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.
I used to make a great sourdough rye loaf with the addition of at least 1/2 in volume of unbleached flour/wheat combination, plus about 1/3 cup of gluten flour (dark rye's great shortcoming)
But here is my favorite:
To 1 pint sourdough starter, add:
1 pint lukewarm water (105-110 degrees F.)
1 tsp. sugar
2 cups unbleached flour
1/4 tsp. salt
Put ingredients one at a time in LARGE earthenware bread bowl, beating with a wooden spoon after each addition. (Or ---sigh---use your dough hook.)
Add one cup of flour at a time, and beat, adding flour and/or water until consistency of thick pancake batter. Put 2 cups starter back in the original container, let sit on counter for a couple of hours, then refrigerate until next use (try to use once a week; if you can't, stir in 1/2 tsp. sugar and a little water and flour to feed the sourdought wild yeast every 10 days).
In small saucepan on the stove, briefly cook 1 cup bulghur or cracked wheat in 2 cups lightly salted water, adding 1/4 c. dark molasses after it boils and the cereal absorbs most of the water. It should be the consistency of gruel---add a little water if it thickens too much. Cool.
Add the following ingredients to remainder of the starter in large earthenware bowl:
2 cups lukewarm water
1 tsp. salt
2 T. oil
1-1/2 teaspoons granulated yeast (SAP is best), or one packet,
stirred into 1/4 cup lukewarm water + 1 tsp. sugar
1/3 cup gluten flour (if you don't have it, just use additional unbleached)
1-1/2 cups dark rye flour (I prefer Bob's Red Mill)
1 cup whole wheat flour
2 tsp. caraway seeds
To top bagels, 1 tsp. each poppy, flax, and sesame
Optional - dried garlic bits, dried onion
Beat batter well with wooden spoon to get gluten working; stir in cooked, cooled bulghur/cracked wheat, then gradually keep adding unbleached flour to make good stiff dough, working it with spoon until it forms a ball in bowl. Sprinkle flour on the ball, then knead, adding flour a little at a time. When the dough is cohesive and doesn't take any more flour readily (knead about 5 minutes), form a smoothly rounded ball in bowl, spray with cooking spray, and cover with towel in a warm place. Let double. Grease hands with cooking spray, salad or olive oil. Pinch off apricot-sized balls of dough, roll round ball, and pierce center all the way through with index finger. Twirl dough like a hula hoop, keeping index finger in the air, until the hole in the center is at least 1-1/2 inches across. It's fun, and you'll get the knack in no time.
Put bagels on greased cookie sheets; let rise 20 minutes. Meanwhile, preheat oven to 450 F., and put a large cake pan half full of water in bottom of oven. Fill a large, wide kettle 3/4 full with warm water + 3 T. sugar, agave or malt syrup and bring to boil on top of stove. Carefully slide bagels into the water until surface is covered but they don't touch much, 4 or so at a time depending on size of kettle. After one or more minute in boiling water, flip to cook the other side one minutes. Respray cookie sheets, and sprinkle with cornmeal and bake each pan in very hot oven (425-450) until golden in a hottish oven, about ten minutes---watch 'em. Sprinkle with poppy/sesame seeds/dried onion bits/dried garlic bits, if desired. If you don't have a pan of water in the oven, spray a couple of times with water mister (not in an electric oven with a light bulb --- don't ask.)
These freeze well; bag half-dozens and thaw as needed.
- Joanna Grammon