Rye Bread

Savor the homemade flavor of freshly baked bread with your next meal. The flavor of rye and molasses make the effort worth it.

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Servings 22

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ingredients 10
Prep Time 30 min
Total Time 2 hr 45 min

Ingredients

2: pkg. active dry yeast

1: cup warm water

1: cup warm milk

1/2: cup molasses

1/4: cup shortening, melted

2: teaspoons salt

3: to 3 1/2 cups all-purpose flour

3: cups medium rye flour

1: tablespoon water

1: egg yolk

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Directions

1 In small bowl, dissolve yeast in 1 cup warm water (105 to 115°F.). In large bowl, combine warm milk (105 to 115°F.), molasses, shortening and salt; blend well. Stir in dissolved yeast. Add 2 cups all-purpose flour; blend at low speed until moistened. Beat 3 minutes at medium speed.
2 By hand, stir in 3 cups rye flour and an additional 3/4 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
3 On floured surface, knead in remaining 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes.
4 Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
5 Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into balls. Shape dough into two 12-inch oblong loaves; round ends. Place on greased cookie sheets.
6 With sharp knife, make four 1/4-inch deep diagonal slashes on top of each loaf. Cover; let rise in warm place until doubled in size, 20 to 30 minutes.
7 Heat oven to 350°F. Uncover dough. In small bowl, combine 1 tablespoon water and egg yolk; beat well. Brush over loaves. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks.

EXPERT TIPS

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Expert Tips

Because rye flour contains less gluten (protein) than all-purpose flour, it yields a loaf with a denser texture. For this bread, 1 to 2 tablespoons of caraway seed can be stirred into the dough, if you wish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 90
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 0g, 0% ),
Cholesterol: 5mg; 5%;
Sodium: 100mg; 100%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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JulieBlues

report Posted Jan. 24, 2011 9:57 AM

I was looking forward to this rye bread, but was so disappointed. I followed the recipe except I only used 1/2 of the molasses. It was so heavy, could have used for paper weight. I don't understand why. I have made other breads without any problems. Even when I tried to knead the dough it was hard to do. If anyone has any ideas as to why this happened, I would love to hear about it. Thanks Julie