Small Loaf - Rye Bread
- Number of Servings: 15
Ingredients
Rye flour, light, 1 cup Whole Wheat Flour, 0.35 cup Flour - GLUTEN - 1/2 cup is 60 grams, .5 cup Butter, unsalted, 1 tbspDate Molasses Clic, 3 tbsp Caraway Seed, 2 tbsp 1 tbsp yeast in 1/2 c warm water1/3 cup hot water
Makes 1 small loaf that can be sliced into 15 slices at least, about a half inch thick or slightly less
Bake at 350 deg F for 45-50 minutes
***
Breadmaking basics:
1. Pour the freshly boiled 1/3 c.water into Pyrex or heatproof bowl, add the molasses and butter to melt/dissolve. Let cool to about 110 deg. F
2. Meanwhile, dissolve yeast in the 1/2 c of warm water (90-110 deg. F). Too hot kills the yeast; too cool doesn't get them excited ;-) Let stand 10 minutes. Tip: warm the bowl you use to dissolve so that the water doesn't cool off too much.
3. When both the boiled water mix and the yeast are about the same temp (after 10 min, for the yeast), mix them together.
4. Stir together the gluten, whole wheat and rye flours. Add about 2/3c. to the liquid and beat for a couple minutes. Then start adding about 1/3 c. at a time of remaining flour. Knead the dough for 10 minutes. Dough should not stick to hands too much at the end. Don't add too much flour.
5. Form a ball with the kneaded dough and place in a greased bowl. Cover with a tea towel and let rise (about 1 hr, to 1.5hrs). It should double in size.
6. Punch down, knead slightly and form into a loaf (I usually do a ball shape on a cookie sheet, although you can use a loaf pan. Grease whatever pan or tray you will be using or else it will be impossible to remove). Cover with a tea towel and let rise (about 45min to 1 hr) Loaf should double in size.
7. Remove tea towel ;-) and bake in preheated oven (350 deg. F) for approx. 45 minutes
8. Let cool. Slice and enjoy!
Bake at 350 deg F for 45-50 minutes
***
Breadmaking basics:
1. Pour the freshly boiled 1/3 c.water into Pyrex or heatproof bowl, add the molasses and butter to melt/dissolve. Let cool to about 110 deg. F
2. Meanwhile, dissolve yeast in the 1/2 c of warm water (90-110 deg. F). Too hot kills the yeast; too cool doesn't get them excited ;-) Let stand 10 minutes. Tip: warm the bowl you use to dissolve so that the water doesn't cool off too much.
3. When both the boiled water mix and the yeast are about the same temp (after 10 min, for the yeast), mix them together.
4. Stir together the gluten, whole wheat and rye flours. Add about 2/3c. to the liquid and beat for a couple minutes. Then start adding about 1/3 c. at a time of remaining flour. Knead the dough for 10 minutes. Dough should not stick to hands too much at the end. Don't add too much flour.
5. Form a ball with the kneaded dough and place in a greased bowl. Cover with a tea towel and let rise (about 1 hr, to 1.5hrs). It should double in size.
6. Punch down, knead slightly and form into a loaf (I usually do a ball shape on a cookie sheet, although you can use a loaf pan. Grease whatever pan or tray you will be using or else it will be impossible to remove). Cover with a tea towel and let rise (about 45min to 1 hr) Loaf should double in size.
7. Remove tea towel ;-) and bake in preheated oven (350 deg. F) for approx. 45 minutes
8. Let cool. Slice and enjoy!
Nutritional Info Amount Per Serving
- Calories: 72.2
- Total Fat: 1.1 g
- Cholesterol: 2.1 mg
- Sodium: 1.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.3 g
Member Reviews
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BETWEENTHEPAGES
Just re-made this bread with the new directions (and my newly-bought ingredients) and WOW! I don't think I'll ever have to try another rye bread recipe EVER again. This is absolutely perfect. Loaf is just the right size, flavor is even BETTER than store-bought, and it's so simple!! THANK YOU!!! A+++ - 3/31/12
Reply from SAUMON (4/1/12)
Date molasses (Middle Eastern stores) is made from dates instead of sugar cane, but reg. molasses works fine. Gluten (bulk/natural stores) makes bread dough elastic, not crumbly. Works ok without it, but the texture not as soft & chewy. Caraway seed is a spice & looks like grass seed :-)