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Rye Bread

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This delicious and nutritious Rye Bread has become a lunch or breakfast regular with me! I love this Rye Bread grilled with hepas of cottage cheese, and salt and pepper sprinklings! How would you like to have it? Let me know!
  Sourdough 2 Cup (32 tbs) (Sourdough Starter)
  Warm water 3 Cup (48 tbs)
  Yeast 2 Tablespoon
  Salt 1 Tablespoon
  Molasses 1⁄3 Cup (5.33 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Rye flour 8 Cup (128 tbs)
  Cornmeal 1 Tablespoon

Combine Sourdough Starter, water, and yeast in Bosch mixing bowl.
Allow yeast to activate.
Add the remaining ingredients, and mix well.
Knead 10 to 12 minutes.
Do not add too much flour; dough should remain sticky and pliable.
When kneaded, shape into two round, free form loaves.
Place on a lightly greased baking sheet that has been sprinkled with cornmeal.
Let rise for at least 90 minutes.
Bake in a 400°F. oven for 45 minutes.

Recipe Summary

Side Dish

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