Heritage Cooking 26: Rye Bread


Moist and light, and slightly sweet, this caraway seed flecked bread turned out just perfect. Eat it plain and it is just fine as is!!

450 g bread flour

100 g rye flour ( or I used part bran)

12 g dry yeast

40g sugar

2 Tbs molasses

7 g salt

350 cc warm milk (part water) 40g butter (margarine)

caraway seeds

Knead all but butter and seeds for 5 minutes, then add butter. Knead an additional 15 minutes. Add caraway seeds the last 3 minutes.Let rise till double, about 1 hour at room temp. Divide into two and make 2 balls. Cover and let rest 20 minutes. Form two loaves like French bread. Let rise till double, about 40 to 1 hour. Bake at 350 -375 F for 30 minutes. Cool on wire rack.


About leahmama1

I love to cook Japanese food, vegan food and all kinds of cake and bread. My sourdough rye bread is my favorite. And this year's project is taking photos of the Japanese countryside, events and people here. I have lived in Japan for 40 years this week! On thingaday2013 I am cooking recipes form the American Heritage Cookbook (1975). These are historic and ethnic and regional dishes from across the country!

One comment

  1. Pingback: TAD recipe “book” | Thing-a-Day Forever

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