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Old-World Rye Bread


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Member since 2007

Serves | Prep Time | Cook Time 35-40

Ingredients

2 packages Active Dry Yeast
1-1/2 Cups warm Water (110-115 degrees)
1/2 Cup Molasses
6 Tabl. Butter
2 Cups Rye Flour
1/4 Cup Baking Cocoa
2 Table. Caraway Seeds
2 teaspoons Salt
3-1/2 to 4 Cups All Purpose Flour
Cornmeal


In a mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraways seeds, salt and 2 cups all purpose flour until smooth. Stir in enough remaining all purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface and divide in 1/2. Shape into 2 loaves and put into 2 greased bread pan that have been dusted with cornmeal. Cover and let rise until doubled, about an hour. Bake at 350 degrees for 35-40 minutes or until bread tests done. Remove from pans to wire racks to cool.


Makes 2 loaves


Pairs Well With


Notes

This recipe from Best of Country Breads - TOH Cookbook. I have been enjoying making all kinds of differant breads since I got my Kitchen Aid Mixer :)

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