ad astra per alia porci

rye bread
August 18, 2008, 12:40 am
Filed under: diary, food | Tags: , , ,

I have a grand total of three loaves to savour this coming week: one tomato parmesan, one rye bread made from prepared mix, and one homemade rye bread. The caraway seeds in the mix really imparted an added fragrance and dimension to the bread; I need to find them soon. The rye bread I made myself had a strong sweet smell due to the molasses used.

Going to eat them with apple baked ham, honey-baked ham, Dijon mustard, blackberry jam and honey!

Rye Bread


2 cups rye flour

2 cups boiling water

1/2 cup molasses

5 tbsp butter, in bits

1 tbsp salt

1.5 packet dry yeast

1/2 cup lukewarm water

6-6 1/2 cup flour (variable)


1) Mix all ingredients except for flour, yeast and lukewarm water in bowl. Leave to cool.

2) Mix and dissolve yeast in separate bowl with lukewarm water.

3) Add yeast mixture to rye flour mixture when it is cooled.

4) Add flour gradually and mix, until a stiff dough is formed.

5) Knead for 10 minutes.

6) Cover, leave to rise till doubled.

7) Punch down the dough, cover, leave for 30 minutes.

8) Preheat oven to 180 degrees.

9) Grease bread pan, shape dough and place on pan.

10) Bake for 40 minutes.


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