|
|
|
Dark Rye Bread
|
|
|
1
Reviews
|
|
By:
Tiffany Green
|
|
Dark Rye Bread Recipe is full of delicious and robust taste and is created using milk, butter, sugar, yeast, rye flour, wheat flour and caraway seed.
|
INGREDIENTS
|
|
2 cups milk, scalded
|
|
2 tablespoons butter
|
|
2 tablespoons sugar
|
|
1 teaspoon salt
|
|
1 package active dry yeast
|
|
1/2 cup lukewarm water
|
|
4 cup rye flour
|
|
2 1/2 cups whole-wheat flour
|
|
2 tablespoons caraway seed
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Pour scalded milk over butter, sugar, and salt in a large bowl; stir. Cool. Dissolve yeast in lukewarm water. Add softened yeast and 3 cups rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour.
|
|
|
|
2:
Cover and let rise in warm place until doubled in bulk.
Turn onto well-floured surface. Knead in whole-wheat flour and caraway seed. Knead until dough is smooth.
|
|
|
|
3:
Divide dough in half and shape into 2 round or oblong loaves. Place round loaves in greased round pans; oblong loaves in greased loaf pans. Cover and let rise in warm place
until doubled in bulk.
|
|
|
|
4:
Bake at 450°F 15 minutes; reduce heat to 350°F and bake 35 to 40 minutes longer. Brush with melted butter 5 minutes before done if a more tender crust is desired.
|
|
|
|
Print Preview
|
Rate This Recipe
|