Thursday, January 24, 2008

Classic Rye Bread

Sarah asked me to post my Rye Bread recipe. This is easy and it can be made in a bread machine. My favorite way to make it is in a round (that's the easiest way to make it as well).

1 cup + 1 T Soy Milk - at about 90 - 100 degrees F
2 cups Bread Flour
1 cup Rye Flour
2 T Turbinado Sugar or Molasses
1 t salt
2 t yeast

If you're using a bread machine add the ingredients in the order called for by your machine. Otherwise mix the two flours and the salt. I put the yeast and the sugar or molasses in the soy milk and stir it up good. Then make a well in the flour and begin kneading the liquid into the flour mixture. Knead for about 10 minutes. Coat with flour cover with a cloth and let rise about 1 hour or until doubled. Punch down, sprinkle with a little more flour and knead lightly again. Shape into a ball, coat with flour and plop it on the middle of a pizza stone - or cookie sheet - I don't use one, but I don't think you will need to grease the cookie sheet as the dusting of flour should keep it from sticking. Let it rise again until doubled about 1/2 hour. At this point you could brush the top lightly with some soy milk and sprinkle with caraway seeds if you like - but the flour makes a pretty bread too. Bake at 375 for about 20 minutes until it sounds hollow when you tap it and the crust is nice and brown.


At January 26, 2008 10:02 PM, Blogger Sarah said...

i need some help folks. any time i try to make anything other than plain ol' white bread (ie, any time i start tossing in "special" flours), my dough fails to rise. any tips??

At January 27, 2008 6:19 PM, Blogger affectioknitter said...

Hi Sarah,

This one is pretty light - it has more white flour in it than rye. You might also try an extra 1/2 teaspoon of yeast - My mom does that and it blows the top off her bread machine.


At January 29, 2008 10:00 AM, Blogger Sarah said...

thanks, i'll give it another shot


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