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[quickcluck]

Does anyone know if you can do this? Or if there's a pre mix for it? Am struggling to find good rye bread that isn't like cake!

 

Thanks

[green]

A separate rye blade is required to make rye bread. I make mine with my trusted Panasonic using half rye flour and half wholemeal flour. Here's two recipes from the booklet that came with the breadmaker.

 

Rye and wholemeal (Rye - Bake, 3h 30 min)

2 tsp yeast

250g rye flour

250g strong wholemeal flour

2 tsp sugar

3 tbls oil

2 tsp salt

380ml water

(I often add some chopped rosemary from the garden)

 

Rye 100% (Rye - Bake, 3h 30min)

2 1/2 tsp yeast

500g rye flour

2 tsp sugar

3 tbls oil

2 tsp salt

440ml water

 

Hope this helps.

[quickcluck]

Thanks for that! Am also looking into Spelt bread, do you know anything about that? I am trying spelt pasta at the moment!

[green]

Most times I make my rye bread with half rye and half wholemeal spelt following the same recipe. You could try any normal recipe and use spelt instead of wheat, I don't think you can go far wrong.

[green]

Had another look in the booklet this morning and there's loads more recipes, for both rye and spelt loaves... I'm boring and make the same loaf all the time, but I think I want to try some of these. It says you should use the rye blade for the spelt as well.

 

Seeded Rye (Rye - Bake, 3h 30min)

2 1/2 tsp yeast

500g rye flour

2 tsp sugar

3 tbls oil

2 tsp salt

2 tbls poppy seeds

3 tbls linseeds

3 tbls sunflower seeds

430ml water

 

Seeded Spelt (Rye - Bake, 3h 30min)

1 1/2 tsp yeast

250g rye flour

400g spelt flour

1 tsp honey

3 tbls oil

2 tsp salt

3 tbls linseeds

2 tbls poppy seeds

2 tbls sesame seeds

300ml water

 

Rye and Spelt (Rye - Bake, 3h 30min)

2 tsp yeast

250g rye flour

250g spelt flour

2 tsp honey

3 tbls oil

2 tsp salt

360ml water

 

Spelt (Rye - Bake, 3h 30 min)

1 1/2 tsp yeast

400g spelt flour

2 tsp honey

3 tbls oil

1 tsp salt

300ml water

[green]

Forgot to say... I also make pizza dough in the breadmaker with wholemeal spelt and it's really good if you like a very thin and crispy base. Here's the original recipe and my little changes.

 

Pizza (Pizza - Dough, 45min)

1/2 tsp yeast

300g strong white flour (or half white, half wholemeal spelt)

1 tbls olive oil

1 tsp salt

170 ml water

(some chopped rosemary)

 

You should make it into two cirles on a greased baking tray, allow to prove for 20 mins, add toppings and bake 200C/15-20mins, but I always roll mine on to pieces of baking paper, as thin as possible, add toppings straight away and bake for about 10 mins. I then cut it to squares and try to hide some of it in the freezer before we eat it all.