Homemade Rye Bread Recipe (2024)

FAQs

What is the ratio of rye flour to bread flour? ›

This recipe calls for 1 cup of rye flour and 3 cups of bread flour, and while you could play around with increasing the proportion of rye in this recipe (which is roughly 20% by weight), keep in mind that the more rye flour you use, the denser your bread will be.

Rye bread made with 100% rye flour will be dense and heavy; think some of those all-rye breads you find at artisan bakeries, the ones sliced off an enormous loaf and sold by the pound. If you're looking for a lighter, softer sandwich bread, bread or AP flours are your best friend.

All rye breads need some wheat flour in order to properly rise, because rye is low in air-trapping gluten, so the real question comes down to the ratio of rye to white all-purpose flour.

This means that rye doughs often require a higher proportion of water than doughs in which wheat predominates. Pentosans break apart easily during mixing, and their fragments result in a stickier dough. Because of this, rye doughs require gentler and, usually, briefer mixing than wheat doughs.

(Rye flour can't be directly substituted for all-purpose or bread flour because it has different gluten-forming properties.)

White Cake/Pastry Flour (unsifted) 3 1/2 cups = 1 pound. Soy Flour 6 cups = 1 pound. Rye Flour 4 cups = 1 pound.

Rye flour is less able to form gluten strands.

This is because rye flour has less glutenin. Glutenin is responsible for maintaining the strong bonds between the gluten strands. Because it doesn't have much glutenin, what small amount of gluten it can form breaks very easily when you try to knead a rye dough.

It contains more fiber and nutrients — especially B vitamins — and has been linked to health benefits, such as weight loss, better blood sugar control, and improved heart and digestive health. What's more, it's easy to incorporate into your diet in place of regular white or wheat breads and can easily be made at home.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

It's hard to tell with rye sometimes. The very best thing to do is get a probe thermometer. Bread is around 98 degrees C on the inside when it is done.

Why is my rye bread gummy? ›

If you cut into a bread with a high % of rye flour too early, it may be gummy and have an unpleasant texture. Therefore, recipes often recommend letting it rest 1-2 days so the crumb can set up[2] and moisture can distribute within the bread.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

If you have a choice, we recommend using medium or dark rye for the best balance of flavor and texture. COLOR DOES MATTER: Darker flours deliver stronger rye flavor and a denser texture.

Similar to wheat flour, different rye flours are determined by how much of the rye kernel — i.e., the endosperm, bran, and germ — is present. The more rye kernel there is, the darker the flour. This also means a more intense rye flavor and often a denser texture in your final baked goods.

“Light rye” is also kind of “greige” but it is fine without the flecky bits. “Light rye” is the equivalent of white flour and “dark rye” is the equivalent of whole meal (whole wheat/spelt) flour – that is to say, “dark rye” has all the bran and the germ in the flour and “light rye” does not.

With gluten playing such a vital role in yeast bread's structure, substituting rye at too high a percentage can lead to lower-rising, dense breads. Still, if you want to use rye in your favorite yeast bread recipe, start small: replace 25% of the all-purpose or bread flour with rye and assess the results.

no, bread flour is made from wheat grain andd rye flour is made with rye grain. Rye flour has a very distinctive flavor. No, bread flour is a white flour that is denser than all purpose flour. Rye flour has a particular flavor that it gets from the rye grains it is milled from.

To turn all-purpose flour into bread flour you just need vital wheat gluten. Measure out 1 cup of AP flour, remove 1 1/2 teaspoons of the flour, replace with 1 1/2 teaspoons of vital wheat gluten, whisk to combine.

The pentosan level in rye flour is greater than that of wheat flour and is of more significance for successful rye bread baking. Rye flours differ from wheat flours in the type of gluten that they contain. Although some dark rye flours can have a gluten content as high as 16%, this is only gliadin.