OLD-WORLD RYE BREAD
Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
- Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 3 g, TransFat 0 g
OLD-WORLD RYE BREAD
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway 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 a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
OLD-FASHIONED RYE BREAD
Categories Bread
Number Of Ingredients 8
Steps:
- Sprinkle yeast into ½ cup of the very warm water; stir in 1 tsp of the molasses. Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes. Combine remaining water and molasses with salt and shortening in a large bowl; stir in yeast mixture, rye flour and caraway seeds; add enough all-purpose flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, using enough of the remaining flour to keep dough from sticking. Place in buttered large bowl; turn dough to bring buttered side up. Cover with towel. Let rise in a warm place, away from draft, 1hour, or until double in bulk. Butter large cookie sheet. Sprinkle lightly with cornmeal. Punch dough down; turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rise 10 minutes. Divide dough in half and knead each half a few times. Shape into 2 loaves. Place at least 4 inches apart on prepared cookie sheet. Let rise again in a warm place, away from draft, 45 minutes, or until double in bulk. Brush tops with water. Bake in 400˚ oven for 35 minutes or until browned and loaves sound hollow when tapped. Remove from cookie sheet to wire rack; cool completely.
OLD WORLD RYE BREAD
Number Of Ingredients 12
Steps:
- Measure carefully, placing all ingredients except cornmeal and additional caraway seed in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet sprinkle with cornmeal. Roll dough into 25-inch rope. Curl rope into coil shape tuck end under. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush water over loaf sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 125 calories (30 calories from fat) 3g fat (1g saturated) 2mg cholesterol 160mg sodium 23g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPIf the dough keeps springing back and doesn't hold its shape when you try to roll it into a rope, cover and let it rest a few more minutes. You'll find it much easier to work with because letting it "rest" allows the gluten to relax and mikes it easier to handle.Did You KnowRye flour is milled from rye grain and is low in gluten-forming protein. Because it doesn't have enough gluten to make good bread, it is used with high-gluten flour such as bread flour.ShapingCurl rope into coil shape tuck end under.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "old world rye bread recipes"
10 EASTERN EUROPEAN HEARTY RYE BREAD RECIPES - THE …
From thespruceeats.com
BEST RYE BREAD RECIPES - KING ARTHUR BAKING
From kingarthurbaking.com
OLD-WORLD RYE BREAD | RECIPE | RYE BREAD, BREAD, RYE BREAD RECIPES
From pinterest.com
OLD FASHIONED RYE BREAD RECIPE RECIPES - STEVEHACKS
From stevehacks.com
OLD-WORLD RYE BREAD - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
OLD WORLD RYE BREAD RECIPE | COOKBOOK CREATE
From cookbookcreate.com
OLD FASHIONED RYE BREAD : 4 STEPS - INSTRUCTABLES
From instructables.com
OLD WORLD RYE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OLD WORLD RYE BLACK BREAD | ONE OF OUR RYE BREAD RECIPES
From cookingnook.com
OLD-WORLD RYE BREAD - BIGOVEN.COM
From bigoven.com
OLD-FASHIONED RYE BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
OUR BEST RYE BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
RYE BREAD | ALLRECIPES
From allrecipes.com
OLD-WORLD RYE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RYE DONE IN AN OLD-WORLD WAY – CHICAGO TRIBUNE
From chicagotribune.com
OLD-WORLD RYE BREAD MACHINE RECIPE | VEGAN BREAD RECIPE
From youtube.com
OLD-WORLD RYE BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
OLD WORLD RYE BLACK BREAD | ONE OF OUR RYE BREAD RECIPES
From pinterest.ca
OLD-WORLD RYE BREAD RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
OLD WORLD RYE BREAD RECIPE - COOKEATSHARE
From cookeatshare.com
ONION RYE BREAD WITH DILL RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
TRADITIONAL SWEDISH WHOLE RYE BREAD - SOURDOUGH&OLIVES
From sourdoughandolives.com
OLD-WORLD RYE - COMPLETERECIPES.COM
From completerecipes.com
OLD-WORLD RYE BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OLD WORLD RYE BREAD MACHINE RECIPE - BAKING VEGAN BREAD
From pinterest.ca
OLD FASHIONED RYE BREAD RECIPE - FOODSRANK.COM
From foodsrank.com
OLD WORLD RYE BREAD - RECIPES TO RIVAL NOVEMBER CHALLENGE
From oneperfectbite.blogspot.com
OLD WORLD RYE BREAD - BIGOVEN.COM
From bigoven.com
OLD WORLD BROWN BREAD - FLY-LOCAL
From fleischmannsyeast.com
OLD WORLD RYE BREAD – RECIPES FOR THE COOK
From recipes4thecook.com
OLD FASHIONED RYE BREAD : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
OLD WORLD RYE BREAD MACHINE RECIPE - BAKING VEGAN BREAD
From bakingveganbread.com
OLD WORLD RYE BREAD - MASTERCOOK
From mastercook.com
OLD-WORLD RYE BREAD | RECIPE | RYE BREAD, RYE BREAD RECIPES, …
From pinterest.com
OLD FASHIONED RYE BREAD RECIPE - DEPORECIPE.CO
From deporecipe.co
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
OLD-WORLD RYE BREAD - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
OLD-WORLD RYE BREAD – CHAWTIME
From chawtime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love