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    You are in: Home / Community Forums / Breads & Baking / Rye Crusty Breads
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    Rye Crusty Breads

    MushroomMan
    Fri Aug 30, 2013 10:24 am
    Newbie "Fry Cook" Poster
    I must admit that I have tried to substitute rye flour for white in Quick Crusty Bread recipes using flour/yeast/salt water rising overnight then into a heated 450* cast iron Dutch covered pot for 30 minutes then 15
    minutes w/o cover and it was crusty but flat and too moist in side. I guess after 2 tries I am looking for something else. Maybe mixing it 1/2 with both white/rye individually rising ..might? work. Still looking for an easy "Crusty Rye Bread Recipe" Looking through the internet I have seen some Jewish Rye that at least looks like what I am seeking. Any suggestions?.
    PS appreciate conversions to US terms.
    cheers
    Van
    duonyte
    Fri Aug 30, 2013 1:48 pm
    Forum Host
    I am wondering if this bread might be closer to what you are looking for

    http://www.karenskitchenstories.com/2013/01/no-knead-rye-bread.html

    It is about half rye, great shape, and using the cast iron pot technique.

    In terms of measures, try to get a digital scale - they are not expensive any longer, and it makes using recipes on this site much easier - so many of our members are international, but even people in the US use weights frequently for bread recipes.

    This site will help you figure out the most common baking ingredients in volume measures,
    http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
    Bonnie G #2
    Sun Sep 01, 2013 10:35 am
    Food.com Groupie
    I've been wanting the same thing; will give this one a try
    duonyte
    Sun Sep 01, 2013 12:29 pm
    Forum Host
    I thought that looked really promising also
    Red Apple Guy
    Sun Sep 01, 2013 10:49 pm
    Forum Host
    Van

    The bread recipe the ladies suggested above is good for a couple of reasons. The acid in the vinegar helps the dough. Rye doughs benefit from acidity. Sourdough is often used in ryes, because it adds acidity to the dough and flavor. Secondly, kneading problems are avoided because it is a no-knead recipe. Rye dough resembles cement to me.

    Rye flour is strange animal and if the amount of flour in a bread is more than 50% rye flour, for me, it's difficult to knead.

    You could start with light ryes, and a New York Jewish or Deli Rye is an easy way to start and is a great bread.

    My favorite rye is Eric's Favorite Rye from Thefreshloaf.com. It is a sourdough bread but depends on instant yeast to rise. My take on that recipe is Sourdough Deli Rye.

    I've made this one before. You may like it. No vinegar, no sourdough: Rebecca's Jewish Rye Bread

    Red
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