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Apr. 20th, 2008 05:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenecookingI keep experimenting with whole-grain rye bread -- ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
someotherguy is diabetic, and rye has a better glycemic index than wheat -- besides, he likes rye bread. Anyway, I like this one. It's really substantial, but not dry or overly dense. The dough looks dubious straight out of the bread machine (I usually bake in the oven), but it bakes up well.
Whole-wheat-and-rye bread (ABM)
1 1/4 cups water
2 1/2 cups whole-wheat flour (I grind my own; you may need a little more liquid if you use store-bought)
1 cup whole-rye flour (see above)
1/4 cup gluten
2 Tbsp. sugar
1 1/2 tsp. salt
2 Tbsp. caraway seeds
1 1/2 tsp. yeast
Put ingredients in the breadmaker in the order the manufacturer says. Either do it on dough cycle, let rise a second time in a loaf pan, and then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a whole-grain cycle.
someotherguy is diabetic, and rye has a better glycemic index than wheat -- besides, he likes rye bread. Anyway, I like this one. It's really substantial, but not dry or overly dense. The dough looks dubious straight out of the bread machine (I usually bake in the oven), but it bakes up well.Whole-wheat-and-rye bread (ABM)
1 1/4 cups water
2 1/2 cups whole-wheat flour (I grind my own; you may need a little more liquid if you use store-bought)
1 cup whole-rye flour (see above)
1/4 cup gluten
2 Tbsp. sugar
1 1/2 tsp. salt
2 Tbsp. caraway seeds
1 1/2 tsp. yeast
Put ingredients in the breadmaker in the order the manufacturer says. Either do it on dough cycle, let rise a second time in a loaf pan, and then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a whole-grain cycle.