Bread Machine (50 page)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
The Baker’s Glossary of Rye Flours and Other Milled Ryes
You can replace up to half the wheat flour in any recipe with rye flour for a hearty whole grain loaf. Rye bread crusts are very dark brown and the crumb is fine-grained, getting more coarse and dense the higher the percentage of rye flour you use. Without the addition of wheat flour for body, rye makes a flat, crumbly, and coarse-grained loaf. Many fermented ethnic breads in Scandinavia and Russia are made in this manner, but I find they take a practiced hand and lots of rising time to get a palatable loaf by Western standards. Rye combines well with the flavors of dill, caraway, anise, and fennel, as well as cornmeal, oats, barley, wild rice, and whole wheat, so you will see lots of recipes with combinations of these ingredients in them.
Whole Rye
Whole rye is the whole grain with bran and germ intact.
Rye Flour
Rye flour is the finely ground whole grain and comes labeled as light, medium, or dark. The flour will vary in color and texture, depending on the amount of bran and germ sifted out during the milling process. What is labeled “rye flour” in a 1-pound box at the supermarket is medium rye flour.
White Rye Flour
White rye flour, or light rye flour, is not often seen outside of bakeries, but is now available from Giusto’s and King Arthur. It is the ground endosperm of the rye kernel containing no germ or bran. It makes a superb light rye bread.
Rye Meal
Rye meal is medium-ground whole rye; it gives a rough texture to breads. It is also known as pumpernickel flour.
Cracked Rye
Cracked rye is the cracked groat. Like cracked wheat, it needs to be cooked or soaked before being added to a dough.
Rolled Rye Flakes
Rye flakes are whole rye grains that have been steamed and flattened by steel rollers. Use them in the same manner as rolled oats.
Triticale Flour
Developed as “the new improved grain” a few decades ago, triticale is a hybrid of rye and wheat and a favorite of whole grain bread lovers, although certainly not a mainstream flour. Low in gluten, for a bread with the best texture it should be used like rye in combination with wheat flours. Triticale is also available in whole grain form.
T
his was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
3 tablespoons honey
2 tablespoons vegetable oil
2 cups bread flour
1
1
/
4
cups medium rye flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons fennel seeds
1
1
/
2
teaspoons grated orange zest or dried orange peel
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
5
/
8
cups water
1
/
4
cup honey
3 tablespoons vegetable oil
2
3
/
4
cups bread flour
1
3
/
4
cups medium rye flour
1 tablespoon plus 2 teaspoons gluten
1 tablespoon fennel seeds
2 teaspoons grated orange zest or dried orange peel
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
N
ext to black bread,
limpa
is the most familiar Swedish rye bread among home bakers. It was one of the breads in the first batch of recipes I received from my friend Judy Larsen. The recipes came from her mother in Minneapolis. Every household would have its own recipe, usually passed down in the family.
Limpa
is a sweeter rye bread than most and is always made for the holidays. Use for the ritual “dipping in the kettle”—lowering slices into hot meat or ham broth on Christmas Eve. This bread is fantastic with dinner, and great toasted.
1
1
/
2
-POUND LOAF
3
/
4
cup water
1
/
3
cup milk
1 tablespoon molasses
1
1
/
2
tablespoons brown sugar
2 tablespoons butter, cut into pieces
1
3
/
4
cups bread flour
1
1
/
4
cups medium rye flour
1 tablespoon gluten
1
/
2
teaspoon fennel seeds, crushed
1
/
2
teaspoon aniseed, crushed
1
1
/
2
teaspoons grated orange zest
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1 cup water
1
/
2
cup milk
2 tablespoons molasses
2 tablespoons brown sugar
3 tablespoons butter, cut into pieces
