Thread: Whole-wheat-and-rye bread (ABM)

"Serene" <[email protected]> wrote in message
news:[email protected]..
>
> Serene

> Whole-wheat-and-rye bread (ABM)
>
> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
> liquid if you use store-bought)
> 1 cup whole-rye flour (see above)
> 1/4 cup gluten
> 2 Tbsp. sugar
> 1 1/2 tsp. salt
> 2 Tbsp. caraway seeds
> 1 1/2 tsp. yeast
>
> Put ingredients in the breadmaker in the order the manufacturer says.
> Either do it on dough cycle, let rise a second time in a loaf pan, and
> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
> whole-grain cycle.

Sounds great, but how much/what kind of liquid?

Thanks!

Karen

"Serene" <[email protected]> wrote in message
news:[email protected]..
>
> Serene

> Whole-wheat-and-rye bread (ABM)
>
> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
> liquid if you use store-bought)
> 1 cup whole-rye flour (see above)
> 1/4 cup gluten
> 2 Tbsp. sugar
> 1 1/2 tsp. salt
> 2 Tbsp. caraway seeds
> 1 1/2 tsp. yeast
>
> Put ingredients in the breadmaker in the order the manufacturer says.
> Either do it on dough cycle, let rise a second time in a loaf pan, and
> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
> whole-grain cycle.

Sounds great, but how much/what kind of liquid?

Thanks!

Karen

Karen in NC wrote:
> "Serene" <[email protected]> wrote in message
> news:[email protected]..
>> Serene
>
>> Whole-wheat-and-rye bread (ABM)
>>
>> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
>> liquid if you use store-bought)
>> 1 cup whole-rye flour (see above)
>> 1/4 cup gluten
>> 2 Tbsp. sugar
>> 1 1/2 tsp. salt
>> 2 Tbsp. caraway seeds
>> 1 1/2 tsp. yeast
>>
>> Put ingredients in the breadmaker in the order the manufacturer says.
>> Either do it on dough cycle, let rise a second time in a loaf pan, and
>> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
>> whole-grain cycle.
>
> Sounds great, but how much/what kind of liquid?

D'oh. I'm a dork. 1 1/4 cups water. Thanks!

Serene

Karen in NC wrote:
> "Serene" <[email protected]> wrote in message
> news:[email protected]..
>> Serene
>
>> Whole-wheat-and-rye bread (ABM)
>>
>> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
>> liquid if you use store-bought)
>> 1 cup whole-rye flour (see above)
>> 1/4 cup gluten
>> 2 Tbsp. sugar
>> 1 1/2 tsp. salt
>> 2 Tbsp. caraway seeds
>> 1 1/2 tsp. yeast
>>
>> Put ingredients in the breadmaker in the order the manufacturer says.
>> Either do it on dough cycle, let rise a second time in a loaf pan, and
>> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
>> whole-grain cycle.
>
> Sounds great, but how much/what kind of liquid?

D'oh. I'm a dork. 1 1/4 cups water. Thanks!

Serene

"Serene" <[email protected]> wrote in message
news:[email protected]..
>
> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>
> Serene

Nah, you're not a dork at all...you just had a "senior moment", maybe? That
sounds sooooo much nicer! LOL

Thanks for posting the correction. Can't wait to try this - it sounds
super! :-)

Karen

"Serene" <[email protected]> wrote in message
news:[email protected]..
>
> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>
> Serene

Nah, you're not a dork at all...you just had a "senior moment", maybe? That
sounds sooooo much nicer! LOL

Thanks for posting the correction. Can't wait to try this - it sounds
super! :-)

Karen

Karen in NC wrote:
> "Serene" <[email protected]> wrote in message
> news:[email protected]..
>> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>>
>> Serene
>
> Nah, you're not a dork at all...you just had a "senior moment", maybe? That
> sounds sooooo much nicer! LOL

Maybe not when you're 41. :-)

>
> Thanks for posting the correction. Can't wait to try this - it sounds
> super! :-)

Thanks!

Serene

Karen in NC wrote:
> "Serene" <[email protected]> wrote in message
> news:[email protected]..
>> D'oh. I'm a dork. 1 1/4 cups water. Thanks!
>>
>> Serene
>
> Nah, you're not a dork at all...you just had a "senior moment", maybe? That
> sounds sooooo much nicer! LOL

Maybe not when you're 41. :-)

>
> Thanks for posting the correction. Can't wait to try this - it sounds
> super! :-)

Thanks!

Serene

"Serene" <[email protected]> wrote in message
news:[email protected]..
> Whole-wheat-and-rye bread (ABM)
>
> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
> liquid if you use store-bought)
> 1 cup whole-rye flour (see above)
> 1/4 cup gluten
> 2 Tbsp. sugar
> 1 1/2 tsp. salt
> 2 Tbsp. caraway seeds
> 1 1/2 tsp. yeast
>
> Put ingredients in the breadmaker in the order the manufacturer says.
> Either do it on dough cycle, let rise a second time in a loaf pan, and
> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
> whole-grain cycle.

Question, Serene and other bakers. I've seen recipes call for:
Gluten
Gluten flour
Vital wheat gluten

Is it all the same stuff?

I make a flax seed bread that is fabulous. I'll dig out the recipe.

TammyM

"Serene" <[email protected]> wrote in message
news:[email protected]..
> Whole-wheat-and-rye bread (ABM)
>
> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
> liquid if you use store-bought)
> 1 cup whole-rye flour (see above)
> 1/4 cup gluten
> 2 Tbsp. sugar
> 1 1/2 tsp. salt
> 2 Tbsp. caraway seeds
> 1 1/2 tsp. yeast
>
> Put ingredients in the breadmaker in the order the manufacturer says.
> Either do it on dough cycle, let rise a second time in a loaf pan, and
> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
> whole-grain cycle.

Question, Serene and other bakers. I've seen recipes call for:
Gluten
Gluten flour
Vital wheat gluten

Is it all the same stuff?

I make a flax seed bread that is fabulous. I'll dig out the recipe.

TammyM

TammyM wrote:

> Question, Serene and other bakers. I've seen recipes call for:
> Gluten
> Gluten flour
> Vital wheat gluten
>
> Is it all the same stuff?

I understand that in some places, "gluten flour" means what I call
"bread flour", that is, baking flour with more protein (gluten) than
all-purpose. But in general, yes, they're the same where I live. If
they don't have vital wheat gluten in your bulk bins, you might
check wherever you would buy baking supplies or vegan-hippy-type
foods. ;-) (In the hippy-foods section, it's often in a box, and
labeled as a mix for making seitan, and it's more expensive than
buying it as a baking supply, even though it's the same stuff.)

Serene

TammyM wrote:

> Question, Serene and other bakers. I've seen recipes call for:
> Gluten
> Gluten flour
> Vital wheat gluten
>
> Is it all the same stuff?

I understand that in some places, "gluten flour" means what I call
"bread flour", that is, baking flour with more protein (gluten) than
all-purpose. But in general, yes, they're the same where I live. If
they don't have vital wheat gluten in your bulk bins, you might
check wherever you would buy baking supplies or vegan-hippy-type
foods. ;-) (In the hippy-foods section, it's often in a box, and
labeled as a mix for making seitan, and it's more expensive than
buying it as a baking supply, even though it's the same stuff.)

Serene