Bob Turnbull wrote:
>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.
I never had good luck with recipes using lots of whole-grain flour when I
used a West Bend bread machine either. (I solved the problem by switching
to a Zojiruchi.) Of the list of things you tried, I would say that
increasing salt would be least likely to succeed, because salt inhibits the
action of yeast.
Have you tried adding an acidifier to the recipe? I like to use 3 or 4
tablespoons of buttermilk powder in rye bread; it boosts the yeast and adds
a tangy flavor.
>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?
I believe it is a milling difference, with the dark rye being more coarsely
ground (sometimes I've found it labeled as pumpernickel rye flour). I
prefer the coarse texture, and have used this flour in recipes calling for
medium rye with no problems.
Have you tried removing the dough from the ABM and placing it in a loaf pan
for the final rising, and then baking in an oven? If this produces good
bread, then you know the problem is with the bread machine, or perhaps the
recipe's response to the ABM's programmed cycle.
Good luck!
Bonnie Briscoe
bbriscoe@runestone.net