Rustic Rye Bread
Total TimePrep: 25 min. + rising Bake: 30 min. + cooling
Makes2 loaves (12 slices each)
We really enjoyed this bread. My husband said it was the best bread I have made, and to keep this recipe, and he doesn't comment often. I did make a few changes. I had dark molasses, so used half molasses and half honey (sugar free), substituted Stevia brown sugar blend for the brown sugar because of diabetes issues. I also only used 2T caraway seed. It made one huge loaf, and I wished I had split into 2 loaves, as written. Will definitely make this again.
Just a question actually......can you use a bread machine???
So - nice rye flavor,nice, crisp crust and soft interior texture. The only thing bringing to four stars was that it's a bit too sweet for our tastes. I hesitated about putting the full amount of sweeteners in & wish I had followed my instincts. I would make this again, but reduce the sweeteners. Now, I did modify this to make it more of a whole-grain bread. I increased the whole wheat flour to 2 1/4 cups, added a 1/4 cup of vital wheat gluten, and used about 3/4 cup of AP flour to bring it to the right consistency. I add these notes in case there are others, like me, who like to minimize the use of white flour. It came out fantastic! Rose nicely and looks very pretty.To answer the question about it not being two full loaves - if you are using standard loaf pans, that is correct. A standard loaf of bread usually uses 3 cups of flour; the total flour in this is about 5. I put mine in bannetons & baked them on a stone, and it made two nice-sized but smaller than average loaves.
I just finished mixing ingredients together and it looks like to me, it's only going to make one loaf and not two. Anyone else have this problem?
This bread is easy and tasty. it came out perfect and is worth the effort.
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Outstanding bread, easy to make, and always gone in a flash!
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This bread is excellent! I've made it in a bread machine on dough cycle. I've made it into a loaf in an extra large loaf pan. I've also used full flavored molasses when I didn't have light molasses. Everyone that's tasted it has loved it.
Made this recipe yesterday for thr first time. I love it!! It did take 1 1/2 hours for the first rise. I didn't have light molasses so I used honey. The bread is moist, texture is excellent. This will be my rye bread recipe from now on.