Rye Bread Recipe
Ingredients
| Rye flour | 1 1/2 Cup (16 tbs) | |
| 1 cup whole-wheat flour | ||
| 1 cup unbleached all-purpose flour, approximately | ||
| Salt | 1/2 Teaspoon | |
| Dry yeast | 1 | |
| Molasses | 2 Tablespoon | |
| Cider vinegar | 1 Tablespoon | |
| 2 tablespoons malted grain beverage mix, such as Postum | ||
| Margarine | 3 Tablespoon, melted | |
| Caraway seeds | 2 Teaspoon | |
Directions
1. In a medium-size bowl stir together the rye flour, whole-wheat flour, 1 cup of all-purpose flour and the salt, and make a well in the center; set aside.
2. Place the yeast in a small bowl, add 1/4 cup of warm water (105-115°) and set aside 2 to 3 minutes.
3. Meanwhile, in a small bowl stir together the molasses, vinegar, grain beverage and 3/4 cup of warm water. Pour the yeast mixture, the molasses mixture, the margarine and caraway seeds into the dry ingredients, and stir to form a dough.
4. Turn the dough onto a lightly floured board and knead it 5 to 7 minutes, or until smooth and elastic. Transfer the dough to a medium-size bowl, cover it with a damp kitchen towel and set aside in a warm place to rise 1 hour, or until doubled in bulk.
5. Punch down the dough and knead it 2 minutes on a lightly floured surface. Return the dough to the bowl, cover and let it rise about 30 minutes, or until almost doubled in bulk.
6. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and dust it lightly with flour.
7. Punch down the dough again and roll it into a ball with your hands, then flatten it into an 8-inch disk. Roll up the dough to form a log. Place the dough in the prepared pan and set it aside to rise, uncovered, 30 minutes.
8. Preheat the oven to 450°
9. Bake the bread 10 minutes, then reduce the oven temperature to 325° and bake 35 minutes more, or until the loaf is golden brown and sounds hollow when tapped. Turn the bread out on a rack to cool at least 10 minutes before cutting it.
2. Place the yeast in a small bowl, add 1/4 cup of warm water (105-115°) and set aside 2 to 3 minutes.
3. Meanwhile, in a small bowl stir together the molasses, vinegar, grain beverage and 3/4 cup of warm water. Pour the yeast mixture, the molasses mixture, the margarine and caraway seeds into the dry ingredients, and stir to form a dough.
4. Turn the dough onto a lightly floured board and knead it 5 to 7 minutes, or until smooth and elastic. Transfer the dough to a medium-size bowl, cover it with a damp kitchen towel and set aside in a warm place to rise 1 hour, or until doubled in bulk.
5. Punch down the dough and knead it 2 minutes on a lightly floured surface. Return the dough to the bowl, cover and let it rise about 30 minutes, or until almost doubled in bulk.
6. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and dust it lightly with flour.
7. Punch down the dough again and roll it into a ball with your hands, then flatten it into an 8-inch disk. Roll up the dough to form a log. Place the dough in the prepared pan and set it aside to rise, uncovered, 30 minutes.
8. Preheat the oven to 450°
9. Bake the bread 10 minutes, then reduce the oven temperature to 325° and bake 35 minutes more, or until the loaf is golden brown and sounds hollow when tapped. Turn the bread out on a rack to cool at least 10 minutes before cutting it.
Chef
