Rye Flour Bread
Baking Rye Bread and Coarse Bread
Rye bread used to be in greater favor with the public than it now is, but I consider that is owing to the sodden, heavy way in which it is generally made; for if rye flour is properly blended with fine flour, instead of the barley meal generally used, it produces a very nice- flavored loaf.
Set a sponge at night with fine flour — say, 1 gallon of water, 1 1/2 ozs. of yeast, and l 1/2 ozs. of salt; let your sponge be about the same consistency as for muffin batter; in the morning add 1 quart of water and 3 ozs. of salt, and make your dough up with rye meal; let your sponge be set of the same heat as for wheat meal bread. I have adopted this plan, and find it gives general satisfaction. In baking wheat meals, or other meals of the same nature, your oven should be 30° or 40° by the pyrometer under the heat used for fine bread.
Coarse Bread
Coarse flour (or “overheads,” as it is generally called in the south of Scotland) is the cheapest grade of flour made, and if properly manufactured it will vie with any class of flour in the market for a fine, sweet, nutty flavor; but of course it is dark in color, and I have seen four of this grade very strong and carry an exceedingly large quantity of water.
In a test I had some time ago, I produced 110 – 41b. loaves, weighed in dough at 4 lbs. 6 ozs., out of 20 stone of this flour; but I may say that the flour was stone-dressed, and milled in the old style. This same class of flour was in general use in Scotland twenty years ago, and was generally made into coarse or second bread, and coarse “two pennies.” Many a poor family — ay, and rich families too — have thriven and had their hearts made glad on the produce of this grade of flour.
To make Coarse Bread. — Take, say 1 gallon of water, at the same temperature as for wheat meal bread; dissolve 1 1/4 ozs. of yeast, and the same quantity of salt, in the water; make into an ordinary- sized sponge, and when ready in the morning add half a gallon of water and about 4 ozs. of salt; then make all into a dough, and work off as other doughs.
This flour can be sponged the same way as fine flour for a quick or flying sponge, only care should be used in not setting the sponge too warm, as I find that it ferments and works more quickly than the finer grades of flour.
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Rye Flour Bread Questions
What kind of bread do you eat (if you eat bread)?
I had read that rye flour has much less glycemic impact than even whole wheat, so I bought some (incredibly expensive) 100% rye bread at Whole Foods to try. Unfortunately, it seems to have the same effect on my blood sugar as any other kind of flour. Am I doomed to never eat bread again, or can someone offer suggestions for other kinds to try? Thanks!
For those who suggested brown bread, do mean, like, Boston Brown Bread, which is made with whole wheat flour and contains a LOT of sugar in the form of molasses? Or do you mean something like pumpernickel?
Have you ever tried Sourdough bread? It suppose to keep blood sugar levels from rising to quickly.
Trouble finding easy bread recipe… Help?
I do not have any bread flour. I have whole wheat, all purpose, soy, and rye flours. I have dry active yeast. I do not have a bread machine or an electric mixer. I have not come across any recipes that suited me yet during my morning search. Does anyone have a fantastic recipe they can please share with me? We are out of bread and can’t just hop to the store to buy any in this village… we have food mailed and well were out! HELP! 
golga! Thanks for all the helpful information. I bake bread from scratch quite often as well as pizza crusts, rolls, and whatever else. But I have always used my neighbors recipes which are dry! I was looking for new ones but they all called for ingredients I didn’t have or have access to. Your information is great for a beginner and was full of things even I didn’t know! Thanks so much. As for the rating… I am picking the recipe I used because I made their bread before you posted. I will def try yours in the future! Thanks everyone!
Following is the first bread recipe I ever tried — it was a huge success and I can always rely on it to turn out every time. This will make 2 loaves.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup sugar
1 tablespoon salt
3 eggs, beaten
1/4 cup butter, softened
7 cups all-purpose flour
1 egg yolk
2 tablespoons water
Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.
On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes.
Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Bake at 375 degrees F for 30-35 minutes.
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ISO 6820:1985, Wheat flour and rye flour — General guidance on the drafting of bread-making tests … |
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