I've been having trouble getting rye bread to rise in my West Bend
(America's Best) bread machine. I have had consistently good results
with white and whole wheat however. The rye actually rises well after
mixing but fails to rise again after the first and second kneadings.
I have tried the following without success:
Increase sugar
Increase yeast
Different yeast (Red Star regular - and rapid rise)
Increased salt (extra 1/2t like all other West Bend recipes)
Additional Gluten (1 or 2T in place of equal amount of white flour)
Moisture levels appear similar to successful white and whole wheat
batches.
The West Bend recipe is as follows:
8 1/2 oz. water (I've tried whole milk and soy milk as well)
2 c white flour
1 c medium rye flour (I use dark rye)
2T sugar
1t salt
2t caraway seed
1T butter
2t yeast
I've added dough enhancer and gluten without much effect.
Other questions:
Would dark vs. medium rye have any effect? What is the difference
between medium and dark rye? Is it a milling difference or a different
variety of rye?
Any helpful suggestions would be appreciated.
Bob Turnbull
bturnbull@sirus.com