3.15.2011

Rye Bread made from scratch

I thought with St. Patricks Day only 2 days away, I would share a recipe for homemade Rye Bread, for all of you that will be making your Rueben's for lunch or dinner.

Ingredients:

5 c. white flour, sifted
2 c. rye flour (medium)
1 pkg. dry yeast, add to flour
2 tsp salt
4 Tbsp. brown sugar
2 Tbsp. caraway seeds
2 3/4 c. warm water
4 Tbsp. oil

Mix all 6 dry ingredients to blend flour and yeast.  Mix in warm water and oil.  Using spoon, mix all ingredients.  Then by hand knead well for about 8 minutes.  The dough should be well mixed.  Cover and let rise until double in bulk.  Punch down and let it rise again.  Place the dough in a pan sprinkled with cornmeal.  Let it rise.  Before putting bread into oven, slash top a few times.  Bake at 400 degrees for 10 minutes; then lower temperature to 350 degrees for 35 minutes.

I have always found homemade bread to taste better than store bought, if you have the time to make.  It is so worth with in the end!  Hope you enjoy!

3 comments:

b. lee said...

thanx for sharing! I'll have to try it * * it's so fun making breads from scratch!

Christine said...

Hi from your newest follower! Love the post you have, especially the Mom Cave one-LOL-my husband is the same way! Just stopping by on the blog hop. Hope you get a chance to check out my blog as well: http://mysweetpotato3.blogspot.com

shannon said...

I will have to try this, thanks for sharing!
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