Baking Rye Bread

Bread has a special place in our diet

Bread

Bread has a special place in our diet. No bread, it is impossible to diet as a healthy person, and those who are in need of dietary. Besides, the bread has a rather rare for food quality - it will never get bored, that allows to include it in the diet every day.

Bread - an important and most readily available source of valuable vegetable protein (along with potatoes, cereals, legumes), containing a number of essential amino acids (methionine, lysine). In wheat bread contains more protein than in rye (respectively 8,6 and 5,6%).

Especially a lot of carbohydrates in the bread (rye in 40 - 43%, wheat 42 - 52%) of fat in it a little - from 0,6 to 2,9%.
Bread - a significant source of vitamins of group B. It is a supplier of fiber daily. Finally, the bread - a source of essential body minerals, namely potassium, calcium, magnesium, sodium, phosphorus, iron.

Bread - high-calorie product. Calorie wheat bread is slightly higher than rye. 100 g of rye bread from flour wallpaper gives 190 kcal., And 100 g of wheat bread flour - 233 calories. Calorie baking even more: 100 g - 297 kcal.

How much bread can eat per day? This question can not be answered unequivocally. With a diverse diet, which includes products such as vegetable and animal origin, is enough to eat about 300 - 400 g of bread per day. However, the small amount of grain disease states to include in the diet should be reduced. For example, a stout man doctor may recommend reducing the number of grain in the ration to 100 - 150 g per day.

More specific recommendations on issues related to the optimal amount of grain in the diet may give the treating physician who knows your energy consumption, lifestyle, health.

Often the question arises: what kind of bread healthier - rye or wheat? Given the lower calorie rye bread, its more than wheat, should be used for those who tend to be overweight. For most healthy people healthier rye bread made from wheat flour. But rye bread is not recommended in patients with acute gastric ulcer and duodenal ulcer, chronic gastritis with high acidity. In such cases, displaying white bread, biscuits nesdobnye.

The range of dietary types of grain intended for the prevention and treatment of certain diseases is constantly increasing. Here are some of them:

- Grain bread baked from a mixture of wheat flour and coarsely crushed wheat grain. These kinds of bread are designed to have a tendency to constipation;

- "Doctor's bread" baked from wheat flour with added wheat bran. They contain high amounts of vitamins, fiber. Recommended for atherosclerosis, hypertension, constipation;

- Buns with low acidity are those who suffer from gastritis with acidity of gastric juice;

- Ahloridny bread - a bread without salt. It is recommended for certain diseases of the kidneys and the cardiovascular system in cases where doctors prescribe the limit of salt in the diet. The information contained in ahloridnom bread whey to some extent masks (in terms of taste) the absence of salt.

Some people, wanting to lose weight, eliminate bread from the diet. However, you do not care that the body receives a sufficient number of other products all the nutrients that are contained in the bread.
Typically, doctors do not recommend completely exclude bread from the diet. Those who are inclined to completeness, it should be, first, to give up sweets - candies, pastries, cakes, jams. Number of bread can be no harm for health limit 2-3 pieces per day, mostly rye.

How to store bread, so he had not lost their taste and nutritional properties? There are many ways to store grain. For example, store rye and wheat bread in plastic bags, placed in the bread. These bags, 2 times a week to wash and dry. Keep the bread should be stored no more than 3 days, otherwise it taste worse.

 

About the Author

Baba

Bread Baking Tips : How to Make Quick Rye Bread


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Rye Bread Recipe

Recipes for Old-fashioned Breads Like Grandma Used to Make

Remember arriving at Grandma's house to the delicious aroma of baking bread; the delicious sandwiches on her home-baked breads?  Following are some recipes that your grandmother may have used to produce those tasty breads.

The first bread recipe is one that meets the nutritional needs so widely touted today--whole grains.  Give this EARLY COLONIAL BREAD A TRY.

