Rye Bread Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Yeast, Active Dry
1/2 cup: Warm Water, 110-120 degrees
1 1/2 Cup: Milk, Lukewarm
2 tbsp: B Sugar,
1 tsp: Salt,
1/2 cup: Molasses,
2 tbsp: B Butter,
3 1/4 Cup: Rye Flour, Unsifted
2 1/2 Cup: Bread Flour, Unsifted
Directions:
Orig- Servings: 12
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 1 1/2
hours or
until double. Punch down dough and divide to form 2 round loaves.
Let
loaves rise on a greased baking sheet until double, about 1 1/2
hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
Source from luhu.jp
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 1 1/2
hours or
until double. Punch down dough and divide to form 2 round loaves.
Let
loaves rise on a greased baking sheet until double, about 1 1/2
hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
Source from luhu.jp