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Title: New York Rye Bread (Abm) No. 3252
Categories: Breadmaker Bread Grain Info
Yield: 1 Servings
| 1 1/2 | ts | Dry Yeast |
| 2 | c | Bread Flour |
| 1 | c | Rye Flour |
| 2 | tb | Sugar |
| 1 | tb | Gluten |
| 1 | tb | Butter, Melted |
| 2 | tb | Caraway Seed |
| 1/2 | ts | Salt |
| 7/8 | c | Water, Warm |
Add the ingredients to the pan in the order listed. Select "White Bread". Select "Medium" color. Press "Start".
Gluten is added only to make the bread rise. If your are using a flour which is low in gluten (Rye, Buckwheat, etc.) or which has a lower proportion of gluten (whole wheat), you add gluten to avoid the "deadly doorstop" syndrome.
I add one tablespoon of gluten per cup of whole wheat, rye, buckwheat, etc. flour. Of course, I very rarely use any of these flours without bread flour as well. My favorite rye recipe (below) is a good example of that philosophy.
The "feel" varies a lot. It depends on the kind of dough with which you're working. Rye is about the stickiest - the key is to ensure that the side walls and bottom of the pan have no smears and no wet streaks even though the dough itself is sticky almost to the point of being gooey.
Whole wheat doughs will soak up a lot more liquid that white doughs, especially if you've added gluten to get some loft. But they generally aren't sticky. That is also true of semolina flour dough.
Diastatic malt (or any malt powder) is a sugar and is used by the yeast as food. I will typically add a tsp of diastatic malt powder, sometimes use milk in place of water, add a whole egg once in a while.
Yeast works best in a mildly acid environment. Ascorbic acid provides that environment. I almost always include 1/4 tsp of ascorbic acid and frequently use corn oil in place of butter.
I have recently taken to adding some "deli rye sour" I got from King Arthurs Flour. It adds a nice sour taste to a rye without having to go through the 2-day fermentation of a sponge using a left over slice of the previous loaf (which same I almost never do anyway).
Remember, none of my recipes are "cast in stone". That's mostly because I rarely measure and almost never refer to my work sheets or recipe cards other than to glance at them before starting.
From: Joel Ehrlich
Joel
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