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Any delicious Ideas to use up 10 lbs of organic rye flour?

Please help. I am a very very new cook (started cooking a few days ago, after a life-changing trip through Italy and France). I am currently obsessed with making fresh pasta and I attempted to do so with the rye flour. Note to anyone who is thinking about using 100% rye flour to make pasta: just don't do it. It's too gummy and my attempt didn't taste very good to me, but my dear hubby ate all of the spinach/ricotta/parmesan raviolis that I made with them. I have since had better luck using 00 flour, which I have learned is the preferred flour to use for fresh pasta (in northern Italy, at least).

Anyways, I am looking for some creative and delicious recipes to use up the 10lbs of organic rye flour. All I can think of are russian breads or some other dense, flavorful European style breads. Those are the ones that I have found when I googled rye flour or rye breads. I also saw another CH post listing rye bagels (not a fan of bagels), rye cookies (not a big cookie fan), but haven't been able to find anything new, different but tasty rye flour uses. I am just learning how the different type flours are appropriate for different types of dishes, so I really don't know how best to utilize the overstock of rye flour that I have on hand. Does anyone have any ideas? Has anyone had success making macarons with rye flour? I love eating macarons and petit fours. Or if you are in the Frankfurt area and want some organic rye flour, please let me know. I am willing to share my stash...Thanks in advance for your help!

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  1. Not a direct answer to your question, but rye flour should keep in the freezer for 6 months, maybe more if it is not whole grain. Wrap it in smaller packages and make sure it is sealed well, you don't want to keep opening and closing the frozen flour. You can keep the opened packets in the refrigerator depending on how quickly you use them.

    I found this recipe for rye flour pancakes that looks really good http://www.cookingsf.com/cookingsf/20...

    1 Reply
    1. re: KaimukiMan

      KaimukiMan: Thank you for the helpful rye flour tips and the pancake recipe. The pancakes look yummy and nutritious. I am going to try them this weekend.

    2. Interesting that you made pasta with rye flour; I'd never heard of that before. If you're interested in baking, I recommend the King Arthur website: http://search.kingarthurflour.com/sea...

      11 Replies
      1. re: Cherylptw

        Cherylptw: The reason you have never heard of using rye flour for pasta is because it is not a good combo. In my naivete, I didn't realize that flours were all different. I just thought if a recipe, like for fresh pasta, called for flour I could use any flour I happened to have on hand. NOW, I know better. :-) Thanks for the link to King Arthur. I found a recipe for sandwich rye bread that I will try after I purchase some bread flour. The recipe calls for instant mashed potato flakes. I doubt that I can find that here in Germany. Do you happen to know if I can just substitute real mashed potatoes for potato flakes? Thanks again!

        1. re: lecker

          A suggestion for you as a new baker: use a recipe that you can get the correct ingredients for. Substitutions in baking are tricky even for more experienced people.

          1. re: magiesmom

            Hi magiesmom: Thanks! Yes, that's good advice. I realized it the hard way - by trial and error. Sadly, my German isn't as good as my English so I still use English recipes, which usually seem to include ingredients that are more readily available in the U.S. than here. I'm sure it would be easier to get the correct ingredients if I bought myself a few German cookbooks, but...maybe when my German is better.

          2. re: lecker

            This is a highly tweaked version of an old Rye Bread recipe. I can not begin to tell you how much we have been enjoying this version. It is much lighter then a dense German rye bread. Great for sandwiches, toast, and snacking.

            http://www.pepperplate.com/sharedreci...

            1. re: smtucker

              Smtucker: Thank you. The recipe looks good and I have all the ingredients except...what is rye bread improver and deli rye flavor? I assume potato water is water after I cook potatoes in it? Also, I haven't had any luck finding bread flour in Germany. The closest bread flour seems to be 812, which I haven't seen in any shops. I have seen 550, which apparently is similar to all purpose flour. Do you think I can substitute all purpose flour in this recipe and it will still be good? Thanks again for your help!

