RYE BREAD (AMERICAN) No. 1

RYE BREAD (AMERICAN) No. 1

This classic rye bread recipe from the early 1900s offers a taste of history with its simple ingredients and traditional techniques. The recipe yields a hearty, flavorful loaf with a slightly tangy taste, perfect for sandwiches or enjoying with butter. The bread features rye flour, white flour, and a touch of salt, creating a satisfying texture and aroma. Caraway seeds and sourdough can be added for extra flavor.

Ingredients

  • 1 package Active dry yeast (Originally compressed yeast. Substituted with active dry yeast.)
  • 2 cups Lukewarm water
  • 1 cup Milk
  • 5 cups Rye flour
  • 1 1/2 cups All-purpose flour
  • 1 tablespoon Butter or oil
  • 1 tablespoon Salt
  • 1 large Egg white (For glazing)
  • 1 tablespoon Water (For glazing)
  • 2 tablespoons Caraway seeds (Optional)
  • 1/2 cup Sourdough starter (Optional)

Instructions

  1. 1In a large bowl, dissolve the yeast in 2 cups of lukewarm water and 1 cup of scalded and cooled milk. Alternatively, omit the milk and use all water. Add 2 1/2 cups of rye flour and mix well to form a sponge. Let it rest in a warm place, free from drafts, for about 2 hours, or until it has doubled in size.
  2. 2Add 1 1/2 cups of all-purpose flour, 1 tablespoon of melted butter or oil, 2 1/2 cups of rye flour, and 1 tablespoon of salt to the sponge. Mix well to form a soft dough.
  3. 3Turn the dough onto a lightly floured surface and knead or pound it for 5 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in bulk, about 2 hours.
  4. 4Turn the dough onto a lightly floured surface and shape it into loaves. Place the loaves in floured shallow pans, cover, and let rise again until light, about 1 hour.
  5. 5Preheat oven to 350°F (175°C). Brush the loaves with egg white mixed with water to glaze. Optionally, sprinkle with caraway seeds. With a sharp knife, lightly cut three diagonal strokes across the top of each loaf. Bake in the preheated oven for 45-60 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
  6. 6For a more acidic flavor, add 1/2 cup of sourdough starter to the sponge during the first step.
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