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Rye Bread With Butter

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Ingredients
  Active dry yeast/Compressed yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (Not Hot)
  Anise seed 1 1⁄2 Teaspoon
  Caraway seed 1 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Instant mashed potato 3 Tablespoon
  Butter 1 Tablespoon
  Molasses 1⁄4 Cup (4 tbs) (4 Tablespoons)
  Brown sugar 1⁄4 Cup (4 tbs) (4 Tablespoons)
  Salt 1 1⁄2 Teaspoon
  Rye flour 2 Cup (32 tbs)
  All purpose flour 4 Cup (64 tbs) (Approximately)
Directions

Sprinkle yeast into the 1/2 cup warm water and stir until dissolved.
Add anise and caraway seeds to the 2 cups water, and heat water to boiling.
Pour 3/4 cup of the boiling water and seeds into a mixing bowl, add the instant potato, and quickly stir with a fork until the potato mixture is smooth.
Stir in the remaining hot water and seeds, the butter, molasses, brown sugar, and salt; let cool to lukewarm.
Add the dissolved yeast to potato mixture and mix well.
Gradually stir in the rye flour, beating until smooth.
Sift all-purpose flour, measure, then gradually stir in enough flour to make a soft dough.
Mix thoroughly.
Turn out dough on a lightly floured board and knead for 10 minutes, using as little additional flour as possible to keep dough from sticking to the board.
Place dough in a large bowl and lightly grease the top with oil; cover and set in a warm place to rise.
When dough is nearly doubled in bulk (about 2 1/2 hours), punch down, then let rise again.
When almost doubled in bulk for the second time, punch down dough and turn out on a lightly floured board.
Knead dough slightly, divide in half, and shape into loaves.
Place in 2 greased 9 by 5-inch loaf pans, brush tops with oil, and allow to rise until nearly doubled in bulk.
Bake in a hot oven (400°) for 10 minutes; reduce heat to moderately slow (325 °), and continue baking 50 minutes longer, or until loaves are nicely browned.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread

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