Rye Bread Recipe [View All]

[hippywife]

I don't have any beer so I can't make the rye variation of the CI No Knead Bread Stinky so graciously shared so I went hunting around and settled on this recipe so far, but I'm open to suggestions if anyone has a better one that doesn't involve beer or dry milk. I'm going to make this tomorrow morning and put one loaf in the freezer.

http://allrecipes.com/Recipe/Old-World-Rye-Bread/Detail.aspx

Old-World Rye Bread


INGREDIENTS:
2 (.25 ounce) packages active
dry yeast
1 1/2 cups warm water (110
degrees to 115 degrees)
1/2 cup molasses
6 tablespoons butter, softened
2 cups rye flour
1/4 cup baking cocoa
2 tablespoons caraway seeds
2 teaspoons salt
3 1/2 cups all-purpose flour
Cornmeal


DIRECTIONS:
1. In a large mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.