One Hundred Percent Rye Bread Recipes

100% RYE BREAD

Steps:

• Refresh a portion of your sourdough starter using equal parts rye flour and water. This will give you a rye starter that you can maintain like your other starter if you wish.
• This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
• Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour. Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume. I use a clear, straight sided container to know when the fermentation is complete.
• After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway. Add the rye flour a portion at a time until all is well mixed. Cover and let rest for 20 minutes.
• Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
• Divide the dough in half and form two balls of dough.
• Spray two 8" x 4" bread pans (standard loaf pans) with oil and line with parchment paper. I spray the parchment paper as well.
• Preheat your oven to 375°F.
• Press the dough into the pans, smoothing with wet hands. Seeds or white flour can be added to the surface if desired. Cover with oiled plastic wrap. and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours).
• Bake for 45 minutes or longer until the internal temperature is 200°F I rotate the loaves in the oven after 20 minutes of baking.
• Remove the loaves from the pans and cool on a rack thoroughly before slicing. The taste improves with time and the bread will last for several days or more at room temperature.
• Slice thinly - enjoy.

ONE HUNDRED PERCENT RYE BREAD

Steps:

• In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
• Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
• When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
• Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.

ONE HUNDRED PERCENT RYE BREAD

Steps:

• In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
• Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
• When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
• Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.