Behind the Recipes
Rye Bread by Divya Gugnani
Makes 25 servings
INGREDIENTS:
2 (.25 oz.) packages active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
1 tbsp. white sugar
1 tsp. brown sugar
1 tsp. salt
1 tbsp. poppy seeds
1/2 cup molasses
2 tbsp. butter
3 1/4 cups organic rye flour
2 1/2 cups bread flour
PREPARATION:
1. Dissolve yeast in warm water. Separately, in a large bowl combine milk, poppy seeds, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
2. With a wooden spoon, stir in the remaining rye flour. Add in the white flour by stirring until a stiff dough is formed.
4. Knead dough 5 to 10 minutes, adding flour as needed. Cover dough and let rise 1 to 1 1/2 hours or until it has doubled in bulk.
6. Punch down dough and divide in half to form two round loaves. Place loaves on a greased backing sheet and leave to rise until doubled in size, about 1.5 hours.
7. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Cool on cooling rack and serve.
photo courtesy of inewscatcher.com
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