I am looking for a recipe for a rye loaf that can be baked in a loaf pan. I realize this is not the norm, but its what I need at the moment.
Here is a panned rye bread. It's one of our favorites with orange zest and fennel seeds.
I'm curious, what is the crumb like on this bread? The loaf looks very good.
Is it a fine crumb, like for a typical sandwich loaf?
This is a sandwich type loaf.
Thanks Betty. That looks very much like the fine, tight crumb I am looking for. I'll try it this week!
Pretty much any bread including rye can be baked in a pan. Choose a recipe you like, adjust for the size of the pan, and go for it.
at recipezaar.com, recipe #43285. It makes 2 loaves that have good crumb and make great sandwiches. I add 2 T caraway seeds. I've made it with bread flour and with AP flour and it turns out great either way. Let me know how you like it.
i did the recipezaar recipe.
all along wondering if i was doing this right. the texture is so different from the honey wh. wheat i bake for my bus. the dough tasted great though.
after mixing for about 10 min. in my bosch, the dough seemed still so heavy not nearly as smooth as other breads i have baked, i realize that this is due to the rye flour. a question, should the dough feel slightly tacky before you put it up to rise. my oven has a proof mode so the first rise was good the second i did on the counter. which i let it go to double and then put it in a 350 oven, and realized about 15 min. later it should have been 400. which was easily remedied by putting it in the other oven i had just pulled foccacia out of, it bakes at 450. so hopefully there is no real loss there. the butter is on the counter. will let you know, my taste buds are in a dream state right now waiting anticipating the first slice. i think i will take the dog for a walk when i pull it out to avoid cutting it right out of the oven. :)
thanks, to both.
the swedish rye looks great and the flavor sounds wonderful..
the farmers rye, is more of what i was looking for but i am going to try both.
the loaf was, is great. the flavor i modified due to some recipes i looked at.
the rise.....a few rec. i looked at suggested adding gluten. which i did. i also have a bag of high protein flour which i have not openned yet. most recipes i saw used bf or ap. ka site said their high protein is good for heavier flours. i have a copy of the bread baker apprentice in which he suggests using the hp flour, but at the same time says bf or ap is fine. what are your thoughts. although the loaves i baked came out with the texture, density, flavor i liked. i think i would still like to try and get a lighter loaf. by lighter i mean only in texture/density. my rye flour to bread flour ratio was half and half. another question is the window pane test, is it really possible to use this test for gluten dev. on a heavier dough like this.
thanks in advance.