Rye Bread
- Ready In:
- 5hrs
- Ingredients:
- 9
- Yields:
-
4 loaves
ingredients
- 4 cups warm water
- 3 cups rye flour
- 1⁄2 cup molasses
- 1⁄4 cup brown sugar
- 2 envelopes dry yeast (or 4 teaspoons yeast)
- 1 tablespoon fennel seed, crushed
- 3 tablespoons corn oil or 3 tablespoons other vegetable oil
- 1 tablespoon salt
- 8 -9 cups flour
directions
- In a large bowl stir together the first six ingredients (water-fennel seed) until smooth to make the sponge. Cover bowl with plastic wrap and let rise for one hour or until doubled.
- Stir down the sponge with a wooden spoon and add oil, salt and 3 cups of flour, stirring until combined and smooth.
- Stir in remaining flour (1/2 cup at a time) until you have a soft dough.
- Place dough onto a floured board and knead for 10 minutes or until dough is no longer sticky (you will need to add more flour as you knead the dough).
- Grease a large bowl (or I use a large pot) and add dough, turning to grease all sides and then cover bowl (or pot) with plastic wrap. Let dough rise for 1 - 1 1/2 hours or until doubled. Punch down. Let rise until doubled (1 hour).
- Grease baking sheets.
- Put dough on floured board and knead dough for a minute or two and then divide dough into four pieces.
- Working with one piece at a time, knead each piece into a round loaf and then place each round on a baking sheet. Cover with plastic wrap and let rise for one hour or until doubled. (Optional) With a sharp knife mark an "x" on top of each loaf.
- Preheat oven to 350-degrees F.
- Bake loaves for one hour or until done. To test for doneness tap loaves on bottom and if it sounds hollow loaves are done.
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Reviews
-
While I admit this recipe is a long process, the end result is delicious. This is a great tasting, hearty bread. It cooked perfectly in one hour. Great recipe for when you're hanging around the house on a lazy weekend day. I'll make this again for sure. Thanks for posting this Ellie. My house smells so good right now too :)
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>