Delicious 100 % rye bread - more questions answered (2024)
Recently a reader tried (and loved) the 100% rye recipe on the website and sent me a few questions. They are great questions, so I thought I would answer them here.
Should I buy a 1lb tin, or just double up the quantities next time to adapt to my 2lb tin?
You can just double up the quantities! In fact, why not get a bunch of tins and bake a bunch of loaves at one time. They freeze beautifully and that way you can do lots of loaves for one turn of oven!
I used only the 3g yeast you say in the ingredients list. Should I put more next time, to help it rise better? Or (because it’s dark rye) should I sift it to get a “lighter” flour and that would do the trick?
Yes…but….You don’t want more yeast than you need. yeast is simply something we only need a small amount of. Like salt (and lots of other things) we just need what we need. Further, you want the bread to take a long time to proof. That way the flour is well broken down and easier to digest (the main feature of sourdough bread is the digestibility). I don’t find a huge difference between dark and light rye – they can both rise into surprisingly light loaves. If in doubt, add a bit more water so your dough is really REALLY soft and wet. When you pick it up and move it from one hand to another, the dough should be so oft and wet that you leave a hand print in it from just holding the shaped dough.
Should I allow more time for rising? Make it 5 hours?
In theory the more the better (until it has over proofed and collapsed). If it’s cool it will take 5 hours. In the fridge it will take about 8 hours. On a hot day it could take as little as 2 hours. Rye does not do too well with hot days, though. Anything over about 28 degrees and it begins to underperform (rise quickly and collapse in the oven).
Because the bread sounded hollow when tapped, I think I baked it for the right amount of time. Would you recommend that I simply leave it wrapped in a towel for 2 days before cutting it the next time – or should I bake it for 10 extra minutes as well?
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. Rye bread is sticky by nature. It is a little less sticky when it is made with a sourdough starter, rather than wheat. Try to leave it for at least 24 hours if you can! I think it’s at its best 2 days after baking it.
My hubby loved the crust, and said overall it was okay; but he was a bit disenchanted with the flavour. White rolls are his definite fav, so I think he disliked the earthier and denser tones of the rye (not enough sweetness and fluffiness, I think). Is there anything I could add to this recipe – that doesn’t involve sugars, though – that would make it more palatable or interesting to people used to white bread?
That’s a tough one and I would say keep starving him of the white and giving him the rye. I love 100% rye – it’s my favourite bread and I find white bread dull. So, horses for courses. You can add spices (a pinch of cinnamon or ginger powder or cardamom or cumin or coriander – just a half a teaspoon at first to see how you like it) you can add raisins (fennel seed with raisins is good) you can add treacle or honey. Rye does take flavours well because it has a strong flavour of its own.
Have more questions?
Click here to read a bit more about rye bread recipes.
Though rye bread is generally healthy, it may have some downsides, including: Contains antinutrients. Rye bread, especially the lighter varieties, contain phytic acid, an antinutrient that may hinder the absorption of minerals like iron and zinc from the same meal.
The answer is yes but with conditions. Rye bread is a healthy choice for most people. It is a good source of fiber and other nutrients and has been linked to a lower risk of heart disease, cancer, and type II diabetes.
Tip 2: White flour + rye flour = the highest-rising rye breads. For high-rising rye breads, use "white flour" – unbleached all-purpose or unbleached bread flour – in combination with rye.
Bread made with fiber-rich whole grains like oats instead of flour is said to be the best choice for people with diabetes. You can also refer to rye bread for diabetics. However, you should maintain a diet with a certain amount of carbs so as not to affect the glycemic index.
The Arthritis Foundation lists rye bread and millet as two varieties that work well for anti-inflammatory diets. Rye bread is anti-inflammatory because it is high in fiber, which slows the absorption of sugar into the bloodstream.
Like sourdough bread, rye bread is good for your gut health and may help to improve digestion. One of the reasons rye bread is good for your gut microbiome is because it contains prebiotics, such as β-glucan, which is a soluble fiber that can help promote a healthy gut.
Consuming rye on a regular basis, such as eating a bowl of rye oatmeal every morning, can help reduce the risks of high blood pressure and heart attacks.
Pairings Bread is always perfect base for sandwiches. Rye sourdough pairs especially well with Polish cottage cheese, Camembert, Chavroux, Maroilles, and Bouton de Culotte. You can also add some meat (sobrassade, salchichon, Bayonne ham, Jamón Ibérico de Bellota) or fish (anchovies, smoked salmon).
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.
If moistened rye flour is given too much time to ferment, however, amylase will degrade rye's starches. The starch will not absorb water in the expected ratio. As a result, the bread's interior will be excessively moist and gummy, sticking to the knife as it's sliced.
As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.
Rye bread will keep for several days at room temperature if kept in a paper bag. To extend its life another few days, wrap it in a plastic bag instead. Rye bread also freezes very well. Wrap it in plastic wrap and aluminum foil, then store in a freezer bag for up to three months.
Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).
Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads. And whilst it's not entirely gluten free, it does contain less gluten than regular wheat bread alternatives.
For those with blood glucose issues, many rye products also bring with them another benefit – a lower Glycemic Index. Although types and brands vary, most wholegrain rye products have a low-moderate GI.
Second, rye bread contains phenolic compounds, such as ferulic acid and caffeic acid, which can slow the release of sugar and insulin into the bloodstream, further aiding blood sugar control. In addition, rye-based food raises the levels of satiety hormones, and keep people feel full for longer.
Both rye bread and white are high in carbohydrates – in fact, in terms of total carbs, they're equivalent. The difference between these two breeds is that rye bread is typically higher in fibre, while also providing more micronutrients (i.e. vitamins and minerals).
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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