Freezer Rye Bread

Pat Duran


Recipe from : Robin Hood Flour Freezer Yeast Bread Dough.

★★★★★ 1 vote
4 pieces of dough
40 Min


8-9 c
robin hood all purpose flour
4 c
medium rye or pumpernickel rye graham flour
4 pkg
active dry yeast
2 Tbsp
2/3 c
dark molasses
1/2 c
softened butter or margarine
4 c
hot tap water


1Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure rye flour as directed above. Combine 4 cups all purpose flour, undissolved yeast and salt in large bowl. Stir well to blend.
Add molasses, butter and hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic.
Stir in rye flour with wooden spoon. Then gradually stir in just enough of remaining all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board.
Knead 10 minutes or until dough is smooth and elastic. Divide dough into 4 equal pieces.
Shape each piece into a ball and flatten into 7-inch circles or shape into loaves using the Robin Hood "rolled Dough" method. Wrap dough tightly in plastic wrap. Place circles on baking sheets and loaves in 8x4-inch loaf pans.
Freeze up to 4 weeks.
Follow shaping and baking directions for each recipe.
2Basic Rye Bread:
1 piece Freezer Rye Bread
Thaw and let rise in pan as directed on group page: Robin Hood Flour Freezer Yeast Dough. Bake at 350^ for 40-45 minutes until done. Remove from pan immediately. Cool on rack. Makes 1 loaf.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom