Rye Bread

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

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

  • Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.
  • Put HALF of the water in a bowl with the yeast, let sit until frothy.
  • Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.
  • 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.
  • 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.
  • 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.

Notes

Source: Based on The Practical Encyclopedia of Baking

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