I keep experimenting with whole-grain rye bread -- my partner's
diabetic, and rye has a better glycemic index than wheat, and
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.

Serene



Whole-wheat-and-rye bread (ABM)

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.

"Serene" > wrote in message
...
>
> Serene

> Whole-wheat-and-rye bread (ABM)
>
> 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.

Sounds great, but how much/what kind of liquid?

Thanks!

Karen

Karen in NC wrote:
> "Serene" > wrote in message
> ...
>> Serene
>
>> Whole-wheat-and-rye bread (ABM)
>>
>> 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.
>
> Sounds great, but how much/what kind of liquid?

D'oh. I'm a dork. 1 1/4 cups water. Thanks!

Serene

"Serene" > wrote in message
...
>
> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>
> Serene

Nah, you're not a dork at all...you just had a "senior moment", maybe? That
sounds sooooo much nicer! LOL

Thanks for posting the correction. Can't wait to try this - it sounds
super! :-)

Karen

Karen in NC wrote:
> "Serene" > wrote in message
> ...
>> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>>
>> Serene
>
> Nah, you're not a dork at all...you just had a "senior moment", maybe? That
> sounds sooooo much nicer! LOL

Maybe not when you're 41. :-)

>
> Thanks for posting the correction. Can't wait to try this - it sounds
> super! :-)

Thanks!

Serene

"Serene" > wrote in message
...
> Whole-wheat-and-rye bread (ABM)
>
> 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.

Question, Serene and other bakers. I've seen recipes call for:
Gluten
Gluten flour
Vital wheat gluten

Is it all the same stuff?

I make a flax seed bread that is fabulous. I'll dig out the recipe.

TammyM

TammyM wrote:

> Question, Serene and other bakers. I've seen recipes call for:
> Gluten
> Gluten flour
> Vital wheat gluten
>
> Is it all the same stuff?

I understand that in some places, "gluten flour" means what I call
"bread flour", that is, baking flour with more protein (gluten) than
all-purpose. But in general, yes, they're the same where I live. If
they don't have vital wheat gluten in your bulk bins, you might
check wherever you would buy baking supplies or vegan-hippy-type
foods. ;-) (In the hippy-foods section, it's often in a box, and
labeled as a mix for making seitan, and it's more expensive than
buying it as a baking supply, even though it's the same stuff.)

Serene