I read that of all the breads one can eat, White, whole

wheat, etc. that Rye was the most wholesome. Anybody found

some lately? I found that if you read the ingredients they

include "Wheat flower, yeast, etc. and Rye flavoring!

Even H E B. grocery! What happened? Next will they be making

Rye Whiskey out of wheat grain?

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This message has been edited. Last edited by: George43, February 06, 2023 07:06 PM

Good on you for reading labels. That's awesome.

I've come to the realization that the quality of food eaten results in less health issues and better health. Garbage in, garbage out. Costs a little more but worth it. Read the label, see dozens and dozens of weird ingredients that you can't pronounce or know what they are, PASS!

The regular grocers don't carry much, if any, of that sort of thing. Every square foot of retail shelf space is constantly monitored and analyzed for sale and profit margin. Everybody wants their groceries to be cheap.

There are several small independently owned and operated bakeries around here and they all make an excellent product. That's probably your option to source locally. Whole Foods bakery department deserves a look at. You probably live close to a Central Market grocery, I'd check there.

Good luck to you.
.

I make my own sourdough rye and sourdough Jewish rye.

quote:

Originally posted by SW_Sig:

I make my own sourdough rye and sourdough Jewish rye.

Will you share the recipes?

Well that certainly explains why I can get good results making regular wheat bread but rye while certainly edible is nothing like commercial.

I’ll leave out that rye flour portion of the recipe, perhaps substitute wheat flour.

The local HEB doesn’t even carry the Rye you mentioned. South Texas.

I don't ever recall seeing a rye bread recipe that does not include a high percentage of wheat flour. Apparently, the little yeasties are particular about their diet, and the dough will not rise without it. An all-rye-flour loaf will be (very) dense and (very) chewy, almost inedible. You will probably have to bake your own. I'm sure there are yeasts in the world that will exploit rye flour, maybe even generate the gas that provides leavening, but you're not going to find these yeasts in the grocery store.

Nearly every bakery in Chicago has it. I suppose some have mail order, I know some of the delicatessins do. Also have pumpernickel which was a favorite as a kid.

Look for an Eastern European Market. Aleksey's Market in Nashville has several Lithuanian rye's & semibaked frozen German rye's & whole wheat breads from Atlanta.

Almost all rye bread has 40% or more wheat flour. As I understand it, rye has no to little gluten - the protein that links together in baked goods, giving it a lot of the texture we want. Without gluten, an all rye loaf is very dense and heavy. The crumb is small. Most of us wouldn't like it as we are so used to wheat breads. Most recipes have a fair amount of wheat flour so it is more like the bread we are used to in texture.

I don't think it is the yeast as much, although maybe different strains can do better with rye. That exceeds my knowledge of baking and yeasts.

I have had my sourdough starter for about 1.5 years. Makes great biscuits as well as breads.

quote:

Originally posted by V-Tail:
[Will you share the recipes?

Sourdough Rye


For my birthday last month, my oldest daughter gave me a grain mill attachment for my Kitchenaid mixer, 5 lbs hard red winter wheat berries and 5 lbs hard white winter wheat berries.

I split the bread flour in half for the recipe below and ground some red winter wheat and used the flour for half of the bread flour.

Sourdough Jewish Rye

I can't speak for most of what's been suggested, but I've gotten hooked on Dave's Bread. The thin sliced Good Seed is my go to because of the good ingredients, relatively low cal and fat. Dave's offers a rye although it's a bit harder to find and I haven't tried it but would if I saw it on the shelf. Check them out.

We bought a breadmaker about a year ago. The only use has been making rye bread. Time to make another loaf.

The only bread that I regularly keep on hand is Mestemacher Westphalian Pumpernickel (Germany). It contains almost nothing except coarsely ground whole grain rye and water. Available on Amazon:

Mestemacher Bread, Westphalian Pumpernickel, 8.8-Ounce Packages (Pack of 11)
https://a.co/d/c1n13JT

Each 8.8oz packet has six slices. Unopened packets keep good at room temperature for months.

Also, my local Whole Foods store sells a Mestemacher rye bread made with mostly rye flour. It’s more bread-like than the pumpernickel.

An egg & Muenster cheese sandwich made with the pumpernickel. I ate the trimmed-off egg crescents separately:

I just made some yesterday with fresh milled rye berries and wheat berries. As jhe posted, rye has little gluten potential so it's needs wheat to become bread we're accostumed to.

I made a loaf of Rye last week and loaf of a Rye/Wheat/sharp Cheddar cheese for this week.
Ever since we bought a bread machine a few years ago I average one loaf of some sort of bread a week.

You can’t make rye bread without wheat flour, it would be a rock.

quote:

Originally posted by Pipe Smoker:
The only bread that I regularly keep on hand is Mestemacher Westphalian Pumpernickel (Germany). It contains almost nothing except coarsely ground whole grain rye and water.

I had some of this years ago, courtesy of a German coworker. It's nothing like our bread and yes, it's delicious.

I read your post yesterday and thought I had seen rye bread in our local Walmart but wasn't certain. I went shopping there later in the day and checked in the bakery department and they had it. This is in a small rural town of 8000 30 miles north of St Louis in Illinois.