farmquilter

I have found a recipe for rye bread and it is in grams but in the USA I need cups etc.
The recipe calls for:
300 grams rye flour, light or dark (I have dark rye flour)
3 grams dry yeast
250-270 grams warm water
6 grams salt
Also need oven temps:200° C, does that equal 400°

Can someone convert this for me so I can give the recipe a try. Have been online but it comes back with decimals of USA measurements.
TIA for any help
Jan

Onetomatoplant

Do you have a kitchen scale? A gram is a unit of weight rather than volume, so you'd want to weigh out the ingredients. I have a really inexpensive kitchen scale that will give measurements in ounces and grams.
And yes, 200 degrees Celsius is 392 Fahrenheit.

Also, if you don't have a scale, there are lots of rye bread recipes online that are in U. S. measurements. Good luck!

DebLuvsQuiltng

The best I can tell, it would be: 3 cups rye flour, 1 tsp. Yeast, 1 cup water, and 1 tsp. Salt. The conversion varied with each ingredient. And yes.. bake at 400 degrees.

farmquilter

I will do more investigating to find an American recipe close to what you gals recommended. I know that whole grain flours are heavy compared to fine flour, that is what has me stuck about how much to use.
Thank you for the help.

AZ Jane

Here is one to keep on hand:

http://allrecipes.com//HowTo/cup-to-...ns/Detail.aspx

Annaquilts

1 Cup of flour is 125 grams.
But yes the easiest way is to weigh all the ingredients. That is how they do it in Europe.

farmquilter

Onetomatoplant, Imagine a kitchen scale that can tell me the measurements in ounces and grams----got one so will be using it for my recipe. Thought I had all the gadgets I needed in the kitchen, now I do and can make the recipe.

DebLuvsQuiltng, looks like you were right with the measurements.

Annaquilts, the recipe is from Europe and the guy goes around the world teaching classes on how to make different breads. His latest class is in Mexico City.

AZ Jane, I knew there had to be a site to do the conversions and now have it bookmarked, thank you so much for the help ladies.

I am not able to eat wheat, makes my artificial knees hurt like crazy, so rye and almond flour are my 'flours' now.

ArchaicArcane

The reason to weigh is that it's way more accurate for a dry measurement. You can cram a lot of brown sugar or flour into a "cup" but should you? Also, some people use a heaped cup, some use a level cup.... 300grams is always 300 grams regardless of how full the "cup" is.

lclang

Fantastic information on those lists. I printed them off and will put them in my big cookbook so I can find them.

farmquilter

Never thought of it the way you explained it, it does make so much sense to measure the ingredients. I am so guilty of the heaping cup, guess the scales will used each time I need to measure things.
Thank yo so much for bringing that up.