Dark Rye Bread Recipe
Ingredients
| 1 cup dark molasses | ||
| Water | 4 Cup (16 tbs) | |
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Cooking oil (about 2/3 cup) | ||
| Salt | 2 Tablespoon | |
| Egg yolks | 4 | |
| 2 cups riced hot cooked potato | ||
| 2 cups nonfat dry-milk solids | ||
| Rye flour | 2 Cup (16 tbs) | |
| Rye flour | 7 Cup (16 tbs) | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
Directions
Add molasses to warm water (105°F.to 115°F.) for dry yeast or lukewarm (80°F.to 90°F.) for compressed yeast.
Sprinkle or crumble yeast over this and let stand for 10 minutes.
Beat 1/2 cup oil, the salt, egg yolks, and potato together and add to yeast mixture.
Mix in dry ingredients, adding enough white flour to make a stiff dough that pulls from the spoon after it has been beaten.
Brush top lightly with oil and allow to rise until double.
Punch down and let rise again.
Shape into 4 round loaves and put in well-greased 2-quart heatproof glass casseroles.
Let rise until double in size.
Bake in preheated hot oven (400°F.) for 15 minutes.
Reduce heat to moderate (350° F.) and bake for about 40 minutes more.
Sprinkle or crumble yeast over this and let stand for 10 minutes.
Beat 1/2 cup oil, the salt, egg yolks, and potato together and add to yeast mixture.
Mix in dry ingredients, adding enough white flour to make a stiff dough that pulls from the spoon after it has been beaten.
Brush top lightly with oil and allow to rise until double.
Punch down and let rise again.
Shape into 4 round loaves and put in well-greased 2-quart heatproof glass casseroles.
Let rise until double in size.
Bake in preheated hot oven (400°F.) for 15 minutes.
Reduce heat to moderate (350° F.) and bake for about 40 minutes more.
Chef
