Nana's Black Rye Bread Recipe
Ingredients
| 1/2 cup lukewarm milk | ||
| Rye flour | 1/2 Cup (16 tbs) (For the leavening:) | |
| Water | 6 Cup (16 tbs) (For the bread:) | |
| Rye flour | 2 1/2 Pound (For the bread:) | |
| Refined flour | 1 pound (For the bread:) | |
| Sugar | 1 Cup (16 tbs) (For the bread:) | |
| Salt | 1 Tablespoon (For the bread:) | |
Directions
To make the leavening: Combine lukewarm milk and rye flour in bowl; mix well.
Let stand in warm place until mixture begins to bubble and sour.
To make the bread: Bring water to a boil in saucepan.
Add 1/2 of the rye flour, stirring until dough resembles thick porridge.
Sprinkle with some of the refined flour.
Let stand in a warm place for 24 hours.
Dissolve the bread leavening in a small amount of lukewarm water in bowl; mix well.
Stir the leavening into the dough mixture.
Sprinkle the dough with some of the refined flour.
Let stand for 12 hours.
Beat with mixer for 10 minutes.
Add 1/2 cup sugar; mix well.
Let stand overnight.
Beat the dough with mixer for 10 minutes.
Add 1/2 cup sugar and salt; mix well.
Stir in remaining rye flour and refined flour.
Knead until smooth and elastic.
Let rise in warm place until doubled in bulk.
Shape dough into 2 or 3 loaves.
Place on baking sheet sprinkled heavily with flour.
Let loaves rise for 15 minutes.
Preheat oven to 300 degrees.
Bake for 1 hour and 45 minutes.
Brush loaves with lukewarm water; cover with cloth.
Let stand in warm place until mixture begins to bubble and sour.
To make the bread: Bring water to a boil in saucepan.
Add 1/2 of the rye flour, stirring until dough resembles thick porridge.
Sprinkle with some of the refined flour.
Let stand in a warm place for 24 hours.
Dissolve the bread leavening in a small amount of lukewarm water in bowl; mix well.
Stir the leavening into the dough mixture.
Sprinkle the dough with some of the refined flour.
Let stand for 12 hours.
Beat with mixer for 10 minutes.
Add 1/2 cup sugar; mix well.
Let stand overnight.
Beat the dough with mixer for 10 minutes.
Add 1/2 cup sugar and salt; mix well.
Stir in remaining rye flour and refined flour.
Knead until smooth and elastic.
Let rise in warm place until doubled in bulk.
Shape dough into 2 or 3 loaves.
Place on baking sheet sprinkled heavily with flour.
Let loaves rise for 15 minutes.
Preheat oven to 300 degrees.
Bake for 1 hour and 45 minutes.
Brush loaves with lukewarm water; cover with cloth.
Chef
