Author Topic: Rye?  (Read 109 times)

STiG

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Rye?
« on: April 18, 2020, 06:06:44 pm »
We've been taking stuff to the local food bank - I was baking them bread because they couldn't get any from the stores.

Somebody donated a bag of rye; it kind of looks like large flake oatmeal.  They couldn't figure out what anyone would do with it so they gave it to me because I bake.  Like that means I'll know what to do with it.   :P

So I'm asking here if anyone has any ideas!  Or at least an idea of what I would google to find out what to do with it.  I figure, if nothing else, I can run it through the food processor and make it into flour and bake bread with it.  Though DH is pushing for a still.  LOL

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Rho

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Re: Rye?
« Reply #1 on: April 18, 2020, 10:19:46 pm »
I GOOGLED "recipes with rye" and found only bread or cracker recipes.  Same thing with searching ingredients on Allrecipes.com. 
It may look like oatmeal but there were no cereal recipes.

Aleko

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Re: Rye?
« Reply #2 on: April 19, 2020, 03:29:41 am »
Try googling 'rye meal' and 'rye flakes', which sounds like what you have there.

Rye is low in gluten which makes it unwilling to rise all that much, so if you use 100% rye you will always get a very dense bread. This British newspaper article gives a good basic rundown on rye's characteristics and how to handle it: https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jan/28/how-to-make-the-perfect-rye-bread

STiG

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Re: Rye?
« Reply #3 on: April 19, 2020, 11:28:11 am »
Thanks!  That gives me a place to start.

Chez Miriam

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Re: Rye?
« Reply #4 on: April 19, 2020, 12:36:53 pm »
My husband makes his own muesli, and I'm pretty sure he sometimes puts rye flakes in that (instead of oatflakes).  So I'm wondering if it would make flapjack?

As I don't like the taste of rye bread, I've never thought to try it.

I do know that you could mill it finer and do a mix of wheat flour [white?] and rye to make a lighter loaf.  Or add some flakes into a dough to make 'multigrain' bread.

I was reading in yesterday's Daily Mail about various breads to try whilst we're self-isolating, but I admit the soda & sourdough versions appealed much more!

Let us know how you get on, will you, STiG?  It's interesting to hear about results of new techniques/recipes.
"All shall be well, and all shall be well, and all manner of thing shall be well."  - Julian of Norwich
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