Eastern European Molasses Rye Recipes

SWEDISH RYE LOAVES

Steps:

• In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough., Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.,

GERMAN RYE BREAD

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.

OLD MILWAUKEE RYE

Steps:

• Prep:.
• To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
• This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
• On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
• Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
• Kneading:.
• Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
• First Rise:.
• Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
• Punch down and let rise an additional 10 minutes.
• Shaping:.
• I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
• Second Rise:.
• Cover loaves and let them double, about 40 minutes.
• Preheat oven to 375F 20 minutes before baking.
• Baking:.
• Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
• Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
• Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
• Cool on metal racks.
• Keeps for a week in a plastic bag, or you can freeze it for months!
• Enjoy!

EASTERN EUROPEAN MOLASSES RYE

Steps:

• Directions designed for stand mixer.
• For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal.
• Add yeast and warm water to your mixer bowl and allow to dissolve fully.
• Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee.
• Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge.
• Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour.
• Allow the mixer to knead the dough fpr 10-15 minutes until very smooth.
• Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.).
• Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute.
• Rise again until doubled like before, covered with plastic wrap.
• Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes.
• Turn out on floured board, and knead gently to smooth.
• The dough can then be formed and shaped.
• Makes 2 standard loaves placed in greased loaf pans.
• Or 2 round loaves baked on greased cookie sheet.
• I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves.
• Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet.
• Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger.
• Remove from pan.
• Cool on rack, brushing immediately with remaining melted butter.