Old-Fashioned Rye Bread
This old -fashioned bread is just so delicious. It combines the deep sweetness of molasses with the chewy texture of a hearty crust. Perfect plain, toasted, or grilled, this Jewish-inspired bread is versatile and irresistibly delicious. The addition of caraway seeds or onions adds a delightful touch of flavor, making each slice unique.Bake two loaves, as the first one is sure to disappear in minutes! Enjoy this classic bread as a breakfast staple, a brunch delight, or a satisfying snack.There is the sweetness from the molasses and the chewiness from the crust. This bread is scrumptious plain, toasted, grilled or just any way you serve it. Make two loaves because you'll go through the first one in minutes.
Equipment
- Large Mixing Bowl: For mixing and proofing the dough.
- Wooden Spoon Ideal for combining the initial ingredients.
- Floured Surface: For kneading the dough.
- Baking sheet To bake the loaf.
- Clean Kitchen Towel: For covering the dough during proofing.
- Wire Rack: To cool the baked bread.
Ingredients
- 1¾ cups rye flour sifted
- 1¾ cups all-purpose flour sifted
- 1 pkt active dry yeast
- 1 cup warm water
- ½ cup molasses dark or light
- 1 tbsp butter or pareve margarine
- 1 tbsp caraway seeds & chopped onions or 1 tbsp onion flakes hydrated in ⅓ cup water, or your choice of seeds or herbs, optional
- ½ tbsp kosher salt
- cornmeal to sprinkle on baking pan
Instructions
- In a large bowl, mix yeast and water until dissolved. Add salt, molasses, butter, seeds (if using them), rye flour, and 1 cup of all-purpose flour. Mix them with a wooden spoon until smooth. Using your hands, slowly add in the rest of the all-purpose flour. As you work the dough, it should come together, away from the bowl.
- Flour a baking cloth or board, put the dough on it, and knead for about 10 minutes until the dough is smooth. Lightly grease a large bowl and place the dough in it. Coat the dough with the oil from the bowl. Cover with a clean towel and place in a warm spot for 1 hour or until the dough doubles in size.
- Grease a large baking sheet and sprinkle on some cornmeal. Set aside. Punch the dough down and place on the baking cloth. Shape the dough into a loaf, but narrowing at both ends. Cover with a towel and let rest for about 45 to 50 minutes until it doubles in size.
- Preheat the oven to 375°F. Place the loaf on the prepared baking sheet. Put in the oven for about 50 minutes or so. To see if it is done, tap the bottom of the loaf. There should be a hollow sound, that indicates that the loaf is finished baking. Remove and place on a wire rack to cool,, and then slice to your desired thickness.
Notes
Customizations:
- Herb & Seed Options: Use dill, fennel seeds, or rosemary for unique flavors.
- Sweeter Version: Increase the molasses for a richer taste.
- Dairy-Free Option: Substitute butter with pareve margarine or vegetable oil.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for longer storage, wrapped tightly in plastic wrap and foil.
Serving Suggestions:
- Serve with butter, cream cheese, or jam for breakfast.
- Pair with soups or stews for a hearty meal.
- Use for sandwiches with corned beef or smoked salmon.
Cooking Tips:
- Knead the dough thoroughly for a smooth texture.
- Allow the bread to cool completely before slicing for even cuts.
- Lightly sprinkle cornmeal on the baking sheet for an authentic touch.
Nutrition
Calories: 201kcalCarbohydrates: 43gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.05gCholesterol: 3mgSodium: 365mgPotassium: 337mgFiber: 3gSugar: 13gVitamin A: 35IUCalcium: 43mgIron: 2mg
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