Recipe by Andi
"This flavorful rye bread is heavier than most rye breads because it has no wheat flour. It also takes some time but its worth the wait!"
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1 (.25 ounce) package
active dry yeast
7 1/2 cups
rye flour, divided
I tried this recipe for the blood group diet, which calls for no wheat or milk (type A). I substituted soy milk for the milk, and it turned out great. It's much easier than the recipes that call for making starter, and letting it sit around for a few days. Bravo to Andi Flanagan.
Please excuse my ignorance, but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something fundamentally wrong with this recipe, and it may need to be corrected and resubmitted. A pity, because I'm still looking for a rye bread that doesn't use wheat flour.
The best whole rye flour bread that I have ever made. It stays moist and fresh for days.
Doesn't require the full amount of flour listed in the ingredient list, if you follow the directions just right where it says "may not need the rest of the flour" it comes out great.
This is an easy great recipe for only rye flour. So many people are alergic to wheat these days. The comment about two much flour, I used about 6 cups, if you wanted to use all flour of course you would add more moisture. That's not rocket science to work that out. Flours differ so much. Great recipe.
This came out fine.. a little dense but great flavor. I was hesistant because of the reviews but tried it anyway. Did not use all 7 cups of flour, used about 5 1/2. Did not rise like I thought it should, hence the dense loaf but my yeast did not bubble a lot in the milk either so will try again with different yeast. Thx!
I tried this recipe because I need to find a fructose-free/fructan-free bread for my son's health condition, so it cannot contain wheat. At first, I assumed the failure each time was due to me altering the recipe to try fructose-free sweeteners. After testing my yeast (it was fine), and after four failed batches, I tried the recipe exactly as written. Same failure. I used just 6 cups of flour, but it just can't rise. It makes a crumbly-textured product that tastes okay, but isn't anything like "bread". Ugh. I wasted so much time. If reducing the flour by 1-1/2 cups still can't make a dough that the yeast can budge, then there's something wrong with this recipe.
The ratios are off. I baked professionally for 7 years and the amount of yeast used for this type of flour is WAY off. I made the recipe as described because of the mixed reviews and the loaves barely rose. Also I couldn't tell if the milk is intended to be scorched (some call for that) or just brought up to temp/ increase the sugars for the yeast. Either way the milk and yeast did not rise ( the yeast is good - i just made rolls yesterday.) Also - 1 Tablespoon of salt!!! I used 2/3 of a T and the dough is very salty. I ended up using 4 cups plus a little for the board, should have at least doubled the yeast, and next time will proof the yeast before adding to the milk and use only one teaspoon of salt.
The loaves are baking now. I'll edit and update if they are inedible .
* Percent Daily Values are based on a 2,000 calorie diet.
Totally Rye Bread
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 6
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