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Ingredients
| molasses: 1/2 cup |
| water: 1 1/4 cups (warm) |
| active dry yeast: 2 Tbl |
| medium rye flour: 5 cups |
| vital wheat gluten: 1/4 cup |
| potato flakes (instant mashed potatoes): 1/2 cup |
| salt: 1 Tbl |
| multipurpose shortening: 3 Tbl |
| caraway seed: 2 Tbl |
| cornmeal: 2 Tbl |
One Hundred Percent Rye Bread
Credit: AllRecipes
User rating:
"I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
- Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
- When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
- Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.