The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Rye and Buckwheat Breads with less All Purpose Flour

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!)