Friday, August 6, 2010

RYE BREAD

Rye bread with caraway seeds is one of may favorite breads.  Spreading cream cheese and adding smoked salmon and capers to a slice of rye bread is heavenly.  Toasted rye bread spread with peanut butter and jam also tastes really good.

I made this recipe using rye flour and whole wheat flour.  I use dough enhancer as it quickens the rising process but it is not imperative for you to use.

After mixing the bread with a dough hook, the dough was divided to fit
into three large and one small bread pan.  After covering it with a sheet of plastic and a tea towel, I peeked after letting it rise for two hours. 

Four baked loaves lined up and cooling off.










I love the outside crust and here is the first slice.




























INGREDIENTS:


4 cups of rye flour
6 - 7 cups of flour; unbleached or whole wheat
2 tbsp dough enhancer
1 tbsp salt
2 tbsp yeast
4 cups of water, room temperature
1/4 cup oil
1/4 cup brown sugar or honey
2 tbsp lemon juice
2 tbsp caraway seeds
1 heaping tsp allspice

DIRECTIONS:


In a food processor with a bread paddle attachment, combine all of the ingredients and knead at low speed for 8 minutes.  Add more flour if required to get the right consistency.  Divide the bread mixture into three large loaves or four medium loaves, shape into loaves on flour coated counter and place into pans.  Cover with a sheet of plastic followed by a tea towel and let rise until the dough has risen to the top of the loaf pans.  This could take about two to two and a half hours.  Bake at 350 degrees F for 50 to 60 minutes.

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