RYE BREAD GERMAN RECIPES

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GERMAN RYE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



German Rye Bread Recipe: How to Make It - Taste of Home image

We like this homemade rye so much that I seldom buy bread anymore. I've made this bread for our church bake sales for years, and it always goes quickly. —May Ann Bonk, New Berlin, Wisconsin

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 loaves (8 pieces each).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 large egg, lightly beaten
4 teaspoons caraway seeds

Steps:

  • In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into 4 portions. Cover and let rest for 15 minutes. Shape into 4 round loaves, about 6 in. each. Coat 2 baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° until browned, 30-35 minutes, rotating pans after 15 minutes. Cool on wire racks.

Nutrition Facts : Calories 136 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 29g carbohydrate, FiberContent 2g fiber), ProteinContent 4g protein.

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