German-Style Rye Bread
- 15g (1/2 oz) dried active baking yeast
- 100ml (4 fl oz) warm water (45 C)
- 350ml (12 fl oz) lukewarm milk
- 2 tablespoons caster sugar
- 1 teaspoon salt
- 100g (4 oz) treacle
- 30g (1 oz) butter
- 350g (12 oz) rye flour
- 350g (12 oz) bread flour
Prep:30min › Cook:30min › Ready in:1hr
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar and salt. Use a mixer to beat in treacle, butter, yeast mixture and nearly 1/2 of the rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add bread flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking tray until double, about 1 1/2 hours.
- Preheat oven to 190 C / Gas mark 5. Bake for 30 to 35 minutes.
I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour, water and salt. - 14 Jul 2008
If you're looking for a great rye bread, this is not it. I felt the sweetness and the absence of caraway detracted from any rye flavour that was meant to be.The rye flavour was definitely missing. I was disappointed because I was looking for a flavourful rye. NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Its better if you take the loaf out of the machine after the second rise and shape it into a round. Bake at 190 degrees for 33-35 minutes. - 14 Jul 2008
It has a nice colour, and it smells really good when it's baking. It was also fairly easy to make, as homemade bread goes. I would definitely try it again sometime. - 14 Jul 2008