Rye Recipes

Carrie Said:

Rye Bread Recipe for Bread Machine?

We Answered:

Rye Beer Bread
German Dark Rye Bread
Sourdough Bread
Portuguese Sweet Bread

Rye Beer Bread

1 12 oz can of Beer

1/2 C brown sugar

3 Tablespoon Oil

1 teaspoon salt

1 C All Purpose Flour

3 C Rye or Whole Wheat Flour

1 package yeast

Add all ingredients to bread pan in order listed. Set cycle for "Whole
Wheat" and crust to "L". If desired, 1 Tablespoon of caraway seeds may be
added when time on display says 2:50 (signal will sound.)

German Dark Rye Bread

2 C water

2 Tablespoons oil

2 tsp salt

1/2 C honey

1/4 C cocoa

1 Tablespoon caraway seeds

2 C Rye flour

2 C all purpose flour

2 packages yeast

Add all ingredients to bread pan. Set cycle to "Whole Wheat" and crust to "L."

Sourdough Bread

1 Cup Warm Water

1 Tablespoon Sugar

1 teaspoon Salt

2 Tablespoons Oil

4 Cups Flour

1 1/2 Cups Sourdough Starter

1 package Active Dry Yeast

Put all ingredients into bread machine in order listed. Select "Basic" setting and change crust setting to "L". Press Start/Stop button.

Claudia Said:

Can you substitute all-purpose flour with rye flour in cookies?

We Answered:

Rye flour will significantly change the taste and texture of your cookies. Depending on the grind of the flour, you could overcome it by adjusting your leavening (soda/salt/b. pwdr).

Or, you could make a flour-free cookie like a no-bake recipe.

Good luck!

Calvin Said:

A Swedish rye recipe calls for orange peel.Does that mean zest or the white stuff too.?

We Answered:

only the zest, because the white part will make it bitter

Stephanie Said:

Anyone have any recipes that call for using Rye Flour? I have a big bag of it & don't know what to do with it.

We Answered:

Go to allrecipes.com and do an ingrediants search.

Chad Said:

Rye bread recipe with only rye flour?

We Answered:

Rye Bread using only rye flour in its truest form is called pumpernickel, here's a recipe for you:

German Bavarian Pumpernickel Bread

1 cup warm water
1 pkg. active dry yeast
1 cup Rye Sour (See recipe below)
2 cups cooked rye berries (see note below)
3 to 4 tbsp. pumpernickel color or more as needed to attain desired color (see recipe below)
3 cups pumpernickel flour (medium rye)
1 tbsp. salt
Rye flour as needed

Directions:
In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt. Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary. This dough will remain wet, with the consistency of heavy clay. Turn out onto an oiled work top.

Grease a Pullman pan or loaf pan. Knead the dough into a ball and form into a cylinder the length of the pan. Place the dough in the pan. The dough should be pressed down evenly and come within a 1/4 inch of the top. If you use a Pullman pan, grease the inside of the cover, slide in place, and bake. In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread. Place in the oven and lay a heavy ovenproof weight or a brick on top. Do not proof.

Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes. After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet. The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips. Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight. The next day, slice the loaf paper thin.

Makes 1 loaf

RYE SOUR:

Prepare 48 hours in advance

1/2 cup rye flour
1/8 teaspoon active dry yeast
1 cup warm water
1 tablespoon crushed caraway seeds (optional)
1 teaspoon minced onion

Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.

STAGE 1

Prepare 24 hours in advance

1/2 cup water
1 1/4 cups rye flour
All of the Starter above
1/4 cup rye flour for sprinkling

In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.

STAGE 2

1/2 cup warm water
1 cup rye flour
All of above sour

Add the water and 3/4 cup of the flour, mix until smooth. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.

STAGE 3

1/2 cup water
1 cup rye flour or more
All of above sour

Add the water and the 1 cup of flour; mix until smooth. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.

PUMPERNICKEL COLOUR:

6 tablespoons sugar
2 tablespoons water
pinch of cream of tartar
1/2 cup boiling water

In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water. Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool. Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.

NOTE:

To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).

Link below.......

Hope this helps

Kathryn Said:

Do you have a recipe for dark rye bread?

We Answered:

Hiya Jay.
Here is a recipe web site address that has 77 recipes for rye bread. Go through them and you may find the recipe you need. Good luck.
http://www.recipesource.com/cgi-bin/searâ€¦

Rye Recipes

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