Rye Bread Recipe

From Dorothy McNett's Recipe Book.

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Rye Bread

From Dorothy McNett's recipes at www.dorothymcnett.com. This offers the flavor of rye but without the heaviness and without the addition of caraway seeds. Add some if you desire, as they are always wonderful with rye. This is intended to be baked as a regular sized loaf rather then the popular cocktail sized rye breads. Just slice and eat, or use as sandwich bread!

1 1/4 cups warm milk (110-115 degrees)
1/4 cup molasses or sorghum
1 teaspoon fine sea salt
1 package active dry yeast
1 1/2 tablespoons soft butter, oil, or lard
1 cup warm water (110-115 degrees)
1/2 cup sugar
2 1/2 cups rye flour
3 1/2 - 4 cups unbleached all purpose flour

In large workable bowl, combine warm milk, molasses, salt and yeast. Stir to dissolve the yeast. Add the oil, warm water, and sugar, mixing well. Add the rye flour and 3 1/2 cups all purpose flour. Mix well, then dump onto counter and hand knead for about 10 minutes, adding more flour as needed to make a soft pliable dough that is satiny but not sticky. Place in greased bowl, cover, and leave it for about 40-45 minutes or until double in bulk. Shape into rolls or a loaf of bread and place in oiled pan. Cover loosely and place in a warm draft free place until doubled in bulk, about 60-90 minutes. Bake at 375 degrees for about 35-40 minutes.

Recipe created 2008-01-28.

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