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Going to try rye bread any suggestion?

BrueggeDad
BrueggeDad Posts: 112
in EggHead Forum
I've done regular bread, but I haven't tried rye bread.  I used bread pans but for rye I think it will bake without.  Here are pics from loaf bread.
XL BGE  - Virginia
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Comments

  • mrs_story
    mrs_story Posts: 136
    Wow -- they look wonderful!  I'm hoping to try bread on the egg sometime this week.  I'm really nervous about it & reading up as much as I can. 

    All these pretty pictures of bread . . . I'm so hungry right now! 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    There are many versions of rye bread so you will have lots of opportunity to explore and test.  Biggest thing to keep in mind is rye protein does not form gluten like wheat does so you will not get the rise like those great looking loaves in your pictures.  Many recipes will blend in wheat flour to help with this issue - the more wheat flour added, the better the rise but result in a less intense rye flavor.

    You may want to check out the recent discussion:
    http://eggheadforum.com/discussion/comment/2010961#Comment_2010961


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • JacksDad
    JacksDad Posts: 538


    Does the bread pick up much flavor from being cooked on the egg? I'm not a baker of breads, but if doing it on an egg makes it extra special, then I want to try! 


    Large BGE -- New Jersey

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  • nolaegghead
    nolaegghead Posts: 42,109
    I would try it.
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    I love lamp..
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  • Stormbringer
    Stormbringer Posts: 2,476
    Rye flour has much less gluten than wheat flour, so if you're going to try this, I recommend using a starter when doing 100% rye bread. However, if you just want the flavour of rye, you could use 85% wheat flour/15% rye flour and see how that works.
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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • BrueggeDad
    BrueggeDad Posts: 112
    JacksDad said:


    Does the bread pick up much flavor from being cooked on the egg? I'm not a baker of breads, but if doing it on an egg makes it extra special, then I want to try! 


    No it doesn't give it much flavor, but it's a great option in the summer.  Plus it's just cool!
    XL BGE  - Virginia
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  • BrueggeDad
    BrueggeDad Posts: 112
    Thanks for the advice.  I think I will add a little wheat flour.
    XL BGE  - Virginia
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  • Shiff
    Shiff Posts: 1,835
    In my opinion the best rye breads are made using a sourdough starter and also using caraway seeds in the bread.  I used a NY times no-knead recipe and modified it for sourdough and some rye flour.
    Large BGE
    Barry, Lancaster, PA
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