"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Light Rye Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Light Rye Bread, by , is from The manitoba food banks Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Livingston
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm to the touch)
2/3 cup molasses 5 cups bread flour
2 cups rye flour 1 tablespoon salt
1/4 cup vegetable oil 2 Tbsp caraway seeds

Directions:
Directions:
Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal bowl.Add caraway seeds, salt, vegetable oil, 2 cups of rye flour and then 2 cups of baking flour, mixing into the yeast mixture after each addition with a wooden spoon.Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface.Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic.
Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature until it has doubled in size, about an hour and a half.Let rise again, this time not doubling in volume, but rising by about half of its volume, about 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.If you are using a baking stone, place the stone in the oven. Preheat oven to 350F for at least half an hour before baking.

Personal Notes:
Personal Notes:
the lite rye is great enjoy

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

386W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!