Old-Fashioned Rye Bread
fromthejewishkitchen.comthejewishkitchen.com/old-fashioned-rye-bread
This old-fashioned bread is just so delicious. There is the sweetness from the molasses and the chewiness from the crust. This bread is scrumptious plain, toasted, grilled or just about any way you serve it. Make two loaves because you'll go through the first one in minutes!
Ingredients
Instructions
In a large bowl mix the yeast and water until dissolved. Add the salt, molasses, butter, (seeds if using them), rye flour, and 1 cup of all purpose flour. Mix this with a wooden spoon until smooth. Using your hands, slowly add in the rest of the all purpose flour. As you work the dough it should come together, away from the bowl.
Flour a baking cloth or board and put the dough on this and knead for about 10 minutes until the dough is smooth. Lightly grease a large bowl and place the dough in it. Coat the dough with the oil from the bowl. Cover with a clean towel and place in a warm spot for 1 hour, or until the dough doubles in size.
Grease a large baking sheet pan and sprinkle on some cornmeal. Set aside. Punch dough down and place on the baking cloth. Shape dough into a loaf, but narrowing at either end. Cover with a towel and rest for about 45-50 minutes until it doubles in size.
Preheat oven to 375 degrees. Place loaf on prepared baking sheet pan. Place in oven for about 50+ minutes. To see if it is done, tap the bottom of the loaf. There should be a hollow sound. That indicates that the loaf is finished baking.. Remove and place on a wire rack to cool and then slice to your desired thickness.
