* Exported from MasterCook *
Bread, One Hundred Percent Rye
Recipe By :Lisa Eager
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Grains
Hand Made Low Fat
Posted Potatoes
Sandwiches Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1/2 cup dark molasses
1 1/4 cups warm water
2 tablespoons active dry yeast
5 cups medium rye flour
1/4 cup wheat gluten
1/2 cup instant potato flakes
1 tablespoon salt
3 tablespoons shortening
2 tablespoons caraway seed
2 tablespoons cornmeal
The potato flakes keep this dense loaf from developing a case of the
'dry crumblies' since potato starch attracts water to help keep it soft.
In a small bowl, mix together the molasses and warm water; stir in
the yeast. Let stand for 10 minutes, or until foamy. In a large bowl,
stir together the rye flour, gluten, potato flakes, and salt. Add the
yeast mixture and shortening to the dry ingredients, and stir until
stirring is too difficult.
Turn the dough out onto a floured surface, and knead for 8 to 10
minutes. It's okay to take a few breaks. Place bowl upside down over
the dough, and let dough rise until double in size, about 45 minutes.
When the dough has risen, flatten out to remove air bubbles, and roll
up into a nice tight loaf. Grease a baking sheet, and sprinkle with
cornmeal. Place the loaf on the sheet, and let rise in a warm place
until double, about 45 minutes
Preheat the oven to 400F (200C). Bake the loaf for 35 to 45 minutes,
or until the loaf sounds hollow when tapped on the bottom.
Bread machine instructions:
Place ingredients into the bread pan in the order suggested by the
manufacturer. Select the DOUGH cycle. Continue from step 2 above. Or,
select BASIC 2 POUND, and press START.
S(Internet Address):
"<http://allrecipes.com/recipe/40288/one-hundred-percent-rye-bread>"
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Per Serving (excluding unknown items): 257 Calories; 5g Fat (15.6%
calories from fat); 9g Protein; 47g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 550mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 1219