German Rye Bread
(from Heather Hulsey’s recipe box)
Source: RecipeThing user fearama
Prep time: 90 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Bread
Ingredients
- 4 cups warm water (110 degrees to 115 degrees F), divided
- 6 tablespoons sugar
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons caraway seeds (optional)
- 2 teaspoons salt
- 2 cups rye flour
- 3 1/2 cups whole wheat flour
- 3 1/3 cups bread flour
- 1 teaspoon cornmeal
Directions
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In a large bowl, mix the water, sugar, and yeast. Let stand 10 minutes.
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Add the caraway seeds (optional), salt, and all flours (rye, wheat, and bread flour). Combine thoroughly. Allow your German rye dough to rise for 1 hour in a warm place.
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Meanwhile, grease two baking sheets with non-stick cooking spray, and sprinkle with cornmeal.
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After one hour of rising, divide German rye dough into four sections and shape into rustic loaves on the baking sheets (two per sheet). Allow loaves to rise 30 minutes.
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With a sharp knife, make several slashes across the top of each loaf of bread. Bake at 400 degrees F for 30-35 minutes. Rotate pans after 15 minutes.
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Remove loaves when the tops are golden brown. Brush the tops of your German rye loaves with melted butter for a softer bread crust (optional). Cool on wire racks.
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Substitutions and Additions
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All-purpose flour can be substituted for either the wheat or bread flour, or both.
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If you like caraway seed, consider topping your dark German Rye bread loaves with an egg wash before baking (1 egg, lightly beaten, with 4 teaspoons of caraway seed.)