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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ymmm, I love Rye bread. Makes a great soup bowl to serve guests or eat on your own. Goes great with chili's or stew. From The Best of Silver Hills Delicious Vegetarian Cuisine Cookbook. Update: When we made the rye bread (picture to the right) we added an extra cup or two of flour while kneading to make it a little lighter. It was really nice for us, but many like their rye bread heavier in which case you'll want to follow the directions without adding extra flour. Tasted terrific! Enjoy! Ingredients:
2 cups boiling water |
1/2 cup molasses |
1 1/2 teaspoons salt |
1/4 cup caraway seed (optional) |
2 tablespoons honey |
1 cup rye flour |
1/2 cup warm water |
1 tablespoon yeast |
1 1/2 teaspoons brown sugar |
2 cups whole wheat flour |
4 cups unbleached white flour |
Directions:
1. Mix first six ingredients together in a large bowl and let cool until molasses mixture is just warm.
2. Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture.
3. Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead. Knead briskly 5 to 10 minutes.
4. Let rise approximately 30 minutes and then divide mixture into 2 round loaves.
5. Place both loaves on a vegetable oil-sprayed cookie sheet and let rise 20 minutes.
6. Bake for 1 hour in a preheated oven at 375 degrees F.
7. Allow bread to cool before slicing. Serve warm.
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