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Just tried to make a pastrami on rye with store bought rye bread from P farms. I thought the pasty bread was more akin to the dental mold used to create a bridge than rye bread. Does anyone have a decent rye bread recipe that starts in a breadmaker?
-(Harry, picking bits of gooey paste out of his teeth and contemplating $4 into the garbage pail)
Just tried to make a pastrami on rye with store bought rye bread from P farms. I thought the pasty bread was more akin to the dental mold used to create a bridge than rye bread. Does anyone have a decent rye bread recipe that starts in a breadmaker?
-(Harry, picking bits of gooey paste out of his teeth and contemplating $4 into the garbage pail)
I attempted to make Swedish Limpa bread, which is rye bread and is delicious. I failed TWICE. A dental mold is exactly what that goop was like.
Since I can purchase freshly baked Rye bread in my area, I have not attempted to bake rye bread of any sort since the "Limpa Disaster".
In my limited experience, more seems to go wrong with rye bread than wheat.
With that said, I do have a rye bread recipe that is supposed to be easy and good. I can post it if you want. I haven't tried it, but I might again.
Just tried to make a pastrami on rye with store bought rye bread from P farms. I thought the pasty bread was more akin to the dental mold used to create a bridge than rye bread. Does anyone have a decent rye bread recipe that starts in a breadmaker?
-(Harry, picking bits of gooey paste out of his teeth and contemplating $4 into the garbage pail)
Fresh bakery rye bread is great and is not pasty, like the store bought kind. You can try and look up rye bread recipes for your bread maker. I have made homemade bread but never tried making rye and now I am interested.
I switch between the Oroweat Rye breads and the Great Value rye breads. Neither are really great BUT they are only $2 per 1.5# loaf. I guess I could drive 35 miles OW to a bakery and pay $4.25 for a 14 oz loaf. And there is no guarantee that it is any better.
If you would, please. I'll give it a shot. The closest bakery is a doughnut shop twenty miles away.
Our closest bakery is even farther.
I don't have a rye bread recipe but wanted to tell you that you can use any rye bread recipe, or any bread recipe can start in a breadmaker. Then take the finished dough out and bake it properly.
Rye has a different type of gluten (and I believe less of it) than wheat. This affects the texture and rise of rye bread.
I agree that Pepperidge farms rye is not very good. There are few shelf stable ryes that are in my experience. For best results you need rye from a bakery that makes fresh bread that lasts a day or 3 maximum.
If making rye at home, if it comes out too gummy, change the ratio of rye to wheat to be a little heavier on the wheat side. This will increase the gluten which is essential to a good rise and texture.
I just cant eat grain anymore, but will say whole grain bread of any kind is very difficult in a bread maker. Most bread makers are optimized for white bread even if they have a whole wheat cycle as an option. Their idea of whole wheat is not 100% whole wheat flour, its basically bit whole wheat flour added to a white bread recipe. You might try a rye bread mix pre packaged for bread maker. Otherwise look for online manually made rye bread recipes. The best low gluten whole grain breads take lot rise time. Dont try to substitute lot yeast, wont work.
If you just want a white bread with half cup rye flour substituted for half cut white flour then by all means do that. Not my idea of real rye bread, but then I dont have to eat it.
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