The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Rye and Buckwheat Breads with less All Purpose Flour

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dragon49's picture
dragon49

Making Rye and Buckwheat Breads with less All Purpose Flour

I've been making some good Rye and Buckwheat Breads with my Bread Machine.  I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well.  I want to make the breads with less percentages of All Purpose Flour.  Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?


 


If it is possible, pls reply with some formulas.


 


If not, what else can I use to make good breads with less percentages of all Purpose Flour.


 


Thanks


 


 


 


 


 

Mini Oven's picture
Mini Oven

Here is a link to bread machine information.  I hope it helps.


Your bread machine is geared toward wheat bread, so it's a good observation on your part that you need 60% wheat flour to get a decent loaf.  I think the above link may prove interesting. 


Oats also add an interesting flavor with rye and buckwheat, just remember to maintain the 60% wheat.  Have you tried adding instant potato flakes?


Mini O     (btw, I dragged past 49 already!)