Thursday, October 21, 2010

Baking Rye Bread

  OK--if you don't want to learn how to bake bread---skip this blog.
       RYE BREAD
  Boil 2 cups water and pour over 3/4 cup dark molasses, 3/4 cup dark brown sugar, 1 Tbls salt, and 2 Tbls Crisco.  After Crisco has melted, add 2 cups warm water. 
  Put 1 cup water in 2 cup measuring cup and microwave for 40 seconds.  To this add 5 tsp quick rise yeast.  Let rise.  Add to first mixture.
  Mix in 3 cups rye flour (I prefer a medium -fine ground) and 3-5 cups white flour.  Add more white flour until you can no longer stir it.  Put in large tupperware container and knead (you will have to add more white flour).  The first picture is of me kneading a batch right in my container. It will probably take up to 11 cups white flour- I never measure --sorry.

   This is what the dough looks like after I've kneaded it. (should be nice and smooth)
   Put cover on container, or cover with cloth and let rise until pushes the top off.
   Turn the dough out on greased surface and divide into 5 equal ( hopefully) pieces.

 Shape and put into greased bread pans.
  Cover with a towel and let raise. Bake in 335 degree oven until the bottom is nicely browned.

And here's the best part - slice and eat. (Peanut butter and honey is my favorite!)
  Jolyn (let me know how yours turned out--I do give private lessons - bring your own flour)


  1. I can smell it. Will there be samples at the game on Sat.?

  2. yes, but now I can't surprise you!!

  3. Wow Jolyn - I didn't know you were a bread baker too!

    I hope you enter a loaf next year at the county fair!

  4. I always think I'm going to, but at the last moment I chicken out. My grandkids always give it a blue ribbon!

  5. I would love to try this, how long does it take to rise the first time? Thanks for the tutorial.

  6. That's a good question - with the quick rise yeast - maybe an hour. All depends on how good the yeast is. I can start it at 6a.m. and be done by 11a.m.