This is the simple rye flour bread I grew up with on a farm in northern Minnesota. My mother baked more than twenty loaves of it twice a week!
Regular Loaf
1 C water
2 teaspoons packed brown sugar
1 Tablespoons butter or oil
1 1/2 teaspoons salt
3/4 cup dark rye flour
2 1/4 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast
Large Loaf
1 1/3 C water
1 Tablespoon packed brown sugar
1 1/2 Tablespoons butter or oil
2 teaspoons salt
1 C dark rye flour
3 C bread flour
2 teaspoons rapid-rising or active dry yeast
TO MIX THE DOUGH BY HAND Heat the water until warm, between 105F and 115F pour it into a large, warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a smooth dough forms. Cover, and let stand 15 minutes Turn the dough out onto a very lightly floured board, and knead, adding the remaining flour as necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour.
TO MIX THE DOUGH WITH A HEAVY-DUTY MIXER Heat the water until warm, between 105F and 115F pour it into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a soft dough forms. Cover, and let stand 15 minutes. Knead the dough in the mixer with the dough book, on medium to high speed, adding the remaining flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl, and let the dough rise until doubled, about 1 hour.
TO MIX THE DOUGH IN THE FOOD PROCESSOR Place the plastic dough blade into the work bowl. Heat the water until very warm, between 120F and 130F set aside. place the remaining ingredients into the work bowl. Turn the processor on, and slowly pour the water through the feed tube, processing until the dough is smooth and pulls away from the sides of the bowl. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 tablespoon of water at a time, and process until the dough is smooth yet soft to the touch. Cover the work bowl, and let the dough rise until doubled, about 1 hour. Or remove the dough to a lightly, greased bowl, cover, and let rise until doubled, about 1 hour.
TO MIX THE DOUGH IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select Dough, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake.
TO MIX AND BAKE THE BREAD IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select the Basic or Whole Wheat cycle, set the crust on Medium, and press Start. During the mixing cycle, if the dough is wet and sticky, add more flour 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch.
TO SHAPE AND BAKE IN THE OVEN Lightly grease an 8- or 9-inch round cake pan or a rimless baking sheet. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375F Bake 35 to 40 minutes, until the loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. Brush the top of the loaf while it's still hot with melted butter, if desired. Remove from the pan and cool on a wire rack.
NOTES : Jeff and I were very fortunate to meet Beatrice Ojakangas at IACP conference last week in Phoenix. She is a very gifted bread maker and author. Beatrice was part of a Master Class bread panel that we attended. She has chosen to join us on list and offer her expertise.
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