              1. re: lecker

                The numerical designations such as 550 and 812 refer to how much mineral matter is in the flour, measured by weighing the ash remaining after a sample of the flour is burned. In other words, It is a measure of how much of the husk was left on the grain before it was ground into flour. When American recipes call for bread flour, they are referring to flour with a higher protein content than what is commonly available in Europe. If you can find Hartweizenmehl, that may be closer to US bread flour. But Hartweizenmehl can refer to (a) hard winter wheat or hard spring wheat, both of which are considered bread flour, or (b) durum flour, which will give you a springier dough, but is generally considered more suitable for pasta. "00" refers to how finely the grain has been ground.

                1. re: lecker

                  I think 405 is al purpose and 550 is bread flour. When I was in Germany I used type 550 flour for bread and it turned out well.

              2. re: lecker

                King Arthur Flour has an online chat with baking experts on their website (on East Coast of the US time, 6 hrs behind London) and you can get some wonderful help with their recipes. I have asked about substituting mashed potatoes for potato flakes in another one of their recipes, it works fine, but you do need to know enough about how the dough should feel, so you can adjust the hydration. Also, it helps if you have very smooth mashed potatoes. (I usually use some of the liquid from the recipe to run my potatoes in my blender).

                1. re: tacosandbeer

                  tacosandbeer: Thanks for the tip on King Arthur's online help and about smooth mashed potato.

                2. re: lecker

                  You can use an equal amount of any regular mashed potato. Reduce your liquid by a couple of tablespoons to account for water in the potato. You may need to add a little extra flour when kneading the dough if its still a little sticky.

                  Don't be afraid to substitute ingredients that are similar when baking. How else will you know if what you're doing will work? Recipes are a guideline, use your creativity to put your own stamp on your dish. It's not complicated and the more you bake, the more you'll get the sense of what works and what doesn't.

              3. I have a really good quick bread recipe that uses rye. It also uses whole wheat, rolled oats, and white flour. If you're interested I'll type it out for you.

                4 Replies
                1. re: thymetobake

                  thymetobake: I would love the recipe, if you would be kind enough to share it with me. Thanks!

                  1. re: lecker

                    Icelandic Brown Bread (adapted from The Great Scandinavian Baking book) Makes 2 loaves

                    1/4 cup brown sugar
                    1/2 cup softened butter (or oil)
                    1 cup rolled oats
                    1 cup dark rye flour
                    2 cups whole wheat flour
                    2 cups white flour
                    1 teaspoon salt
                    4 teaspoons baking soda
                    2 1/2 cups buttermilk

                    If you do not have buttermilk, use regular milk and add 2 1/2 tablespoons vinegar.

                    Mix dry ingredients. Cream brown sugar with butter or oil. Add wet ingredients to the creamed brown sugar. Add dry ingredients and stir vigorously. Batter will be very thick. Pour into two greased loaf pans and bake at 350 F for an hour or until a skewer comes out clean. Let cool in pan for 5 minutes then turn out onto a rack for cooling. You may need to run a knife around the edge first.

                    Let cool completely before slicing.

                    This is a dense, savory loaf well suited for open faced sandwiches. I recently made a banana bread with the same recipe that was delicious.

                    Banana Bread

                    Use the same basic recipe above but add:

                    4 very ripe mashed bananas
                    4 eggs
                    Splash vanilla
                    Nuts
                    1 1/2 cup brown sugar (instead of 1/4 cup like above)
                    2 teaspoons baking powder

                    Eye ball the amount of buttermilk.
                    You may need a little less since you have eggs and banana. It should be a very thick batter. Thicker than pancake or cake batter. This loaf took an hour and a half to bake. Let cool in pan for 5 minutes then turn out onto a rack to cool. You may need to run a knife around the edge first.

                    Let cool before slicing.

                    The original recipe is very forgiving so don't be afraid of it. I'm planning to do a christmas version with fruitcake spices and dried fruits.

                    Have Fun!

                    1. re: thymetobake

                      thymetobake: This recipe looks great and fast. One question that I am curious about. What does the 2 cups of whole wheat flour and the 2 cups of white flour provide in the recipe that would be missing if I were to substitute or use 4 cups of white flour or 4 cups of whole wheat? I don't quite understand all the subtle differences between the flours yet. In the US, the flours are usually marked as bread flour, pasta flour, etc. Well, unfortunately, here in Germany, they are indicated by numbers like 405, 550,1050, which apparently indicate their ash content, according to google. My gosh, I had no idea that flour was so complicated and produced such different results. Thanks for the recipe! I can't wait to try it.

