The Fresh Loaf

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Help with my Rye Bread Recipe

bobbycheetah's picture

Help with my Rye Bread Recipe

The following is a recipe I use with in my bread machine - Breadman TR441.  Original is for 2lb loaf, I have adjusted for 1.5 lb. After the recipe listing are my current admustments and questions/concerns

Recipe Adjustment Factor is 0.75 Times Original Amounts (Original Amounts in parentheses.)

Rye Bread Recipe

1 1/4 cups water 80 degrees (1 2/3 cup)
1 tablespoon + 1 1/2 teaspoons canola oil (2 tablespoons)
3 tablespoons molasses (1/4 cup)
1 1/2 teaspoons salt (2 teaspoons)
1 tablespoon + 1 1/2 teaspoons powdered milk (2 tablespoons)
3/4 cup rye flour (1 cup)
1/4 cup + 2 tablespoons whole wheat flour (1/2 cup)
2 1/2 cups + 2 tablespoons bread flour (3 1/2 cup)
1 tablespoon + 1 1/2 teaspoons caraway seeds (2 tablespoons)
2 1/2 teaspoons active dry yeast (3 1/4 teaspoons)

No rye setting so I use whole wheat setting 3 hr, 40 min.


My adjustments:

1 cup rye flour

1/2 cup WW flour

1 1/2 cup unbleached bread flour

Results:  Flavor is ok, but loaf is still moist in center, and not getting much rise.  Trying to find as simple a recipe as possible.  trying to stay as "wholesome" as possible too.  i.e. not using standard white or all-purpose flower.  I would like the bread to be as "whole" rye & wheat as possible.

Thanks in advance to any input.  If anyone has an awesome rye bread machine recipe to share - that's great too!





tananaBrian's picture

The recipe is less than a third rye, so not having a rye setting shouldn't have been a big deal, not insurmountable anyway.  I double checked your math in the recipe and both your ratio (.75X) and calculations are correct.  I'm not sure what "My adjustments" values are for since the recipe appears to already have been scaled properly.

Since summer is coming on, are you experiencing snow melt or rain or anything else that would increase the humidity?  Here in Alaska, a standard loaf in my wife's bread machine could vary by half a cup of water (more in winter, use standard recipe during summer), depending on which recipe she was making ...and it took experience to judge each one.  Any chance seasonal (or other) humidity changes aren't biting you here?  It's drier in winter... and so will your flour be.

Just a guess...

We don't have a good bread machine recipe for you and when we make rye breads, we do it by hand so we can feel the gluten development and dough stiffness (versus stickiness) as we go.  'By hand' means 'KitchenAid' for all but the final kneading, but no automated processes such as a bread machine presents.  Sometimes using a bread machine is harder than doing things by hand if you have to modify the recipe in order to 'fit' the pre-programmed schedules and cycles.

Does your manual tell you that the whole wheat setting is for 100% whole wheat?  Or the typical 50/50 "whole wheat" like many typical recipes out there?  If it's designed for the 50/50 type of "whole wheat", then it could be that you need to knead longer in order to develop the gluten more, or add a tablespoon+ of vital wheat gluten to the recipe.  Since rye contributes very little in the way of gluten, it's possible that the CO2 generated by the yeast passed through the dough rather than being trapped by a good high-integrity gluten structure.  If you don't think humidity (in your flour storage area) is the issue, then I'd add a little VWG to the recipe and try again ...hoping that the kneading time designed into your machine for whole-wheat will then be adequate.  Or if your machine is programmable, try lengthening out the kneading cycle that precedes the first rise.  Once you get this recipe dialed in, then it'll be a lot easier to replicate in the future.




bobbycheetah's picture

Thanks for your reply. 

first... my Subject was incorrect.  It should read Rye Recipe - not WW.  sorry.  I will fix that.

"my adjustments" is just that I altered the amounts of flours used.  household humidiy is 43%  Machine does not specify 100% whole wheat - it just says "Whole Wheat 1 - 1 1/2 Lbs". 

When I use a very basic WW recipe, the ONLY flour I use is 3 cups of WW.  The loaf is nice, and have been playing around with subbing 1/2 cup of BF for 1/2 cup WW just to give it a bit more fluff. - has been turning out a tiny bit on moist side too, but not bad tho - not as much as my rye recipe i'm inquiring about.   

I still need to educate myself further about bread flour compared to generic (enriched) white flour.  as I understand - white enriched flour is stripped of it's fibrous properties in which the process of doing that also strips any nutritional value.  it is "enriched" afterwards by manually adding nutrients.      Does unbleached bread flour have any nutritional value - or should I look for  WW bread flour.   My goal is to make bread as "natural" as I possibly can.  I want the "natural" nutrients and fiber.