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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

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Ingredients
Amt.	Measure	Ingredient



1 3/4	cup	bread flour
1	tablespoon	yeast, active dry
1	tablespoon	raw sugar
2	cups (8 fl oz)	water warm to touch
1	tablespoon	olive, extra virgin
1	cup	rye flour
1/2	cup	wheat germ
3	cups	bread flour
2	teaspoons	sea salt

Steps

Sequence	Step

1	Into 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.
2	Add rye flour and wheat germ. Mix until incorporated.
3	Add bread flour, one cup at a time, until the dough is soft and slightly sticky.
4	Turn out dough onto a lightly floured surface and knead for 6 to 7 minutes, adding more flour as needed to keep it from sticking.
5	Place mixing bowl over the dough and let it rest for 20 minutes. While the dough is resting, grease two 8.5 inch loaf pans.
6	Remove 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.
7	Divide 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.
8	Preheat 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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