Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Making Rye Bread
    Lost? Site Map

    Making Rye Bread

    Chef #1800071408
    Sun Sep 22, 2013 4:41 pm
    Newbie "Fry Cook" Poster
    Hello Fellow Foodies:

    Is it possible to make rye bread without any wheat flour (or very little)? I am trying to stop eating wheat and as my hubby and I both love any kind of rye bread, I'm looking for a recipe, either bread machine or hand made, that uses no or very little wheat flour.

    Any help would appreciated.

    Thanks.

    LazyDolly
    duonyte
    Sun Sep 22, 2013 5:00 pm
    Forum Host
    Pure rye bread is something I grew up with and crave, but I have had no luck in finding it here in the US. I do buy it when I visit Lithuania. This recipe is much like the recipe my grandmothers would have used to make a pure rye bread. I tried it once, ended up with a brick. Rye bread is a challenge to make, as the lower level of gluten creates a sticky dough that will never feel like a wheat flour dough. I intend to try this again when I have more time, Rye Sourdough Starter and Bread

    Mia is still active on this site and I am sure she will be willing to help.
    duonyte
    Sun Sep 22, 2013 5:01 pm
    Forum Host
    If you happen to have or can get any kind of sourdough stater, you can convert it to a rye starter by simply feeding it rye flour instead of wheat for a few feedings.
    duonyte
    Sun Sep 22, 2013 5:04 pm
    Forum Host
    Just found this recipe - I've eaten it but never made it. It is very hearty, Authentic German Black Bread (Schwarzbrot)

    another recipe
    http://www.zestysouthindiankitchen.com/2012/07/100-rye-bread-with-sourdough.html

    http://bitterbaker.com/dark-rye-bread/

    I can translate this one, if you are interested. I might need to try this one


    http://www.malsena.lt/lt/receptai/juoda-duona/rugine-riekele


    Last edited by duonyte on Sun Sep 22, 2013 6:37 pm, edited 3 times in total
    duonyte
    Sun Sep 22, 2013 5:11 pm
    Forum Host
    Karyl Lee
    Tue Sep 24, 2013 11:26 pm
    Forum Host
    Spelt flour can be substituted for wheat flour, with some cautions. It absorbs water very easily, and with rye doing the same, you'll need to be careful how much water goes in. Also, it makes for a more tender gluten strand, so you should not overknead it. I think you might be pleased with it as an alternate to wheat- it's got a mild and slightly sweet flavor which marries well with almost all other grains.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites