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.


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!


b. lee said...

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

Christine said...

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shannon said...

I will have to try this, thanks for sharing!
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