http://www.veganbaking.net/ 744-1466 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/744-one-hundred-percent-rye-bread Could you make a rye-bread if I would give you a rye flour warm water salt sugar ?? The components with what it is orginally made. ]]> Sat, 02 Mar 2013 23:44:08 -0500 744-1081 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/744-one-hundred-percent-rye-bread My flatmate is gluten and milk intolerant. I've spent the evening making this bread in the hopes that it will be better than the loaves we get at our local shops in Durban, South Africa. Although it was a long wait, boy was it worth it!! Amazing bread! Soft, moist and tasty - a little butter and who needed desert. I substitued raw coca powder for espresso powder and didn't use the cream of tartar. Thank you, thank you, thank you!! ]]> Wed, 24 Oct 2012 20:48:43 -0400 744-950 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/744-one-hundred-percent-rye-bread Wow! So yummy! Can I put extra m's for mmmm?, yummmmy! This is my first experiment in eating wheat-free, and if everything turns out this delicious my new adventure will be a joy. I only have enough money to buy what I thought were necessary ingrediants, so I skipped the caraway seeds, espresso powder, (where would I find espresso powder anyhow?) and cream of tartar and it is still a delight to eat. I also added a tiny bit more molassas because I'm a big fan of it. Its only beed half a day, and already I've eaten and given away almost half of it. I know I will be making more next weekend. Good job posting this recipe! Thanks! ]]> Mon, 25 Jun 2012 01:26:21 -0400 744-947 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/744-one-hundred-percent-rye-bread dude the rye flour i use has little gluten in it so the dough does not come together like wheat flour. just wondering how you got the nice dough in the above pics. ]]> Fri, 22 Jun 2012 05:21:23 -0400 744-497 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/744-one-hundred-percent-rye-bread Good info but missed a vital point: those pentosans are actually encapsulating the gluten thus making them unavailable. With the addition of acid to a recipe, the pentosans 'release' the gluten to form the web of structure for a springy bread. That's the reason we traditionally eat sour rye loaves. ]]> Mon, 13 Jun 2011 03:13:50 -0400