1/2 cup yellow corn meal
1/2 cup brown sugar
1 tsp salt
2 cups boiling water
1/4 cup cooking oil
2 pkgs active dry yeast
1/2 cup lukewarm water
3/4 cup sifted whole wheat flour
1/2 cup sifted rye flour
4 1/4 to 4 1/2 cup sifted all-purpose flour

Combine the corn meal, brown sugar, salt, boiling water, and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place till double, 50 to 60 minutes. Punch down, turn out on lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greaded 9-inch loaf pans. Let rise again till almost double, about 30 minutes. Bake in a 375 degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack.

ANADAMA BREAD

4 1/2 to 4 3/4 cups all-purpose flour
2 pkgs active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let risetill double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.  

Enjoy and happy memories!

About the Author

Linda loves collecting old recipes and cookbooks and sharing old-time recipes with you. You can visit her vintage recipe blog at http://www.grandmasvintagerecipes.blogspot.com
As a diabetic, Linda also has a website devoted to tips and recipes for diabetics at http://www.diabeticenjoyingfood.blogspot.com

How to Make Rye Bread : Knead Rye Bread Dough


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Bake Rye Bread

Bread Machines Buying Tips

Bread machines are used for making bread and are used in place of conventional ovens. Apart from simply baking they can also knead, mix and preheat the bread dough before baking it. The machines usually have bread pans with paddle in the middle which are enclosed in small dome shaped ovens. These machines also have timers and different settings for different breads like the rye, whole wheat or white bread etc. They come in different loaf sizes and the standard model can accommodate loaves of 1.5 pound.

There are different kinds of machines which include the standard machines and the automatic machines. While using the standard machine, the user has to add the ingredients manually. Some of the models even have timers which signal the user to add the next ingredient. The number of features is less when compared to the automatic models. However, you can have a precise control over the working of the machine. The automatic counterpart can be preset to add the ingredients at particular times. The mixing speed can also be set. There are some models which can be programmed for certain recipes like pastries, cakes etc. Such models usually have more than two pans.

If you are considering buying a bread machine for your home, you have to consider several factors. It is always better to buy a less expensive simple model first and then move on for bigger ones later on. First, consider the size of the loaf you want according to the number of family members. Go for small ones if you are baking for two. If you need bigger ones check the 2 pound size. Also check the type of bread you want to bake. Some bread machines can bake different types of bread where you have crust control options as well like crispy, chewy, light, dark, soft etc.

Look for additional settings like jam settings or meat loaf settings etc where you can also add ingredients at a later stage. It depends on your baking plans as to what features will be necessary for you. Bread machines also come with warmers and timers where you can program to start at a particular time. You should also be able to warm the bread whenever necessary. The most important aspect is cleaning. Check whether the cleaning part can be handled comfortably or not. Machines which are dishwasher safe are comfortable to use.

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About the Author

Baking bread at home has become an increasingly popular choice for many people. It provides  a healthy and scrumptious  alternative. For more information about <a href="http://www.breadmachinesinfo.com/"> bread machines</a> please visit http://www.breadmachinesinfo.com/.

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How to Make Rye Bread : Cook Rye Bread


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How To Make Rye Bread

Make Great Whole Grain Breads from Your Favorite Recipe

You can make great whole grain breads! Often it's as simple as substituting a whole grain blend for part of the flour in your favorite bread recipe. You may need to adjust the liquid a little but other than that, it can be a straight substitution. If you want a 100% whole grain bread, start with your favorite whole wheat bread recipe. You can make great whole grain breads by starting with a white flour recipe and substituting the whole grains for part of the white flour. The result will be a lighter bread, sometimes an almost white bread, with a high fiber and nutrient content. Of course, you can use part white flour and part whole wheat flour.

