Delicious German Rye Bread Food

GERMAN RYE BREAD

German Rye Bread image

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Provided by MARBALET

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Yield 24

Number Of Ingredients 9

Ingredients

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Steps:

Dissolve yeast in warm water.
In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
Cover dough and let rise 1 to 1 1/2 hours or until double.
Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g

GERMAN DARK RYE BREAD (FOR BREAD MACHINES) RECIPE

German Dark Rye Bread (for bread machines) Recipe image

Provided by Duckenoid

Number Of Ingredients 10

Ingredients

1 cup + 2 Tbsp water, warm
1/4 cup honey
2 cups Hodgson Mill All Purpose White Flour
1 cup Hodgson Mill Rye Flour
2 Tbsp Hodgson Mill Vital Wheat Gluten
2 Tbsp cocoa powder
1 tsp salt
1 1/2 tsp Caraway Seeds, optional
1 1/4 tsp Hodgson Mill Fast Rise Yeast
2 Tbsp butter

Steps:

Measure warm water and honey into bread pan. Add unbleached flour, rye flour, gluten, cocoa, salt and caraway seeds. Make a well in center of dry ingredients and place yeast in well. Cut butter into four equal pieces and place in corners of bread pan. Follow directions on your bread machine using the Whole Wheat cycle.

CRUSTY SOURDOUGH RYE BREAD

Crusty Sourdough Rye Bread image

Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)

Provided by Debs Recipes

Categories Sourdough Breads

Time 2h55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter, at room temperature
1 1/2 cups rye flour
1 1/4 cups warm water
1 (2 1/4 teaspoon) packet active dry yeast
1 cup whole wheat flour
1 3/4 cups all-purpose flour, plus
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 tablespoons caraway seeds

Steps:

Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.

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