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Rye Bread

American.Gourmet's picture
  Active dry yeast 2 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Finely shredded orange peel 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Anise seeds 1 Teaspoon
  Rye flour 2 1⁄2 Cup (40 tbs), medium sized cup

Dissolve yeast in warm water in bowl.
Add all-purpose flour, brown sugar, molasses, salt, orange peel, oil and anise seed.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough rye flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready when an indentation remains when touched.) Punch down dough; divide into halves.
Roll each half into rectangle, 15 x 10 inches.
Roll up tightly, beginning at a 15-inch side.
Pinch edge of dough to seal.
Roll gently back and forth to taper ends.
Place loaves on greased cookie sheet.
Make 1/4-inch deep slashes across loaves at 2-inch intervals.
Let rise until double, about 1 1/2 hours.
Heat oven to 375°.
Bake until loaves are golden brown, 25 to 30 minutes.
Brush tops of loaves with margarine or butter if desired; cool on wire rack.

Recipe Summary

Difficulty Level: 
Main Dish

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