I really like the taste of bread made with rye flour, but in the bread-maker options to use it are a bit more limited, in fact the best we can do is about 50% rye flour to 50% plain white bread flour. This recipe really delivers and upon tasting, everyone agreed this was possibly one the best loaves in the bread-maker so far.
As rye flour is both a wholemeal flour, and naturally has a lower gluten content than wheat flour anyway, then we must add a higher gluten flour into the mix so that we can get a spring dough with a reasonable rise. That’s the reason for the 50% white bread flour in this recipe. As this is rye base, for the sugar you can use a rich dark sugar such as muscovado or other brown sugar.
Given that we are using 50% plain white flour, we should use the regular setting on the bread maker. I generally set the loaf size to large, and set to the longer/dark bake setting.
After the bread maker has started check the consistency of the mix, if the bread maker is struggling to mix, add a bit more water, maybe a tablespoon or so. If your machine comes with a different rye bread paddle attachment then use that.
Ingredients
- 300ml of water
- 1 tbsp of oil (or 10-15g butter)
- 8-10 grams of salt (1-1.5 tsp)
- 1 heaped tbsp of brown sugar
- 250g of dark rye flour
- 250g of strong white bread flour
- 7g dried yeast (approx. heaped tsp)
- 1 tsp caraway seeds
- Handful of mixed seeds
| Nutritional Information | ||
|---|---|---|
| Nutrient | Per Serving | Total |
| Energy | 607.89kJ | 8510.49kJ |
| Calories | 145.44kcal | 2036.20kcal |
| Carbohydrate | 27.42g | 383.87g |
| Sugar (Low Accuracy) | 0g | 0g |
| Fibre | 5.20g | 72.78g |
| Protein | 5.55g | 77.66g |
| Sodium | 323.06mg | 4522.85mg |
| Total fat | 2.10g | 29.39g |
| Saturated fat | 0.26g | 3.66g |
| Polyunsaturated fat | 0.52g | 7.25g |
| Monounsaturated fat | 1.05g | 14.74g |
| Cholesterol | 0mg | 0mg |
| Trans fat (Low Accuracy) | 0g | 0g |
| Vitamin a | 0.26µg | 3.63µg |
| Vitamin b | 0.09mg | 1.33mg |
| Vitamin c | 0.04mg | 0.54mg |
| Vitamin d | 0µg | 0µg |
| Vitamin e | 0.97mg | 13.63mg |
| Vitamin k | 0.00mg | 0.02mg |
| Calcium | 12.64mg | 176.94mg |
| Iron | 1776.36µg | 24869µg |
| Magnesium | 38.46mg | 538.46mg |
| Potassium | 170.45mg | 2386.27mg |
| Selenium | 10.37µg | 145.23µg |
| Zinc | 1.28mg | 17.98mg |
Based on 14 servings, we sourced nutrient data from:
Method
Mix all the ingredients into the bread-maker tray, most bread makers suggest liquid ingredients first so I’ve structured the list that way. If you’re using fresh yeast instead of dried powdered yeast, warm up the water slightly and crumble the yeast into the water along with the sugar for a few minutes before anything else.
Once you’ve put the liquids into the machine, then add both flours followed by other ingredients. Measure it in carefully. Don’t let the salt and yeast come into contact until the mixing starts.
With the bread-maker on the regular setting, I tend to use the darker/longer baking option. If you’re not that used to your bread-maker, probably start on the medium setting.
Once the bread is ready, take it out of the basket as soon as possible and put onto a wire rack. The basket will be very hot, take care when removing it. If the base is soft, I normally turn the loaf upside down for a few minutes once it is removed. It makes the base more crispy. Just remember after a few minutes turn it back the regular way around.
Loaf turned upside down
Just remember that when you take the bread out of the oven, it is still cooking, let it cool before eating!
These may be of interest
- Recently published - Book review: Little Book Of Pasta, Rufus Cavendish
- Recently published - March - preparing seeds for growing
- Recently published - Making a herb garden in a wooden raised bed
