2 packages active dry yeast
1 1/4 cups warm water
1 teaspoon sugar
1 cup rye flour
1 cup whole wheat flour
1/4 cup dark molasses
2 tablespoons unsweetened cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup (about) bread flour
1/2 cup raisins
1 tablespoon vegetable oil
2 tablespoons cornmeal
1 large egg white
1 tablespoon water
In large mixing bowl of stand mixer, combine yeast, warm water and sugar and allow to proof. Fit mixer with dough hook. Add rye flour and whole wheat flour, molasses, cocoa, coffee powder and salt. Mix well on low speed. Add bread flour and knead for 5 minutes, or until dough pulls away from bowl. You may need to add a bit more flour to make soft dough. Add raisins to the dough and knead until well distributed.
Place dough in well oiled bowl, turning dough to grease top. Cover bowl and allow to rise in a warm place until almost doubled, about 1 hour.
Sprinkle cornmeal in center of 12 x 15 baking sheet, set aside.
Punch dough down. On a lightly floured board, knead dough to shape into a ball. Place dough on cornmeal and press to form a 6 inch round. Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes.
Beat together egg white and water. Using pastry brush, lightly brush loaf with egg mixture. On lowest rack position in oven, bake at 350°F about 30 minutes. Transfer to a rack to cool.
This bread is superb for turkey or ham sandwiches!
2 3/4 cups warm water (105°F – 115°F)
2 packages active dry yeast (or 2 scant tablespoons)
1/2 cup firmly-packed dark brown sugar
3 tablespoons butter, melted
4 teaspoons salt
3 tablespoons grated orange peel
1/3 cup dark molasses
3 3/4 cups unsifted rye flour
5 1/2 to 6 1/2 cups unbleached all-purpose flour
Measure warm water into large mixing bowl of stand mixer. Sprinkle in yeast and stir until disolved. Stir in sugar, salt, butter, orange peel, molasses and rye flour. Beat until thoroughly blended. Stir in enough white flour to make a stiff dough that just begins to pull away from the sides of the bowl. (Don’t make the dough overly stiff — use as little flour as possible.)
Replace paddle beater with dough hook. On slow-medium speak, knead dough until smooth and elastic, about 10 minutes.
Place dough into a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down. Turn the dough out from the mixing bowl and invert onto a lightly floured surface. Gently knead the dough several times. Divide in half. Roll each half to a 14 x 9″ rectangle. Roll and shape into loaves, pinching and tucking ends under.Place into 2 greased 9 x 5 x 3-inch loaf pans. Cover; let rise in a warm place, free from draft until doubled in bulk, about 1 hour and 10 minutes.
Bake on lowest rack position at 375°F about 40 minutes or until done. Remove from pans and cool on wire racks.
YIELD: Makes 2 loaves
Locally grown and milled rye flour is now available from Coke Farms. This rye bread recipe yields a loaf that is soft and flavorful — and makes delicious toast!
1 (1/4 oz.) envelope (or 1 scant tablespoon) dry yeast
1 tablespoon sugar
3 tablespoons butter, melted
1 cup milk, warmed (about 110°F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
In the bowl of stand mixer using flat beater, combine the yeast, sugar, melted butter, egg. Beat on low speed for 1 minute.
Add the salt, rye flour, 1 cup all-purpose flour, and caraway seeds. Beat at low speed
until all of the flour is incorporated, about 1 minute. Replace flat beater with dough hook. On low speed, add remaining flour until mixture forms a ball. Turn mixer up to medium speed and continue to knead dough until the dough leaves the sides of the bowl and climbs the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to coat all sides. Cover
with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 1/2 hours.
Lightly grease a 5 1/2 by 9-inch baking pan.
Turn the dough out from the mixing bowl and invert onto a lightly floured surface. Gently knead the dough several times. Flatten, then tuck and roll the dough to create a smooth topped loaf and place seam on bottom in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until loaf almost doubles in size, about 1 hour.
Preheat the oven to 350 degrees F.
Using a pastry brush, brush the beaten egg lightly and evenly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.