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Rye Bread

11/14/2012

Rye Bread-New Theatre Restaurant

2 packages yeast
2 c. warm water
Dissolve yeast in water and put aside.

1/4 c. rye meal or rye chops
1 c. rye flour
5 1/2 c. bread flour
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. molasses
1/2 stick margarine or butter
1 Tbsp. caraway seed
1 Tbsp. caramel color

Place ingredients in mixing bowl fitted with a dough hook. Add yeast mixture and mix on low speed. Increase to medium speed for five to seven minutes. until dough is smooth.
Place dough in greased bowl, turning to completely cover. Cover with plastic wrap and allow to rise until doubled (approximately 2 hours). Remove dough from bowl and divide into two pieces. Shape into a ball and allow to rest on countertop, covered for 20 minutes. Shape as required or place on cookie sheet sprinkled with cornmeal. Allow to rise again until nearly doubled. Bake at 425 for approximately 30 minutes.