December 7, 2008 - 6:50pm
Making Rye and Buckwheat Breads with less All Purpose Flour
I've been making some good Rye and Buckwheat Breads with my Bread Machine. I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well. I want to make the breads with less percentages of All Purpose Flour. Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?
If it is possible, pls reply with some formulas.
If not, what else can I use to make good breads with less percentages of all Purpose Flour.
Thanks
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Here is a link to bread machine information. I hope it helps.
Your bread machine is geared toward wheat bread, so it's a good observation on your part that you need 60% wheat flour to get a decent loaf. I think the above link may prove interesting.
Oats also add an interesting flavor with rye and buckwheat, just remember to maintain the 60% wheat. Have you tried adding instant potato flakes?
Mini O (btw, I dragged past 49 already!)