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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas Ingredients:
1/4 cup old-fashioned oats |
1/3 cup packed brown sugar |
1/4 cup molasses |
5 tablespoons butter, divided |
2 teaspoons salt |
2 cups boiling water |
3 cups king arthur unbleached bread flour |
2 packages (1/4 ounce each) active dry yeast |
3 cups rye flour |
1 teaspoon caraway seeds |
Directions:
1. In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally.
2. In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough.
3. Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes.
5. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool. Yield: 3 loaves (12 slices each).
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