Making Rye bread

[BarrelOfOtters]

Just fiollowed a recipe, made a starter, let it ferment etc, It’s in the oven now and looks super flat…also 3 hours in the oven. Really?

it looked like stodgy porridge when it went in.

is this normal? Rye bread

I love a good rye bread, especially with caraway seeds.It's the taste of my childhood.

Having said that I've never made it myself, but what you are describing sounds about right.

Can you update? I might try it if it works.

And it's always flat.

Rye has no gluten, so it won't rise. That's why its often baked in a tin, to help it with with the shape.

Yes, that sounds completely normal for rye bread!

Ate lots of rye bread on holiday this year and loved it. I have never made it but hope it turns out OK. Please note ChadonnaysBeastlyCat that rye DOES contain gluten

Ok.

I'm not bothered about gluten though, at least in my household no one has any issues.

It's out the oven....and I'll leave it for 24 hours...and see....

Do post a pic for us!

Gone to work now, but imagine a dried cowpat in a tin.

If you don’t want your rye bread to be dense and flat, you need to mix in regular white bread flour. I would not go above a 70% rye to 30% white flour ratio.

I like the dense flat rye bread that you get in Scandinavia and Germany. Just not entirely convinced that that is what I've made...

yes this type of rye bread is sort of porridgy when poured into the tin. very wet. and it will only rise a tiny bit. and due to the density takes ages to cook through.

if you want a rye mixed bread that's less dense you want 30/70 40/60 wheat/rye (depends if fine or wholemeal flour). that makes the sort of grey bread you get in thd polish section.

IKEA sell a rye bread mix that's the kind of black square bread.

Ole and Steen have the cowpath variety.,

@ChardonnaysBeastlyCat yes that looks like it!

cow pat bread

Ours is always flat (bread maker and hand made) but it’s delicious so don’t care really. Just have more slices.

Which is fine, as IME you can cut dense bread thinner than 'puff and blow' loaves anyway.

I'd like to try making the really dense type sometime, the sort that's made with rye kernels not just flour. Not sure I've seen the kernels on sale though... maybe I need to look in a whole food type of shop?

It's the rolls, like baby cowpats.

"I'd like to try making the really dense type sometime, the sort that's made with rye kernels not just flour. Not sure I've seen the kernels on sale though... maybe I need to look in a whole food type of shop?"

I used pinhead oatmeal instead of the kernels as the recipe suggested you could substitute. Otherwise I'd have to order the rye kernels off the internet for delivery. I might do that at some point. Local whole food shop didn't have them.

Thank you for sharing recipes! This is my favourite.

Delicious with red pesto, emmenthal (or cheddar) and rocket, or smoked salmon and cream cheese (good tummy-lining canapé at Christmas!)

ErrolTheDragon · Today 11:35

MrsSkylerWhite · Today 11:16

Ours is always flat (bread maker and hand made) but it’s delicious so don’t care really. Just have more slices.
Which is fine, as IME you can cut dense bread thinner than 'puff and blow' loaves anyway.

I'd like to try making the really dense type sometime, the sort that's made with rye kernels not just flour. Not sure I've seen the kernels on sale though... maybe I need to look in a whole food type of shop?”

Probably. We have ours delivered in bulk but it’s milled, not kernels too.