We both love rye bread and I’ve tried several recipes through the years. This one is our favorite. Yesterday, when I wasn’t feeling like eating much, I thought . . I want rye bread so I made this. Here’s my very favorite way to have rye bread . . next to a sandwich or peanut butter on rye toast! :)
Start with a slice of rye toast. Add mozzarella cheese and stick that under the broiler til the cheese is melty.
Add a bit of chopped fresh basil.
Add sliced tomatoes, fresh from the garden, of course! Salt and pepper to top it off.
A yummy and fairly healthy snack.
- 1/4 c. brown sugar
- 1/4 c. dark molasses
- 1 T. salt
- 2 T. shortening
- 1-1/2 c. boiling water
- 1 package active dry yeast
- 1/2 c. water water for activating yeast
- 2-1/2 cups rye flour
- 3 - 4 T. caraway seeds (to suit your taste)
- 1 T. orange zest
- 3-1/2 - 4 cups all purpose flour
- Dissolve yeast in 1/4 c. warm water. Set aside.
- In large mixing bowl, combine brown sugar, molasses, salt and shortening. Pour boiling water over mixture and stir til sugar is dissolved.
- Add rye flour to brown sugar mixture and stir til well blended. Add yeast, caraway seeds and orange peel, continuing to stir/beat til smooth.
- Begin adding all purpose flour, a little at a time, to make a soft dough. Turn onto a floured surface and knead, continuing to add flour until dough is smooth and elastic.
- Place down in a greased bowl, turning to grease the top. Cover and let rise until doubled . . about 2 hours depending on the temp in your kitchen.
- Preheat oven to 375º.
- Punch dough down. Divide into two equal parts. Cover and let rest for 10 minutes.
- Shape into 2 loaves. Place in greased loaf pans and let rise til the dough has risen a couple of inches above the sides of pan.
- Bake in preheated 375º degree oven for about 10 minutes. Reduce heat to 350º and continue baking for another 15 minutes. If top begins to brown, cover the top with a foil tent.