Here is my favorite Rye Bread recipe. I will follow it
with 2 more recipes that came from older German ladies
since there was an inquiry earlier about |
RYE BREAD
- 1 cup lukewarm water
- 1 tsp. sugar
- 1 Tbsp. dry yeast
- 1 1/2 cups buttermilk
- 1/4 cup butter or marg., melted
- 1/4 cup brown sugar
- 2 tsp. salt
- 2 cups rye flour
- 4-6 cups unbleached white flour
Combine lukewarm water, sugar and yeast and let proof for 10 min. In mixing bowl, combine buttermilk, melted marg., brown sugar, salt and yeast mixture. Add rye flour and mix well. Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 min., place in greased bowl, cover and let rise until doubled. Form into 2 round or oblong loaves on cookie sheet and let rise until doubled.
Bake at 400 degrees F for 25 min. Makes 2 loaves.
RYE BREAD(I have not made this one)
- 1 cup warm water
- 1 tsp. sugar
- 2 pkg. yeast
- Let stand for 10 min.
- 3 Tbsp. salt
- 3 Tbsp. fat or marg.
- 7 cups warm water
- 6 cups rye flour
- 15-16 cups white flour
Measure 6 cups white flour and salt in bowl. Mix in fat as for pie crust. Add water and yeast mixture. Stir until well blended. Gradually add remaining flour. Knead for 10 min.
Form into round ball. Coat with fat. Cover with damp towel. Let rise 1 1/2 to 2 hours. Shape into 4 long loaves and place on greased and floured cookie sheets.
Let rise 20 min. Bake at 375 F for 45 min.
GRANDMA'S RYE BREAD
- 2 Tbsp. dry yeast
- 1/2 cup warm water
- 1 tsp. sugar
- Let set for 10 min.
- 3 cups rye flour
- 2 Tbsp. salt
- 5 cups warm water
Mix flour, salt, and water well. Stir in yeast mixture. Let stand overnight.
In the morning:
- 5 cups warm water
- 12 cups white flour
Add to the first mixture. Knead until dough comes freely from hand. Let rise and then make into round loaves on floured pans.
Let rise. Bake 1 hour at 375 F Makes 5 good sized loaves.
From: "Bill and Margo Baldwin" wbaldwin@telusplanet.net