Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

From the Butterflake Bakery in Teaneck, NJ. A former employee says it's just like theirs.

Ingredients Nutrition

Directions

  1. Lightly grease large bowl; set aside.
  2. Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  3. Add boiling water and cook for two minutes, stirring constantly.
  4. Stir in shortening and salt.
  5. Let mixture cool to lukewarm.
  6. Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
  7. Add cornmeal mixture and blend thoroughly.
  8. Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  9. Place in greased bowl, turning to coat entire surface.
  10. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  11. Grease baking sheet and sprinkle lightly with cornmeal.
  12. Punch dough down, shape into loaf or rounds and place on baking sheet.
  13. Cover with plastic wrap and let rise in warm place until doubled in volume.
  14. Preheat oven to 375°F.
  15. Bake bread 40 minutes.
  16. Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
  17. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  18. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  19. Cool on rack.

Reviews

(3)
Most Helpful

This made very nice light rye bread for me. I got two loaves of 615 g and 695 g each. The yeast certainly was working, but I would never expect this type of bread to rise as high as a light white bread. Yeast doesn't need sugar to work. I have also made a French bread that didn't include any sugar but rose perfectly. With this recipe I subbed olive oil for shortening and instant mashed potatoes for real ones, used all other ingredients in the specified amounts, but did not glaze the loaves. I think the recipe is probably misleading when it says to let the dough rise to double in bulk - I don't know any doughs with this much rye and corn that rise so high. But I am very happy with the delicious bread. Thank you very much for sharing this recipe with us.

mianbao July 31, 2011

I was nervous about this recipe not having any sugar and it didn't rise in the oven while baking...

Stargaret November 02, 2010

I am one of those people. Actually, I used to work at that very same Butterflake Bakery in Teaneck, NJ. I had been looking for a recipe to make this bread for quite some time. This is as good as the real thing.

lrph1125 May 26, 2008

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