Delicious 100 % rye bread - more questions answered (2024)
Recently a reader tried (and loved) the 100% rye recipe on the website and sent me a few questions. They are great questions, so I thought I would answer them here.
Should I buy a 1lb tin, or just double up the quantities next time to adapt to my 2lb tin?
You can just double up the quantities! In fact, why not get a bunch of tins and bake a bunch of loaves at one time. They freeze beautifully and that way you can do lots of loaves for one turn of oven!
I used only the 3g yeast you say in the ingredients list. Should I put more next time, to help it rise better? Or (because it’s dark rye) should I sift it to get a “lighter” flour and that would do the trick?
Yes…but….You don’t want more yeast than you need. yeast is simply something we only need a small amount of. Like salt (and lots of other things) we just need what we need. Further, you want the bread to take a long time to proof. That way the flour is well broken down and easier to digest (the main feature of sourdough bread is the digestibility). I don’t find a huge difference between dark and light rye – they can both rise into surprisingly light loaves. If in doubt, add a bit more water so your dough is really REALLY soft and wet. When you pick it up and move it from one hand to another, the dough should be so oft and wet that you leave a hand print in it from just holding the shaped dough.
Should I allow more time for rising? Make it 5 hours?
In theory the more the better (until it has over proofed and collapsed). If it’s cool it will take 5 hours. In the fridge it will take about 8 hours. On a hot day it could take as little as 2 hours. Rye does not do too well with hot days, though. Anything over about 28 degrees and it begins to underperform (rise quickly and collapse in the oven).
Because the bread sounded hollow when tapped, I think I baked it for the right amount of time. Would you recommend that I simply leave it wrapped in a towel for 2 days before cutting it the next time – or should I bake it for 10 extra minutes as well?
It’s hard to tell with rye sometimes. The very best thing to do is get a probe thermometer. Bread is around 98 degrees C on the inside when it is done. Rye bread is sticky by nature. It is a little less sticky when it is made with a sourdough starter, rather than wheat. Try to leave it for at least 24 hours if you can! I think it’s at its best 2 days after baking it.
My hubby loved the crust, and said overall it was okay; but he was a bit disenchanted with the flavour. White rolls are his definite fav, so I think he disliked the earthier and denser tones of the rye (not enough sweetness and fluffiness, I think). Is there anything I could add to this recipe – that doesn’t involve sugars, though – that would make it more palatable or interesting to people used to white bread?
That’s a tough one and I would say keep starving him of the white and giving him the rye. I love 100% rye – it’s my favourite bread and I find white bread dull. So, horses for courses. You can add spices (a pinch of cinnamon or ginger powder or cardamom or cumin or coriander – just a half a teaspoon at first to see how you like it) you can add raisins (fennel seed with raisins is good) you can add treacle or honey. Rye does take flavours well because it has a strong flavour of its own.
Have more questions?
Click here to read a bit more about rye bread recipes.
Though rye bread is generally healthy, it may have some downsides, including: Contains antinutrients. Rye bread, especially the lighter varieties, contain phytic acid, an antinutrient that may hinder the absorption of minerals like iron and zinc from the same meal.
In addition to aiding in weight loss, the impressive amount of fiber found in rye can help with constipation, ease stomach pain and cramps, reduce excess gas, and even help prevent serious conditions like ulcers, colon cancer, and breast cancer.
Is rye bread a whole grain? A: Just as with wheat bread, the nutritional quality of grain – rye bread depends on the type of flour used to make it. Dark rye bread, such as pumpernickel, is often a whole-grain product, but light rye breads frequently contain mostly refined flour.
Here are some of the most notable health benefits: Rye bread can help reduce inflammation: Rye bread is a good source of dietary fiber, which is known to help reduce inflammation. Rye bread also contains phenolic acids, which are antioxidant compounds that have anti-inflammatory effects.
There is a variety of options and possibilities when it comes to choosing the finest bread for diabetics to eat. For diabetics, rye is an excellent grain to consume. It is made up of bigger molecules than wheat, thus it takes longer to break down in your system.
Rye bread is an excellent option for those on a keto diet. It is low in carbs and high in protein. There are many types of rye bread, so be sure to find one that fits your dietary needs. There are many brands of rye bread available on the market.
Like sourdough bread, rye bread is good for your gut health and may help to improve digestion. One of the reasons rye bread is good for your gut microbiome is because it contains prebiotics, such as β-glucan, which is a soluble fiber that can help promote a healthy gut.
Consuming rye bread may improve your heart health, as research has associated the intake of rye bread to lower levels of heart disease risk factors. For example, an 8-week study in 40 people compared the effects of eating 20% of their daily calories from either rye or wheat bread on blood cholesterol levels.
Rye bread will keep for several days at room temperature if kept in a paper bag. To extend its life another few days, wrap it in a plastic bag instead. Rye bread also freezes very well. Wrap it in plastic wrap and aluminum foil, then store in a freezer bag for up to three months.
Fecal total and secondary bile acid concentrations were significantly lower during RBP in both women and men. This study shows that whole-meal rye bread significantly improves bowel function in healthy adults and may decrease the concentration of some compounds that are putative colon cancer risk markers. J. Nutr.
Pairings Bread is always perfect base for sandwiches. Rye sourdough pairs especially well with Polish cottage cheese, Camembert, Chavroux, Maroilles, and Bouton de Culotte. You can also add some meat (sobrassade, salchichon, Bayonne ham, Jamón Ibérico de Bellota) or fish (anchovies, smoked salmon).
In addition, a diet rich in whole grains has also been linked to better weight control, which can help reduce pain and symptoms of RA. So, switch from white bread to whole wheat, and from regular pasta to whole grain, Sandon says. Caution: When buying whole wheat bread, don't be misled by the label.
In terms of a good, liver-healthy diet, you should look for the following products: rye, oatmeal, pumpernickel, whole grain bread, whole grain cereals, whole wheat bagels, pasta, corn tortillas, and brown rice. Another way to add whole grains to your diet: opt for bulgur or quinoa instead of couscous.
Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads. And whilst it's not entirely gluten free, it does contain less gluten than regular wheat bread alternatives.
Whole-grain foods are good choices for a nutritious diet. Whole grains provide fiber, vitamins, minerals and other nutrients. Whole-grain foods help control of cholesterol levels, weight and blood pressure. These foods also help lower the risk of diabetes, heart disease and other conditions.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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