Old World Rye Bread
From midgelet 14 years ago
- 30 to make
- Serves 12
This is a small loaf, fine grain, but dense old world style rye bread. Almost 100% rye. Slice thinly and serve with meat and cheese etc. If you wish, knead the dough in your bread machine and let rise and bake in your oven is also an option
Ingredients
- 3 cups 100% dark rye flour shopping list
- 1/4 cup corn starch shopping list
- 2 Tbs molasses shopping list
- 2 Tbs olive oil shopping list
- 2 tsp sugar shopping list
- 1 tsp salt shopping list
- 3 tsp yeast shopping list
- 3/4 to 1 cup warm water shopping list
- 2 eggs shopping list
How to make it
- Dissolve yeast in some of the water with 1 tsp of sugar till foamy
- In a large bowl add the flour, cornstarch, remaining sugar and salt and mix well. make a well in the center and add the eggs, yeast and remaining water.
- Mix very well with a wooden spoon. Then knead by hand until elastic, adding only enough more water if needed or some extra flour to make a smooth , non sticky dough.Place in a greased 8 inch loaf pan and smooth out evenly.
- let rise in a warm place until dough rises to the top of the pan.
- brush top with olive oil and dust with caraway seeds
- Bake in a 350F oven 25 to 20 minutes or bread is browned and hollow when thumped on the bottom of the loaf. Let cool before slicing.
- Note: this has one rise and if desired may also mix and knead the dough in your bread machine
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