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Thread: Rye bread

  1. #11
    Senior Member herbgeek's Avatar
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    I was just reading up on rye and gluten, because I was curious about your experience. The gluten in rye is not as strong as the gluten in wheat. Gluten is what holds the structure of the air bubbles, ie a nicely risen loaf. 100% rye bread is denser due to this. Bakery "rye" bread often has a great deal of wheat flour in it as well.

  2. #12
    Senior Member awakenedsoul's Avatar
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    Quote Originally Posted by Davidwd View Post
    i have tried to make everything with 100% rye, I think that is why the bread and pizza was not great, I will persevere without wheat flour for a while to see if I can get it right.

    rye pancakes are also great
    Do you not use any white flour? If you eat white flour, and mix it with the rye, (or rye and wheat,) your bread will probably come out nicely. When I make wheat bread I use half white flour and half whole wheat. I know some people don't eat any of the whites, though...

  3. #13
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    Quote Originally Posted by awakenedsoul View Post
    Do you not use any white flour? If you eat white flour, and mix it with the rye, (or rye and wheat,) your bread will probably come out nicely. When I make wheat bread I use half white flour and half whole wheat. I know some people don't eat any of the whites, though...

    Hi AWS,

    yes, most of the recipes call for a blend of wheat and rye because rye does not have gluten like wheat. I am trying to completely give up wheat as I know it causes cravings. I have been off wheat for a week now and already lost 2kg without trying. I want to lose another 7kg to get down to 70kg which is 11 stone and then I am hoping to be able to give up my blood pressure pills and keep off the statins by following a healthy lifestyle.

    david

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