Sunday, March 25, 2012
The other day, I was remembering a bread recipe that I used to make in the 1970's. I remember making it for Christmas gifts for our daughters' teachers. It has been many years since I have made this slightly unusual bread.
Judging by the yellowed newspaper, I cut it out of a Cedar Rapids, Iowa, newspaper at least 40 years ago. I do not know who to give credit to. It makes 3 small round loaves and the bread is almost cake-like. Absolutely delicious topped with butter and honey or jam. Not really a sandwich bread though it certainly could be with the right sandwich fillings. Excellent toasted and very, very moist. So, if you are willing to try a new recipe, and this one is easy, I hope you will enjoy my recipe for "German Rye Bread."
German Rye Bread
2 cups rye flour
3/4 cup dark molasses or sorghum
1/3 cup shortening
2 tsps. salt
2 cups boiling water
1 package dry yeast
1/2 cup warm water
6 1/2 cups white flour
1 egg white mixed with 1 tbsp. water
Combine rye flour, molasses, shortening and salt. Stir in 2 cups boiling water. Cool to lukewarm.
Add dry yeast to 1/2 cup warm water. Stir. Add yeast mixture and one cup white flour to rye mixture. Beat smooth. Gradually add remaining flour. Knead 8-10 minutes. I let my Kitchenaid do most of the kneading, and finished it up on the counter, by hand.
Place in a lightly greased bowl. Cover and let rise for 1 1/2 hours. Punch down. Knead until smooth and divide into 3 round loaves. I imagine it would be no problem to shape into a rectangle and put into loaf pans. I have never tried it though. Let it rise 45 minutes.
Brush the tops of the loaves with egg white mixture and sprinkle with caraway seeds. Bake at 350 degrees for 40 minutes or until loaves sound hollow.
I wish you could smell the bread baking. It is unmistakably rye bread....the earthy, grainy smell.