                      1. re: lecker

                        I'm not TTB, but as someone who is almost incapable of actually following directions, I have a lot of experience with substituting. As you've learned, flours all have their own individual properties--not just based on which grain (rye vs wheat) but also based on what's done to the grain (whole wheat, fine white, etc).

                        As a (very loose) rule of thumb, you can almost always safely substitute white flour for other flours but you (sometimes) sacrifice flavor and heft. Whole wheat adds a nutty flavor and a heavier texture (usually). Some recipes seem designed to work around the specific properties of a grain and some seem designed to emphasize it so it's helpful when the author gives the "why" not just the what and how. Substituting other flours for white flour is a lot riskier. But still fun!

                        Enjoy!

                2. Macarons don't generally contain any flour and I think rye flour wouldn't work in petits fours -- too dense and strong flavored.
                  Mashed potato is not a good substitute for dried potato flakes.
                  I sometimes use rye flour in spice cake or carrot cake. If you'd like (easy) recipes, I'll be happy to post them.

                  2 Replies
                  1. re: almond tree

                    Almond tree: Thanks. I would love to try your spice or carrot cake recipe with rye flour. Yes, would you please post? I didn't realize that macarons don't usually have any flour in it. I am sure it must be obvious to everybody but I just assumed it had flour in it.

                    Aside from making pasta and bread, making macarons is another recent interest of mine. I am trying to get my hands on Les Petits Macarons, which I have read is a good intro to making Macarons at home.

                    1. re: lecker

                      About the macarons -- don't worry, we are all here to learn.
                      Here are the cake recipes, both adapted from Fannie Farmer:

                      SPICE CAKE
                      Combine in a medium bowl
                      1 cup rye flour
                      1 cup white or whole wheat flour
                      2 tsp ground cinnamon
                      1 tsp ground ginger
                      1/2 tsp powdered cloves or allspice
                      1/4 tsp salt
                      2 tsp baking powder.
                      In a large mixing bowl, beat
                      2 eggs
                      Beat in gradually
                      1 cup brown sugar
                      Add the flour to the egg/sugar about 2/3 of a cup at a time, alternately with
                      1 cup apple or orange juice
                      Add
                      1/2 cup oil
                      Pour into a lightly greased rectangular pan of about 23 x 33 cm. Bake approx 25 min at 175 degrees C.
                      (Cake is done when it is nicely mounded and medium brown on top.)
                      Can be frosted or just sprinkled with powdered sugar.

                      CARROT CAKE
                      *I use my food processor to "mush" the carrots & then to mix the cake -- fewer utensils to wash!*

                      Place in food processor with chopping blade
                      4 large carrots (3 c grated)
                      about a 3 cm slice of fresh gingerroot (optional)
                      Process until carrot pieces are fairly small, then add
                      4 eggs
                      2 c brown sugar
                      1/2 c oil
                      1/2 c fruit juice
                      1/4 tsp salt
                      2 tsp cinnamon
                      Pulse a couple of times to mix. Add
                      1/2 c raisins
                      1/2 walnuts
                      Pulse again a couple of times. Add
                      2 c rye flour OR 1 c EACH rye & wheat flour
                      1.5 tsp baking soda
                      Pulse till just barely mixed.
                      Pour into a lightly greased rectangular pan of about 23 x 33 cm. Bake approx 40 min at 175 degrees C.

                    1. re: hotoynoodle

                      Thanks hotoynoodle! The black bread and Fougasse recipes popped out at me. I have most of the ingredients on hand and as soon as I find some German flour that is a close substitute for bread flour, I will be baking these. Thanks again!

                      1. re: lecker

                        i think the pie crusts with some rye flour sound great for fruit pies.

                        have fun!

                    2. My grandfather taught me how to make soft pretzels from rye flour. I make batches for snacks in all shapes and sizes. Served with mustard and horseradish dip.

                      http://www.nytimes.com/2010/02/07/mag...

                      or if you prefer hard pretzels:
                      http://articles.latimes.com/2011/oct/...

                      3 Replies
                      1. re: HillJ

                        HillJ: Thanks for the pretzel recipes. I hadn't even thought of pretzels, which my husband loves. He likes the soft ones, but they are usually stale by the time we get them from the market or shops. Now, I can try making them at home. Thank you!

