Is rye bread gluten free?
No. Rye is one the three grains that people with celiac disease should avoid. These three grains are wheat, barley, and rye. Rye has secalin from the different types of gluten.
Is rye bread good for diabetics?
Yes. Rye bread is a perfect choice for diabetics with its fiber content, which helps regulate blood sugar level and control body weight. Its glycemic index is low, and it takes longer to digest rye bread in the body.
rye bread bread machine recipe
Summary: Here is a very easy and delicious rye bread recipe flavored with caraway seeds. So, let’s bake and enjoy it!
Tags: Rye bread
Rye is a cereal grain and close relative of wheat and barley. In similar fashion to its relatives, it is used to make flour and bakery products, alcoholic beverages such as beer, whiskey, and vodka, and provender. Rye yields denser bread than wheat due to its lower gluten content. It is also more fibrous than wheat and leads to a greater fullness for a longer time.
Rye bread is usually made by mixing rye flour with whole wheat or white flour since it yields a very dense bread when used alone. In the rye bread recipe below, rye flour is used with white bread flour to have a dense but soft crumb. You can change the flour ratio as you desire, and you can use whole wheat flour instead of white flour. By the way, the rye bread which has the highest amount of rye flour German-style rye bread, such as pumpernickel made with 100% rye flour and roggenbrot with 90%.
The most common flavor to add into rye bread is caraway seed, which you will see in the recipe below. It is a very healthy seed and a perfect match for rye as for the taste. Caraway seed has several minerals, and it helps lose weight, reduce inflammation in the body, and improves digestive health.
Now, let’s make rye bread and enjoy a healthy and fibrous loaf of bread today!
Tips for your bread maker:
Bread Machine Program: Wheat (#4)
Delay Start Time Available: Yes
Color Option: Yes
Weight Option: Yes
Ingredients
- Loaf size: 2 pounds (1000 grams)
1½ cups water (at room temperature)
3 tablespoons butter, softened and cut into pieces
2⅔ cups white bread flour
1⅓ cups rye flour
3 tablespoons sugar
⅔ tablespoons caraway seed
2 teaspoons salt
2 teaspoons instant dry yeast
- Loaf size: 2½ pounds (1250 grams)
1¾ cups water (at room temperature)
4 tablespoons butter, softened and cut into pieces
3⅓ cups white bread flour
1⅔ cups rye flour
4 tablespoons sugar
1 tablespoons caraway seed
2¼ teaspoons salt
2¼ teaspoons instant dry yeast
- Loaf size: 3 pounds (1500 grams)
2 cups water (at room temperature)
5 tablespoons butter, softened and cut into pieces
4 cups white bread flour
2 cups rye flour
5 tablespoons sugar
1⅓ tablespoons caraway seed
2½ teaspoons salt
2½ teaspoons instant dry yeast
Directions
Open the lid of the bread maker and remove the pan from the machine by pulling it upward.
Make sure the pan is clean and both kneading paddles are in place.
Add all of the ingredients to the bread pan in the order listed.
Put the bread pan back in the bread machine, pressing it down so that it clicks into its place, and close the lid.
Plug the bread machine into an outlet and press the “Power” button to turn the machine on.
Use the “Program” button to select program #4 for the whole wheat cycle.
Press the “Color” button to choose your desired crust color.
Press the “Size” button to choose the weight of the loaf you are making. The time display will also change as you select the size of the bread since larger loaves take longer to cook.
Press the “Start” button to start the bread-making cycle.
The machine will let you know by making a beep sound once the bread-making cycle is finished. Open the lid at this time and remove the bread pan out by using a pot holder.
If you do not remove the loaf immediately, the bread machine will automatically go into a warming cycle to keep the bread warm for one hour.
After taking the bread pan out of the machine, flip the pan over and gently tap it to remove the bread. Make sure the kneading paddles are taken out of the bread loaf.
Your rye bread is ready. Slice it and enjoy!
Nutrition Facts
RECIPE NOTES FOR RYE BREAD:
You can make this recipe with whole wheat flour instead of white flour. However, since whole wheat flour is denser, its amount should be approximately ¾ of white flour. You will determine the exact amount by experience.
Sesame seeds match rye bread as well. So, just before the bread maker starts baking you can open the lid and sprinkle some sesame seeds over the bread. Sesame seeds are very beneficial to our health as well.
HOW TO SERVE RYE BREAD:
Rye bread is full of earthy flavor and chewy texture. It is so flavorful and filling that you can just serve warm rye bread only with butter without the need of serving anything else. You can also use it to make delicious sandwiches and toasts.
By the way, you can transform leftover rye bread pieces into croutons to serve over mushroom soup or Caesar salad.
HOW TO STORE RYE BREAD:
You can store rye bread slices in an airtight container at room temperature for up to 3 days, and in the refrigerator for up to 1 week.
You can also freeze the rye bread slices in a plastic wrap. They feel as fresh as newly baked when you thaw and toast them.
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