German Rye Bread Recipe Allrecipes Dissolve yeast in warm water. in a large bowl combine milk, sugar, and salt. use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour. use a wooden spoon to mix in the remaining rye flour. add white flour by stirring until the dough is stiff enough to knead. knead 5 to 10 minutes, adding flour as needed. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. the water should be just slightly warmer than body temperature. gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. cover with a dish towel, and let sit for 24 hours at room temperature. after 24 hours, stir well, cover, and let stand another.
German Rye Bread Recipe Allrecipes Instructions. preheat your oven to the lowest setting (mine is about 50 degrees celsius) combine the white rye flour and dark rye flour, wheat flour, water, yeast, vinegar and salt in a bowl. with a stand or hand mixer knead the dough for around 5 minutes. form the dough into a ball. Let the shaped dough rise in a warm, draft free place for 40 50 minutes, until puffy. near the end of the final rising time, preheat your oven to 425f. bake the bread at 425f for 20 30 minutes, until the bread sounds hollow when tapped or a thermometer inserted into the center of the bread registers 180 185f. Put all ingredients into pan depending on the instructions that came with your bread machine. some machines put the liquid ingredients in first, some the dry. use the following settings: whole grain, dark crust, 2 lb loaf. remove bread when finished and place on wire rack to cool before cutting. 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.
German Rye Bread Recipe Allrecipes Put all ingredients into pan depending on the instructions that came with your bread machine. some machines put the liquid ingredients in first, some the dry. use the following settings: whole grain, dark crust, 2 lb loaf. remove bread when finished and place on wire rack to cool before cutting. 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. In a large bowl, combine the milk, sugar, and salt. use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour. use a wooden spoon to mix in the remaining rye flour. add white flour by stirring until the dough is stiff enough to knead. knead for 5 to 10 minutes, adding flour as needed. Instructions. mix the dry ingredients, which include rye flour and all purpose flour, and add warm water, salt, and sourdough starter to it. mix these ingredients together in a large bowl with a wooden spoon or stand mixer with a dough hook. autolyse for 1 2 hours to fully hydrate the flours and develop gluten.
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