Whole-wheat-and-rye bread (ABM)

[Guest guest]

I keep experimenting with whole-grain rye bread -- my partner's

diabetic, and rye has a better glycemic index than wheat, and besides,

he likes rye bread. Anyway, I like this one. It's really substantial,

but not dry or overly dense. The dough looks dubious straight out of the

bread machine (I usually bake in the oven), but it bakes up well.

 

Whole-wheat-and-rye bread (ABM)

 

2 1/2 cups whole-wheat flour (I grind my own; you may need a little more

liquid if you use store-bought)

1 cup whole-rye flour (see above)

1/4 cup gluten

2 Tbsp. sugar

1 1/2 tsp. salt

2 Tbsp. caraway seeds

1 1/2 tsp. yeast

 

Put ingredients in the breadmaker in the order the manufacturer says.

Either do it on dough cycle, let rise a second time in a loaf pan, and

then bake 35-40 minutes in a preheated 350F oven, or bake all the way on

a whole-grain cycle.

[Guest guest]

I keep leaving out a step or ingredient today. *sigh*

 

1 1/4 cups water.

 

*sigh*

 

:-)

 

Serene

 

Serene wrote:

> I keep experimenting with whole-grain rye bread -- my partner's

> diabetic, and rye has a better glycemic index than wheat, and besides,

> he likes rye bread. Anyway, I like this one. It's really substantial,

> but not dry or overly dense. The dough looks dubious straight out of the

> bread machine (I usually bake in the oven), but it bakes up well.

>

> Whole-wheat-and-rye bread (ABM)

>

> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more

> liquid if you use store-bought)

> 1 cup whole-rye flour (see above)

> 1/4 cup gluten

> 2 Tbsp. sugar

> 1 1/2 tsp. salt

> 2 Tbsp. caraway seeds

> 1 1/2 tsp. yeast

>

> Put ingredients in the breadmaker in the order the manufacturer says.

> Either do it on dough cycle, let rise a second time in a loaf pan, and

> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on

> a whole-grain cycle.

>

>

>

>

> ---

>

>

>

[Guest guest]

On 4/20/08, Serene <serene-lists wrote:

>

> I keep experimenting with whole-grain rye bread -- my partner's

> diabetic, and rye has a better glycemic index than wheat, and besides,

> he likes rye bread.

 

Dr. Barnard was also saying a while back that he especially recommends

rye because research is showing that something in rye (other than the

lower glycemic index) helps to lower the glucose levels in diabetics

if eaten daily. (Dr. Barnard goes so far as to tell us diabetics to

*only* eat dark rye bread as far as the yeast options of bread goes

and otherwise only eat flat breads like tortilla, chapati, pita, etc.)

 

Your recipe looks good! Do you want mine? (I'm about to go out the

door in five minutes or I'd just go ahead and type it in now but I can

do it when I get home in a few hours if you're interested in seeing

it.) I do mine all the way in the bread machine and mine is very

similar to yours but I use molasses instead of sugar and I add cocoa

powder - the original recipe said to add it for color but I know that

cocoa also has beneficial qualities like antioxidants.

 

Sparrow

[Guest guest]

Sparrow R Jones wrote:

> On 4/20/08, Serene <serene-lists wrote:

> > I keep experimenting with whole-grain rye bread -- my partner's

> > diabetic, and rye has a better glycemic index than wheat, and

> > besides, he likes rye bread.

>

> Dr. Barnard was also saying a while back that he especially

> recommends rye because research is showing that something in rye

> (other than the lower glycemic index) helps to lower the glucose

> levels in diabetics if eaten daily. (Dr. Barnard goes so far as to

> tell us diabetics to *only* eat dark rye bread as far as the yeast

> options of bread goes and otherwise only eat flat breads like

> tortilla, chapati, pita, etc.)

>

> Your recipe looks good! Do you want mine?

