Dark Rye And Whole Wheat Bread Recipes

DARK RYE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the Basic cycle, and press Start.

DARK RYE AND WHOLE WHEAT BREAD

Steps:

• add yeast to 1 cup of warm water and dissolve.
• combine all remaining ingredients. add yeast mixture. knead for about 5 minutes.
• cover tightly and let rise on warm stovetop for about 45 minute until doubled.
• pour into two loaf pans sprayed with cooking spray. cover and let rise again for an additional 45 minutes.
• bake for 30 minutes at 350. yummy.

DARK RYE BREAD

Steps:

• In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading. Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof. While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water. Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough. After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY! When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place. When ready DON'T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8" x 4" loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes. Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness. Bonita's Tips: Adding cider vinegar preserves the gluten bonds, and also adds acid to keep yeast happy and helps work better. Also if you have soft water which can weaken gluten in dough a little vinegar will also improve bread quality, this is what our elders have shared with me. Enjoy

TOTALLY RYE BREAD

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
• Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
• Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

BREAD MACHINE MOCK DARK RYE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by your bread machine manual.
• Select the BASIC or WHITE BREAD cycle, 1 1/2 pounds and press START.
• Monitor the first few minutes of kneading. If necessary to form a smooth, non-stick dough ball, add more flour or water a tablespoon at a time, as needed.
• Makes one 1 1/2 lb loaf.

NORDIC WHOLE-GRAIN RYE BREAD

Steps:

• On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
• Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
• On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
• Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
• Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.