Rye bread
By
Bev Brisebois
@bbrise
1
Combination of a recipe I got from my moms German cookbook and Gary's moms recipe. Very moist
Ingredients
- 1/2 c
- warm water
- 1 tsp
- sugar
- 1 pkg
- active dry yeast (1pkg)
- 1 3/4 c
- water
- 2 Tbsp
- honey
- 1 Tbsp
- butter
- 1/4 c
- sugar
- 1 Tbsp
- salt
- 1 1/4 c
- rye flour
- 1 1/4 c
- whole wheat flour
- 2 1/2 c
- white flour
- 1
- egg beaten
How to Make Rye bread
- 1Measure 1/2 cup warm water in bowl, stir in 1 tsp sugar and sprinkle with yeast. Let stand 10 minutes.
- 2Combine 1 3/4 cups water, honey and butter in saucepan. Heat over low heat until liquids are warm and butter melts. Stir in 1/4 sugar and 1 TBSP salt.
- 3Add liquid to to dissolved yeast. Combine flours and add 2 cups to liquids. Beat until smooth. Stir in additional flours to make soft dough. Turn onto lightly-floured board. Knead about 8-10 minutes until smooth and elastic. Place in greased bowl (grease top of bread). Cover let rise in warm place about 1.5 hours. Punch dough down. Turn onto floured board. Divide dough in half. Form each piece into smooth ball. Cover let rest 1.5 hours. Whisk egg and brush top of bread. Bake 350 degrees for 40 minutes