 

Yes, please! I'm not doing cocoa right now because of the caffeine, but

I'm sure James would like it. And here's my dark-rye-with-cocoa standby:

 

Dark rye bread

 

1 1/2 c. whole rye flour

2 c. bread flour

1 1/4 c. water

1 t. cocoa

2 T caraway seeds

1 t. salt

2 T molasses

1 1/2 T gluten

1 1/2 t. yeast

[Guest guest]

yes,please share......Kim <timkim wrote: I want to see the recipe too. Thanks! Kim - Sparrow R Jones Sunday, April 20, 2008 6:31 PM Re: Whole-wheat-and-rye bread (ABM) On 4/20/08, Serene <serene-lists (AT) serenepages (DOT) org> wrote:>> I keep experimenting with whole-grain rye bread -- my partner's> diabetic, and rye has a better glycemic index than wheat, and besides,> he likes rye bread.Dr. Barnard was also saying a while back that he especially recommendsrye because research is showing that something in

rye (other than thelower glycemic index) helps to lower the glucose levels in diabeticsif eaten daily. (Dr. Barnard goes so far as to tell us diabetics to*only* eat dark rye bread as far as the yeast options of bread goesand otherwise only eat flat breads like tortilla, chapati, pita, etc.)Your recipe looks good! Do you want mine? (I'm about to go out thedoor in five minutes or I'd just go ahead and type it in now but I cando it when I get home in a few hours if you're interested in seeingit.) I do mine all the way in the bread machine and mine is verysimilar to yours but I use molasses instead of sugar and I add cocoapowder - the original recipe said to add it for color but I know thatcocoa also has beneficial qualities like antioxidants.Sparrow

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

[Guest guest]

I want to see the recipe too.

 

Thanks!

Kim

 

 

-

Sparrow R Jones

Sunday, April 20, 2008 6:31 PM

Re: Whole-wheat-and-rye bread (ABM)

 

 

On 4/20/08, Serene <serene-lists (AT) serenepages (DOT) org> wrote:>> I keep experimenting with whole-grain rye bread -- my partner's> diabetic, and rye has a better glycemic index than wheat, and besides,> he likes rye bread.Dr. Barnard was also saying a while back that he especially recommendsrye because research is showing that something in rye (other than thelower glycemic index) helps to lower the glucose levels in diabeticsif eaten daily. (Dr. Barnard goes so far as to tell us diabetics to*only* eat dark rye bread as far as the yeast options of bread goesand otherwise only eat flat breads like tortilla, chapati, pita, etc.)Your recipe looks good! Do you want mine? (I'm about to go out thedoor in five minutes or I'd just go ahead and type it in now but I cando it when I get home in a few hours if you're interested in seeingit.) I do mine all the way in the bread machine and mine is verysimilar to yours but I use molasses instead of sugar and I add cocoapowder - the original recipe said to add it for color but I know thatcocoa also has beneficial qualities like antioxidants.Sparrow

[Guest guest]

On 4/20/08, Serene <serene-lists wrote:

>

> Yes, please! I'm not doing cocoa right now because of the caffeine, but

> I'm sure James would like it.

 

The recipe I started with said that the cocoa powder is optional, so

it can be made without it (even though I haven't done it that way yet)

 

> And here's my dark-rye-with-cocoa standby:

 

[snipped]

Thanks!

 

Here's mine (Which is *really* close to yours. I did a lot of small

tweaking here and there until I ended up with this, which works

perfectly in my machine at my elevation (4500 feet above sea level.) I

don't know if elevation makes a difference or not.)

 

I weigh my ingredients (faster and more accurate than measuring) so I

will give measures in both ways.

 

Bread Machine Rye

 

Mix together wet ingredients:

1.25 cups lukewarm water

1/3 cup molasses

 

Mix together dry ingredients:

2 cups (11 oz) whole wheat bread flour

1.5 cups (6.25 oz) rye flour

1 Tblsp cocoa powder (optional)

1.5 Tblsp (18 grams) caraway seeds

4 tsp (24 grams) gluten

1.5 tsp salt

 

Put wet and dry ingredients in your bread machine in the order the

manufacturer specifies, along with 2 teaspoons active dry yeast (in

the manner prescribed by your machine instructions). Set machine on

basic setting with medium crust. This recipe not recommended for

delayed baking settings. (I haven't tried it to see if that's true or

not, but that's what the original recipe I started with said.)

 

Sparrow