Morgan County Rye Bread Recipe
Ingredients
1 1/2 cups boiling water
3/4 cup stone-ground corn meal
1 cup cold water
1 teaspoon sea salt
3 tablespoons unsulfured molasses
4 tablespoons unrefined corn germ oil
1 tablespoon dry yeast for heavy rye bread or 2 tablespoons dry yeast for a lighter bread
1/4 cup warm water
2 cups mashed cooked potatoes
3 cups rye flour
1 cup coarsely ground rye meal or 1 additional cup rye flour
4 to 5 cups whole wheat flour
2 tablespoons caraway seeds
Directions
Pour boiling water over the corn meal and mix.
Let stand 10 minutes.
Add cold water, salt, molasses, and oil.
Cool to lukewarm.
Dissolve the yeast in the water and let sit for 5 minutes.
Add the mashed potatoes and yeast to the corn meal and let sit 5 minutes more.
Add the rye flour, rye meal, caraway seeds, and enough whole wheat flour to make the dough kneadable.
Knead on a floured board, adding more flour if the dough is too sticky.
Place in a well-oiled bowl and let the dough rise until it doubles in bulk, about 1 1/2 hours.
Divide the dough into 2 parts.
Shape into loaves and place them in oiled pans or make free-form loaves on oiled cookie sheets.
Let rise 30 minutes.
Bake 1 hour at 375°.
Cool on rack.
Let stand 10 minutes.
Add cold water, salt, molasses, and oil.
Cool to lukewarm.
Dissolve the yeast in the water and let sit for 5 minutes.
Add the mashed potatoes and yeast to the corn meal and let sit 5 minutes more.
Add the rye flour, rye meal, caraway seeds, and enough whole wheat flour to make the dough kneadable.
Knead on a floured board, adding more flour if the dough is too sticky.
Place in a well-oiled bowl and let the dough rise until it doubles in bulk, about 1 1/2 hours.
Divide the dough into 2 parts.
Shape into loaves and place them in oiled pans or make free-form loaves on oiled cookie sheets.
Let rise 30 minutes.
Bake 1 hour at 375°.
Cool on rack.
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