Monday, July 6, 2009

New York Rye Bread

Here's the recipe:

2 pkg. yeast
4 tsp. sugar
2 C. warm water
2 C. buttermilk
½ C. honey
2 T. vegetable oil
2 T. salt
2 tsp. cider vinegar
2 C. rye flour
8 ½-9 C. flour

Dissolve yeast; let stand 5-10 minutes. Stir in liquids and salt; add rye flour. Beat in white flour ½ cup at a time. Knead 5-10 minutes. Let rise double (about 1 hour). Knead 30 seconds. Divide in half and shape into desired shapes. Place on greased baking sheets. Cover; let rise until almost double (about 45 minutes). Brush loaves with water and slash tops. Bake at 400º 35-40 minutes.

Note: I usually make ½ recipe at a time. This will still make 1 very large loaf or 2 smaller ones. I use my mixer to knead the dough and I brush with butter upon removing from the oven


karenfae said...

I've got it printed out and will give it a try soon!

Alta R said...

Hi Mary,

I was just messing around and posted your pictures to my blog. Hope that's okay. Looks like it was a great show.
I used to bake ......

Seams to Sew and Quilt said...

Mary, I am so jealous about all the bread you bake. I just can't get mine to turn out very well. You can come visit my kitchen when ever you want you know.
Have a good day.

call me crazy said...

That looks yummy! I am going to have to come back and copy recipes! :-) Really? 2 Tablespoons of salt??

Mary L. said... really calls for 2 T of salt.I'm not a lover of much salt but don't find this tastes salty. You could cut back if you'd prefer of course.