You are here

Rye Bread

Veggie.Lover's picture
Ingredients
  Active dry yeast 2 Tablespoon (2 Packages)
  Warm water 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Salad oil 2 Tablespoon
  Unbleached all purpose flour 5 Cup (80 tbs)
  Salt 2 Teaspoon
  Dark rye flour/Medium rye flour 2 Cup (32 tbs)
  Egg white 1
  Water 1 Teaspoon
Directions

In a large bowl, dissolve yeast in the 1/2 cup water and let stand until bubbly.
Meanwhile, in a small pan, combine milk, molasses, sugar, and oil; cook over medium heat, stirring, until sugar dissolves.
Let mixture stand until warm (about 110°F), then pour it into yeast mixture.
Add 4 cups of the all purpose flour, anise seeds, and salt.
Stir until well blended, then beat with a wooden spoon or heavy duty electric mixer at medium speed until smooth and elastic.
Mix in rye flour, about 1 cup at a time, and about 1/2 cup more all purpose flour to make a soft dough.
Turn out onto a floured board and knead until non sticky, smooth, and satiny, adding all purpose flour as needed to prevent sticking Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place (80°F) until doubled.
Punch down dough and shape into 2 round or long loaves.
Place loaves 3 to 4 inches apart on a greased baking sheet Cover lightly and let rise in a warm place (80°F) until almost doubled.
In a small bowl, beat egg white with the 1 teaspoon water.
Brush loaves lightly with egg white mixture.
Bake in a 375°F oven for 15 minutes, then reduce heat to 350°F and continue baking for about 20 more minutes or until loaves are well browned and sound hollow when tapped.
Let cool slightly in pans on a rack, then turn out onto rack to cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian

Rate It

Your rating: None
4.14375
Average: 4.1 (16 votes)