Recipe by jessnach
I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer.
Top Review by clburgess
Yummy! Wish I could give 4.5 stars. I was looking for a whole grain rye bread recipe and settled on this one. I didn't want it too sweet so I left out the molasses and added a splash more water. It was a little while kneading but it worked out great. The bread was not as dense as I expected which is also to our liking.
- 1⁄4 cup honey
- 1⁄4 cup light molasses
- 1 tablespoon salt (optional)
- 2 tablespoons butter
- 3 tablespoons caraway seeds
- 1 cup boiling water
- 1 tablespoon dry yeast
- 3⁄4 cup warm water
- 2 cups rye flour
- 3 1⁄2 cups whole wheat flour
- butter (optional)
Directions See How It's Made
- combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
- Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
- add 2 cups of WW flour to mixture and using dough hook, mix well.
- add the remaining flours until you have a smooth dough that can be kneaded.
- Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
- Punch down, turn out onto floured surface and knead for 2 minutes.
- Separate dough into 2 equal parts, shape to fit 2 loaf pans.
- Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
- Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
- Cool on wire racks, and enjoy with butter!
- note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.