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Dark Rye Bread

Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (105° To 115° F)
  Buttermilk 1⁄3 Cup (5.33 tbs)
  Cold water 1 Cup (16 tbs)
  Cold water 1 Tablespoon
  Dill pickle juice/Sour pickle juice 1⁄4 Cup (4 tbs)
  Vegetable shortening 2 Tablespoon, melted
  Sugar 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Caraway seed 1 Tablespoon
  Dill seed 1 Teaspoon
  Rye 3 1⁄2 Cup (56 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Water 1 Tablespoon
  Egg yolk 1
Directions

GETTING READY
1. Preheat oven to 375° F.

MAKING
2. Take a small bowl with warm water, dissolve yeast and allow to stand for 5 to 10 minutes for yeast mixture to turn bubbly.
3. Place a saucepan with buttermilk on medium heat and heat it. Transfer to a electric mixer bowl with dough hook, add pickle juice, 1 cup of cold water, dill seeds, caraway seeds, shortening, sugar and salt. Add yeast mixture, whole wheat and rye flours and beat well.
4. Transfer to a mildly floured board, knead for 3 minutes and shape into ball. Take a bowl, grease with oil, add balls, place with oil side on top. Lightly cover bowl and keep in a warm area, without drafts, for about 1.5 hours to double the dough. Press the dough down very hard.
5. Transfer to floured board and knead for 1 minute. Shape as loaf.
6. Take a 5-by-9-by-3-inch loaf pan, grease with oil and place the loaf. Using a towel, cover slightly and keep aside in a warm area, without drafts, for 1 hour for the dough to rise and double.
6. Take a small bowl, add egg yolk and water and whisk well. Apply the mixture on loaf and using single-edge razor blade, make a slight, lengthwise, on the loaf.
7. Once the bread sounds hollow on tapping, bake for 45 minutes.

SERVING
8. Take out, cool, slice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rye
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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