Home Bread-Bakers v115.n042.4

George's Light Rye

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 24 Oct 2015 21:03:34 -0700
* Exported from MasterCook *

                          Bread, George's Light Rye

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Grains

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2           packages  active dry yeast
    2 1/2           cups  warm water -- (just barely warm to the touch)
       2/3           cup  molasses
    5               cups  bread flour
    2               cups  rye flour
    1         tablespoon  salt
       1/4           cup  vegetable oil
       1/4           cup  cocoa powder
    2               Tbsp  caraway seeds -- (optional)

Dissolve the yeast in the warm water with the molasses. Put yeast 
mixture into a large metal bowl.

Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye 
flour and then 2 cups of baking flour, mixing into the yeast mixture 
after each addition with a wooden spoon.

Add more bread flour, a cup at a time, until the dough is not so 
sticky and it is too hard to mix it with the wooden spoon. At that 
point, spread a half cupful of flour onto a large, clean, flat 
surface and put the dough onto the surface.

Knead the dough by pressing down with the heel of your hand, 
stretching it, turning the dough a quarter-turn, pulling the dough 
back toward you and then pressing and stretching again. Knead 
additional bread flour into the dough until it reaches the right 
consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic.

Spread some vegetable oil around a large bowl and place the dough in 
it, turning it so it gets coated in the oil. Cover the bowl with 
plastic wrap or a damp cloth. Let rise at room temperature until it 
has doubled in size, about an hour and a half.

Gently press down on the dough so some of its air is released.

Knead the dough a few turns and then divide it by cutting it in half 
with a sharp knife.

Shape each half into loaf. Place dough loafs into either oiled bread 
loaf pans, or onto a flat baking sheet or peel that has been 
sprinkled with corn meal, depending if you want to cook the loaves in 
pans or directly on a baking stone. Cover with plastic or a damp cloth.

Let rise again, this time not doubling in volume, but rising by about 
half of its volume, about 45 minutes, half as long as the first 
rising. The dough should be peeking over the top of the loaf pan if 
using a loaf pan.

If you are using a baking stone, place the stone in the oven. Preheat 
oven to 350F for at least half an hour before baking.

If baking on a stone, score the dough a few times on the top of the 
dough right before putting it in the oven. Put dough in the oven. If 
you have a mister, mist the dough with a little water the first 10 
minutes of baking. Bake for 40-50 minutes, or until done. The bread 
should sound hollow when tapped.

Makes 2 loaves

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Per Serving (excluding unknown items): 366 Calories; 6g Fat (15.2% 
calories from fat); 9g Protein; 69g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 544mg Sodium.  Exchanges: 4 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.