Monday, February 16, 2009

Norwegian Rye Bread

Dylan and I seem to be on a rye bread kick lately. So today we made Norwegian Rye Bread from A World of Breads by Doris Casella.

2 packages yeast
1/3 cup warm water
2 cups buttermilk
1 1/2 tsp salt
2/3 cup molasses
2 T caraway seed
1/3 cup butter, melted
2 cups white flour
2 cups rye flour
2 cups whole wheat flour

With those ingredients, I'm sure you can imagine that this is a dark bread.

  • Dissolve the yeast in the water.
  • Heat the buttermilk (I put it in the microwave for 30 seconds).
  • Add salt, molasses, caraway seed, melted butter and dissolved yeast to the buttermilk.
  • Blend these ingredients and then start stirring in the flours gradually.
  • Knead the bread until it is smooth and elastic.
  • Place in buttered bowl to rise. Takes about 1 1/2 hours.

  • When the dough is doubled, turn it out onto a floured board.
  • Divide it into 2 parts. Shape each into a loaf and place in a buttered loaf pan.
  • Cover and let rise until doubled again - about 1 1/4 hours.
  • Brush the top of the loaf with melted butter.
  • Bake in a 325 oven for 45 minutes until done.

It's beautiful and tastes rich and delicious.

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