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Farmers Almanac
The 2012 Farmers Almanac
Farmers' Almanac

Rye Bread

by Farmers' Almanac Staff | Monday, September 26th, 2011 | From:

Rye Bread

Ingredients:
2 packages active dry yeast
1/2 cup warm water
1/2 cup milk, lukewarm
2 tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
1 cup rye flour, unsifted
2 1/2 cup bread flour, unsifted

Directions:
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. Gradually stir in the white flour until the dough is stiff enough to knead. Knead until smooth and elastic, 5-10 minutes, adding in bread flour, 1 tablespoon at a time, as needed to prevent the dough from sticking to your hands. Cover the dough and let it rise about 1 1/2 hours, or until it doubles in size. Punch down the dough and divide it into two round loaves. Let these loaves rise on a greased baking sheet for another 1 1/2 hours. Bake at 375° F for approximately 30 minutes. Remove bread from pans and cool on wire racks.

2 comments

1 Ginny { 09.28.11 at 6:20 pm }

Robin- I would consider halving the recipe, since it makes 2 loafs. I have a 1 1/2 loaf machine and would not put more than 4 cups of flour in my machine. This has 5 3/4 total. Perhaps you have a larger machine. but the use of the machine is a very good question.

2 Robin { 09.28.11 at 4:56 pm }

are any adjustments needed if I want to use my bread machine?

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