GERMAN RYE BREAD
"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."
Provided by Taste of Home
Time 1h
Yield 4 loaves (8 slices each).
Number Of Ingredients 11
Steps:
- In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
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