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Bali's Rye Bread

Chef.Graeme.Wood's picture
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Yeast 1 1⁄2 Tablespoon
  Lukewarm water 2 1⁄2 Cup (40 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Rye flour 3 Cup (48 tbs)
  Whole wheat flour 5 Cup (80 tbs)
  Salt 2 Teaspoon
  Caraway seeds 2 Tablespoon
  Anise seeds 1 Tablespoon
Directions

GETTING READY
1) In a bowl, combine yeast with ½ cup lukewarm water. Keep it aside for 10 minutes or until it becomes bubbly.
2) In another bowl, pour the remaining water and stir molasses to it.
3) Use a whisker, to combine rye flour into the molasses mixture.
4) Pour dissolved yeast to flour and thoroughly combine all together.
5) Stir in whole wheat flour to the bowl, as long as you can stir.
6) Use a wooden spoon to beat vigorously for developing gluten.
7) Stir in caraway and anise. Season with salt.
8) Gradually add flour to knead the mixture into dough.
9) Lightly flour your working surface and place the dough to knead for another 10-15 minutes.
10) In a large bowl, oil the interior. Place dough inside it for coating the surface evenly with oil.
11) Cover the bowl with a damp cloth and keep aside in a warm place to double up.
12) When the dough is doubled, punch into it and again keep aside for doubling.
13) Make out 2 loaves from the dough.
14) Use bread pans to grease with oil. Place the dough inside pans and allow to rise some more.

MAKING
15) Set your oven at 350° and place the loaf pans inside oven.
16) Bake for about 1 to 1.25 hours or until the breads are ready.

FINALIZING
17) Allow the breads to cool down, before serving.

SERVING
18) Serve with your favorite cheese or dip.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
8

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