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Rye Bread

Ingredients
  Dry yeast 2 Teaspoon
  Warm water 1⁄4 Cup (4 tbs)
  Molasses 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Grated orange rind 1 Teaspoon
  Crushed fennel seeds 1⁄2 Teaspoon
  Beer/Water 1 Cup (16 tbs)
  Rye flour 1 1⁄2 Cup (24 tbs)
  Safflower oil 1 Teaspoon
  Unbleached flour 2 1⁄4 Cup (36 tbs)
Directions

In a large bowl, dissolve yeast in warm water.
Add molasses, salt, orange rind, fennel, and beer or water.
Stir in rye flour.
Beat by hand or in electric mixer until smooth.
Blend in safflower oil.
Stir in most of the unbleached flour to make a soft dough.
Use remaining flour on pastry cloth and knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to oil top.
Cover with a cloth.
Let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
Punch down dough, shape into a loaf, and put into a greased 8 x 4-inch or 9 x 5-inch loaf pan.
Let rise until almost doubled, about 45 minutes.
Bake at 375° 50 minutes, or until well browned and loaf sounds hollow when tapped on the bottom.
Turn out onto a wire rack to cool.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye

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