GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
GERMAN DARK RYE BREAD
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).
Provided by Dee514
Categories Yeast Breads
Time 1h55m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
- Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
- Add to dry mixture.
- Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
- Beat 3 minutes at high speed.
- Then by hand, stir in enough rye flour to make a soft dough.
- Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
- **Cover, and let rest 20 minutes.
- Punch down dough.
- Divide in half.
- Shape into 2 round or oval loaves on greased baking sheets.
- Brush with small amount of cooking oil.
- Slash tops with knife.
- Cover; let rise until double (45-60 minutes).
- Bake at 400 degrees for 25-30 minutes.
- Remove from baking sheets, place on racks to cool.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
- Proceed with the recipe as stated.
DELICIOUS GERMAN RYE BREAD
This recipe for rye bread makes a medium-sized, heavy loaf. It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey. Mmmm!
Provided by wildschwein
Categories Yeast Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
- Add the remaining ingredients to the well.
- Mix all ingredients initially with a wooden spoon, until roughly mixed.
- If mixture seems too dry, add a little more water/beer.
- Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
- Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
- Leave to prove for 2 hours.
- After 2 hours, preheat oven to 200°C.
- Take the cover off the mixing bowl. Punch the dough down in the center.
- Lightly oil a baking tray or loaf tin and dust with flour.
- Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
- Leave alone until nearly doubled in size.
- Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
- The loaf should be cooked when it gives a hollow sound when tapped.
- Allow to cool before serving - it is usually better the day after baking.
- Enjoy!
Nutrition Facts : Calories 1937.9, Fat 35.8, SaturatedFat 5.4, Sodium 4695.1, Carbohydrate 370.2, Fiber 58.8, Sugar 24.7, Protein 58.9
GERMAN RYE BREAD WITH CARAWAY SEEDS
Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.
Provided by English_Rose
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
- Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
- Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
- Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
- Preheat the oven to 425°F
- Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.
Nutrition Facts : Calories 2136, Fat 57.5, SaturatedFat 30.2, Cholesterol 121.9, Sodium 5897.1, Carbohydrate 372.7, Fiber 76.2, Sugar 10.6, Protein 50
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