Rye Bread -

Rye Bread

Ingredients

Makes 2 round loaves

2 packs of yeast, active dry
½ cup water (110-120ºF) warm
1 ½ cups milk, lukewarm
2 tablespoons brown sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour, unsifted
2 ½ cups bread flour, unsifted

Method

Dissolve yeast in warm water. In a large bowl combine milk, sugar and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour.

Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1½ hours or until double.

Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1½ hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.

Related food category:

• Bread