Recipe by Pumpkie
A light and moist bread, a good change from pumpernickel. This recipe is from my old stand by cookbook by Fannie Farmer. The recipe called for milk but I had buttermilk that I needed to use and it came out wonderful so you can use either one, I think you will have a better rye taste with milk, This is a very sticky dough to work with, keep your hands floured and be patient. I mixed this by hand but I'm sure you can use your large mixer.
Top Review by mianbao
This made very nice rye bread. I just mixed and kneaded everything by hand because I like playing in dough. Since this recipe makes two loaves, I now have an extra loaf in the freezer to eat later. I also added a scant handful of caraway seeds, because it isn't rye to me without them. Thank you very much for sharing this recipe with us.
- 1 cup water, to boil
- 1⁄2 cup warm water
- 1 cup milk or 1 cup buttermilk
- 2 tablespoons shortening
- 2 tablespoons dark brown sugar
- 1 tablespoon salt
- 2 (1/4 ounce) packages dry active yeast
- 3 cups rye flour (I used king arthurs)
- 3 -3 1⁄2 cups white flour
- additonal flour, for dusting hands and for kneading
- beaten egg
- 1⁄2 cup butter, to rub over finished loaves
Directions See How It's Made
- I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
- Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
- Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
- Add enough of the white flour so that you can handle the dough.
- Turn out onto a lightly floured board or a kneading slip mat.
- Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
- Let dough rest for 10 minutes.
- Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
- Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
- I let all my doughs rise on my running dryer.
- Punch dough down, cut dough in half, and shape into two loaves.
- You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
- Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
- Let is rise until doubled in bulk, it should be a shorter rise time.
- Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
- Bake for 40-50 minutes.
- Mine baked for 40 minutes.
- To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
- Remove bread from pans and rub with butter.
- Then place loaves on their sides on a cooling rack and let cool.