Sunday, September 6, 2009

Rye Bread

Rye Bread was another necessary, delectable dish we could count on from Aunt Ruth.  This bread is sweet, and my kids love it,  I should make it more often, but rye flour seems to be an exotic ingredient in North Florida! 
I ran over to Publix this afternoon and found no rye flour on the shelves.  I asked the helpful employee, who in turn got the manager, and he checked on the rye flour situation.  With none to be found, he gave me a nice bag full of rye flour straight from the bakery, free of charge.  Oh how  I  love Publix!

Rye Bread
  • 2 cups milk, scalded
  • ½ cup butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup molasses
  • 1 teaspoon salt
  • 1 orange, juice and zest
  • 2 packages dry yeast( 4½ teaspoons )
  • 4½ - 5 cups flour
  • 2 cups rye flour

To the scalded milk, add butter, sugars, and molasses.  Allow to cool to 95°-110°.  In the mixer, with the paddle attachment, add rye flour to milk mixture.  Mix until combined.  Add salt, orange juice, zest, and flour. Mix.

Change to the dough hook and knead for 4-5 minutes.  The dough will be quite sticky.  Cover and let rise until double in bulk.

Punch down, knead, and shape into loaves.  This recipe will make three 8½ x 3½ x 2½" loaves.  Let loaves rise until doubled.

Bake at 350°  for 45 -50 minutes.  Cool.

Aunt Ruth always sliced this bread THIN.  I like a thick piece slathered in butter.  Happy eating-

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