Rye Flour

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Rye Flour
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judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Feb 18, 05 7:07 pm Post subject: Rye Flour

OH bought some barley flour the other week - haven't tried it yet, but I rather like the sound of it.

Rye flour is my favourite. Again it is low gluten, so it is best to mix with strong flour. I normally do 1/3 to 1/2 rye, which makes a scrummy loaf. The thing to remember with rye flour is that it makes the dough VERY sticky to knead, and the temptation is to keep adding more flour to get the stuff off your hands. Do not give in to this temptation - roll your sleeves up firmly and persevere until the dough comes together and turns elastic. If you add too much flour the resulting bread will nearly break your teeth. Guess how I know this

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Feb 18, 05 7:20 pm Post subject:
Do you put caraway seed in your rye bread Judith? I've only ever had it with, wondered if people do it without too. Low in gluten eh? Probably a bit like corn meal? It'd probably make a really good substitute for Makki di Roti...wonder what rye is in punjabi?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Feb 18, 05 7:23 pm Post subject:
In case anyone's interested you can make a VERY heavy roti from millett (Juwar) flour, it comes out very dense and almost grey in colour, excellent with saag.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Fri Feb 18, 05 7:33 pm Post subject:

tahir wrote:

millett (Juwar) flour

Millett flour as in ground up bird seed? I've always though it looked too nice to feed to the cockatiel

Rye flour often goes in to "country" style loaves, it adds colour, texture and flavour and is very nice in small proportions.

I'm quite fond of pumperknickel (?spelling?) and would rather like to have a bash one day. Think it requires boiling or something though, I know there is some reason I've put off trying it.

Not sure I've got time for both that and spelt this weekend though. But it could have the makings of a follow up bread article. Do you fancy it Judith?

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Fri Feb 18, 05 9:05 pm Post subject:

Bugs wrote:

..Rye flour often goes in to "country" style loaves, it adds colour, texture and flavour and is very nice in small proportions...

Yes.
But I'd start with a *small* proportion, like 5 or 10% substitution for strong flour. You'll notice the extra stickiness and stiffness of the dough. And the flavour. And next time try with more or less to suit your taste. (You might think of shading down the salt too.)
A little rye goes well in a pizza dough...
At the risk of going OT for this thread, a handful or two of porridge oats, a bit of rye and maybe a bit of wholemeal makes a loaf that toasts brilliantly...

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Feb 20, 05 8:44 pm Post subject:
I've a recipe for making crispbreads out of rye flour - I can dig it out if anyone is interested - very simple but they keep well.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 11:24 am Post subject:

tahir wrote:

Do you put caraway seed in your rye bread Judith? I've only ever had it with, wondered if people do it without too.

I don't bother with caraway seed as I'm not very keen - memories of seed cake made by maiden aunts when I was a small child!

I'll definitely be trying Dougal's suggestion of adding oats, though. And if Julie could dig out the crispbread recipe, I'd like to give that a go as well.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 11:26 am Post subject:

Judith wrote:

And if Julie could dig out the crispbread recipe, I'd like to give that a go as well.

Yup, sounds interesting

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Mon Feb 21, 05 9:46 pm Post subject:

ok crispbread recipe coming up ...

8oz rye flour
2oz marg or butter
1 teaspoon dried mixed herbs ( don't see why you couldn't vary this)
half a teaspoon salt
4 tablespoons milk or water.

Rub the marg in to the flour and stir in the herbs and salt. Stir in the water and mix to a firm dough. Divide the dough in to two halves. Knead each half lightly on a floured surface. Roll each half out thinly in to about a 9" square. Thinly is the operative word, or they're rather chewy

Cut in to 3" squares and put on to a lightly greased baking sheet. Prick each square well to prevent it from rising and bubbling during baking.

Bake at Gas mark 6 (200�c) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown. Cool slightly on the baking sheet then transfer to wire racks.

I use to make these regularly some years ago and found they were made a very cheap lunch with some cheese. Shame the farm shop was out of rye flour today....

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Feb 21, 05 10:10 pm Post subject: Re: Rye Flour

Judith wrote:

Do you have an intolerance to gluten Judith?

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Feb 22, 05 10:11 am Post subject: Re: Rye Flour

Jonnyboy wrote:

Do you have an intolerance to gluten Judith?

No, not at all. It's just that the gluten content of the flour makes such a difference to the way it behaves.
I used to grind all my own flour, but it is difficult to get hold of really "hard", high-gluten whole wheat in this country (or at least I haven't found any yet). The softer wheat that I have been able to get hold of is fine for general baking, but does make a dense loaf. So now I normally buy the strong flour and mix it with my own home-ground stuff - it rises better and you don't have to chew quite so much!

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Feb 22, 05 10:15 am Post subject:
Thanks for posting the recipe, Julie. I shall look forward to trying it. It might be fun to do the big circles with the hole in the middle like they sell at Ikea. That way if they turn out too hard, I could always hang them from the ceiling as a rustic decoration

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Feb 23, 05 4:30 pm Post subject:
Favourite bread in this house: 3 cups strong white flour 1/2 cup strong wholemeal 1/2 cup rolled oats 1/cup mixed seeds (poppy, sesame, pumpkin, sunflower, linseed, wheat...) 2 tbs honey 2 tsps dried yeast 1 tsp salt 350 ml warm water Makes a yummy loaf which toasts well or good rolls.

Stumbled In Visitor
Guest

Posted: Fri Mar 11, 05 4:17 pm Post subject: Julie's Crispbread recipe

Hello, I stumbled across your lovely forum this morning while looking for a crispbread recipe to replace my beloved Onion Kavli, which I can no longer get here in Florida.

Miss Julie, I was wondering if I could repost your recipe on www.recipezaar.com? It's an online repository of recipes, and I'd like to post it there, as it's where I keep my other recipes. My name there is Amy, Ellie's Mommie, if you'd like to look at my few recipes I've sumbitted.

Also, how many crispbreads does this make?

Sorry to intrude like this, but I'm so happy to have found a thin and crispy recipe!!

Amy in Florida

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Fri Mar 11, 05 5:16 pm Post subject:
Hi Stumbled in Visitor - I don't see why you can't borrow the recipe! What a nice site you have! I've just had a quick look. We have a recipe resouce here that has some good things on it too! I think the recipe makes about 18 crispbreads but it depends on how you cut them out. Bigger is going to make less etc.

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