Best Rye Bread
3 packets active dry yeast
1 1/2 cup warm water - divided
1 TBSP. sugar
1/2 cup dark molasses
1 TBSP. salt
2 TBSP. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.

Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.

Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.

Knead dough for 4 minutes. Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.

Punch dough down. Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.

Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.

Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

Best served warm with whipped butter. YUM!!
Posted by Donna on Friday, June 04, 2004 at 02:46 PM
Filed in: Breads • ◊ Permalink


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