Sweet Rye Bread for #BreadBakers
here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Today Karen of Karen's Kitchen Stories invited us to bake with rye flour! Come see all the beautiful recipes that we're sharing with you:
I am not a fan of rye bread... but I really wanted to join this challenge and push myself to try something new - and maybe find the "rye bread recipe for non-rye bread lovers"! I'm here to tell you I found it. This bread is so, so good. We really don't eat a whole lot of loaf bread in this house, and this double loaf recipe did not last all that long at all. It was wonderful toasted with jam, perfect for breakfast sandwiches, made an amazing grilled cheese.. the list goes on. It kind of reminded me of English Muffin Bread - it had such a lovely warm depth of flavor from the addition of the molasses.
If you think you don't like rye bread, but you happen to have access to rye flour - I hope you will give this one a try!! I can't wait to make my next batch!
Sweet Rye Bread from Taste of Home
1 package (1/4 ounce) active dry yeast
1 1/2 cups + 2 1/2 TBS warm water (110° to 115°), divided
1/4 cup evaporated milk
1/4 cup butter, melted
1/3 cup packed brown sugar
1/4 cup dark corn syrup
1 1/2 tablespoons molasses
1/4 - 1/2 teaspoons salt
1 1/2 cups rye flour
4 1/2 to 5 cups all-purpose flour
- In a large bowl, dissolve yeast in 1 cup water; let stand for 15 minutes until frothy and activated.
- Add milk, butter, sugar, corn syrup, molasses, salt and remaining water.
- Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Shape into 2 loaves; place in greased 8x4-in. loaf pans.
- Cover and let rise until doubled, about 1 hour.
- Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
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This sounds wonderful. I think people don't like rye because all they've tried is deli rye with caraway seeds, and the flavor is actually from the caraway. Glad you baked along!ReplyDelete
I think that is exactly true! It just seemed to add a nice depth of flavor to the bread.Delete
I thought mine tasted like English muffins as well! I think Karen's right about the caraway. Rye on its own is lovely.ReplyDelete