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Discussion Starter · #1 ·
Ok, I am making this 100% rye flour bread. It started with a starter over 24 hours ago. I am now adding the final amt of flour and kneading it and shaping it into loaves. How long do I have to knead this stuff? It doesn't seem like it will ever get elastic. I will tell you that the final product is *very* dense, so maybe it isn't supposed to get elastic. Please reply soon <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> I don't want 36+ hrs of work and 8lbs of flour to go down the drain.<br><br>
TIA!<br><br>
Beth
 

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Discussion Starter · #2 ·
since i am making a ton of bread i decided to divide it bu & toss it piece by piece in my bosch. it seems to be workingout. dough doesn't seem really elastic, but it seems to be rising so it must be ok.
 

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rye flour is really sticky! I hate working with 100% rye bread but it is very tasty. You need to kneed it a while, like at least 10 minutes....glad it's working out fo ryou
 

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Discussion Starter · #4 ·
thx, does it get elastic like ww?
 

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Hi-- I usually don't use 100% rye because of that problem. I usually use 1/3 rye, white, and wheat, or 1/2 rye and white, or 1/2 rye and wheat. You might have to coax a rise with a warm oven.
 

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Discussion Starter · #6 ·
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<div>Originally Posted by <strong>425lisamarie</strong> <a href="/community/forum/post/10311943"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">rye flour is really sticky!</div>
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Ok, you are not kidding!!!! I have found that mixing rye flour with water is like mixing flax meal with water. I can't get this stuff off my hands. I think it is going to turn out ok. I have it in a warm oven rising right now. I made 6 loaves, but I think that next time I will make 4 so that they are taller and better for sandwiches.<br><br>
Beth
 

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If you're doing it for sandwiches I'd do it with only 1/2 ot 1/3 rye, as the PP said. It is not a very glutenous grain (much lower than WW) and as such doesn't knead, rise, etc like WW would.
 

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Discussion Starter · #8 ·
Thanks for the reply. The recipe I am using calls for all rye flour. It is Lithuanian black rye bread.
 

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ah ok! That will probably be very dense, but that can work in a sandwich too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> Just a different texture than most are used to here in the US.
 

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Oh yum....I'm thinking of making some now LOL! It is probably the same idea as the old Polish bread I make and it is so very yummy. Just a PITA to clean up...especially when you are stupid and put it in the kitchenaide and it climbs up the dough hook and sticks to every inch of the entire machine
 

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Discussion Starter · #11 ·
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<div>Originally Posted by <strong>NatureMama3</strong> <a href="/community/forum/post/10312765"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">ah ok! That will probably be very dense, but that can work in a sandwich too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> Just a different texture than most are used to here in the US.</div>
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Yes, I have had some from a Baltic bakery and you definitely want to slice it thin. I think next time I will cut the recipe in half so that my Bosch can earn its keep.<br><br>
I will let everyone know how it turns out.
 
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