Pureharvest Rye Flour Organic 750gm

Product Code N23
EAN 9312231262975
Retail Price
4.30 AUD

Product Code: N23 APN: 9312231262975 ACO Certified Also available in a 25kg sack (030AUS)

Whole Rye Flour This 100% stoneground Wholerye flour retains all the fibre, minerals and vitamins of the organic whole rye grain. No additives used in the flour process. Rye flour contains less gluten than wheat, creating a more dense textured bread than wheat flour. Used for bread making and in products for those with wheat sensitivities. German Dark Rye Bread Total Time: 1 hrs 55 mins Prep Time: 1 hrs 30 mins Cook Time: 25 mins Ingredients: 3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 (1/4 ounce) packages active dry yeast 1 tablespoon caraway seed 1 tablespoon salt 1/3 cup molasses 2 tablespoons butter 1 tablespoon sugar 3 1/2 cups rye flour cooking oil 2 cups water Directions: 1 In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed. 2 Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F). 3 Add to dry mixture. 4 Beat at low speed on electric mixer 1/2 minutes, scraping bowl. 5 Beat 3 minutes at high speed. 6 Then by hand, stir in enough rye flour to make a soft dough. 7 Turn out onto lightly floured surface; knead till smooth (about 5 minutes). 8 **Cover, and let rest 20 minutes. 9 Punch down dough. 10 Divide in half. 11 Shape into 2 round or oval loaves on greased baking sheets. 12 Brush with small amount of cooking oil. 13 Slash tops with knife. 14 Cover; let rise until double (45-60 minutes). 15 Bake at 400 degrees for 25-30 minutes. 16 Remove from baking sheets, place on racks to cool. 17 **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect). 18 Proceed with the recipe as stated. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Pumpernickel Bread Ingredients: 255ml warm water (80 deg) 1 1/2 tablespoons grapeseed oil or 1 1/2 tablespoons Sunflower oil 1/3 cup Black Strap molasses (mild) 1 1/2 teaspoons salt 3 tablespoons cocoa powder 2 teaspoons instant coffee granules 1 1/2 cups bread flour (1.5 cups weigh 6.75 oz) 1 cup whole wheat flour (1 cup weighs 4.5 oz) 1 cup rye flour (1 cup weighs 4.5 oz) 1 tablespoon vital wheat gluten 1/4 cup instant potato flakes 2 teaspoons instant yeast Directions: 1 Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust –OR- do the following. 2 Select Basic cycle and leave dough in the machine through the FIRST RISE. 3 When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan’s rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf. 4 Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F. ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Authentic German Bread (Bauernbrot) "Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. Ingredients: Original recipe makes 1 large loaf 1 1/2 ounces compressed fresh yeast 1 quart warm water 2 tablespoons white sugar 4 cups all-purpose flour 8 cups white rye flour 4 cups all-purpose flour 2 tablespoons salt 1 teaspoon white sugar 2 cups warm water Directions First, make the sourdough starter (Crumble the yeast into a large bowl) or if you have access to a real sour dough mix use that and remember to save some frrom this loaf for your next one. Some bakers are using the sour dough that they have faithfully maintained in this time old manner for year after year. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use. In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half. --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Rustic Rye Bread Recipe This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches...but a pat of butter will do the job, too. Ingredients 1 package (1/4 ounce) active dry yeast 1-3/4 cups warm water (110° to 115°), divided 1/4 cup packed brown sugar 1/4 cup light molasses 3 tablespoons caraway seeds 2 tablespoons canola oil 3 teaspoons salt 1-3/4 cups rye flour 3/4 cup whole wheat flour 1-3/4 to 2-1/4 cups all-purpose flour Directions In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).