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    You are in: Home / Community Forums / Breads & Baking / Fall Bake Along Challenge #6
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    Fall Bake Along Challenge #6

    Go to page 1, 2, 3  Next Page >>
    Donna M.
    Sat Oct 26, 2013 1:12 am
    Forum Host
    The challenge for Week #6 is Rye Breads and Rolls! If you are new to baking with rye, you will find it is different to work with than wheat. The more rye that is in the dough, the stickier it will be. Don't be tempted to add more flour......it is supposed to be that way! Rye breads should be allowed to "age" for a day before cutting because they need some time to absorb the excess moisture. If you cut them early, they can be gummy. Have fun with this one!
    duonyte
    Sat Oct 26, 2013 10:20 am
    Forum Host
    I just saw the most interesting recipe in a blog - dumplings (like potstickers) with the dough wrapping made of rye flour. Apparently traditional with a tribal people in Siberia. You don't really think of rye in that type of use.

    For those nervous about trying rye breads, you might want to start with a batter bread, which is a bit less intimidating, Rye Batter Bread
    Donna M.
    Sat Oct 26, 2013 1:00 pm
    Forum Host
    Those dumplings do sound interesting, duonyte! Are you going to make them?

    Great idea on the batter bread also!
    duonyte
    Sat Oct 26, 2013 1:07 pm
    Forum Host
    I printed off the recipe and am trying to work my way through it. It's a bit of an obscure recipe - a lot of guesswork from the way it was written up. Assumptions, I guess, that are more common over in Lithuania. I will report back if I try it. Good dumplings are easy to buy frozen here, and so I don't make them from scratch that often, although i have to say I like my own versions better.
    adopt a greyhound
    Sun Oct 27, 2013 7:55 am
    Food.com Groupie
    Creamy Rye (Bread Machine)
    This is a good one to try. Have made it three weeks in a row.
    Love it.
    Bonnie G #2
    Sun Oct 27, 2013 4:39 pm
    Food.com Groupie
    Oh I do love rye, Red has posted some photos of lovely looking loaves so hope he joins in this one. I'll look around for another one, I made Donna's rye and onion loaf and it was soooooo good; but need to try another as it's my favorite type.

    Thanks for the tip on mixing AND cutting - I didn't know that and sure did notice it with the loaf I made so know makes sense. icon_eek.gif
    sloe cooker
    Mon Oct 28, 2013 5:50 pm
    Food.com Groupie
    Donna M. wrote:
    Rye breads should be allowed to "age" for a day before cutting because they need some time to absorb the excess moisture. If you cut them early, they can be gummy. Have fun with this one!


    At the risk of asking a dumb question, I have to clarify that when you say 'cut' you are referring to slicing right? Being new at baking bread, without a bread machine, I am hesitant to make assumptions.

    I will try duonyte's suggested recipe for this challenge.

    Happy Baking icon_cool.gif
    Dee514
    Mon Oct 28, 2013 6:11 pm
    Forum Host
    sloe cooker wrote:
    Donna M. wrote:
    Rye breads should be allowed to "age" for a day before cutting because they need some time to absorb the excess moisture. If you cut them early, they can be gummy. Have fun with this one!


    At the risk of asking a dumb question, I have to clarify that when you say 'cut' you are referring to slicing right? Being new at baking bread, without a bread machine, I am hesitant to make assumptions.

    I will try duonyte's suggested recipe for this challenge.

    Happy Baking icon_cool.gif

    There's no such thing as a dumb question icon_wink.gif

    Yes, 'cut' in this instance refers to slicing the bread to eat it. icon_smile.gif
    sloe cooker
    Mon Oct 28, 2013 6:30 pm
    Food.com Groupie
    Thanks Dee!
    Red Apple Guy
    Tue Oct 29, 2013 6:24 am
    Forum Host
    Just saw this. I love ryes. I'll do something.
    Bonnie G #2
    Tue Oct 29, 2013 8:14 am
    Food.com Groupie
    Just made Russian Rye Bread for the Bread Machine and the taste in the end product was a strong rye flavor just what I was looking for. But had a problem getting there. I was expecting a sticky dough from the info here but it was dry and crumbly - had to add quite a bit more water to it. Thinking when I make rye from now one I'll use the KA instead of the ABM icon_confused.gif

    Don't know what's going on with this site but I can't load a photo with EI have to switch to Firefox and now can't post it here with Firefox - I'll close out and see if I can do it by going back to EI - GRRRRRR, frustrating at times I must say icon_twisted.gif [/img]
    Bonnie G #2
    Tue Oct 29, 2013 8:20 am
    Food.com Groupie
    OK, this is crazy, I can't upload photos unless I use Firefox, then can't post them here unless I close out and use EI -guess I need to return to customer service and see if maybe they can figure this one out icon_confused.gif icon_confused.gif

    Russian Rye Bread for the Bread Machine

    sloe cooker
    Tue Oct 29, 2013 8:36 am
    Food.com Groupie
    Bonnie, that looks so tasty. Did you put caraway seeds in it? I may leave them out when I bake a loaf.
    Bonnie G #2
    Tue Oct 29, 2013 8:57 am
    Food.com Groupie
    No I was out of caraway seeds so left them out - but I did have something called rye chops that I got from King Arthur Flour and added that instead and it's great. The flavor and texture of this bread was really good and sure I'll make again and I'll get even better at it icon_wink.gif
    sloe cooker
    Tue Oct 29, 2013 3:08 pm
    Food.com Groupie
    I made duoynte's Rye Batter Bread after having to trek across town to buy rye flour from a health food store. Then they had light and dark rye, I choose the dark, not knowing which would have been a better choice.

    I stopped adding white flour at about 1/2 cup shy of full amount, for it was starting to get to the point where I felt it, soon, could have been kneeded icon_eek.gif (It is humid where I live and that is why I love bread recipes that are in weight.)

    I am happy to know about waiting to slice the bread, I just want to dig in now, it smells so so good. Tomorrow...
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