HELP Bread won't rise

Ok I posted here not long ago about this really awesome bread I made in the machine. 1 cup each of bread flour, dark rye flour and whole wheat flour, 1 tsp salt, 1 tbsp each molasses, oil, brown sugar and 1 cup water 2 tsp yeast. First time I made it most incredible bread I ever imagined I could make. the second and third times it came out like a brick. it just died not rise. Could the problem be old rye flour? I used the same yeast in a wholewheat loaf yesterday and it came out perfect.

Your ratio seems good between the rye flour and the other gluten friendly flours so that should be good.
I want to say its your yeast but if its working well with other flours I doubt it.
I think you might be right. I'm not familiar with bread machines, Is there a way you could stop the machine after the first knead to see if it just needs more time to rise due to the older flour? Maybe double the yeast and see if that helps?

In my bread machine, the order of operations and the water temperature makes a huge difference. If I put the yeast into the water, especially warm water, it activates too early and it's all out of breath when the bread needs to rise. My machine specifically says to put in: water, THEN flour, THEN yeast (on top of flour). This way the yeast only activates once everything's mixed in.

You could experiment with colder/warmer water too.

And yes, different flours seem to rise slightly differently too.

bruce Fine wrote:Ok I posted here not long ago about this really awesome bread I made in the machine. 1 cup each of bread flour, dark rye flour and whole wheat flour, 1 tsp salt, 1 tbsp each molasses, oil, brown sugar and 1 cup water 2 tsp yeast. First time I made it most incredible bread I ever imagined I could make. the second and third times it came out like a brick. it just died not rise. Could the problem be old rye flour? I used the same yeast in a wholewheat loaf yesterday and it came out perfect.

I'd proof the yeast (a little warm water and sugar mixed with the yeast until it bubbles) before adding it to the machine. What ingredients did you use in the whole wheat loaf? Things like egg and gluten will help it rise. Be sure to add ingredients according to the manufacturer. It usually means liquids first and then dry stuff, and then yeast. But not always. Temperature of the water may affect the yeast, but most bread machines warm the ingredients as they mix. But if you add the liquid and the yeast together, cold water may shock the yeast.

Hope this helps!

Both rye, and wheat flour do not rise very well by themselves.

Some things that might be at issue:

The right amount of yeast critical.

Quality of yeast, ( I store mine in freezer to preserve quality )

Amount of gluten in the flour...  gluten helps to rise.

( added later   )   Salt is also important for the rise in the right amount.


My solution was to just use white unbleached flour for my bread,  rye flour is hard to get to rise so I added the caraway seeds to my white flour bread and I get the taste of rye combined  with flour that rises very well.

Your yeast, if old, may be the problem.

the whole wheat that just made only has 1 5/8 cup water 2/3 cup brown sugar, 2 tsp salt 4 2/3 cup whole wheat flour,  and 3 1/2 tsp yeast.


im going to get a new fresh bottle of yeast next time I'm in the city. and a fresh bag of rye flour. I'm not sure but this time of year might yield from rye from this years harvest. the yeast, I have been using the cheapest stuff ive found in packets from Aldi for the rye in question.
if I cannot find a big container wholesale I'll just get a bottle of bread machine yeast from Walmart.

found 2 lbs of fresh fleischmann's bread machine instant yeast. this will make lot of bread. $14 will have to find someone to share a pound with. I'm wondering is this the same yeast that can be used to make liquid corn drinking refreshment with.

O'k I'm trying again. Got fresh yeast, using same recipe with all the same ingredients except fresh bag of Bobs Red Mill bread flour. I will know more in about 3 hours.