67 gluten rye bread Recipes

water, honey, olive oil, caraway seed, cornmeal, dark rye flour, bread flour, vital wheat gluten, active dry yeast, salt

warm water (110 degrees f/45 degrees cup), dijon-style prepared mustard, olive oil, molasses, unbleached all-purpose flour, rye flour, whole wheat flour, vital wheat gluten, active dry yeast

water, olive oil, salt, honey, bread flour, whole wheat flour, rye flour, oatmeal or 1/4 cup quick-cooking, vital wheat gluten, active dry yeast, sesame seeds, raw sunflower seeds, steel cut oats, flax seed meal (ground flaxseeds)

onion, finely chopped, butter, water, bread flour, whole wheat flour, rye flour, oatmeal or 1/4 cup quick, vital wheat gluten, salt, honey, active dry yeast (1 envelope), sunflower seeds, steel cut oats, sesame seeds, cornmeal

golden raisin , may be pureed, sugar, water, distilled or 1 cup mineral water, not tap water, bread flour, rye flour, whole wheat flour, honey, caramel coloring (optional), vital wheat gluten, dark brown sugar, non-fat powdered milk, soybean oil, salt, active dry yeast , not rapid rise

warm water (80 deg), grapeseed oil or 1 1/2 tbsp canola oil, molasses (mild ), salt, cocoa powder, instant coffee granules, bread flour (1.5 cups weigh 6.75 oz), whole wheat flour (1 cup weighs 4.5 oz), rye flour (1 cup weighs 4.5 oz), vital wheat gluten, instant potato flakes, instant yeast

water, honey, butter, softened, spent grain, powdered milk, white sugar, salt, rye flour, whole wheat flour, bread flour, vital wheat gluten, active dry yeast

warm water, instant coffee (to taste), yeast, molasses, brown sugar, whole wheat flour, gluten, bread flour, rye flour, cocoa powder, cornmeal, flour (in reserve)

white flour, whole wheat, rye flour, oat bran flour, gluten flour, salt, vegetable oil, honey, molasses, instant bread yeast, water

water (1 1/4 cups), shortening (1 tablespoon), bread flour (2 cups), rye flour (3/4 cup), whole wheat flour (1/2 cup), cornmeal (1/4 cup), gluten flour (2 tbsp), brown sugar (1 tbsp), salt (3/4 teaspoon), active dry yeast (1 teaspoon), pitted prunes, chopped (1/2 cup)

water, tb vegetable oil, tb honey, ts salt, tb caraway seeds, rye flour, bread flour, tb dry milk;nonfat, tb yeast ;active dry, tb gluten

warm water, sugar, scant tbsp active dry yeast, pumpernickel, vegetable oil (optional but will help the pitas stay fresher longer ), scant tbsp salt, chopped onion , scallions or chives, caraway seed (or dill seed), king arthur unbleached all-purpose flour, since the protein in rye flour or meal doesn tsp translate into gluten when it is mixed with a liquid, this dough won tsp have the stretch that an all-wheat dough will. if you use this ratio of pumpernickel to wheat when you re making pita bread, a pocket is reluctant to form. it is easy enough to make 1 with a knife after the pitas have baked. if you want the pocket to happen by itself and if you don tsp mind a milder rye flavor, use only 1 cup of pumpernickel and increase the wheat flour by the same measure, put this together as follows , using the pumpernickel in the initial sponge

milk, beer, butter or 1 tbsp margarine, bread flour, rye flour, gluten flour, brown sugar , packed, salt, ground cinnamon, ground ginger, pepper, active dry yeast or 1 tsp bread machine yeast, dark raisin

whole millet, bulgar wheat, polenta, boiling water, honey, unsalted butter , cut into pieces, bread flour, whole wheat flour, rye flour, rolled oats, natural bran, gluten, salt, fast rising yeast (1 tsp. plus 1 tsp. bread machine yeast)

water (70o to 80of), light beer or 3/4 cup dark beer, vegetable oil, light molasses, salt, orange zest, fennel seed, anise seed, bread flour, rye flour, gluten (optional), bread machine yeast

yeast, rye flour, bread flour, whole wheat flour, vital wheat gluten, oat bran, oats, flax seeds, wheat bran, powdered milk, salt, honey, prune puree or 2 tbsp applesauce, water

warm water (minimum of 110 degrees or a bit warmer), molasses (the will cool the water down so make sure the mix is 110), active dry yeast, whole wheat flour, oat flour, semolina flour, bread flour, rye flour, vital wheat gluten (the vwg is important to the rise and texture, don tsp leave it out), rolled oats, salt, brown flax seed, brown sesame seed, ground flax seeds (i grind my flax seeds in a coffee grinder i use only for grinding herbs and spices), butter

warm water, vegetable oil, molasses, salt, rye flour, bread flour, whole wheat flour, gluten, powdered milk, caraway seed (optional), cocoa, active dry yeast