut way down) but I am making this (right now actually) as my first intro back into the gluten world! Hope my loaves turn out as nice as yours. And, is there a second rise on this? I don't think I saw that. Thanks
shambo
Original Author
15 years ago
Cookie, yes, there is a second rise. Or at least I use a 2nd rise. Ann may have different thoughts. After shaping the loaves, I let them rise until ALMOST double. Don't overproof. The oven spring is good, so there's no need to worry. I always err on the side of making soft doughs because I want to avoid dry dough and therefore dry super dense bread. This dough should not be dry or stiff, yet at the same time it should be supple.

Sally, I have the opposite problem as you. A loaf of bread doesn't get used up fast enough in my house. That's why I make so many different sandwich buns. I freeze them and find them much easier to use when I need to make a sandwich, snack, or even toast. Just take out one bun, defrost it in the microwave, slice, and use. That way I don't have a quarter of a loaf of bread sitting on the counter for days on end.
User
15 years ago
Definitely a second rise. I thought that was understood, but Cookie, you are not the first person to ask. I don't think I make any loaves that do not require a rise after the loaves are shaped.

Knock dough down, divide in half and form two loaves. Free form or in a loaf pan. Dust the loaves with a little flour and cover with a tea towel.

I guess I should edit this to say ........cover with tea towel and allow to rise until almost double.

Sorry for the confusion.

Ann
sally2_gw
15 years ago
Thanks, Ann. I thought it should be less, but I wasn't sure if the cooking time was for the 500 degrees or the 350 degrees. As soon as I find rye flour, I'm making this bread.

Sally
sally2_gw
15 years ago
Okay, I made AnnT.'s rye bread, and totally messed it up. I first made a batch of my regular bread, and it rose just fine. Then I made the rye bread, and I know that rye flour is low in gluten, but this stuff just never rose. I waited and waited, till I figured it had risen as much as it was going to, so I proceeded to the next step, and formed it into loaves. I knew as soon as I touched the dough, they were going to be bricks, and that's just what happened. After leaving the loaves to rise for several hours, I finally put them in the oven, and yes, they're bricks. I'll try the recipe again in a couple of weeks, to see if it happens again. For the life of me, I don't know what happened, unless I measured wrong and didn't realize it. DGS was helping me, and I could easily have gotten distracted.

Sally
User
15 years ago
Sally, I know this is a dumb question, BUT is there any chance you forgot the yeast? Or killed it?

Ann
annie1992
15 years ago
Hmmm. I've never had problems with that recipe, although it's not as "light and fluffy" as white stuff, of course. I never add vital wheat gluten either.

If you didn't forget the yeast and didn't kill it, and you left it long enough to rise, I don't know what the heck could have happened.

Annie
shambo
Original Author
15 years ago
Sally, so sorry you had trouble. I know this sounds weird, but because I lessen the salt content, I actually have the opposite problem. After I shape the loaves, I have to watch the rising dough very carefully or they will overproof quickly. To add to the possible accidents, could you have accidentally added too much salt? It would inhibit yeast activity.

I do add a couple of tablespoons of vital wheat gluten, but I can't imagine "bricks" even if I didn't use it. I sure hope you try it again. The recipe really produces a very tasty bread.
annie1992
15 years ago
I also find that some flours, like rye, require that I knead them a bit "harder". Could it not have gotten worked hard enough?

Annie
shambo
Original Author
15 years ago
I totally forgot about kneading. You're right, Annie. Whole grain breads with lower gluten flours like rye require "harder" kneading to develop gluten. I never even think about it any more because I use my Zojirushi to do all my kneading. So many possible explanations.

That's why I've never tried the delayed bake cycle on my bread machine. I really believe you need to check the dough while it's kneading. There are so many variables, that even with a machine, you have to be somewhat hands-on.
sally2_gw
15 years ago
No, Ann, it's not a dumb question. Anything can happen when baking with a 3 year old! lol I'm pretty sure I remembered the yeast, because I noticed it called for 2 teaspoons of yeast, which seemed like a smaller amount than I'm used to using. (My whole wheat bread calls for a scant tablespoon.) I don't know how I might have killed it, but who knows. It wouldn't surprise me if I thought I added it but didn't for some reason, but I thought for sure I did. I used two teaspoons of salt. I'm thinking I didn't knead it enough. That sounds the most likely, as I kneaded by hand.

Thanks, all, for your suggestions. I'll try this recipe again the next time I make bread, and report back.

Sally
sally2_gw
15 years ago
Now I'm really second guessing myself, and think maybe Ann is right, and I did forget the yeast. Sheesh, getting old is definitely not for sissies!

Sally

Ann T, I made your rye bread recipe

Comments (20)

lsr2002

annie1992

Related Discussions

shaun

westsider40

User

sally2_gw

User

shaun

cookie8

shambo
Original Author

User

sally2_gw

sally2_gw

User

annie1992

shambo
Original Author

annie1992

shambo
Original Author

sally2_gw

sally2_gw

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Ann T, I made your rye bread recipe

Comments (20)

Related Discussions

shamboOriginal Author

shamboOriginal Author

shamboOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

shambo
Original Author

shambo
Original Author

shambo
Original Author