Date Added: 12 Sep 2009
Listed in: Bread Recipes

Dark Rye Bread Ingredients

2 T dru yeast
2 c war,water
1/2 t sugar (or honey)
1/4 c molasses
1/4 c maple syrup
1/4 c soft sweet butter
1 T salt
2 T cocoa
3 c bread flour,up to 4 cups
3 c rye flour,preferably stone
ground
cornmeal
2 T honey
2 T unsulphured molasses

Dark Rye Bread Cooking Instructions

In large mixing bowl, dissolve yeast in warm water with sugar or
honey. Let sit until bubbly. Add molasses, maple syrup, soft butter,
salt & cocoa, beat well. Add 3 cups, bread flour & beat 2 minutes with
an electric mixer or at least 200 strokes by hand. Add 3 cups rye
flour & mix until the dough leaves the sides of the bowl.

Turn dough out onto a floured surface & knead until smooth & elastic.
Sprinkle with a little white flour if it remains too sticky to handle.
When dough becomes elastic, stop kneading even if dough remains a
little clingy to fingers.

Place the dough in a buttered bowl, turn to coat all sides. Cover &
let rise until double in bulk. Punch dough down, turn out onto board,
knead a few times to press out air bubbles, cut in half & cover with
towel to let riest 10-15 minutes.

Shape the dough into two round or oval ooaves & place on a greased
baking sheet which has been dusted with cornmeal. You may cut a cross
or other design in the tops with a sharp knife. Cover & let rise until
almost double in size. Brush with glaze. Bake in preheated oven 375
degrees for 15 minutes. Turn oven to 350 degrees for another 20-25
minutes or until bottoms sound hollow when tapped. Cool on rack.

Yield 2 loaves.


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