Rye Bread

Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.

German Rye Bread Recipe

Source: http://allrecipes.com

Ingredients

• 2 (.25 ounce) packages  / 14 g active dry yeast
• 1/2 cup / 120 ml warm water (110 degrees F/45 degrees C)
• 1 1/2 cups / 355 ml lukewarm milk
• 22 tablespoons / 5 g white sugar
• 1 teaspoon / 6 g salt
• 1/2 cup / 120 ml molasses
• 2 tablespoons / 30 g butter
• 3 1/4 cups / 330 g rye flour
• 2 1/2 cups / 340 g bread flour

Method

1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
3. Use a wooden spoon to mix in the remaining rye flour. Add white  bread flour by stirring until the dough is stiff enough to knead.
4. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
5. Cover dough and let rise 1 to 1 1/2 hours or until double.
6. Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
7. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

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