I read somewhere that wheat bread has a higher glycemic index than pasta, but if rye is added to the bread it lowers the glycemic index. Isn't that strange? So I had to modify my trusted whole wheat bread recipe for a breadmaker to incorporate some dark rye flour. This is a recipe for the rapid bake cycle and hence the large quantity of yeast.
This makes a two pound loaf.
2 cups whole wheat flour
1 1/4 cup dark rye flour
1/4 cup vital wheat gluten
1/2 cup white flour
3 Tbsp sugar
2 tsp salt
2 1/2 tsp dry yeast
1 1/2 cups warm water
3 Tbsp oil
herbs
Add the ingredients in the order specified by your breadmaker. If you make this without a breadmaker you could make do with less yeast and without the white flour. Rye flour is a heavy flour so it may need extra water depending on the humidity in your area.
This makes a two pound loaf.
2 cups whole wheat flour
1 1/4 cup dark rye flour
1/4 cup vital wheat gluten
1/2 cup white flour
3 Tbsp sugar
2 tsp salt
2 1/2 tsp dry yeast
1 1/2 cups warm water
3 Tbsp oil
herbs
Add the ingredients in the order specified by your breadmaker. If you make this without a breadmaker you could make do with less yeast and without the white flour. Rye flour is a heavy flour so it may need extra water depending on the humidity in your area.
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