                        1. re: lecker

                          My pleasure, lecker. I love pretzels!

                        1. re: Mattapoisett in LA

                          Corn meal might be hard to find in Northern Europe though. Not a common staple item at all.

                          1. re: smtucker

                            If that is the case, can I presume that dry polenta is available? I believe that could be a fair substitute.

                            1. re: Mattapoisett in LA

                              Thanks smtucker and Mattapoisett! Yes, polenta is available here but I really prefer the Italian kind. They are so much more flavorful than the ones I know from the U.S or the ones I have seen in Germany. The polenta dishes in Piemont, Italy were amazing. I have an Italian food source here and I will have to check them to see if they have Italian polenta. Today I looked for cornmeal in the local market and I think I found some. If it is called maismehl in German, then organic cornmeal is available at Rewe.

                              1. re: lecker

                                If you are unfamiliar with Boston Brown Bread, It's a steamed bread similar in texture to say a Christmas pudding. The flavor profile is very different though. Current tradition has it that after you put the batter together, put it into two 1-lb coffee cans and steam the bread until done.

                                1. re: Mattapoisett in LA

                                  thanks Mattapoisett! that sounds very interesting. I better go and drink some more coffee to empty up my coffee cans.

                                  1. re: lecker

                                    I have made Boston Brown Bread a couple of times. It's hard to find it any more but used to be a staple with ham and baked bean suppers. Steaming takes over 3 hours so you might want to find a recipe that you bake. I haven't tried any of the baked versions yet. We have a wood stove in the kitchen so I can steam bread without the cost of using my modern electric stove.

                        2. After you find a great rye bread recipe, you could always do some power baking and give out some homemade loaves for holiday gifts! Have fun exploring!

                          1 Reply
                          1. re: lookingforaname

                            hi lookingforaname: because i am so new to baking and cooking in general, I think earthlings will colonize Mars before I have the nerve to present any of my cooking results as gifts...unless of course you mean 'gifts' as in the German meaning, which means 'poison'. :-)

                          2. Here's my family's recipe for pumpernickel bread. It's the Noth American style of this bread (it contains chocolate and coffee), as opposed to a European version. See wikipedia for more on this: http://en.wikipedia.org/wiki/Pumperni...

                            I am not an experienced bread maker at all, but when I made this, it came out really good. Just be careful not to overcook it, but otherwise, there's not really any major way to mess it up. Just follow the directions.

                            2 pkg. yeast
                            1/2 cup warm water
                            2 cups warm coffee
                            1/4 cup cocoa powder
                            2 T caraway seeds
                            2 tsp salt (or to taste
                            )1/4 cup molasses
                            5-6 cups white flour
                            2 cups rye flour
                            1 egg white
                            corn meal

                            Dissolve yeast in water, then add coffee, cocoa, caraway, salt, molasses and 3 cups of white flour. Stir and then add rye flour and enough white flour to make smooth dough. Knead. Cover and let rise for about 1 hour in a warm place. Sprinkle greased cookie sheet with corn meal (or flour if corn meal isn't an option). Punch dough, divide in half, shape into 2 balls. Place on greased cookie sheet. Let rise again until double. Brush tops with egg white, slash. Bake in preheated 375 degree oven for 35-40 minutes. Makes two loaves.

                            4 Replies
                            1. re: Dave MP

                              Wow is that a lot of yeast! Bet that loaf would taste even better with less yeast and a slower rising time.

                              1. re: smtucker

                                It don't think it's all that much yeast considering the amount of flour (6 cups of white and 2 cups of rye)... But it kind of sounds like it would make 3 or even 4 loaves of bread.

                                1. re: Springhaze2

                                  It makes two pretty sizable loafs of bread. So 1 packet per loaf. Not sure how normal that is since I don't bake bread that much.

                                  1. re: Dave MP

                                    it is a lot of yeast. you get more flavor using less yeast and a slower rising/development period.

                            2. this french recipe for a spiced bread might be of interest
                              once you start making bread, 10 lbs of flour will not last too long

                              http://www.davidlebovitz.com/2009/04/...

                              I think starting to try some of those good mittel european rye recipes that folks have been suggesting - with potatoes or potato water - would be a great way to start.