Home Style Rye Bread
Ingredients
| 2 pkgs yeast | ||
| 3 cups warm water | ||
| 1/4 cup brown sugar | ||
| 1/2 cup canola oil | ||
| 1/4 cup molasses | ||
| 2 tbs whole caraway seed | ||
| 1 tbs minced orange peel | ||
| 2 cups rye flour | ||
| 2 tsp salt | ||
| 2 tsp salt |
- Dissolve the yeast in the warm water with brown sugar.
- Let stand a few minutes to be sure the yeast is active and the water frothy.
- Add the oil, molasses, caraway seed and orange peel. Mix well.
- Stir in the rye flour and salt.
- Gradually add 6 cups of bread flour.
- Once 6 cups of flour have been stirred in, turn the dough onto a table and knead adding in the final 1-2cups of flour as you go.
- The dough will be very stick at first.
- As you knead the flour in, about 1/3 cup at a time, it will get smoother and more elastic after about 10 minutes.
- Sometimes the final 1/2-1 cup of flour isn’t needed, depending on the humidity.
- Place in a large greased bowl and let rise in a warm place, covered with a towel until double in size. About 1 and 1/2 hours.
- Once the dough has risen, punch down and divide into two pieces, and knead briefly to form into two loaves.
- Place dough into 2 greased loaf pans.
- Cover and let rise for 1 to 1 and 1/2 hours.
- Bake in a preheated 375 degree oven for 45 minutes.
- Let cool in the pans for 5 minutes then turn our on a wire rack to cool further.
- Slice and serve.
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