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Ingredients
- 1 1/2 c. Beer, buttermilk, lowfat milk, or possibly potato water (water potatoes)
- 2 Tbsp. Butter or possibly margarine
- 1 tsp Salt
- 1 pkt Dry yeast (about 1 tbsp)
- 1/2 c. Hot water
- 1 Tbsp. Sugar
- 2 c. Dark rye flour">flour or possibly light rye flour">flour or possibly rye meal (rye flour">flour with bran)
- 3 1/2 x - 4 c. unbleached white flour
Directions
- Will have a more or possibly less sour taste, depending whether it is made with beer, buttermilk, potato water, or possibly lowfat milk, in which order.
- Heat 1 1/2 c. liquid to lukewarm. Stir in the butter and salt. Set aside to cold.
- Dissolve the yeast in the hot water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 min or possibly till the yeast bubbles.
- Stir the yeast mix into the cooled liquid. Add in the rye flour and beat till smooth. Add in the white flour, a c. at a time, stirring after each addition till sufficient is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 min.
- Generously butter a large bowl or possibly pot.
- Adding only as much flour as necessary to prevent sticking, knead the bread dough till smooth, about 5 min. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or possibly vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a hot spot till doubled in size, about 2 hrs.
- Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or possibly on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise till almost doubled in size, about 1/2 hour.
- Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish.
- Bake for about 30 min or possibly till the bread is golden and sounds hollow when tapped on the bottom. While it is warm, brush it with butter to glaze, and then let it cold on a rack.
- Yields 2 round loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 2 servings | |
| Calories 574 | |
| Calories from Fat 118 | 21% |
| Total Fat 13.48g | 17% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1259mg | 52% |
| Potassium 469mg | 13% |
| Total Carbs 93.01g | 25% |
| Dietary Fiber 15.6g | 52% |
| Sugars 7.36g | 5% |
| Protein 11.86g | 19% |
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