Homemade Rye Bread Food

RYE BREAD

Steps:

• In a small bowl, combine yeast and 1/2 cup of lukewarm water (100-120 degrees Farenheit) and stir to dissolve any lumps. Cover with plastic wrap and set aside while the yeast rehydrates, 5 minutes or so. It will be a little bubbly and yeasty-smelling when it's ready.
• Meanwhile, gently heat 2 Cups of milk in the microwave or on the stovetop until warm to the touch but not bubbling.
• In a very large bowl, combine shortening, brown sugar, and salt and mix until well combined. Add the molasses and the warmed milk, stir. Take the temperature of your mix here if you can - anything warmer than 120 will need to cool a few minutes to avoid killing the yeast.
• Add your yeast to the milk mixture along with the rye flour, stir until combined. Once the rye flour is incorporated, begin adding the unbleached flour, 1 Cup at a time stirring in each cup before adding another, until the mix begins to pull away from the sides of the bowl.
• Turn your dough out onto a floured surface and kneed, adding flour as needed to prevent it from sticking too badly to your hands or counter, for 8-10 minutes. You could have a slightly springy, glossy ball when you're finished kneeding.
• Place your dough ball into a large bowl sprayed will nonstick spray, turning the ball over once so all surfaces are coated. Cover with a tea towel and set in a warm spot for 1 to 1 1/2 hours until approximately doubled in size.
• Turn your risen dough out onto a lightly floured surface and press the air out gently with your hands. Kneed again a few times, and place back into a greased bowl, turning once, and cover again to rise for another hour.
• After the dough has risen a second time, turn it out onto a floured surface. Press the air out of it gently, and cut in half with a large knife.
• Stretch each half into a rectangle, with the short side of the rectangles approximately the length of your bread pan. Starting on the short side, roll each rectangle up to make a log, and place seam sides down into 2 greased 5x9 pans. You can score the tops of the loaves now, if you like. Cover and allow to rise one last time, about one hour or until the dough rises at least as high as the edge of the pans.
• Preheat your oven to 350 with the rack positioned in the middle of the oven and bake loaves for 50 to 60 minutes. Remove from the oven and turn out of pans immediately. Cover with a tea towel and allow to cool completely before slicing.

HOMEMADE RYE BREAD

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

BREAD MACHINE EASY RYE BREAD

Steps:

• Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
• When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.

SWEDISH LIMPA (RYE BREAD)

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

GERMAN DARK RYE BREAD

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

SUPERB RYE BREAD (BREAD MACHINE)

Steps:

• Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
• Select basic setting (I use basic setting, medium size, light crust) and push Start.

100% RYE BREAD

Steps:

• Refresh a portion of your sourdough starter using equal parts rye flour and water. This will give you a rye starter that you can maintain like your other starter if you wish.
• This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
• Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour. Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume. I use a clear, straight sided container to know when the fermentation is complete.
• After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway. Add the rye flour a portion at a time until all is well mixed. Cover and let rest for 20 minutes.
• Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
• Divide the dough in half and form two balls of dough.
• Spray two 8" x 4" bread pans (standard loaf pans) with oil and line with parchment paper. I spray the parchment paper as well.
• Preheat your oven to 375°F.
• Press the dough into the pans, smoothing with wet hands. Seeds or white flour can be added to the surface if desired. Cover with oiled plastic wrap. and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours).
• Bake for 45 minutes or longer until the internal temperature is 200°F I rotate the loaves in the oven after 20 minutes of baking.
• Remove the loaves from the pans and cool on a rack thoroughly before slicing. The taste improves with time and the bread will last for several days or more at room temperature.
• Slice thinly - enjoy.

RYE BREAD

Steps:

• Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
• Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving