RYE BREAD, No. 2
This classic rye bread recipe from the early 1900s offers a taste of history with its simple ingredients and straightforward method. The combination of rye and wheat flour creates a hearty loaf with a slightly tangy flavor and a satisfyingly chewy texture. This recipe is perfect for those seeking a comforting, homemade bread experience, ideal for sandwiches or alongside a warm bowl of soup.
Ingredients
- 3 cups Rye flour
- 3 cups Wheat flour
- 2 teaspoons Salt
- 1/2 tablespoon Active dry yeast (Originally compressed yeast. Substituted with active dry yeast for modern convenience.)
- 2 cups Lukewarm water
- 2 tablespoons Cold water (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, sift together the rye flour, wheat flour, and salt.
- 2In a separate bowl, dissolve the active dry yeast in the lukewarm water. Let it sit for 5-10 minutes, or until foamy.
- 3Pour the dissolved yeast mixture into the flour mixture. Mix until a dough forms. Turn the dough out onto a lightly floured kneading board and knead until smooth and elastic, about 8-10 minutes.
- 4Place the kneaded dough back into the bowl, cover with a clean towel, and set aside in a warm place overnight to rise. Allow the dough to double in size, approximately 12-18 hours.
- 5The next morning, place the dough on a lightly floured kneading board again and knead well for a few minutes to release the air.
- 6Shape the dough into a loaf and place it in a greased loaf pan. Let it rise again until well risen, about 30-45 minutes.
- 7Preheat oven to 375°F (190°C). Moisten the top of the loaf with a little cold water and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.