Directions: |
Directions:1. Dissolve the yeast in the warm water with brown sugar. Let stand a few minutes to be sure the yeast is active-- the liquid will be frothy, brown and fragrant.
2. Add the oil, molasses, caraway seeds, and orange peel. Mix well
3. Stir in the rye flour and salt. Gradually add 6 cups of all-purpose or bread flour. This is a heavy dough, so using bread flour will help give it more rise.
4. Once 6 cups of flour have been stirred in, turn the dough out onto a table and knead, adding in the final 1-2 cups of flour as you go. The dough will be sticky at first. As you knead the flour in, about ⅓ cup at a time, it will get smoother and more elastic after about 10 minutes. Sometimes, the final ½ - 1 cup flour isn't needed, depending on the heat and humidity of the day.
5. Place in a large, greased bowl and let rise in a warm place, covered with a tea towel, until double in size, roughly 1½ hours. The dough can also be divided in half and refrigerated overnight in two large bowls covered with plastic wrap.
6. Once the dough has risen, punch the dough down, divide into two pieces, and knead briefly to form into 2 loaves. Place in greased 9x5 inch loaf pans. Let rise until doubled, 45-90 minutes.
7. Bake in preheated 375* oven for 45 minutes. Let cool in the pans for 5 minutes and then turn out on a wire rack to cool a bit more. This bread is incredible warm out of the oven!!!! |
This recipe for Rye Bread is from