OLD-FASHIONED RYE BREAD
Steps:
- Sprinkle yeast into ½ cup of the very warm water; stir in 1 tsp of the molasses. Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes. Combine remaining water and molasses with salt and shortening in a large bowl; stir in yeast mixture, rye flour and caraway seeds; add enough all-purpose flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, using enough of the remaining flour to keep dough from sticking. Place in buttered large bowl; turn dough to bring buttered side up. Cover with towel. Let rise in a warm place, away from draft, 1hour, or until double in bulk. Butter large cookie sheet. Sprinkle lightly with cornmeal. Punch dough down; turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rise 10 minutes. Divide dough in half and knead each half a few times. Shape into 2 loaves. Place at least 4 inches apart on prepared cookie sheet. Let rise again in a warm place, away from draft, 45 minutes, or until double in bulk. Brush tops with water. Bake in 400˚ oven for 35 minutes or until browned and loaves sound hollow when tapped. Remove from cookie sheet to wire rack; cool completely.
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calice mcdonald (leelee)
[email protected]I've made this bread several times and it always turns out perfect. It's my favorite rye bread recipe.
Bradyn Kinsinger
[email protected]This recipe is a bit too complicated for me. I prefer simpler bread recipes.
Jesan Nafiz
[email protected]I'm not a huge fan of rye bread, but this recipe changed my mind. It's so delicious and flavorful.
Ogonna Joseph
[email protected]I made this bread for a potluck and it was a huge success. Everyone raved about it!
Adiza Abdul samed
[email protected]This bread is a bit more dense than I expected, but it's still very good.
Adnan Joya
[email protected]I've tried many rye bread recipes and this one is by far the best. It's the perfect balance of chewy and crispy.
suubi ivan
[email protected]This bread is so easy to make and it tastes amazing. I love the crispy crust.
Mehru Mughal
[email protected]I've been making this bread for years and it's always a crowd-pleaser.
Cheryl Jean Carroll
[email protected]This recipe is a great way to use up leftover sourdough starter.
James Mwendwa
[email protected]I love the flavor of this bread. It's perfect for sandwiches and toast.
Gift Samuel
[email protected]This is my go-to rye bread recipe. It's always a success and it's so delicious.
Students Blogs
[email protected]I made this bread for a party and it was a huge hit. Everyone loved it!
Thony Molina
[email protected]I've tried this recipe a few times and I can't seem to get it right. The bread always turns out too dense and dry.
Cecillia Chase
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is delicious and it's a great way to use up leftover rye flour.
CarloXDY
[email protected]I followed the recipe exactly and the bread turned out great. It was a little dense, but that's how I like my rye bread.
cynthia sigeey
[email protected]This bread is amazing! It's the best rye bread I've ever had. The crust is so crispy and the inside is so soft and fluffy.
Jeremy Gelormino
[email protected]I've made this rye bread several times and it's always a hit. It's so easy to make and it tastes delicious. I love the hearty flavor and the crispy crust.
Rao Intzar
[email protected]This rye bread recipe is a keeper! The bread turned out perfectly, with a crispy crust and a soft, chewy interior. The flavor was also spot-on, with a slightly tangy and nutty flavor.