Rye Bread

posted in: Blog, Lenten Recipes | 0

Original recipe used a bread machine – while this recipe is done by hand

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Rye Bread
Original recipe used a bread machine - while this recipe is done by hand
Course: Bread
Servings: 2 loaves
Ingredients
  • 3 cups whole-wheat flour
  • 2 cups rye flour
  • 1 cup flour unbleached, enriched
  • 1 1/2 tsp salt
  • 2 tbsp caraway seeds
  • 2 cups water warm
  • 2 tsp active dry yeast
  • 2 tbsp molasses
Instructions
  1. Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.
  2. Put HALF of the water in a bowl with the yeast, let sit until frothy.
  3. Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.
  4. Knead for five minutes or so until it is smooth and elastic. It is a heavy bread so the texture will be slightly grainy. Let rise until doubled.
  5. Divide dough into two pieces and roll into two 9 inch logs with slightly flattened tops. Place on a greased baking sheet or stone. Brush lightly with water and sprinkle with the remaining caraway.
  6. Cover and let rise until well-risen (app. 40 minutes) Place in a preheated 450 degree oven and bake for 30 minutes until they sounds hollow.
Recipe Notes
Source: Based on The Practical Encyclopedia of Baking

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