And it's simply exciting, what you can add to your bread recipe, items like this:

- Rolled oats.
- Rolled grain blends. Use mixtures of rolled oats, wheat, barley, rye and others. These can be bought at natural food stores or online.
- Cracked grains. If you want chewy nuggets in your bread, choose a coarse chop. If you want the whole grains to blend, use a fine chop. Again these can be bought at natural food stores or online.
- Whole grain berries. For a chewy bread, try whole grain berries, usually wheat. To soften them, soak them overnight or partially cook them for 30 minutes.
- Whole seeds and nuts. Sunflower seeds and nuts are wonderful in breads. A mixture of whole grains and nuts is wonderful. You can also consider pumpkin seeds, sesame seeds, flax seeds, and poppy seeds.

Rolled grains and chopped grains result in very different breads. Rolled grains almost disappear into the bread. The color changes, usually to a creamy color if you are using white flour, and you can see little flecks of bran in your bread. But what really changes is the flavor and texture. Whole grains add richness to your breads. They are moist and chewy. And they keep exceptionally well and are less crumbly. Chopped grains create chewy nuggets in your bread but the texture and color remains much the same.

So how much do you add? That's matter of preference. We make these breads professionally and for chopped grains, we use as little as 1/3 cup per loaf and for rolled grains, we use a cup or more per loaf.

The following recipe is a nice starting point. It has about 30% whole grain blend but is light enough in both texture and color that picky kids will eat it. For those of us that like a little substance to our bread, this fits the bill. This is a delightful bread.

Use this recipe as a base recipe for other breads using rolled whole grains. You might try the following combinations, adjusting the flour to make a soft, almost sticky dough of the right consistency.

- Instead of two cups grain blend, use four. Reduce the flour by about two cups.
- Instead of white bread flour, substitute half white and half stone ground whole wheat.
- Instead of white bread flour, use 100% stone ground whole wheat.
- Add 3/4 or one cup shelled sunflower seeds. The blend has sunflower seeds in it but at this concentration, it is not many. The seeds will absorb a bit of the moisture so be prepared to reduce the flour slightly.
- Add 1 ? cups raisins and 2 teaspoons good quality cinnamon. Double the honey.

This recipe makes two very nice loaves in 5 x 9-inch bread pans. The loaves weigh about 1 3/4 pounds each.

We have not tested this recipe in a bread machine. If you wish to use your bread machine, cut the recipe in half and use the dough setting.

Ingredients

2 1/3 cups water at 105 degrees
2 cups rolled grain cereal mix
1 7-gram packet of instant yeast, SAF or equal
3 tablespoons honey
1/2 cup Baker's Dry Milk (high heat treated dry milk) (see note)
5 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon quality dough conditioner or per producer's recommendation

Note: Milk contains an enzyme that retards the growth of yeast. High heat treatment destroys that enzyme resulting in taller loaves of bread. High heat treated dry milk can be purchased online.

Directions

Prepare two bread pans by greasing the inside of the pans including the rims.

1. Combine the grain blend, the water, and the yeast in the bowl of your stand-type mixer. Add the honey and the dry milk. Add about half of the flour and combine with the dough hook until the dough starts to come together. Add the butter and salt. Add more flour in several additions, beating after each, until a soft dough ball has formed. You should use about five cups of flour. Beat with the dough hook for four minutes at medium speed or until the gluten is developed. The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
2. Place the dough in a large greased bowl and turn once to oil all sides. Cover the bowl with plastic and let the dough rise until doubled, about one hour.
3. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough. Pinch the seams together to keep them from opening as the loaf expands. Place seam side down in a prepared pan and repeat with the second loaf.
5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour. Rise times will vary with conditions, especially temperature--yeast is very sensitive to temperature.
6. While the bread is still rising, preheat the oven to 350 degrees.
7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal temperature should reach 190 degrees. Once baked, immediately remove the loaves from the pans and cool them on a wire rack.

About the Author

Dennis Weaver is a well-known author who has written extensively about food--including a free 250 page e-book, "How to Bake." He is president of The Prepared Pantry. They offer over 250 baking mixes with
over 100 bread mixes
and
baking ingredients and whole grains
including the grains, nuts, and seeds mentioned in this article.

How to make dark rye bread at home.


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