Rye Bread

AuthorWillow StevensCategory,
Yields1 Serving
 2 ½ cups rye flour
 2 ⅓ cups whole-wheat flour (plus more for kneading)
  cup plain flour
 1 tbsp salt
 ½ tbsp instant yeast
 1 tbsp honey
 3 tbsp oil
 3 cups milk
  cup water
1

Warm the milk to lukewarm.

2

Mix the flours and salt in a large bowl.

3

Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix.

4

When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf.

5

After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so.

6

Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour.

7

Bake for 30 minutes at 375F until they sound hollow when you tap on the bottom of the loaf.

8

Cool on a wire rack.

Ingredients

 2 ½ cups rye flour
 2 ⅓ cups whole-wheat flour (plus more for kneading)
  cup plain flour
 1 tbsp salt
 ½ tbsp instant yeast
 1 tbsp honey
 3 tbsp oil
 3 cups milk
  cup water

Directions

1

Warm the milk to lukewarm.

2

Mix the flours and salt in a large bowl.

3

Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix.

4

When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf.

5

After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so.

6

Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour.

7

Bake for 30 minutes at 375F until they sound hollow when you tap on the bottom of the loaf.

8

Cool on a wire rack.

Notes

Rye Bread

Willow Stevens

Willow is a mother of six who begins to feel the empty nest, with faer oldest child living with his long-time girlfriend in another state, and the next three begin their talks about jobs and the excitement of college and living alone. Willow started couponing in 2007 to save their family some money on the grocery budget. That's how Freetail Therapy was born, so that fae could share their knowledge of saving money with others. Though the site has become so much more since then, and now includes homeschooling and homesteading info, Willow still does it all on a budget and shares how. Willow enjoys snagging freebies, snuggling with their dog, Xander, drinking decaf coffee, gardening, cannabis and of course, their large frugal family.

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