Bread question- What did I do wrong? Or will this still work out?!
Sarah’s light rye bread
1/4 cup honey
1/4 cup light molasses
2 teaspoons salt
2 tablespoons butter or margarine
2 tablespoons caraway seeds
1 cup boiling water
1 package yeast
3/4 cup warm water
2 cups rye flour
2 1/2 - 3 whole wheat flour
Combine honey, molasses, salt, butter, caraway seeds and boiling water in a small bowl. Stir until honey dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm honey mixture and rye flour and mix. Knead remaining flour until dough is smooth and elastic.
Place in a greased bowl and roll until the top is greased. Let rest covered until double in size.
Punch down dough and divide in half. Sh
Answers: I was making this recipe. I let it sit out all night in the oven (turned off) and 72 deg in the house. It still has not risen any. I got the yeast out of the freezer it said 2 1/4 tsp/ pkt yeast. I dissolved the yeast in the water with the molasses and honey and it was only warm to my finger, not hot.
Sarah’s light rye bread
1/4 cup honey
1/4 cup light molasses
2 teaspoons salt
2 tablespoons butter or margarine
2 tablespoons caraway seeds
1 cup boiling water
1 package yeast
3/4 cup warm water
2 cups rye flour
2 1/2 - 3 whole wheat flour
Combine honey, molasses, salt, butter, caraway seeds and boiling water in a small bowl. Stir until honey dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm honey mixture and rye flour and mix. Knead remaining flour until dough is smooth and elastic.
Place in a greased bowl and roll until the top is greased. Let rest covered until double in size.
Punch down dough and divide in half. Sh
I think the problems are two. Re read the section about the sweetened water mixture. Then the next section pertaining to the yeast. It calls for more water to dissolve the yeast in. It then call to ADD the sweetened water mixture. The recipe even has two items of water, one boiling, one warm...that is the one for the yeast addition.
Error #1
I have made bread for over 30 yrs and have followed one step in every recipe...to proof the yeast. Proofing is to dissolve yeast in a small size deep, but narrow bowl, with about 1/4 c very warm water with 1 T sugar dissolved in it. Then add the yeast. The stirring and the sugar lowers the temp of the water to a safe level for the yeast to begin to mulitpy, thus creating the by product- CO2...all the foamy bubbles. This also assures that the yeast is alive and ready to add to the recipe of flour, etc, without wasting your products. Also regular sucrose white sugar is best for the starter food for the yeast to begin to work. Also while salt helps in the rising process is it not good for the starter process.
At the beginning of the bread making process, to assure that my yeast has a good kick start, I put a lg measuring cup into the microwave and put it on for 2 minutes. The interior gets warm and steamy...a perfect atmostphere for yeast to proliferate in. Then I add the proofing cup of yeast, water and sugar. Let it sit for 15 -30 minutes in the closed up micro while you get your other products measured out. Just DON'T turn it on. At the end of that time, you will see a nice foamy liquid ready to jump into a big bowl of flour. I also use this method to let my mixed dough rise. Just never turn on the microwave when doing this!
Error #2
Perhaps your room temp at 72 is a too low for making a good rise. When making a bread overnight, I put my heating pad on LOW into the bottom of the oven, with the bread pans on the next rack above the pad, which keeps the oven nice and warm. I have also learned that in my small laundry room with a door, I can fill the tub with hot water, shut the lid, lay on a thick towel and place the pans on there to get the same result. I use this when using frozen dough from the freezer which come in roll size or loaf size. It takes about 3 hours from freezer to oven. This will work for your overnight rise I would assume, as the hotwater stays hot for a long time. Then you can use the water to wash your next load with. LOL
I do not think, if your yeast was alive, that you will have a problem getting it to rise tho. Honey and molasses are different form and combos of sugars. Yeast has a slow time getting started when it has those as food. If you follow one of the suggestionsabove about warm rising. If it never rises, somehow I think the yeast died. or even if it ever was alive.
One more thought, did you use all the water called for? I mean the 3/4 warm water? If you didn't, the dough would be very stiff, and not able to rise well either. IF you added all the water to the sweetened mixture, that is cutting steps, and in bread making you must follow the steps. Remember, baking is a science. Follow the steps. Chance are if recipe came from a book, then the steps at the beginning of the book would be described to apply to all the recipes. Just a thought.
Good luck! I hope it is revivable!
if you freeze yeast, it dies. remember that yeast is alive and salt kills it so if the yeast and the salt immediately comes in contact with each other, it dies. you should have added a pinch of sugar. or do not add the salt until it has risen.:D