Country Rye Bread Recipes

COUNTRY RAISIN RYE BREAD

Steps:

• In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough., Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 35-40 minutes or until golden brown.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

COUNTRY RYE BREAD

Steps:

• 1. In large bowl, combine 2 cups bread flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add rye flour gradually for an additional 2 minutes, scraping bowl occasionally.
• 2. Knead on lightly floured surface (or in mixer at medium speed) until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• 3. Punch dough down. Remove dough to lightly floured surface; Form into 5-inch ball. Place on large greased baking sheet or parchment paper. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If not baking right away place in refrigerator; remove from fridge 30 minutes prior to baking.
• 4. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400ºF for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack
• 5. ALTERNATIVE BAKING METHOD (the way we cooked the photographed loaf) Oven at 450F with pizza stone in oven. Form loaf on cookie sheet covered with parchment paper and let rise for 30 -45 mins (this is step 3 sse above), apply egg wash, slit loaf, trim excess parchment paper. Slide loaf onto hot stone and cover with an disposable aluminum roasting pan. Bake for 35 mins. With this method you will produce a loaf with a crustier crust than just baking in the oven without the pan over it!