What do you make with dark rye flour?
- operagirl Sep 11, 2010 07:43 PM
I am in possession of a 2lb bag of organic dark rye flour, and I am not sure what I want to make with it. If anyone has a great rye bread recipe, I would love to see it. I'm also open to other unexpected uses for my fun new pantry addition. Thanks in advance!
this is not a personally "tested" recipe, but king arthur flour's quality (and baking info) is well-respected (as you probably already know).
their pretzel recipe sounds like just the ticket for autumn! ;-). http://www.kingarthurflour.com/recipe...
ps, those links underneath the thread -- with rye bread recipes-- might be a great start for new ideas, while you wait for replies here. just thinkin'.
Pretzels do sound good! I have had great success in the past with bagels, and the method seems pretty similar.
I noticed that the recipe calls for pumpernickel flour. Is this the same as dark rye flour? Also, they use a couple other ingredients I've never heard of -- non-diastatic malt powder and Deli Rye Flavor. Somehow I can't imagine that the original German pretzel recipes include these things . . . perhaps it is to compensate for the flavor of a long-fermented starter?
I've never had a King Arthur Flour bread recipe turn out right, so I have given up on them. Love their flour, though! That rye pretzel recipe looked interesting, but I am not into buying all those special ingredients....non diastatic malt powder, pumpernickel flour, deli rye flavoring, etc....
This mulitgrain bread recipe does work out well and it's easy...and it uses rye flour:
I cut that multigrain recipe down by a third so I could do the first few steps in my bread machine, adding a little extra water. My recipe ended up looking like this:
2 C. warm water
1/4 C. bulgur wheat
1/3 C. rolled oats
1/3 C. hemp seeds
1/4 C. sunflower seeds
2 T honey
2 1/2 Tbsp. butter, melted
2 C. whole wheat flour
2 C. pizza flour
2/3 C. rye flour
1 Tablespoon yeast
1 1/2 tsp. kosher salt
After the bread maker was done with the dough setting, I shaped the dough into 12 rolls, brushed them with butter, then baked at 400F for 20 minutes. They turned out a little un-pretty, but very delicious! Thanks for the recipe link.
In addition to rye bread, which you already have links to, the King Arthur cracker recipe is very tasty. Very time consuming to make, but they are nice to make for a special event. I have not yet made the lavash/flatbread recipe from King Arthur bread book, but it can be made with at least a percentage of the flour being rye.
For a New York deli rye, you will need to make a barm and have some patience. I can recommend The Bread Baker's Apprentice's version.
Rye flour happens to be a very good medium for making a sourdough starter. You need to feed it every day, so you start going through flour pretty quickly.
I haven't made it yet, but I am intrigued by a recipe in Good to the Grain: Baking with Whole-Grain Flours for a savory zucchini quick bread with rye flour and fresh mint and basil. I'd be happy to paraphrase the recipe if you are interested.
The Russian Black Bread recipe in this link is absolutely dynamite. It seems a bit fussy, what with the foot-long ingredients list, but I've omitted and substituted plenty and it still turns out beautifully. I've used dark and medium rye and both work very well.
I also found this intriguing recipe for rye cookies that I'm now officially dying to try: http://www.101cookbooks.com/archives/...
You can, apparently, also make rye pasta, which also sounds fascinating.