* 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
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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.