rye bread
(1)
No Image
Passed down from my Great-Great-Grandmother Margret Kaphingst to my Aunt Edith and then to my mother, this rye bread has been a beloved tradition in our family for generations. With its rich, earthy flavor from the rye flour and a slight sweetness from molasses and brown sugar, this bread has a hearty yet soft texture that makes it perfect for spreading with butter or enjoying alongside a warm meal. The aroma of it baking in your oven will bring a cozy, homey feeling to your kitchen, just as it has for generations before. Baking this bread is more than just making a loaf—it’s about connecting.
(1)
yield
4 serving(s)
Ingredients For rye bread
-
1 clukewarm water
-
1 pkgactive dry yeast (or 3/4 oz)
-
2 Tbspsugar
-
6 1/2 cflour
-
3 chot water
-
2 Tbsplard or shortening
-
1 Tbspsalt
-
1 cbrown sugar
-
3 Tbspmolasses
-
3 clite rye flour
How To Make rye bread
-
1Activate the yeast: In a small bowl, combine 1 cup warm water, yeast, and sugar. Stir to dissolve, then let it sit for 5-10 minutes until it’s frothy.
-
2Prepare the wet ingredients: In a large bowl or the bowl of your stand mixer, combine the 3 cups of hot water, lard (or shortening), and brown sugar. Stir until the lard dissolves and everything is mixed together. Let it cool slightly (so it's just warm, not hot).
-
3Add the proofed yeast mixture: Once the wet ingredients are warm (not hot), add the proofed yeast mixture to the bowl with the other wet ingredients. Stir to combine.
-
4Add molasses and rye flour: Stir in the molasses and rye flour, and mix well.double. Punch down and let rise about 1 hour. Make loaves- let raise about 1/2 or 3/4 hour. Bake at 350 degrees for 45 minutes.
-
5For Stand Mixer: Attach the dough hook to your stand mixer. Add the activated yeast mixture and start mixing on low speed. Gradually add the all-purpose flour, about 1 cup at a time, until a stiff dough forms. You may not need all 6 ½ cups of flour. Let the mixer knead the dough for about 5-8 minutes until it’s smooth and elastic. For Hand Mixing: If mixing by hand, use a wooden spoon or spatula to stir in the yeast mixture and then gradually add the flour until a stiff dough forms. Once you have the dough, turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
-
6First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1-1 ½ hours, or until it’s doubled in size.
-
7Shape the loaves: Punch down the dough to release air. Divide the dough into 4 equal portions and shape them into loaves. Place them in greased loaf pans.
-
8Second rise: Cover the loaf pans with a towel and let the dough rise for 30-45 minutes, or until the loaves have risen to about ¾ of the pan’s height.
-
9Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
-
10Cool: Remove from the pans and let the bread cool on a wire rack. Enjoy with butter or as a side to your favorite meal!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT