Comments on: No-Knead Wheat-y Rye Bread http://www.modernbeet.com/archives/193 Thoughtful Eating: Sustainable, seasonal, local food Mon, 23 Jan 2012 21:37:25 -0700 hourly 1 http://wordpress.org/?v=3.0.4 By: Suzanne Steinberg http://www.modernbeet.com/archives/193/comment-page-1#comment-38729 Suzanne Steinberg Wed, 07 Oct 2009 20:17:04 +0000 http://www.modernbeet.com/archives/193#comment-38729 My guess is that your mistake with kneaded breads is not that you're kneading too little. You're probably forcing too much flour into the dough. You don't have to work all the flour called for in the recipe into the dough. Just use enough flour to make the dough workable, then use enough on your hands and work surface to keep the dough from sticking. Less is more, here. You probably don't have to knead for more than about five minutes, unless you have some frustrations you're trying to work out! Just knead until the bread springs back a bit when you poke it. My guess is that your mistake with kneaded breads is not that you’re kneading too little. You’re probably forcing too much flour into the dough. You don’t have to work all the flour called for in the recipe into the dough. Just use enough flour to make the dough workable, then use enough on your hands and work surface to keep the dough from sticking. Less is more, here.

You probably don’t have to knead for more than about five minutes, unless you have some frustrations you’re trying to work out! Just knead until the bread springs back a bit when you poke it.

]]> By: Jen http://www.modernbeet.com/archives/193/comment-page-1#comment-7561 Jen Wed, 24 Sep 2008 15:15:34 +0000 http://www.modernbeet.com/archives/193#comment-7561 Don -- that sounds like a great idea; as it's just me and my partner, when we bake or buy fresh bread, inevitably some ends up going stale and getting made into croutons/bread crumbs etc. I wonder if the dough would freeze ok? worth a shot I suppose Don — that sounds like a great idea; as it’s just me and my partner, when we bake or buy fresh bread, inevitably some ends up going stale and getting made into croutons/bread crumbs etc. I wonder if the dough would freeze ok? worth a shot I suppose

]]> By: Don http://www.modernbeet.com/archives/193/comment-page-1#comment-7549 Don Wed, 24 Sep 2008 08:31:58 +0000 http://www.modernbeet.com/archives/193#comment-7549 Just tried the NYT recipe for the first time. Brilliant, and SO EASY. But we only have a 3 qt Le Creuset (actually a Chinese knockoff, you can't imagine how expensive real Le Creuset is here in New Zealand) so I split the finished dough in half and did two bakes each going 20 minutes covered and 20 uncovered. Each little loaf is perfect for a family to finish off at dinner time with, say, a bowl of soup and a salad. I'm keen to try a little whole wheat or rye, as my wife the doctor sneers a little at straight white flour bread, although she seemed happy enough to eat it. Just tried the NYT recipe for the first time. Brilliant, and SO EASY. But we only have a 3 qt Le Creuset (actually a Chinese knockoff, you can’t imagine how expensive real Le Creuset is here in New Zealand) so I split the finished dough in half and did two bakes each going 20 minutes covered and 20 uncovered. Each little loaf is perfect for a family to finish off at dinner time with, say, a bowl of soup and a salad. I’m keen to try a little whole wheat or rye, as my wife the doctor sneers a little at straight white flour bread, although she seemed happy enough to eat it.

]]> By: Jen http://www.modernbeet.com/archives/193/comment-page-1#comment-4806 Jen Wed, 23 Jul 2008 20:32:43 +0000 http://www.modernbeet.com/archives/193#comment-4806 Maggie -- Awesome! I want to try a version utilizing other types of flours -- I have amaranth and mesquite kicking around my cabinets, and might give those a try soon Maggie — Awesome! I want to try a version utilizing other types of flours — I have amaranth and mesquite kicking around my cabinets, and might give those a try soon

]]> By: Maggie http://www.modernbeet.com/archives/193/comment-page-1#comment-4803 Maggie Wed, 23 Jul 2008 19:08:56 +0000 http://www.modernbeet.com/archives/193#comment-4803 I've made this bread twice now. The first time I used the same amounts of flour and the second time I cut out another 1/2 cup of the all-purpose and used more rye. Both were really great. My son liked the one with less rye and I liked the one with more. My husband enjoyed both. I was thrilled that my smaller Le Crueset dutch oven worked so perfectly for this. Thanks for the recipe! I’ve made this bread twice now. The first time I used the same amounts of flour and the second time I cut out another 1/2 cup of the all-purpose and used more rye. Both were really great. My son liked the one with less rye and I liked the one with more. My husband enjoyed both. I was thrilled that my smaller Le Crueset dutch oven worked so perfectly for this. Thanks for the recipe!

]]> By: Jen http://www.modernbeet.com/archives/193/comment-page-1#comment-4692 Jen Mon, 21 Jul 2008 02:55:42 +0000 http://www.modernbeet.com/archives/193#comment-4692 Maggie -- I bet you could use a full cup of rye flour for a more pronounced flavor -- let me know how it goes if you try it! Susan -- I am certainly one of those people who never thought they could bake bread :) Also, I have a question for you: are dense/heavy loaves is a result of not kneading enough? White On Rice Couple -- it's true! SO EASY!! :) Maggie — I bet you could use a full cup of rye flour for a more pronounced flavor — let me know how it goes if you try it!

Susan — I am certainly one of those people who never thought they could bake bread :) Also, I have a question for you: are dense/heavy loaves is a result of not kneading enough?

White On Rice Couple — it’s true! SO EASY!! :)

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