~INTERESTING WHAT THEY SAY ABOUT RYE BREAD~

[Hattie the Hen]

I have just read this interesting article on rye bread.

http://www.herbcompanion.com/herbal-living/make-rye-bread-for-natural-appetite-control.aspx

I think it's time for me to go back to making my own. Where I live in the country it is nearly impossible for me to buy a dark rye loaf with caraway seeds, my favorite. I like making bread & now I have found my chunky kitchen table (it was at the bottom of a pile of boxes filled with books in my barn) I can start again & reap the benefits.

:rose Hattie :rose

 

[BlueRose]

I'm going to tell my mom about this. Thank you Hattie! I saved it to my Favorites !

 

[journey11]

Yes, interesting... Come to think of it, rye bread does not go well with peanut butter and jelly either! That will save a few calories right there.

 

[Greenthumb18]

Rye bread sounds interesting i've never tried making it as i can't get rye flour in my grocery store, i have to look around for it.
Thanks Hattie for this link!

 

[curly_kate]

Interesting. I LOVE a dark rye, but I haven't been able to get a decent loaf when I make it myself. I'm going to have to buy some new flour & try again.

 

[Hattie the Hen]

I have always found it needs to be wetter than usual bread mixes & it needs much longer to rise. That's why sour-dough recipes work so much better -- they taste better too. I used to make a largish batch & freeze most of it. I'll try to find a good recipe -- I know you have to have a percentage of ordinary wheat flour. Well I did anyway.


:rose Hattie :rose

 

[Hattie the Hen]

http://www.danlepard.com/features/2010/01/63/starting-sourdough-3/

I have just found this recipe for a sour-dough part-rye loaf bread I think I will start with this & freeze some other starter balls to experiment with. I'm very interested in his method as he seems to cook it in an oven-proof covered dish inside the oven. Now that rings a bell with me as I remember a friend of mine in Norway telling me about his experiments with baking dark rye bread. Maybe I will email him for his method. He was the person who finally taught me to make good bread (after years of very solid bricks)....!!!

Edited later to add this recipe for a dark German Caraway Rye loaf:

http://uktv.co.uk/food/recipe/aid/513081

If you try this remember its a UK recipe so you might want to convert them.


:rose Hattie :rose

 

[HunkieDorie23]

I have experimented with sour dough and the rye is the easy to get good results with. I love it, my kids are not big fans. I have found that even if I am making a white or wheat bread that if I use a rye starter that it proofs very nicely while the others ... not so much. I am an amateurr though so it might be me.

 

[Hattie the Hen]

Hi there HunkieDorie,

Can you share your recipe with us as well as the method?

:rose Hattie :rose