Totally Rye Bread Food

TOTALLY RYE BREAD

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
• Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
• Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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.

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

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.

LIGHT RYE BREAD

Steps:

• I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
• Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
• Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
• Add enough of the white flour so that you can handle the dough.
• Turn out onto a lightly floured board or a kneading slip mat.
• Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
• Let dough rest for 10 minutes.
• Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
• Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
• I let all my doughs rise on my running dryer.
• Punch dough down, cut dough in half, and shape into two loaves.
• You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
• Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
• Let is rise until doubled in bulk, it should be a shorter rise time.
• Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
• Bake for 40-50 minutes.
• Mine baked for 40 minutes.
• To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
• Remove bread from pans and rub with butter.
• Then place loaves on their sides on a cooling rack and let cool.