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Rye Bread

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Ingredients
  Rye flour 1 1⁄2 Cup (24 tbs) (Light)
  Whole wheat flour 1 Cup (16 tbs)
  Unbleached all purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast 1 (1 Package)
  Molasses 2 Tablespoon
  Cider vinegar 1 Tablespoon
  Drink mix 2 Tablespoon (Malted Grain Beverage Mix, Such As Postum)
  Margarine 3 Tablespoon (Melted)
  Caraway seeds 2 Teaspoon
Directions

1. In a medium-size bowl stir together the rye flour, whole-wheat flour, 1 cup of all-purpose flour and the salt, and make a well in the center; set aside.
2. Place the yeast in a small bowl, add 1/4 cup of warm water (105-115°) and set aside 2 to 3 minutes.
3. Meanwhile, in a small bowl stir together the molasses, vinegar, grain beverage and 3/4 cup of warm water. Pour the yeast mixture, the molasses mixture, the margarine and caraway seeds into the dry ingredients, and stir to form a dough.
4. Turn the dough onto a lightly floured board and knead it 5 to 7 minutes, or until smooth and elastic. Transfer the dough to a medium-size bowl, cover it with a damp kitchen towel and set aside in a warm place to rise 1 hour, or until doubled in bulk.
5. Punch down the dough and knead it 2 minutes on a lightly floured surface. Return the dough to the bowl, cover and let it rise about 30 minutes, or until almost doubled in bulk.
6. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and dust it lightly with flour.
7. Punch down the dough again and roll it into a ball with your hands, then flatten it into an 8-inch disk. Roll up the dough to form a log. Place the dough in the prepared pan and set it aside to rise, uncovered, 30 minutes.
8. Preheat the oven to 450°
9. Bake the bread 10 minutes, then reduce the oven temperature to 325° and bake 35 minutes more, or until the loaf is golden brown and sounds hollow when tapped. Turn the bread out on a rack to cool at least 10 minutes before cutting it.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Healthy

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