[Recipe] Rye Bread

[Guest guest]

I had an urge to get my hands into some dough and knead, so I got up

this morning and baked bread. The black bread wasn’t a total success,

but these rye loaves were wonderful – flavourful and hearty, with a

soft, chewy texture. I’m going to make tomato and lettuce sandwiches

with it for lunch, then serve it with the last of the Lentil and Bulgur

Soup for dinner tonite.

 

Rye Bread

 

2 pkg active dry yeast (2 ¼ tsp each)

1 cup warm water

1 cup warm milk

½ cup molasses

¼ cup shortening, melted

2 tsp salt

3 – 3 ½ cups bread flour (or all purpose flour)

3 cups rye flour (I used dark rye, but medium works well too)

1 tbsp water

1 egg yolk

 

In a small bowl, dissolve yeast in warm water (105F – 135F).

 

In a large bowl, combine warm milk (105 F – 135 F), molasses, shortening

and salt. Blend well. Add dissolved yeast. Add 2 cups of bread flour.

Blend at low speed until moistened. Beat 3 minutes at medium speed.

 

By hand, stir in 3 cups rye flour and an additional ¾ - 1 cup bread

flour until dough pulls cleanly away from sides of bowl. On a floured

surface, knead in ¼ to ½ cup bread flour until dough is smooth and

elastic (about 5 minutes). Place dough in a greased bowl, cover loosely

with plastic wrap and a cloth towel. Let rise in a warm place (80F –

85F) until light and doubled in size, about 45 – 60 minutes.

 

Grease 2 cookie sheets. Punch down dough several times to remove all

air bubbles. Divide dough into 2 parts. Shape into balls, then shape

each bal into a 12 inch oblong loaf. Round the ends and place on

greased cookie sheets. With a sharp knife, make four ¼ inch deep

diagonal slashes on top of each loaf. Cover and let rise in a warm

place until doubled in size, about 20 – 30 minutes.

 

Heat over to 350F. Uncover dough. Combine water and egg yolk, and

brush on loaves. Bake at 350 for 35 – 45 minutes, or until loaves sound

hollow when lightly tapped. Immediately remove from pans and cool on

wire racks.

 

Yield: 2 (22 slice) loaves

 

Nutritional Information (per serving):

Calories: 80

Protein: 2 g

Carbohydrate: 17 g

Fat: 1 g

Sodium: 175 mg

 

Source: Pillsbury: The Complete Book of Baking (This is an amazing

cookbook, if you like to bake!)

 

--

Sherri

 

If at first you don't succeed, failure may be your style.