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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Dark Rye Bread Recipe

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This recipe for Dark Rye Bread is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. scalded milk
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt
1 cake yeast
1/2 c. lukewarm water
6 c. rye flour
1 1/2 c. whole wheat flour
2 tbsp. caraway seeds
Directions:
Directions:
Pour scalded milk over sugar, butter & salt in large bowl. Soften yeast in lukewarm water. When milk mix is lukewarm, stir in softened yeast & 3 c. rye flour. Beat thoroughly, then beat in remaining flour. Cover & let rise in warm place until doubles in size. Turn onto well floured board. Knead in whole wheat flour & caraway. Knead until dough is smooth & holds shape. Divide dough in 1/2 & shape into two round/oblong loaves. Place loaves in greased round/oblong pans. Cover & let rise in warm place until doubled in size. Bake at 400° for 15 minutes. Reduce to 350° & bake 35-40 minutes more. Brush with melted butter the last 5 minutes.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Makes 2 loaves.

 

 

 

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