If you have oily hair, you can
use a rye flour paste as well.
Or do I still need to grind rye berries and
use rye flour as a starter?
Or do I still need to grind rye berries and
use rye flour as a starter?
I mostly
use rye flour when I bake bread and caraway seeds is a classic spice to use in Finnish breads!
Quick question...... could
I use rye flour instead of the buckwheat or brown rice flour?
I've never
used rye flour, but i really want to try there, maybe as teh base for a tempeh rueben?
I shall make these over the long weekend
using the rye flour I bought for last year's bread cookbook challenge, but didn't use.
When Dana Cree was pastry chef at Poppy's restaurant in Seattle,
she used rye flour from Bluebird Grain Farms to make these soft and chewy bite - size pretzels.
Ever since I got «Good to the Grain», I've
used rye flour for countless galettes.
I have never
used rye flour in pie crust — I have used whole wheat pastry flour.
I LOVE the idea of
using rye flour.
I've never
used rye flour before but I'm so curious to try it out now!!
Of course, the Bohemian Rye bread also
uses rye flour.
I didn't have quinoa flakes so
I used rye flour.
I also made a homemade starter
using rye flour initially at the same time so I could compare the two.
Love that
you used rye flour bread here.
I used rye flour instead of pumpernickel and played with the dough texture — added flour so it wasn't too sticky.
Recipe Compliments of Washington Food Artisans: Farm Stories And Chef Recipes When Dana Cree was pastry chef at Poppy's restaurant in Seattle,
she used rye flour from Bluebird Grain Farms to make these soft and chewy bite - size pretzels.
Print Scandinavian Rye Bread Scandinavians have been
using rye flour for generations in making their characteristic flat breads and hearty rye loaves.
Not exact matches
I halved the recipe for my first go and
used a 10 - grain
flour in place of ww
flour (buckweat, oat,
rye, spelt, quinoa, chickpea etc) and they turned out wonderfully.
Whisk the bread, wheat, and
rye flours in the bowl of a stand mixer (you can also
use a bread machine to make the dough).
I made this tonight and
used 1.5 cups almond
flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «
rye bread taste».
This is a wheat - free version of the cake as it's made with
rye flour; I find that
rye flour gives it a very nice texture and flavour, but feel free to
use any type of
flour you like.
Since you are wheat free but not gluten free, you could make a wheat - free
flour blend
using 25 to 30 percent barley
flour or
rye flour.
I can't get enough buckwheat or
rye flour these days, and love to know different ways people are putting them to
use.
To start, I have seen some books suggested dark
rye flour, bottled distilled or spring water or even pineapple juice to attract the growth of the right microorganism in the starter but I have
used just tap water, rice syrup and bread
flour to start mine...
For this one, I bumped the overall proportion of whole grain
flour up to about 75 % by
using whole grain
flours (equal parts spelt, wheat, and
rye) instead of white
flour in the final feeding of the starter, and increasing the amount of whole grain
flour in the final dough as well.
It has many similar applications to barley and wheat and is
used in products such as bread,
flour, whiskey, vodkas, and rolled
rye.
My grocery store only had dark
rye flour and Bob's Red Mill wheat bran, so that's what I
used.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I
used 90 % cocoa) 100g whole wheat
flour 375g dark
rye flour (I
used homeground, so pumpernickl for the Americans, medium
rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
If anyone is looking to do the same, I
used buckwheat for the
rye, and brown rice and coconut
flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the
flour and added about 2 T cornstarch.
Did you
use light or dark
rye flour?
Beyond
rye flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which
used grated apple in the filling to provide a natural pectin - it really kept the filling from falling all over the place.
All the recipes I saw
used wheat
flour and
rye flour.
I
used this stone ground
rye flour and it added the most beautiful, earthy flavour to these waffles.
I didn't have
rye flour at hand so I
used spelt whole grain
flour which worked great!
I was wandering what will happend if I
use only
rye flour or spelt
flour either on this muffins?
I just made these and I
used only spelt
flour, because I didn't have
rye and I
used greek yogurt instead of coconut milk.
I didn't have any
rye flour on hand so just
used all spelt, but will definitely try with
rye next time as I will be making these agin.
Love
using spelt
flour and I can't wait to try
rye flour too.
They
use only organic
rye and / or wheat
flour as a base, and do not add any yeast, oils, sweeteners, or baking aids of any kind.
Also, when
using a whole wheat
flour or other
flour such as
rye or spelt, I ALWAYS add at least 2 Tbsp vital wheat gluten to the recipe.
Spelt and other non wheat
flours such as buckwheat,
rye and barley are
used throughout and many of the bakes are gluten free.
I
use commercial whole wheat and
rye flours in bread, with just a little bread
flour, but I am on the track of a freshly - milled whole wheat
flour.
The term meteil in French bread baking refers to a blend of
flours used to make the dough, generally wheat and
rye flour.
Some say the starter should only have
rye flour and water as ingredients, but I
used a few slices of stale
rye bread to speed up the process and that worked beautifully.
I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I
used a mixture of 1/3
rye and 2/3 wite spelt
flour which led me to
use 2 cups of water than the stated 1 1/2 cups.
When you
use whole grain
rye or wheat
flour, the
flour is covered with a LOT of microorganisms.
I
used a blend of
flours (by weight)-- wheat,
rye and buckwheat and substituted olive oil for the butter for a dairy - free family member.
Two things I altered - I
used wheat
flour rather than
rye - none on hand, and salted sweet cream butter as again - no unsalted butter on hand.