Bread making machines

I have never frozen any of my breads but some people that I give loaves to have said they do because they are single or whatever and they don't seem to have any issues with it. I know I would think it is not good to freeze a loaf for more than a few weeks.

I make a loaf of gluten free bread for my grandson and his mother freezes it. She says it keeps it moister and without freezing, it dries out quickly. They eat a new loaf every week, so again, long term freezing is

Yes, I've made rye but that was ages ago. It didn't have the strong taste that the commercial bakeries sell. Think I'll give that another try this weekend. I'll put molasses on my shopping list because if I remember correctly, the recipe from the book called for instant coffee to get the darker colour but I think I'd rather add molasses and up the flour slightly to make up for the extra liquid.

 

I freeze my bread sometimes Sheal. I wrap it in 2 layers of foil to keep it fresher and more moist when thawing it out.
Never used rye flour tho,
Jenny

 

Thanks @CanadianLori. My bread maker has been tucked away for some while but I've just found out I have a wheat allergy so will go back to using it. There is a recipe for rye bread in the recipes provided so I'll give it a go. This is going to make life difficult, so many things contain wheat, including mustard which I found out today.

Thanks @Jenny namaste. In the last couple of years I've eaten very little bread (my body must have known) and I'll try freezing rye bread, although it's a different consistency to wheat bread. I'm at the trial and error stage so it could be that the allergy extends to other grain. I'm not too keen on the idea of using soya flour etc.

I'll give you both feedback along the way.

 

I’ve frozen my bread, sliced, but it doesn’t take the process as well as shop “bread”. It seems to age as if it’s a couple of days older than it should be, if you know what I mean?

I’ve not made a pure rye bread, but I often add rye flour to my mixed bread. Around 1/5th rye to 2/5th white, 2/5th whole meal.... works well for me!

 

Thanks Sian.

 

It doesn't look too good does it? But I'll see what it's like with a taste test, it's still hot from the machine at the moment.

 

Not the greatest rise is it? But the taste will be yummy for your tummy.....♡
Jenny

 

@Sheal why not try to give it a go the 'old fashioned' way without the machine just for curiosity

 

No not the prettiest of loaves @Jenny namaste but it's not so much about the look as the eating of it.

With respect @lolimac that's not going to happen, I detest cooking (even though I do it) and it's hard for me to deal with the fact I have to change my eating habits. Wheat is used in so many foods.

The loaf....which took six hours in the bread maker.


It's a bit stodgy although it doesn't taste bad but I don't think I'd like to eat too much of it. The recipe says to use two tablespoons of oil, I wonder if it's worth reducing that and if it would work. Ideas gratefully received please.

Meanwhile I've frozen half to see what it's like after defrosting and had a couple of slices for lunch. I'm now waiting to see over the next few hours how my body responds. If my allergy is wheat as I suspect and not gluten I will try other types of flour too. I'm also going to try wheat free pasta but won't be making my own. Pastry is another problem but this rye flour may be worth trying for that.

 

@Sheal that looks good I make gluten free bread for a grandson and it is really difficult to get a loaf that is remotely light but I have found that adding an egg white to the dough does seem to help.

I also had a couple of loaves yesterday that refused to defy gravity and they went into the green bin. Used the same recipes this morning and for some reason, they were fine. I'm beginning to think the wetness of the flour can sometimes fluctuate as I use it up. I buy my flour in 10 kilo bags and one never knows about how they are stored before they get on the shelf.

 

Thanks @CanadianLori, I'll try that with the next one. Do you think it's worth reducing the oil to make it lighter - even with the egg?

 

I’m no expert about bread-making. (I do enjoy making it the “old” way, after our second bread making machine curled up its toes and died...)

however, my understanding was that the fat in a bread recipe, be it oil or butter, is there to improve the texture and keeping-quality of the bread. Obviously I can’t work out the feel of the bread you’ve made. If the “crumb” seems over-moist, then yes, probably too much oil. Maybe you need to do a few experiments?!!

 

2 tablespoons. That's not a lot of oil so I wouldn't play with reducing it.

 

Thanks Lori. Hmmm, I may abandon another attempt as I couldn't face eating it today, the consistency is too moist - more like a cake. The birds might like it though.

 

It makes a big difference as to what kind of oil you use. I only use canola oil. Never ever olive because it is "heavy" and gives an unwanted taste. I tried virgin olive, extra virgin and so forth. Nope. Really nasty aftertones in the taste and, well, just felt heavy.

Hard to describe.

Oh, and canola has a higher burn point so when I do fry things, that is what I use