Light Rye Bread (Bread Machine)
Light Rye Bread (Bread Machine)
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Perfect light rye bread, not a dense rye. This makes a 750 gram (1 1/2 pound) loaf.
Servings Prep Time
1 750 gram loaf 5 minutes
Cook Time
3 hours or so
Servings Prep Time
1 750 gram loaf 5 minutes
Cook Time
3 hours or so
Light Rye Bread (Bread Machine)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Perfect light rye bread, not a dense rye. This makes a 750 gram (1 1/2 pound) loaf.
Servings Prep Time
1 750 gram loaf 5 minutes
Cook Time
3 hours or so
Servings Prep Time
1 750 gram loaf 5 minutes
Cook Time
3 hours or so
Ingredients
Servings: 750 gram loaf
Instructions
  1. Add the ingredients in the order listed into your bread machine, select basic bread, loaf size 750 grams (or 1 1/2 pounds), medium crust, press start. This will take about 3 hours.
  2. When it is finished, turn out onto a rack to cool, allow to cool 15-30 minutes minimum before slicing.
  3. Sliced and ready for some Grilled Salami & Cheese Sandwiches.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Rye Sourdough Starter
Rye Sourdough Starter
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Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Rye Sourdough Starter
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Ingredients
  • 1/2 cup rye flour to start with, you will need more
  • 1/2 cup water to start with, you will need more
Servings:
Instructions
  1. Day 1, using a sterile glass or ceramic bowl, mix the flour and water and put a loose lid on top, like a plate. Leave this sit on the counter in the kitchen. Remember, do not use a metal bowl or lid, and only stir with a wooden spoon.
  2. Day 2, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter.
  3. Day 3, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter. Photo shows the bubbles already forming.
  4. Day 4, the starter should have bubbles forming and have a pleasant sour smell to it, at this point it is ready to use in a recipe, then feed and store in the fridge or you can feed it again with a lower amount but same 1:1 ratio (1/4 cup of each water and flour) and then store the dough pet in the fridge. (Name 'dough pet' is from the author of this recipe.)
Recipe Notes

Dough Pet, I love the name, and that is essentially what a sourdough starter is.

Recipe and photo provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.