Place dough loafs into either oiled 8x4-inch bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth. Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising.
The dough should be peeking over the top of the loaf pan if using a loaf pan. If you are using a baking stone, place the stone in the oven. If baking on a stone and not in the pan, score the loaves a few times on the top of the dough right before putting it in the oven.
Put loaves in the oven. If you have a mister, mist the dough with a little water the first 10 minutes of baking. Bake for minutes, or until done. The bread should sound hollow when tapped. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads.
Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 30 mins. Cook Time 40 mins. Total Time 70 mins.
Servings 24 servings. Yield 2 loaves. Dissolve the yeast:. Make the dough:. Knead the dough:. Gundry says. Like wheat, rye contains gluten albeit smaller amounts, says Sussi , which can wreak havoc on your digestive system if you suffer from things like Celiac disease. However, unlike wheat bread, Dr. So if you don't have Celiac or a non-Celiac gluten intolerance but have decided to cut back on your gluten intake, rye bread could be a good alternative to try.
Just because rye's dark color makes it look like a whole grain loaf means that it always is whole grain. Gundry and Sussi also recommend opting for rye sourdough whenever possible over regular rye. The fermentation process will help break down the gluten and may have more antioxidant properties. Just opt for whole rye wherever possible to be sure you're getting the maximum nutritional benefits. That's not a crumby verdict, IMO. Oh hi! Have you ever wanted to bake a loaf of rye bread, but felt too daunted to give it a try?
These tips for making rye bread will leave you feeling dauntless in no time. Baking rye bread uses all the same basic techniques you'd use when baking a standard all-purpose flour loaf.
You just need to manage your expectations: if you understand how rye flour dough acts — which is different than dough made with all-purpose or bread flour — you're more likely to be happy with your results. Whether you want to make nut-and-fruit studded pecan-raisin rye; a light, caraway-studded sandwich loaf; dense pumpernickel bread for hors d'oeuvres, or richly flavored sourdough rye, we have the recipes you need; and after reading this post and practicing with a few loaves, I guarantee rye bread will intimidate you no longer!
Let's compare these rye flours to wheat flour. White or light rye they're the same flour, different names is the rye equivalent of all-purpose flour. It's milled from the center endosperm of the rye berry, but doesn't include the oily germ at the very center, nor the fiber-rich bran that forms the berry's outer skin. Medium and dark rye are also milled from the center of the rye berry, and neither includes the germ.
Dark rye flour has been milled closer to the bran than medium. And how about pumpernickel, a. It's rye's version of whole wheat flour, including bran, endosperm, and germ: the entire rye berry.
Which should you choose? As you go from white to dark to pumpernickel, your bread will become slightly darker, and will naturally rise slightly less. And, since its rye flour is supplemented with all-purpose flour, its texture is light, as well.
That's unbleached bread flour on the left; pumpernickel on the right. Note pumpernickel's slightly purple hue; this very slight blue-spectrum tint is a trademark of dark rye or pumpernickel. For high-rising rye breads, use "white flour" — unbleached all-purpose or unbleached bread flour — in combination with rye.
The extra protein in either of those wheat flours balances the lack of gluten-forming protein in rye flour — as does vital wheat gluten , a couple of tablespoons of which can be added to rye flour dough to help it rise. If you're looking for a lighter, softer sandwich bread, bread or AP flours are your best friend.
And the higher percentage of rye flour in your recipe, the more you should lean towards higher-protein bread flour. How much white flour should you use? The more white flour in the loaf, the higher it'll rise and the lighter its texture will be. So this is entirely up to you and your tastes.
Like most recipes, our Chewy Semolina Rye Bread is a combination of rye and wheat flours: in this case, pumpernickel, bread flour, and semolina, a coarse flour milled from high-protein durum wheat.
In a large bowl, or in the bucket of your bread machine set on the dough cycle, combine the following ingredients:. Mix, then knead — by hand, mixer or bread machine — until you've made a smooth, slightly sticky dough. The dough is more clay-like than elastic left, above ; this is fine. Don't try to "knead it into shape. Even when fully kneaded right, above , it probably won't form a smooth ball; you'll need to shape it into a ball prior to its first rise.
Shape the dough into a ball, place it in a lightly greased bowl, cover the bowl, and let the dough rise, covered, for 1 hour. It should become nice and puffy. If you're using your bread machine, simply let it complete its dough cycle. Breads that include a greater percentage of rye may take hours to rise, both in the bowl, and once they're shaped into loaves. Some rye breads, like our Westphalian Rye above , rise for up to 24 hours!
OK, back to our Chewy Semolina Rye. Gently deflate the dough, and shape it into an oval loaf; place the loaf on a lightly greased or parchment -lined baking sheet. Cover the loaf with lightly greased plastic wrap, and let it rise until it's very puffy, about 60 to 90 minutes.
Spritz the loaf with water, and sprinkle it with the seeds of your choice, if desired. Whether you're kneading caraway seeds right into the dough or sprinkling Everything Bagel Topping on top, seeds are responsible for much of rye's typical flavor.
A rye loaf made without seeds won't deliver that signature "deli rye" flavor you're probably looking for. As does our Deli Rye Flavor. Sourdough starter is another natural companion to rye flour. Try our Sourdough Rye Bread , and you'll see what I mean.
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