* Exported from MasterCook *
Bread, New York Rye
Recipe By :Red Star Yeast Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Grains
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf: 2 lb Loaf -- (Med Loaf: 1 1/2 lb)
1 1/3 cup Water -- (1C)
1/4 cup Vegetable Oil -- (3 TBSP)
1/4 cup Molasses -- (3 TBSP)
2 2/3 cups Bread Flour -- (2 c)
1 1/3 cup Rye flour -- (1 c)
2 tsp Salt -- (1 1/2 tsp)
3/4 tsp Fennel seed -- (1/2 tsp)
2 tsp Caraway seed -- (4 tsp)
5 tsp Cocoa -- baking, (4 tsp)
2 tsp Instant coffee -- granules, (1 1/2 tsp)
1/4 cup Buttermilk powder -- (3 TBSP)
1 TBSP Active Dry Yeast -- (2 1/4 tsp)
Glaze:
2 TBSP Water -- cold, (2 TBSP)
1 TBSP Cornstarch -- (1 TBSP)
1/2 cup Water -- boiling, (2 1/4 tsp)
This dark and flavorful rye is especially delicious topped with deli
cuts of meat and cheese. Don't forget to pass the mustard!
This recipe makes 1 loaf
BREAD MACHINE METHOD: Place room temperature ingredients in pan in
order listed. Select BASIC setting and MEDIUM crust. Check dough
consistency after 5 minutes of kneading. The dough should be in a
soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at
a time. If it is too wet and sticky, add 1 TBSP of flour at a time.
See our Bread Machine section for more helpful tips and information.
OR
Select DOUGH setting. Check dough consistency after 5 minutes of
kneading. The dough should be in a soft, tacky ball. If it is dry and
stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and
sticky, add 1 TBSP of flour at a time. See our Bread Machine section
for more helpful tips and information. When machine beeps to indicate
cycle is finished, remove dough from pan and continue with
Shaping,Rising and Baking directions below.
TRADITIONAL METHOD: Using ingredient amounts listed for 1 1/2 lb.
loaf, combine yeast, 1 cup bread flour and other dry ingredients,
except rye flour. Combine liquids and heat to 120 to 130 F; add to
flour mixture and beat 3 minutes on medium speed. By hand, stir in
rye flour and enough remaining bread flour to make a firm dough.
Knead on floured surface 5 to 7 minutes until smooth and elastic.
Place in lightly greased bowl, turning to grease top. Cover; let rise
until dough tests ripe.
Prepare Glaze: Dissolve cornstarch in 2 tablespoons cold water. Boil
1/2 cup water. Whisk cornstarch mixture into boiling water; continue
stirring until it thickens. Cool to room temperature.
Turn dough onto lightly floured surface; punch down to remove air
bubbles. Allow dough to relax 5 minutes. Roll or pat to 12 x 5"
rectangle. Starting with longer side, roll up tightly, pressing dough
into roll with each turn. Pinch edges and ends to seal. Place on
greased baking sheet. Cover; let rise until indentation remains after
touching. Gently brush with cornstarch glaze. With razor or very
sharp knife, slash lengthwise across top. Bake in preheated 375F oven
for 30 to 35 minutes until brown. For glossy crust, brush again with
cornstarch solution immediately after removing from oven. Remove from
pan; cool on rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
Review: I have researched forever to find a really good rye bread
recipe and this one is excellent. Traditional flavors and a fairly
light texture.
S(Internet address):
https://redstaryeast.com/recipes/new-york-rye/
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Per Serving (excluding unknown items): 112 Calories; 3g Fat (22.1%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1224