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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

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    duonyte
    Tue Oct 29, 2013 3:16 pm
    Forum Host
    That looks wonderful!
    duonyte
    Tue Oct 29, 2013 3:19 pm
    Forum Host
    Bonnie G #2 wrote:
    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


    I've used rye chops before also - or made my own by pulsing rye grain in the food processor until it's cut up but not milled.

    My bulk food store also sometimes has rye flakes - like oatmeal, but flattened rye rather than oats. I add that to breads, also.
    sloe cooker
    Tue Oct 29, 2013 3:28 pm
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    duonyte wrote:
    Bonnie G #2 wrote:
    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


    I've used rye chops before also - or made my own by pulsing rye grain in the food processor until it's cut up but not milled.

    My bulk food store also sometimes has rye flakes - like oatmeal, but flattened rye rather than oats. I add that to breads, also.


    That is so interesting! Do you have to do a pre-soak?
    duonyte
    Tue Oct 29, 2013 3:39 pm
    Forum Host
    I do with the chops - otherwise you think you have a pebble in your bread.
    Red Apple Guy
    Tue Oct 29, 2013 4:03 pm
    Forum Host
    Bonnie and Sloe: Your breads look terrific. There's not a slice of pastrami in town that wouldn't die to be on your breads.
    Bonnie G #2
    Tue Oct 29, 2013 4:58 pm
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    sloe cooker wrote:
    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...


    Lovely bread, I've made this one before and it's so very good.

    Red, can't wait to see your's
    Donna M.
    Tue Oct 29, 2013 7:24 pm
    Forum Host
    Bonnie G #2 wrote:
    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


    Bonnie, I read the reviews for that recipe and there were several others who said they had to add extra water. At least you are experienced enough that you knew to add more! Your loaf looks devine!
    Bonnie G #2
    Wed Oct 30, 2013 7:02 am
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    Donna M. wrote:
    Bonnie G #2 wrote:
    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


    Bonnie, I read the reviews for that recipe and there were several others who said they had to add extra water. At least you are experienced enough that you knew to add more! Your loaf looks devine!


    Thanks Donna, the flavor and texture turned out great - and DH is a true fan of rye; likes it ALMOST as much as sourdough
    sloe cooker
    Wed Oct 30, 2013 4:14 pm
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    wave.gif Hi I patiently waited 22 hours to cut this Rye Batter Bread and am glad I did. Thanks duoynte. Tasted wonderful and wasn't gummy at all! Thanks for that tip Donna.
    Red, I didn't have any pastrami, but did have smoked ham, swiss cheese and dijon mustard, which made a perfect compliment to the sliced bread and so tasty.
    Bonnie, it was good bread, yes. Even tho the Russian Rye Bread that you made is for a bread maker, I saved it to one day make it manually (with my stand mixer). Will just have to read reviews of people who have also converted and told the tale of what they did icon_cool.gif
    The sandwich, doesn't look like much from this side of the bread, but I thought it showed the bread better.

    and another shot of more slices

    Happy Baking!
    duonyte
    Wed Oct 30, 2013 6:16 pm
    Forum Host
    That looks wonderful but most importantly, it looks like it tasted wonderful - the most important thing. Batter breads are a great way to start baking breads.
    Red Apple Guy
    Wed Oct 30, 2013 7:38 pm
    Forum Host
    It does look good.
    sloe cooker
    Wed Oct 30, 2013 10:34 pm
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    adopt a greyhound wrote:
    Creamy Rye (Bread Machine)
    This is a good one to try. Have made it three weeks in a row.
    Love it.


    That sounds so tasty. I saved the recipe after checking it out. Thanks for the recommendation.
    sloe cooker
    Wed Oct 30, 2013 10:50 pm
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    Duonyte and Red, the bread tasted fabulous, and I am scared to know how good a regular rye loaf would turn out to be: seriously icon_eek.gif All you guys here, are the best, thanks for your help and encouragement!
    Red Apple Guy
    Thu Oct 31, 2013 9:21 am
    Forum Host
    I found a bread that folks quit making on a regular basis over 100 years ago. It's a precursor to Boston Brown Bread, but is a baked yeast bread. The Indian part of the name is a older name for corn and includes some cornmeal. I used an Indian Corn cornmeal my daughter gave me. The recipe I started with is http://www.cooks.com/recipe/ih0gi96g/rye-and-indian-bread.html
    I messed with it, of course, and the dough and I fought each other for hours. I may try again, but much differently next time. The flavor was very good, but it was begging for more molasses to me. I had a warm & buttered piece for breakfast as in the bottom photo.



    duonyte
    Thu Oct 31, 2013 10:11 am
    Forum Host
    I love that bread, Red! I need to see if I don't have a recipe for Indian bread, too - it sounds familiar.
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