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Recipe: Rye Bread
Rye Bread Ingredients
4 cups rye flour
1 tbsp salt
3 tbsp butter, softened
1 cup sorghum
4 cups hot water
4 1/2 tsp dry yeast dissolved in 1/3 cups luke warm water (about 85° F.) along with 1 tsp sugar
7 cups or more of unbleached wheat flour
To Make Rye Bread
- Place rye flour, salt, butter and sorghum in center of large mixing bowl.
- Pour hot water in center and beat with mixer. Let cool so dough is just lukewarm then add yeast then mixwell.
- Add around 2 cups of the white flour to the bowl, stir well with large spoon.
- Let stand in warm place until double in bulk then stir in more white flour, the last flour will have to be kneaded into the dough until not too stiff and a bit sticky.
- Place Rye Bread dough in a greased bowl, cover, set in warm place until double (about 1 hour).
- Punch down the Rye Bread dough, cover with a towel and let stand 20 minutes.
- Cut the Rye Bread dough into 4 loaves and place each quarter in a greased 9x5 loaf pan. Cover and let the Rye Bread dough rise about 1 hour, until about double in bulk.
- Bake in preheated oven at 350° F. 45 minutes.
- Take the Rye Bread out of the loaf pans and place each loaf on a wire rack to cool. Butter the top of each loaf of Rye Bread and allow to cool before cutting.
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