Recipes tagged "Whole Rye Flour"
2 recipes found
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Whole Rye Crackers
Rye dietary fiber is known as the seventh largest nutrient and is very beneficial to human health. The dietary fiber of rye has two major characteristics. On the one hand, the dietary fiber content of rye is very high, which is about 3 times that of ordinary light-colored wheat, and far exceeds the dietary fiber content in foods that people often eat. On the other hand, in terms of strengthening the stomach, aiding digestion, and preventing and anti-cancer, the dietary fiber of rye also ranks first among all cereal dietary fibers, and far exceeds the dietary fiber of fruits and vegetables.
Baking Baking powder -
100% sourdough rye bread
There are many recipes for making rye bread, but few use 100% rye flour. Rye contains a special kind of gluten, but the content is very small (only 6%-8%). Therefore, it is difficult to form the structure of bread. It is difficult to make better bread without adding a large amount of high-gluten flour. There’s a lot of knowledge packed into sourdough rye bread. Rye flour is high in natural sugars and dextrins, as well as pentosan, which increases the strength and extensibility of the protein and can make the dough sticky if mixed for a long time, as you would for wheat bread. In addition, natural yeast starter can provide an acidic environment and slow down the speed of enzymes breaking down sugar during the mixing process. During fermentation, enzymes gradually release the sugars in the grains. If mixed and fermented, the bread will taste sweet and creamy, and the chew will be very different from other breads. It seems that I caught a glimpse of something wrong with my bread in this passage, but I don’t know if the cracks on the surface of the bread are normal, and I don’t have a picture to show it. This bread is best made with a variety of rye flours, from fine gluten-free rye flour to coarse rye and even cracked rye. This recipe uses a blend of grains and a suitable soaking solution to increase enzyme activity. There weren't that many kinds of rye flour, so I had to stick to the only rye flour I had on hand. What difference the results will make, only God knows. . . . Since the dough contains very little gluten, the crumb is very firm and doesn't have the large, irregular holes found in standard hearth-fired bread. It is indeed a very dense bread, and people who don’t like whole grains probably won’t like it too much. . . . .
Baking old man