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Rye Bread

herbal.chef's picture
Ingredients
  Yeast 3⁄4 Ounce (3 Packages)
  Warm water 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Caraway seeds 2 Tablespoon
  Light molasses 1⁄2 Cup (8 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Sifted all-purpose flour 3 1⁄2 Cup (56 tbs)
  Sifted rye flour 2 3⁄4 Cup (44 tbs)
  Cornmeal 1 Tablespoon
Directions

Dissolve the yeast in the warm water.
Combine the salt, caraway seeds, molasses, hot water and shortening.
Cool to lukewarm.
Add the dissolved yeast.
Mix the flours.
Gradually stir them into the yeast mixture.
Rub a little flour into the pastry board.
Turn the dough out and knead until smooth and satiny.
Form into a ball and place in a greased bowl.
Coat all sides with fat, cover and let rise in a warm place (80 to 85 degrees) until doubled in size, about one and one half to two hours.
Punch the dough down.
Form it into a ball, cover and let rest ten minutes.
Shape the dough into two loaves and place them in greased 9 x 5 x 3 inch pans sprinkled with cornmeal.
Cover and let rise in a warm place until doubled in size, about one hour.
Brush lightly with cold water and bake ten minutes in a preheated 450 degree oven.
Reduce the heat to 350 degrees and bake twenty five to thirty minutes longer.
Cover with brown paper after baking twenty five minutes to prevent the crust from burning

Recipe Summary

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

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