Crusty Wheat And Rye Bread Recipes

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.

CRUSTY WHEAT AND RYE BREAD

Steps:

• In a large mixing bowl add, 1 c bread flour, yeast, sugar and warm water, mix well with paddle attachment. Allow to rest 20 minutes. Switch to dough hook, then add in cocoa powder, rye, wheat and bread flours, salt, molasses and oil. Turn mixer to low and slowly start adding coffee. You may need to add a little warm water, 1T at a time, at this point to get the flours incorporated. Once all flour is incorporated, continue to knead for 5 minutes, dough will start to pull from sides of the bowl and gather in middle, forming a dough ball, if you accidentally added to much water and dough is not coming together or is sticky, simply add a little more bread flour, a couple tablespoons at a time. This will be a firm, dry to touch dough.
• Place dough into a oiled or sprayed bowl, flip over to coat both sides. Cover with plastic wrap and place in warm place to rise until doubled in size, about 45 minutes. Then punch down and knead a couple times, place back in bowl, cover again and allow to double in size again. Then punch down, shape into loaf and place in greased 9x5 loaf pan. Cover with plastic wrap, allow to rise about 20 minutes. Preheat oven to 375. If desired, with a sharp knife, cut a 1" deep slit down the center. Then bake 35-45 minutes. Or until a thermometer reaches 170 approx. (I just use a meat thermometer) Remove from oven, to cooling rack for 2-3 minutes, then remove from pan to cooling racks to cool completely.

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.