The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole rye sandwich bread

LisetteK's picture
LisetteK

Whole rye sandwich bread

I'm very new at bread making but the idea of recreating bread I grew up with has gotten me trying new recipes every day.  It was a very light type of sandwich bread, with a very thin and soft crust with tons of whole grains inside, mostly rye.  Does anyone have recipe suggestions I could try.  All the ones I have tried so far end up with a very thick crust or really heavy inside.  Any help is appreciated.

cranbo's picture
cranbo

Hi LisetteK,

Don't know what recipes you've tried so far, but it's very difficult (if not impossible) to make 100% rye that falls into the "light and fluffy" category. Most "fluffy" rye (like deli rye) has a significant portion of wheat flour in it. 

I recall seeing some recently on TFL that seemed close to "fluffy" for a nearly 100% true rye, but I can't remember where. 

LisetteK's picture
LisetteK

Thank you so much for your quick reply.  I don’t think it was 100% rye; it just had tons of whole rye seed in it.  I'm sure it had wheat flour as well.  Maybe adapting a whole wheat sandwich bread recipe to hold some whole rye seed would do it?

mrfrost's picture
mrfrost

You sure those seeds weren't caraway seeds? Also, dill seeds and/or mustard seeds are also commonly added to "rye" breads.

LisetteK's picture
LisetteK

I remember they were large grains (I use to pick them out of the bread and eat them first, they were my favorite!), so I assumed they were rye berries, but it could also be whole wheat grains.