Ann T, I made your rye bread recipe

13 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.

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Comments (20)

lsr2002
13 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
13 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
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Emily, I'm sorry you had trouble. I think that too much flour might have been the problem. I know the recipe calls for 6 cups of flour, but whenever I make any kind of bread, I always hold back at least 1 or more cups. I only add more flour if I think the mixture is too, too wet. I forgot that I kind-of ran into the same problem you're describing. Even at the five cup stage, the flour mixture seemed more like a kneading dough than a batter. So I remember (now) adding about 1/4 -1/3 cup additional water to make it more batter-like. When I got the batter into the pans, I was so worried about over-proofing the dough. I didn't want to pop the pans into a hot oven and then watch the bread deflate. So I think I could have let the dough rise in the pans longer. I'm sorry you had trouble. Forgive me for not mentioning anything. This old gray mare's brain ain't what it used to be. I need to make a note on my copy of the recipe too or else the next time I make it, who knows what I'll remember. I hope you'll try the bread again. It really did turn out well. My biggest problem right now is that my husband keeps wanting to have "toast" snacks.
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shaun
13 years ago
Sue it's one of my favorite bread recipes to make. I also use less salt and I add the seeds.
westsider40
13 years ago
Looks yum. Is there a substitution for molasses in this recipe? Thanks
ann_t
13 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
13 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
ann_t
13 years ago
Sally, it will take less time at 500ÃÂ°F.

Ann
shaun
13 years ago
Westsider, I use honey instead. Never a problem.
cookie8
13 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
13 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.
ann_t
13 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
13 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
13 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
ann_t
13 years ago
Sally, I know this is a dumb question, BUT is there any chance you forgot the yeast? Or killed it?

Ann
annie1992
13 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
13 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
13 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
13 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
13 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
13 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

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Ann T, I made your rye bread recipe

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