Prep 1 hr
Cook 40 mins
From the Butterflake Bakery in Teaneck, NJ. A former employee says it's just like theirs.
- 1⁄2 cup cold water
- 1 1⁄2 cups bread flour
- 6 tablespoons yellow cornmeal
- 1 cup cold mashed potatoes
- 1 cup boiling water
- 1 tablespoon caraway seed
- 1 tablespoon shortening
- cornmeal, as needed to sprinkle on baking sheet
- 2 teaspoons salt
- 1⁄4 cup water
- 1 tablespoon dry yeast, plus
- 1 teaspoon dry yeast
- 1⁄2 teaspoon cornstarch
- 2 1⁄2 cups rye flour
- 1 teaspoon caraway seed
- Lightly grease large bowl; set aside.
- Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
- Add boiling water and cook for two minutes, stirring constantly.
- Stir in shortening and salt.
- Let mixture cool to lukewarm.
- Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
- Add cornmeal mixture and blend thoroughly.
- Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
- Place in greased bowl, turning to coat entire surface.
- Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
- Grease baking sheet and sprinkle lightly with cornmeal.
- Punch dough down, shape into loaf or rounds and place on baking sheet.
- Cover with plastic wrap and let rise in warm place until doubled in volume.
- Preheat oven to 375°F.
- Bake bread 40 minutes.
- Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
- Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
- Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
- Cool on rack.
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.
I was nervous about this recipe not having any sugar and it didn't rise in the oven while baking...
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.