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Recipes - Rye Bread

Recipe Name

Rye Bread

Submitted by Kohana Kitchen
Recipe Description This is a simple, single rise yeast bread. I do all the mixing by hand, but it can be done with a mixer and dough hook.
Quantity 2 Quantity Unit 8.5 inch loaf pans Servings  
Prep Time (minutes) 110 Cook Time (minutes) 35 Ready In (minutes) 145
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
3/4
cupbread flour
1
tablespoonyeast, active dry
1
tablespoonraw sugar
2
cups (8 fl oz)water warm to touch
1
tablespoonolive, extra virgin
1
cuprye flour
1/2
cupwheat germ
3
cupsbread flour
2
teaspoonssea salt
Steps
Sequence Step
1Into a large mixing bowl, add the first three ingredients and mix well. Make a well in the center and add water and oil. Mix until incorporated.
2Add rye flour and wheat germ. Mix until incorporated.
3Add bread flour, one cup at a time, until the dough is soft and slightly sticky.
4Turn out dough onto a lightly floured surface and knead for 6 to 7 minutes, adding more flour as needed to keep it from sticking.
5Place mixing bowl over the dough and let it rest for 20 minutes. While the dough is resting, grease two 8.5 inch loaf pans.
6Remove the bowl, flatten the dough and sprinkle half of the salt on to the dough. Fold the dough on itself and knead a couple times. Flatten the dough out again and sprinkle the remaining salt on to the dough. Fold the dough again and give it a couple more turns to incorporate the salt.
7Divide the dough in half. Shape each piece into loaf shape and place in loaf pans. Cover loaf pans with a damp tea towel and let rise until just above the rim of the loaf pan (about 45 minutes to 1 hour). This is a heavier bread and will not rise as much.
8Preheat oven to 375 degrees. Bake loaves for 35 minutes or until internal temperature is 200 degrees. Remove from pans and cool on racks.






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