Sentences with phrase «using rye flour»

Print Scandinavian Rye Bread Scandinavians have been using rye flour for generations in making their characteristic flat breads and hearty rye loaves.

I also made a homemade starter using rye flour initially at the same time so I could compare the two.

I LOVE the idea of using rye flour.

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.

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 mostly use rye flour when I bake bread and caraway seeds is a classic spice to use in Finnish breads!

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'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.

Or do I still need to grind rye berries and use rye flour as a starter?

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.

Or do I still need to grind rye berries and use rye flour as a starter?

If you have oily hair, you can use a rye flour paste as well.

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.