Old World Rye Bread

February 22, 2021  Online Recipe Guide Avatar

Makes 1 loaf

1-1 / 2 cups rye flour

1 to 1-1 / 2 cups all-purpose flour

1 / 4 cup firmly packed brown sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

3 / 4 teaspoon caraway seed

1 cup buttermilk

1 / 2 cup water

1 / 3 cup instant potato flakes or buds

2 tablespoons vegetable oil


In a large bowl, combine rye flour, 1 / 3 cup all-purpose flour, brown sugar, undissolved yeast, salt, and caraway seed. Heat buttermilk, water, potato flakes, and vegetable oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Shape dough into 10 x 4-inch oval, tapering both ends slightly. Brush all surfaces with water; roll in cornmeal to coat completely. Place on greased baking sheet. Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

With sharp knife, cut three 5-inch slits (1 / 4-inch deep) lengthwise down center, cutting at a slight diagonal. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.5 ounces (71 g)
Calories 140; Total fat 3 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.8 g / oz); Sugars 6 g; Protein 4 g


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