MOLASSES RYE BREAD
Makes: 2 Loaves
2 tablespoons plus 1/4 teaspoon (3 packets) active dry yeast
1 cup warm water (110-115 degrees F.)
1/2 cup dark molasses
1/2 cup boiling water
2 tablespoons butter or margarine, softened
2 tablespoons anise or caraway seeds
2 teaspoons salt
1/2 cup wheat germ
1/3 cup vital wheat gluten, optional
2 3/4 cup rye flour
2 1/2 to 2 3/4 cup all-purpose flour
Dissolve yeast in warm water. In a large bowl, combine the molasses, boiling water, butter, anise seeds, and salt. Stir until the butter almost melts. Cool to 110-115 degrees.
Add the yeast and wheat germ. With a spoon, stir in the wheat gluten the rye flour. Then add as much of the all-purpose flour as possible.
Turn out onto a floured surface and knead the dough, continually working in the white flour. The dough will be very stiff. Knead it until it is smooth and elastic. If kneading becomes difficult, let dough relax for ten minutes and then try again.
Place dough in greased bowl, turning once. Cover and let rise till double (1 1/2 hours). Punch down dough. Divide in half. Cover and let rest 10 minutes.
Shape into 2 loaves or rounds. Place in greased pans. Cover; let rise until double (1 hour).
Brush with water or molasses glaze and slash diagonally at 3-inch intervals. Sprinkle with additional anise or caraway seeds as desired.
Bake at 350-degrees F. for 45 minutes. Remove from pans; cool on a wire rack.
Makes: 2 Loaves
2 tablespoons plus 1/4 teaspoon (3 packets) active dry yeast
1 cup warm water (110-115 degrees F.)
1/2 cup dark molasses
1/2 cup boiling water
2 tablespoons butter or margarine, softened
2 tablespoons anise or caraway seeds
2 teaspoons salt
1/2 cup wheat germ
1/3 cup vital wheat gluten, optional
2 3/4 cup rye flour
2 1/2 to 2 3/4 cup all-purpose flour
Dissolve yeast in warm water. In a large bowl, combine the molasses, boiling water, butter, anise seeds, and salt. Stir until the butter almost melts. Cool to 110-115 degrees.
Add the yeast and wheat germ. With a spoon, stir in the wheat gluten the rye flour. Then add as much of the all-purpose flour as possible.
Turn out onto a floured surface and knead the dough, continually working in the white flour. The dough will be very stiff. Knead it until it is smooth and elastic. If kneading becomes difficult, let dough relax for ten minutes and then try again.
Place dough in greased bowl, turning once. Cover and let rise till double (1 1/2 hours). Punch down dough. Divide in half. Cover and let rest 10 minutes.
Shape into 2 loaves or rounds. Place in greased pans. Cover; let rise until double (1 hour).
Brush with water or molasses glaze and slash diagonally at 3-inch intervals. Sprinkle with additional anise or caraway seeds as desired.
Bake at 350-degrees F. for 45 minutes. Remove from pans; cool on a wire rack.
MsgID: 015680
Shared by: Margie-KY
In reply to: ISO: Rye Bread
Board: Vintage Recipes at Recipelink.com
Shared by: Margie-KY
In reply to: ISO: Rye Bread
Board: Vintage Recipes at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Rye Bread |
Yvonne, Springfield TN | |
2 | Recipe: Rye bread with Molasses and Caraway (not Gooch Flour Co.) |
Margie-KY |
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Black Bread
- Thief Boys (Polish Twists)
- Honey Bunnies with Honey Glaze (sweet rolls, make ahead, no-knead yeast dough)
- Simple French Bread Recipe from Joy of Cooking for English Muffins
- Crescent Rolls (using make-ahead Applesauce Yeast Bread Dough)
- Hi Protein Honey Wheat Bread (using cottage cheese) (Pillsbury, 1979)
- Yeast Packet Measurements
- Portuguese Sweet Bread (Pao doce)
- Italian Sweet Raisin Bread (Pagnotta) (using golden raisins, anise, orange and lemon)
- Fleishmann's Classic Cinnamon Rolls (using mashed potatoes, freeze ahead dough)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute