Rye flour + bread maker

[Granada]

Has anyone tried to make rye bread in a bread maker??? I bought rye flour today thinking that it would work the same as normal bread flour. After 5 minutes the bread maker had started, it stopped and the mixture looked like cement. I switched it off and when I touched it, it  really felt like cement. I threw it all away. 5 minutes longer and my bm would have been ruined.

[Venice]

Yes, do it all the time, but always use home made sour dough made from buttermilk, the only way it tastes original for us...

Try to mix your dough first by hand,until it has the right consistency then put it in the BM. Good luck.

[kopiko]

Has anyone tried to make rye bread in a bread maker??? I bought rye flour today thinking that it would work the same as normal bread flour. After 5 minutes the bread maker had started, it stopped and the mixture looked like cement. I switched it off and when I touched it, it  really felt like cement. I threw it all away. 5 minutes longer and my bm would have been ruined.

Hi, this is the nature of rye. Rye will only develop an open structure in a more sour environment. Solutions: use a sourdough starter or mix it with normal bread flower.

A sourdough starter can be made easily in Singapore's warm climate and after 1 to 2 weeks nurturing it you will have a nice sourdough starter. Other solutions include using buttermilk to create a somewhat sour environment.

Mixing with normal bread flour is what you'll find in most recipes as this allows the direct use of fresh/dry yeast. Note however that the dough will be sticky.

Of course you will need to give it the right amount of water. If you are afraid of ruining the breadmaker, you can mix by hand. But most breadmakers have a pretty strong motor.

[Murray Whale]

Rye flour will never work in a bread machine as the bread machine kneads the dough. White flour has Gluten which is why we knead the dough to 'straighten' out the Gluten. Rye flour contains .3% gluten and white flour contains between 11 to 12.5 % gluten. Rye flour is difficult to use, even for experienced bakers. Try using a couple of tablespoons of rye flour added to white flour. Muzza

[not pure rye]

PP's are right, you need something sour, e.g. buttermilk or vinegar. Also most rye breads need a mixture of rye flour and bread flour. It isn't pure rye usually. Look up a recipe instead of just substituting the type of flour.
Good luck- we love our rye bread.

[dmiranda91]

I've been looking for so long to find some idea in baking a bread then I'll be found here. I can use these little ideas that I found here in my baking lesson.