Sunday, March 1, 2009

Auntie's Old World Rye Bread

1 tbl. dry yeast
1/2 cup warm water

1 cup warm water
1/2 cup molasses
1 tbl. salt
1 tbl. olive oil

2 cups rye flour 
1/4 cup cocoa
3-4 cups of unbleached wheat flour, or amount needed
Caraway seeds (optional) or grated orange rind (optional)

Dissolve yeast in the half cup of warm water. 

Mix water, molasses, salt, and olive oil. Stir. Add rye flour, cocoa, and yeast mixture. Stir. Add caraway seeds or orange rind, then add wheat flour until you have a dough that pulls away from the sides of the bowl. Knead on floured board until smooth. Place in a greased bowl to rise. 

When risen to double, turn out on floured board, knead, shape into two loaves. Let rise in greased loaf pans until double. Bake at 375 for 45 minutes or until done. 

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