Making rye bread at home

pep.fermi
pep.fermi Posts: 387
in The cake stop

Do you also make rye bread with the bread machine, at home, like me?

Been making bread with the machine since 2005. Occasionally rye bread. I know of course it's supposed to be denser than other bread, and the dough needs longer resting time. But I've never really been completely satisfied with the result:a

ca 1/3 rye, 2/3 wheat

dough rest time as long as 24hr, typically 8-12hr

Bread still too dense, I'd like it to be a little more "airy and spongy"

Been experimenting tweaking the details, always a little too dense...

Any feedback?

Thanks,

Comments

  • gethinceri
    gethinceri Posts: 1,669

    Exactly the same experience; great taste, too dense. Sorry I don’t have any pearls of wisdom!

  • photonic69
    photonic69 Posts: 2,920

    Does it have to be 100% Rye? I do a 2:2:1 wholemeal/rye/white mix. Nice and dense and nutty with just enough lift. I do add about 100g of mixed seeds though.


    Sometimes. Maybe. Possibly.

  • pep.fermi
    pep.fermi Posts: 387

    I normally do rye: wheat in ratio 1:2.

    Nutty and dense and delicious. But it's just slightly too dense, a little less would be better

  • masjer
    masjer Posts: 2,694
    edited January 28

    It's been a long while since I've used the bread maker, but I used to add vital wheat gluten (sometimes called seitan) when making rye bread. The extra gluten content will make it rise more, so it should be less dense.

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