The Fresh Loaf

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Kitchen Aid Rye Recipe

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bobkay1022's picture
bobkay1022

Kitchen Aid Rye Recipe

Hello


Has any one tried the light rye recipe in the Kitchen Aid Manual page 63. I think I had tried it some time ago and forgot. Mixed this am and somethig is wron. I think I had the same problem last time .


It is so dry after kneading in the K A Pro. Like a stiff ball I do not think it will or can rise.  I used a scale for every thing except the teaspoon ingredients. I used the exact time for kneading also.  If I was to knead more in the pro it only would have continued to look like a stiff ball of dough.  I even had a problem to get it to form into a ball for proofing.


It almost seemed like it needed more water. Even the recipe looks like it might be scant on the amount of water needed.


Here is a copy of the recipe


Light Rye Bread


1/2 cup honey


1/2 cup light molasses 2 teaspoons salt


2 tablespoons butter or margarine


2 tablespoons caraway seed


1 cup boiling water


2 packages active dry yeast


3/4 cup warm water (10S°Fto 11S°F)


2 cups rye flour


31/2 to-4 cups all-purpose flour


Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.


Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and PowerKneadTM Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.


Continuing on Speed 2, add remaining alllpurpose flour, ~ cup at a time, and mix about


2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.


Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.


Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.


Bake at 350°F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and coolon wire racks.


Yield: 32 servings (16 slices per loaf).


Per serving: About 96 cal, 2 g protein, 20 g carb, 1 g fat, 0 mg chol, 143 mg sodium.


Thanks for looking


Bob


www.siemann.us


 


 

mrfrost's picture
mrfrost

Looks like a situation where one does not know the exact quantity(weight) of ap flour to be used, until the recipe is attempted. Since the flour weight is not given in the recipe, weighing the flour serves only minimal purpose(unless the weight per cup has previously been established by the author). This actually would apply to the rye flour also. What "per cup weights" are you suing for the 2 flours?


AP flour is added only until it "clears the bowl". Maybe allow a "rest" after the second cup, then additional flour as necessary to achieve the "desired" consistency.

bobkay1022's picture
bobkay1022

Hi


 I agree with the knowledge that you have.  I did use GM Bread and rye flour. I used the formula they call for on the package so many cups per 5 lb bag. I also did the math for 5 lbs at 17 C per 5 lbs bag.  Then used the formula for 4 cups and did the math for x many oz per cup as I normaly try to do.


  I never did get a dough consistancy even after the first 2 cups added 1 at a time it just was not comming together.  it was dry from the start it seems.  I did continue to add  after I had mixed the previous ingredients . I stopped adding at 3 cups as it looked like it would not get where it would be workable. After 1 hr. it still was the same size ball and no signs of improvement so I tossed it to the garbage.


Thanks


Bob


 

mrfrost's picture
mrfrost

Try using KA master weight chart measures of 4.25 oz/cup of ap/bread flour, and 3.6 oz for light/medium rye or 3.75 oz/cup dark(whole rye).


KA weights are on the low side, so less likely to end up with too much flour.


http://www.kingarthurflour.com/recipes2008/master-weight-chart.html


Besides using their weight charts, I recommend the recipes there at the KA site. There are many and virtually all of them are very dependable, reproducible, and at least you know how much flour to use. Bet they have a similar recipe to what you are making.


Good luck.


ps: If you do try some of the KAF recipes, the KA AP flour is most similar to the GM Bread flour. Most of the KA recipes call for their ap flour, which again is really a bread flour(protein wise).

bobkay1022's picture
bobkay1022

Thanks for the link. I have that on print and if I can find KA flour all the time be great. No so easy. Gold medal is normally available.


I have tried to interpolate with how much flour to use with different brands from a ??? known good recipe but not always that lucky.  This one hit the dirt pretty quick.


Thanks for the info again and the link.


Bob

mrfrost's picture
mrfrost

I'll just add that I usually don't use KA flour. Just use flours of a similar protein level. My results are pretty consistent with theirs. I usually use White Lily bread flour, which has the same protein content as the KA AP.


 Basically, all flours of a given type weigh the same, it's just the method of measuring(how much flour is packed into a cup) that causes the weight varitions.


Good luck.

bobkay1022's picture
bobkay1022

  Thanks for the info. It seems some of these recipes are flip a coin.  This one came out of Kitchen aid recipe book.  I would assume using a scale for the recipe would be ok.


Have plenty of flour and when I get the mood again for rye bread will try it but not sure what it will solve as it still feels to me like not enough water. The rye flour really sucks up the water big time I think and then to not be able to get near the amount of white flour I wonder what the taste will be like or the rise????


Thanks for all the replys hope you had a nice Easter.


I just did  Jasons cib.  bread to make up for the lost bread .It  always comes out perfect and 3 loaves last about a day.


Bob

SylvaniaChris's picture
SylvaniaChris

Bob, I just happened upon your post and think I can help so I had to reply.  This is one of my favorite recipes and makes a fine loaf of very tasty rye bread!  I've checked my recipe against yours and find a couple slight differences that may be typos so let's compare them.  My recipe (on page 66 in my KA book) uses 1/4c of both honey and molasses, not 1/2c as you listed.  There should also be salt (2t) although your recipe mentions it in the instructions, so you just left it out of the listed ingredients.  I think you clearly added too much flour for the amount of liquid in the recipe.  You start with 1c of boiling water (mixed with other stuff), then add it to 3/4c of additional water (with yeast in it) and put in the rye flour and 1cup of AP flour.  This makes a very goopy mixture so far.  Now you begin adding flour 1/2c at a time (that's what my book says, though you didn't say that above) and mix until dough clings to hook and (starts) to clean the sides of the bowl.  This is the tricky part.  You don't need to use all the flour in the recipe, and in fact you need to stop adding flour when this condition is met.  It has been the hardest thing for me to learn.  You must be patient and sneak up on this point gradually and try not to go beyond it, or you'll be adding more water to save the dough, and mixing water into a too firm dough is not fun.  I find that the mixing times stated in the recipe are far less important (at least during the mixing stage, if not the kneading stage) than getting the flour/water ratio pretty close.  After each addition, it takes a while for new flour to be completely incorporated into the dough and the existing liquid to be distributed evenly (absorbed).   You are trying to achieve a dough consistency here that is like most doughs of normal hydration (not like high hydration Ciabatta types, but more like French or Italian breads made the traditional way, again, not high hydration no-knead types).  It is very difficult to overmix dough in this fashion (I've yet to do it with my KA 5qt stand mixer) and I find the worst consequence of mixing too long is to raise the temp of the dough  a few more degrees than usual and this simply makes it rise faster!  I hope you'll have more success if you try it again.  Good Luck!


Chris in Sylvania, OH

bobkay1022's picture
bobkay1022

Hi Chris,


Strange I looked at the post and I do not see the ingredients either. But the book or my 2 books one on page 61 and the other 63 both from different new machines show the ingrdients and I am sure I did put them in.


Been awhile and I do not now remember just what happened except very stiff dough like not enough water or to much flour.  I guess I was foollish to just let it go that route. I will try again. I have had good luck with Cib bread and few others but this one bit the dust. I will try this in a day or so again. Getting warm as H here in az and I am waiting to leave but the Mrs. wants to stay till 6-1 ouch so hot.


I spent a lot of time in Ohio. I operated steel trucks with Wilson Frieght and others in Youngstown/Warren area for years till the steel mills were shut down by the unions.


Thanks for the considerate reply


Bob


www.siemann.us