Real Recipes From Real Home Cooks ®

freezer rye bread

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

Recipe from : Robin Hood Flour Freezer Yeast Bread Dough.

(1 rating)
yield 4 pieces of dough
prep time 40 Min
method Refrigerate/Freeze

Ingredients For freezer rye bread

  • 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

How To Make freezer rye bread

  • 1
    Spoon 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.
  • 2
    Basic 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.