Aunt Joan's Rye Bread
photo by Gidget265
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
4 Loaves
ingredients
- 14.78 ml salt
- 44.37 ml sugar
- 2 (14.17 g) packet dry yeast (appx 5 tsp)
- 1182.95 ml warm water
- 55.46 ml shortening (Joan uses oil)
- 2129.31 ml white flour
- 768.91 ml rye flour
- 59.16 ml caraway seeds (Joan uses more or less...)
directions
-
Joan's directions were:
- 4 loaves; Bake 40 minutes at 375 degrees.
- Let rise, punch down and let rise again.
- When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise. Sometimes use more water, sometimes less flour -- Sometimes it takes half the day to rise, depending on how cold the house is -- When doubled, punch down and rise again. After comparing to some other directions, I'm thinking you may need more yeast too! She also said she'd put two loaves together in a 9X13 pan when baking.
- UPDATE: More specific - mixed all ingredients by hand - adding more flour as needed until mixture stops sticking quite so much to your fingers. I added about 3/4 C additional flour today. Then mixed thoroughly and needed for about 8 minutes till soft and elastic. I then put it into a greased large bowl - and sprayed some plastic wrap and put over top. Let raise 1.5 hours till doubled. Then punched down (slightly - not aggressively) and separate into 4 loaves. Pinch dough together and roll out - don't completely deflate the air bubbles -- form long rectangular loaves. Place on greased jelly roll - 2 loaves to one pan. Cover with sprayed plastic wrap let rise again - say 45 min till doubled. Warm oven during second raise - then bake. Hope this helps!
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RECIPE SUBMITTED BY
Gidget265
San Diego, CA
<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). We just uprooted and moved 2080 miles away to southern California for my husbands job. I love to cook and, of course, to eat! Cooking for friends and sharing recipes and tips is my biggest hobby. Cooking for new friends in San Diego will be fun, as soon as I can met them! This site, epicurious and king arthur flour are my favorite online recipe sites. My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?! Now I enjoy food network magazine and cooking light.</p>