Prep 20 mins
Cook 35 mins
Basic rye bread
- 1 package dry yeast
- 1 cup warm water
- 1 cup milk, scalded cooled
- 1 tablespoon salt
- 2 tablespoons melted fat or 2 tablespoons oil
- 2 tablespoons molasses
- 2 cups fine rye flour
- Dissolve the yeast in the water in a large bowl.
- Add the remaining ingredients.
- Bake 35-40 minutes at 350 degrees.
I tried this twice. First time I listened to Katika's opinion and added enough rye flour to make a non-sticky playdough consistancy. Totally taking 5 cups of flour. While the texture was stable it was extremely heavy, and didn't rise well. The second time I followed the recipe with one alteration. Instead on 1 cup of milk I added a cup of water. The loaf still didn't rise well and then it had no structure to it at all. Just picking up a slice would cause it to fall apart. I might try it again using guar gum, but in the end this recipe needs some more work. Although it has a great rye taste and I think is worth the work. Thanks for the starter Nauthi.
The indgedients liquid to flour ratio is more cake batter like than bread, and there appears to be no leaveniing time....are these really the right quantities?