JAFO'S MOLASSES RYE BREAD
Source of Recipe
Email from jafo
Recipe Introduction
His version of the bread from Outback is excellent!
List of Ingredients
3 TBSP. active dry yeast
1/2 cup warm (105º-115º F.) water
1 TBSP. sugar
1 cup very warm (115º-125º F.) water
1/2 cup dark molasses
1 TBSP. salt*
2 TBSP. Canola oil
2 cups rye flour
2 1/2 to 3 cups all purpose flourRecipe
Soften dry yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until bubbly. Meanwhile in large mixing bowl, combine very warm water with the dark molasses, salt, oil, and the rye flour. Beat to a smooth batter. Then work in enough of the all purpose flour until dough is smooth and elastic, and no longer sticky. Knead for about 10 minutes. In greased bowl, turn to grease all over, then let rise until doubled, covered. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet, or divide the dough into 4 even long loaves and put on greased and cornmeal dusted cookie sheet. Cover and let rise until doubled in a warm place. Bake large loaves in 375º F. oven about 30 minutes, until loaf makes a hollow sound when tapped with knuckles. For smaller loaves, bake at 375º F. for 22 minutes, until loaf makes a hollow sound when tapped with knuckles. For smaller, individual round loaves, divide into 6 or 8 pieces of dough rolled into balls, place a couple of inches apart on greased and cornmeal dusted cookie sheet, bake at 375º F. for 15 to 16 minutes, until loaf makes a hollow sound when tapped with knuckles. Immediately after removing from oven, transfer to wire racks for cooling. If you want soft crusts, lightly brush tops and sides of loaves with butter. Allow to cool completely before cutting or wrapping. This bread can be wrapped and frozen.
*You can use 1 TBSP. Morton's Salt Substitute but as I've not tried others I can't recommend them. DO NOT omit though, as this is needed in this bread!
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