Prep 2 hrs
Cook 35 mins
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
- 2 (1/4 ounce) packages active dry yeast
- 3⁄4 cup warm water (105 F-115 F)
- 1⁄4 cup honey
- 1⁄4 cup light molasses (I have used dark, or black strap)
- 2 teaspoons salt
- 2 tablespoons margarine
- 2 tablespoons caraway seeds
- 1 cup boiling water
- 2 cups rye flour
- 3 1⁄2-4 cups all-purpose flour
- Mix the honey and the warm water, add the yeast in stir until dissolved.
- In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
- Add yeast mixture to the molasses mixture.
- Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
- Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
- Knead 5-10 minutes until ball is smooth.
- Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
- Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
- Cover with cloth and let rise 35-60 minutes or until double in bulk.
- Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
I really like the texture of this, and the basic flavor is good, but as the others said it's a bit too sweet for sandwich bread. I used agave syrup rather than honey, which tends to be not quite as sweet, but I will still cut it in half next time. Otherwise, no complaints at all. Oh, one other note...I was too lazy to roll the dough and fold it back up, I just shaped it into a loaf old-school, and it came out just fine (in case anyone is feeling lazy like me lol). Thanks spreadnjoy!
I made this with treacle because it's easier to find than molasses in Britain. I also used a bit more rye flour (3 cups rather than 2) and less wheat flour (2-1/2 to 2 cups) than called for. I'm not sure what difference these changes made, but I came out with a relatively dense, though tasty loaf. It is on the sweet side and the high sugar content means it burns rather than toasts in the toaster. But the taste is good and it went very well with the soup I made for dinner that night.
I made this bread in the machine, and the results sent me scouring my fridge for an excuse to have another slice. The bread is wonderfully chewy, and came out a little too sweet, so I'll play with that next time. Which will be a day or two from now :) Modifications: >Halved the recipe, since I was worried about the capacity, but my loaf pan was barely half-full >diluted honey in water >substituted brown sugar for molasses, and diluted it and margarine in water >skipped the caraway, since I can't STAND the taste >used bread flour instead of a-p >used the Wheat cycle, medium crust, and it came out pretty dark, so will use light crust setting. My family buys a LOT of rye bread from a russian bakery (big nostalgia kick), but they'll be getting a lot less of my money thanks to spreadnjoy!! Thanks.