Wednesday, March 3, 2010

Cooking with Rye

Swedish Rye Bread
from Shelly's Bread Cookbook

7 cups hot water
1 cup oil or melted butter
1 cup molasses
1 cup dry powdered milk
5 cups freshly milled white spring wheat
4 cups rye flour
3 cups freshly milled red wheat
6 T caraway seeds
2 T anise
2 T salt
2 T dough enhancer
1/3 cups gluten
5-6 T SAF yeast
8-10 cups additional white spring wheat flour

In Bosch bowl, add all the ingredients, with the yeast on top, except last amount of flour. Pulse, until flour is completely moistened. Turn off and spong for 15-20 minutes.
Turn Bosch machine back on to speed 1 while adding additional flour, until bowl cleans the sides of the bowl. Turn to speed 2 and knead 3-5 minutes.
Divide dough into 6 equal parts. Form into ball. Let rise in greased loaf pan. Bake 350 for 30-35 minutes.

Note from Paula: This bread will be the dark color you expect from rye bread. It is the molasses that helps to create the look. If you want it to have the almost 'black' color you will need to add 1/3 cup cocoa to the recipe. The molasses give the bread a sweet unique flavor. I am not a fan of rye bread but others who do like it said it was really good. :)

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