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Rye Bread




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


A bread that is higher in fibre than white bread.
Rye bread will be a little heavier or denser than breads made from all wheat flour.
Add a little caramel coloring to get a darker color.
Makes: 2 loaves

From the Basic White Bread recipe;
Changed: 2 tsp sugar to 2 tablespoon honey (for sweetness and flavor). Reduced: 5 1/2 cups white bread flour to 3 cups and added 2 1/2 cups rye flour.
Added: 1 tablespoon fennel seed (optional), 1 tablespoon anise seed (optional), 1 tablespoon carraway seed (optional)





List of Ingredients



• 1 teaspoon white granulated sugar
  
• 1 cup warm water
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 1 cup whole milk
  
• 2 tablespoons soft shortening
  
• 2 tablespoon liquid honey*
  
• 1 1/2 teaspoon salt
  
• 3 1/2 cups white bread flour*
  
• 2 1/2 cups rye flour*
  
• 1 tablespoon fennel seed (optional)
  
• 1 tablespoon anise seed (optional)
  
• 1 tablespoon carraway seed (optional)
  
• 1 egg (for brushing top)
  
• * NOTES
  






Instructions



1. Dissolve 1 teaspoon white granulated sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
   
2. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 2 tablespoons shortening, 2 tablespoon honey, 1 1/2 teaspoon salt and 1/2 cup warm water. Add milk mixture and 2 1/2 cups rye flour, 1 cup white bread flour, (1 tablespoon fennel seed and 1 tablespoon anise seed optional) to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
3. Stir in 1 1/2 cups of remaining white bread flour gradually. If necessary, add more flour, 1 tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
4. Knead dough (about 10 minutes), adding more flour, tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
   
5. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
6. Punch down in bowl and turn out onto lightly floured board, knead a few times and divide into 2 equal portions. Cover and let rest for 10 minutes.
   
7. Shape each portion into a loaf. Push dough out from center, turn, push from center, turn, (4X). Cover and let rest 5 minutes, repeat. Fold corners of dough to the center and shape into a loaf. Place seam side down in a greased baking sheet. Cover with a light towel.
   
8. Allow to rise in a warm place until dough rises to double in size (45 to 60 minutes).
   
9. Preheat oven to 400 degrees F (200 degrees C). (The temperature is increased for Rye bread because the crust is traditionally tougher and darker. If the bread is getting to brown after 20 minutes, turn the oven down.
   
10. Whisk the egg and brush egg wash on the loaves. Sprinkle on carraway seeds. option- Dust top with rye flour.
    
11. Bake at 400 F (200 C) on lower oven rack for 30 to 35 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    
12. Remove from baking sheet immediately. Brush top crust with butter if a softer crust is desired. Cool on wire racks, turning over occasionally.
    






Final Comments


Variations:
Sweet Rye Bread; Add up to 1/2 cup molasses to the recipe. Great with ham.
Sauerkraut Rye Bread; Add 1 cup sauerkraut - rinsed and well drained. Great for corned beef sangies.
Pseudo Pumpernickel: Replace 1 cup white bread flour with 1 cup ground whole rye kernels. Add 1/2 cup molasses. Proof a little longer.