We did two things to make a good rye bread even better. First, we enhanced the flavor by using our own home-milled rye berries. Then, we found a way to add the wonderful character and aroma of caraway seeds without suffering the problems often associated with seeded breads.
Hello, my friends.
My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using home-milled rye.
In our YouTube video, we show you how we’ve adapted a recipe for Scandinavian Light Rye Bread from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. We’re sure you’re going to love it.
A Few Wry Comments on Rye and Rye Bread
Rye is classified as an ancient grain, belonging to the wheat family, and it has been cultivated for thousands of years. Compared to wheat, rye contains fewer carbohydrates and is richer in vitamins and minerals, making it a nutritious choice. This is a time-proven grain that remains ever so versatile in modern baking.
Perhaps those comments weren’t so wry, but they did let you know that rye, especially when freshly milled, will help you to make a good rye bread even better. So, watch our YouTube video to see how we did it. Also, if you like the looks of that pimento cheese, check our post Pimento Cheese IHO Mom and try out our recipe.
Resources
It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. The updated edition comes out this month. Check out the following link for details on The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)
In case you were wondering about what bread machine we used to make our rye bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2 lb Loaves, CBK-110P1, Silver,Black
See some of our other posts about bread making: Sourdough Bread for a Practical Man, Sourdough Starter for a Practical Man, and Sourdough Troubleshooting for a Practical Man.
Ingredients
- 1⅛ cups water (265g)
- 1½ tablespoons olive oil
- 1⅞ cups bread flour (234g)
- 1⅛ cups medium rye flour (141g)
- 2 tablespoons brown sugar
- 1 tablespoon plus
- 1 teaspoon gluten
- 1½ tablespoons caraway seeds
- 1½ teaspoons salt (9g)
- 2½ teaspoons SAF yeast or
- 1 tablespoon bread machine yeast
Instructions
- 1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be soft and springy.
- 2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
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Both the rye bread and the pimento cheese were amazing! So delicious!
Thanks, glad you enjoyed it.
If I use bread flour should I omit the gluten? I know you add vital wheat gluten to AP flour but since bread flour has higher gluten I believe it doesn’t need it. What do you think? I enjoyed your video! So glad YouTube showed it to me!
Thanks so much for watching our video. If this recipe didn’t have rye flour in it, then dispensing with the gluten would probably work out just fine. Rye flour generally has a lower gluten content than bread flour. Adding gluten to the recipe compensates for the lower gluten content in the rye flour. Thanks again for watching and hope to hear from you again. – Chef Blondie