ad astra per alia porci

rye bread, improved recipe
September 1, 2008, 12:47 am
Filed under: diary, food | Tags: ,

I baked a huge round bun with this. The secret to baking good rye bread is the addition of caraway seeds. It brings the flavour to another dimension. This time, I stiffened the dough with rye flour instead of white, and used less yeast to get a firmer bread. Also, I am baking more intuitively now and hence the rising time stated is not the actual amount of time I took.

Have you heard of alcoholic bread spread before? I am going to eat the bread with blueberry and PORT jam. Yes the best of both worlds, combined.

Rye bread


2 cups rye flour + more to stiffen dough

2 cups boiling water

1/2 cup molasses

5 tbsp butter, in bits

1/2 tbsp salt

1 tbsp caraway seeds

1 packet dry yeast

1/2 cup lukewarm water

6 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 at 50 degrees.

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

4) Add flour gradually and mix, until a stiff dough is formed. Use rye flour when white flour is finished.

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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