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Sunday, May 30, 2010

WHOLEGRAIN RYE BREAD



WHOLEGRAIN RYE BREAD
Adding the molasses and vanilla really helps mask any vital wheat gluten taste. This bread is tastier than most breads, low-carb or not! It is also great toasted. These bread slices are huge. You can find out about more breads using this similar recipe on lowcarbfriends here.

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup wholegrain rye flour (150 mL)
1/2 cup oat, OR wheat bran (125 mL)
1/4 cup wholegrain rye flour (50 mL)
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
2 tsp granulated sugar (10 mL)
1 tsp salt (5 mL)
1 tsp molasses (5 mL)
1 tbsp vanilla extract (15 mL)
1 tsp baking powder (5 mL)

In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, olive oil, egg, vital wheat gluten, 2/3 cup (150 mL) rye flour, oat (or wheat bran), 1/4 cup (50 mL) rye flour, yeast, SPLENDA® Granular, sugar, salt, molasses, vanilla extract and baking powder. Program the bread machine to Bread Rapid setting (i.e. the shortest cycle). Remove 30 to 40 minutes before baking time is over or when brown in color. Easier to slice thinner when cool.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, plus 3 tbsp (45 mL), 2 eggs, 11/4 cups (300 mL) 80% vital wheat gluten and 2 tsp (10 mL) baking powder. Follow recipe above with these changes. Program bread machine to pizza cycle or knead only. Divide dough in two equal portions. Place each roughly-shaped portion in greased 9 x 5 x 3-inch (2 L) loaf pan and place pans on bottom shelf in preheated 225°F (107°C) oven which is off. Allow to rise 40 minutes. Switch on oven to 350°F (180°C), leaving loaves inside. Set timer for 30 minutes (check sooner). Place loaves on cake rack to cool. Refrigerate for longer storage or freeze. Crisp the bread later again by pacing in medium oven 10 minutes. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.9 g Carbs)

Hamburger Buns or Dinner Rolls: Same recipe as for Loaf Pan Breads above. Shape dough into 12 hamburger or 9 hot dog buns or 24 dinner rolls. Place on greased pizza pan. Spray buns with nonstick cooking spray. Proceed as above and bake 20 minutes. Yield: 12 Hamburger buns. (10.7 g Carbs), or 24 Dinner Rolls. (5.3 g Carbs)

Nutritional Analysis:

Yield: 18/20 slices
1 slice
88.3/79.5 calories
6.8/6.2 g protein
3.0/2.7 g fat
6.7/6.0 g carbs

Helpful Hints: Organic whole grain rye flour is made by Arrowhead Mills.

8 comments:

Adriana said...

Thanks for this recipe! This weekend I made your wholegrain wheat… delicious! Have you tried adding a bit of barley malt flour? (Also known as barley malt powder or, if liquid, as malt extract) This is an ingredient that the bakers usually add to their breads (no matter if they're using wheat or rye flour). You need to add just a little amount: 2 or 3g of barley malt flour on 100g bread flour. Using barley malt flour in low carb breads has some advantages: 1) it helps the yeast to work better ("food" for yeast), 2) it gives your bread a better "real-bread"-taste (gluten taste disappears almost completely) and 3) it makes the bread crust crispier and darker. The carb count per slice doesn't increase considerably because you're adding max 3% of the total bread flour quantity. Regards from Germany, Adriana :-)

Jennifer said...

Adriana, I've heard of the product but not seen it. I will keep an eye open. It sounds amazing. Did you use it in your wholegrain wheat bread? So glad it worked out for you even in faraway Germany!! I learned German at school but I've lost it all unfortunately.

Adriana said...

yes, I did, I used it instead of vanilla extract. And I used melted unsalted butter instead of olive oil. I didn't use the bread machine because my bread machine is a big one and I didn't want to alter your ingredient-amounts for the first time I made the recipe. Now that I know that the recipe do work perfectly, even in faraway Germany ;-), it will be no problem to increase the amounts for my bread machine. I can't wait to try your wholegrain rye too! Thanks for your wonderful books and recipes! Best Regards, Adriana :-)

Jennifer said...

Malt extract, I assume. Hopefully, your bread machine has a shorter cycle as low-carb breads sometimes flop if the cycle is too long.

Thanks for your kind words. You are welcome.

Vicki said...

Made this Wholegrain Rye Bread yesterday and it was perfect. Used a "Breadman Ultimate" machine, followed the recipe ingredients exactly, using oat flour as the option, not the wheat bran. Used the 1.5 lb setting, on Medium Crust, and the French Rapid. It was the shortest cycle, and it worked, even though I forgot to remove it before the baking time was over, but it was perfect.
I had not used a bread machine before, so was a bit worried, but we had meatloaf sandwiches for the first time in a long while.
Thank you!

Jennifer said...

Hi Vicki,

That's a good variation on this bread to remember. Thank you for your detailed directions. I'm so happy it turned out great for you. Such a nice feeling when it does!

Happy New Year!

Hugs,
Jen

Vicki Allwardt said...

Jennifer, I made this bread again and used Barley Powder as Adriana suggested. I omitted the vanilla but did also add the molasses. I think it did a good job of cutting the flavor of the vital wheat gluten. Getting the Barley product was very confusing. Could not find flour, and local health food store only had the liquid "sweetner" with the molasses. I ordered it online and ended up with this powder, but it did work. I'll keep watching for the barley flour. My barley powder has the words "sweetner" on the label.
Bread was great! Next will be the whole wheat.
Vicki

Jennifer said...

Wow, Vicki, thanks for confirming what Adriana said. Do you remember where you ordered it online? I'm sure other people would like to know as well.

This is great! Thanks for sharing!
Hugs, Jen