Hearty Sour Rye Bread Recipes

HEARTY SOUR RYE BREAD

Steps:

• Heat vegetable oil in a large skillet over medium heat.
• Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
• Remove from heat; cool completely.
• Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.
• Stir in yogurt, caraway seeds, salt, and pepper.
• Add egg; stir well with a whisk.
• Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms.
• Stir in chopped onion.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
• Punch dough down; cover and let rest 5 minutes.
• With floured hands, knead dough 5 times.
• Shape into a round 7-inch loaf.
• Place loaf on a large baking sheet covered with parchment paper.
• Cover and let rise 30 minutes or until doubled in size.
• Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
• Preheat oven to 350°.
• Combine 1 tablespoon water and egg yolk; gently brush over dough.
• Sprinkle with 1/2 teaspoon kosher salt.
• Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.
• Cool on a wire rack.

SWEET RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly 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. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.