Make Better Rye Bread: One Step You Can’t Skip!

[@ComplexityUnveiled]

Can’t wait to give this a try. I’ve been fighting the rye.

[@baked-with-bry]

Super excited for you to try it! Let me know how it goes!

[@DiarmuidONeill-b2h]

I use up to 20% rye to wheat and manage to maintain the crumb that I get in 100% wheat. I haven't tried scalding the rye . I found the video very informative. thank you

[@baked-with-bry]

That’s a good ratio! You get all the benefits of a typical wheat loaf with some of the taste and health benefits of the rye! Yes, once you start going into higher percentages it becomes increasingly harder to work with, where scalding really becomes important, especially for moisture retention. It also becomes much harder to work with as the gluten strength and elasticity is much less. Thank you for watching my video, I appreciate it! Happy baking!

[@durzoblint980]

Do people actually enjoy rye bread? Every time I have had it I didn’t like it. Nice video

[@baked-with-bry]

I believe it’s pretty well liked in the UK. Maybe not so much in North America. I really like it personally, but it is very different than wheat. It’s high fiber and low glycemic and high in nutrients so it has that going for it. Try mixing it with wheat and honey like I did in the video 😀

[@Journal2Awakening]

My favorite!

[@TrustGod_365]

My favorite too!

[@anab2504]

Not gram of watter it is militres

[@baked-with-bry]

Thanks for watching Ana, I will keep that in mind for my next video!

[@ComplexityUnveiled]

Scale stays in grams