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Valerie's Very Own Rye Bread

What you need: 

1 1/4 cups Water
2 cups Unbleached White Flour
1 1/2 cups Rye flour
1 tablespoon Cocoa (optional; for coloring)
1 1/2 tablespoon Caraway Seed (yes, table spoons)
1/3 cup Molasses
2 teaspoon Active Dry Yeast
1 teaspoon gluten (optional)
1 1/2 teaspoon salt

What you do: 

Use the Basic Medium mode of your bread machine. Timer not recommended.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I have made this twice now and my Dad really enjoyed it both times.  The first time it rose nicly but the second time it did not.  It has a nice sweet flavor but is not over powering.  I think the vital wheat gluten is important for the rising if this bread.  That is why my second loaf did not rise very well.  This is a keeper.  :) 

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There's way too much liquid in this recipe - the dough was a gloppy mess! It totally collapsed when it hit the bake cycle in my bread machine.

I tasted the failed loaf and it tasted fabulous. So, I was determined and I tried it again with 1/2 cup more rye flour, making it as a round on a cookie sheet. It spread out all over the sheet, so I had a round about 15" across and not very high. When I baked it, it baked up perfectly (about 1.5" high). I cut it in wedges and it is just right for using as a base for cucumber sandwiches or toasting to have with soup (which is how we had it last night).

I really like the flavor of this bread.

If someone can tell me how to get it to rise and not collapse, I'd be so thankful.

-Coleen
:)>>>

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