Tuesday, June 12, 2012

Homemade Rye Bread

I found this recipe on Allrecipes.com but as usual I changed it up a bit, so here is my version. I use the bread machine to let it do the mixing and first rising :)

1 (.25oz) package active dry yeast
1 3/4 cups warm water
1/4 cup packed brown sugar
1/4 cup molasses
2 TBSP shortening
2 tsp. salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour
2-3 TBSP caraway seeds
3-4 TBSP vital wheat gluten (optional, but makes a lighter loaf)

Combine all ingredients in your bread machine, according to manufacturers instructions. Use the dough cycle. Check on it about 10 minutes into the cycle to see if you need to add a bit more water (I usually do, just a little at a time). Then check again another 10 minutes later to make sure it looks ok (not dry, not too sticky)

Once the dough cycle is complete, punch down the dough and divide into 2 pieces. Take each piece and form into a loaf in a 9" loaf pan.

Let rest in a warm place approximately 60 minutes or until double. I like mine to rise just above the pan. Then bake in a preheated 350 degree oven for 25-35 minutes or until golden brown and sounds hollow when knocked on. We have an old oven that heats hot, so it only took 25 minutes.

Remove from pans and melt 1 TBSP butter and brush on top of the warm loaves.

Yield: 2 Loaves