HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
POLISH RYE BREAD WITH BRAN
Make and share this Polish Rye Bread With Bran recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 4h40m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Heat the water and milk to lukewarm.
- Add yeast with 1 tablespoon honey to milk.
- Add 2/3 cup flour and let stand in warm place 20 minutes.
- In another bowl, mix all ingredients but egg.
- Knead 15 minutes.
- Cover with cloth and let rise 90 minutes.
- Put into greased narrow loaf pans and let rise 2 hours.
- Brush with egg.
- Bake in preheated 375 degree oven for 40 minutes.
Nutrition Facts : Calories 1103, Fat 22.4, SaturatedFat 3.8, Cholesterol 109.4, Sodium 2467.4, Carbohydrate 210.7, Fiber 43.4, Sugar 14.8, Protein 37.1
POLISH SOURDOUGH RYE BREAD
From Susan Wiggs' book Winter Lodge: Pine Box Traditions. "It's a Polish wedding tradition to give a new bride a supply a starter for sourdough rye bread. I suspect it's a combination of tradition and desperation on the part of the bride. It just doesn't seem fair to add the pressure of making a good bread right out of the gate to everything else the poor girl is juggling."
Provided by Stephanie Z.
Categories Sourdough Breads
Time 1h35m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- The night before making the bread, in a medium-sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Add the onion slice. Cover and let stand overnight.
- The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, baking soda, salt, 4 cups of the bread flour and stir to combine.
- Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all the flour).
- When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour until the volume has doubled.
- Preheat over to 350 degrees F.
- Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly double, about 1 hour.
- Bake at 350 for about 35 minutes 0r until the loaves sound hollow when tapped.
Nutrition Facts : Calories 1743.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 3.3, Sodium 2841.8, Carbohydrate 366.1, Fiber 25.6, Sugar 10.7, Protein 52.6
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