Talk to me about white rye flour recipes
I recently acquired 8# of white rye flour and now need recipes. I have made rye breads from The Rye Baker before but have usually used medium rye or milled my own rye berries. White rye is so refined, it must have different characteristics to account for. I am looking for ALL rye recipes-bread,crackers,cookies,cakes but prefer recipes that people have tried and identify as "I will do this again!".
One specific recipe I want to adapt is Rieska-a Finnish flatbread- that usually calls for pumperknickel or barley flour, oats and AP flour (this is a King Arthur recipe HERE ). Can I just use ALL white rye? I'm assuming it would probably be denser or need extra liquid. Any thoughts? I realize experimentation is in order, but I want advice on the best direction.
Also to note that I am trying to avoid using any whole wheat. That is the easiest substitution, but it is because of a health consideration. (Amazingly enough, WW is not good for people with kidney stones. The wheat bran is high in oxalates.). AP flour is ok.
MiniOven-still around??
This recent thread might be interesting even though it's not specifically about using white rye:
https://www.thefreshloaf.com/node/74604/high-rye-levain-loaves
Also, and this one has some comments by Mini -
https://www.thefreshloaf.com/node/17560/light-white-vs-dark-whole-rye-flours-what-are-differences-aside-nutrition
TomP
I am also looking to buy some white rye flour next time I come across it, so will be curious to see what recipes you get.
Regarding the oxalates, I have been there too with kidney stones. The last time I had a stone, the doctor at the hospital told me a hack for avoiding having to exclude oxalate-rich foods from my diet too intensely.
He explained that the problem with stones is the oxalate getting into the bloodstream, so the trick is to neutralize oxalic acid with calcium rich foods in the stomach at the time of eating, before the oxalic acid is absorbed by the gut.
So, for example, having some feta cheese crumbled on top of roasted sweet potatoes, or mixing in a little yoghurt into the dressing of a beetroot salad and so on.
So far, it seems to have worked for me as I have not had any more stones since then after 2 pervious colics in relatively quick succession.
I follow the Kidney Stone Diet with Jill Harris. She provides a LOT of free info on her WEBSITE and has the science to back her recommendations. Check it out. Not many doctors have a handle on preventing stones but diet has a LOT to do with it-no matter the kind of stone.
Thanks for the comeback. I'm eager to try a few recipes.
90% white rye, super delicious, highly recommend !
https://www.thefreshloaf.com/node/58095/20181121-rus-brots-german-rye-using-monheims-sourdough
Yippee
have you tried the Vitebsk rye from the Rye Baker site? All white rye. Here's my bake of it, which includes a link to the original: https://www.thefreshloaf.com/node/71733/vitebsk-rye
Rob
I love this cookie recipe and it uses oil not butter. It is so simple.
https://www.kingarthurbaking.com/recipes/spiced-rye-ginger-cookies-recipe
It might use medium rye but I grind my own rye to substitute half or all of the flour.
The flavor is rich in ginger, cinnamon, cardamom and black pepper.
Using a fine rye will give it a more delicate bite!
I love ginger cookies and also the fact that they are oil based rather than butter based.
Anyone remember a chocolate rye cookie recipe from years ago? I'm going to look.
I have a salted chocolate rye cookie that I believe was from a presentation by Naomi Duguid at the sadly missed Kneading Conference/Grain Gathering in Washington state. It calls for dark rye but I don't see why you couldnt use white rye. The percentages look odd as there isn't much flour.
Preheat the oven to 350°F
Melt the chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring occasionally. Ensure the bowl does not touch the water. While chocolate is melting mix the flour, baking powder and salt together in a separate bowl.
Prepare the stand mixer with the whisk attachment and whip the eggs at medium high speed, adding the sugar a bit at a time until incorporated. Bring the speed to high and whip until triple in volume (about 6 min). Reduce speed to low and add the chocolate-butter mixture and vanilla. Add the flour mixture and mix until combined.
The dough should be soft and loose. Put the whole bowl in the refrigerator for 30 min to bring the dough to a firmer consistency. On one bake I refrigerated overnight but have a note to not do that in the future. The dough was rock hard and couldn't be scooped.
Line baking sheets with parchment paper. Remove the dough from the fridge and scoop with a spoon leaving space between each. Top the balls with few salt flakes, pressing gently to make them adhere. Bake until well puffed and with a round top. Bake for 8-10 min. but may need up to 15 minutes if thoroughly chilled.
Hope this is what you were looking for.
Janice
Look up recipes for Riga rye bread!
Also, see this one: https://www.youtube.com/watch?v=JsDHSrhTgWs
I have made several times the Sour Cream Rye Muffins from KAB with whole rye flour and nonfat Greek yogurt and they were delicious. The recipe states that white rye flour can be used as well.
Because the Rye Baker blog has one. Have you seen it? This one uses 100% white rye flour and is pretty good.
This 100% white rye flour loaf seems like the real deal. As soon as I find some white rye flour in the shops near me, I will make it. Thanks for the find Breadzik!
I made the KA Rieska-Finnish Flatbread and it was quite delicious. Pics to come.
KA RIESKA
My modifications were:
Observations:
I can see making this product using almost any flour combination. It would be excellent with the original pumperknickel flour or even a coarsely ground wheat though a soak would have to be incorporated. Inoculating the soak with SD starter (like a sour) might add deliciousness.
I might try using a preheated iron frying pan next time to bake it in for a crisper version.
A very simple, delicious bread that can easily be whipped up when unexpected guests drop in.
The chocolate rye cookies look delicious! As do the muffins.
Here are the pics. Had to get them before it was gone! It was made in an 8x8 pan.
Very nicely done! I especially like the flexibility, the way you adapted the recipe. Looking forward to the pics.
I have been finding that taking a soda bread recipe and leavening it with sourdough can work very well.
I've produced some really good cornbread that way.
For pourable batter-like sourdough breads, lately I've been coating the inside of a loaf pan with softened butter. It helps produce a thin, tasty, slightly crunchy crust. Using melted butter or oil hasn't produced as good a crust. I combine that with finishing the bake with the loaf removed from the loaf pan.
TomP
I started that the minute I got my Pullman pan. I couldn't believe the crazy blog posters who said use spray non-stick which the directions on the USA pan say to NEVER use . Also lining the pan with parchment and using oil. Alll of these are wrong. The flavor from the soft butter is as you found incredible. I don't remove from the pan as I find the crust is already so lovely. I am glad you found soft butter too.
If you want a treat when making pizza do as they do with the black steel pan for Detroit pizza and again use the soft butter. It is amazing. I also use it on my regular huge Grandma sheet pan pizza.
Everything is better with butter :)
As you know, I got the idea from you. I was very surprised when I discovered that melted butter didn't work as well as softened butter. I'm still not sure I understand why ...
The reason melted butter doesn't work is the water component in butter. The butter needs to be solid to provide an effective barrier.
Bennie was getting ready to toss his Pullman pan as it had a defect in one corner and his breads always stuck. He was using parchment and I was trying to find a way for him to return the pan as it has a forever warranty. Then I discovered he hadn't tried to butter heavily . After he did that there was no looking back. He loves the crust just like we do .
Spread the word LOL !
I recently made the KAB rieska with barley flour and rolled barley, whole rye flour and rolled rye, and, mistakenly, buckwheat flour (see here) for the non-AP flour portion. All were delicious. I read that buckwheat is a bad oxalate no-no, though.