Light Rye Bread

wtorek, 28 stycznia 2014

Light Rye Bread

Time: 3 hrs 40 mins


  • 1 cup water, to boil
  • 1/2 cup warm water
  • 1 cup milk or 1 cup buttermilk
  • 2 tablespoons shortening
  • 2 tablespoons dark brown sugar
  • 1 tablespoon salt
  • 2 (1/4 ounce) packages dry active yeast
  • 3 cups rye flour (I used king arthurs)
  • 3 -3 1/2 cups white flour
  • additonal flour, for dusting hands and for kneading
  • beaten egg
  • 1/2 cup butter, to rub over finished loaves


  • 1 I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
  • 2 Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
  • 3 Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
  • 4 Add enough of the white flour so that you can handle the dough.
  • 5 Turn out onto a lightly floured board or a kneading slip mat.
  • 6 Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
  • 7 Let dough rest for 10 minutes.
  • 8 Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
  • 9 Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
  • 10 I let all my doughs rise on my running dryer.
  • 11 Punch dough down, cut dough in half, and shape into two loaves.
  • 12 You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
  • 13 Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
  • 14 Let is rise until doubled in bulk, it should be a shorter rise time.
  • 15 Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
  • 16 Bake for 40-50 minutes.
  • 17 Mine baked for 40 minutes.
  • 18 To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
  • 19 Remove bread from pans and rub with butter.
  • 20 Then place loaves on their sides on a cooling rack and let cool.

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