My lovely husband Peter looked at the salt content in shop bought bread and had a coronary over his sardines on toast so I said I would make home made bread for him that was 100% rye – his favourite.
This bread is so yummy and so easy to make I’m now making it every second day – (ahh what you can manage when the kids fly away).
Smile because there are no arduous hours of kneading and the smell of bread cooking and the taste of hot bread smothered in butter is one of those things that makes life worth living.
Just make sure you have somewhere warm away from drafts to leave the bread whilst it rises. Up here in the tropics that means anywhere.
6 Cups of Rye Flour
2 Teaspoons of Yeast granules
2 Dessertspoons of Molasses
1 Teaspoon of salt
1/4 Cup of Rice Bran Oil
2 Cups of Warm Water
To Make that Dough
Put the rye flour into a large bowl and make a well in the centre, put the yeast into the well, sprinkle the salt and molasses over the yeast. Pour over 1 of the cups of warm water, stir the well until the salt, molasses and yeast is mixed into the water but don’t stir in all the flour.
Leave it in a warm place for about 15 – 20 minutes, after this time there should be bubbles in the watery-yeast mix.
Pour in the other cup of water and the oil and mix the whole lot up until combined. Cover with a towel if you have drafts near by and leave in a warm place until the dough has doubled in size or for about 1 – 2 hours.
Now cover your hand in rye flour and knead the dough. I usually do this in the bowl using one hand. As its rye you won’t knead to knead (hah hah) for long – just until the dough is doughy and holding together and a bit shiny and elastic – no more than 20 kneads.
Now shape it into the tin you want to bake it in and leave it in a warm place for another 1 – 2 hours until it doubles in shape again.
Bake that Bread
Now bake the bread at 175 degrees celsius or 350 farenheight for 1 hour.
When cooked tip the bread out, slice, smother so its dripping in butter (another coronary coming on) and try not to eat the entire loaf in half an hour.